Étapes

• Step 1

  When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.

  00:15

  450 ˚F / 232 ˚C

• Step 2

  Wet your hands with cold water and divide the ground chuck into 4 parts. Gently roll each part into a ball, then flatten to a thickness of about 3/4”. Re-wet your hands as necessary to keep the meat from sticking. Using your thumbs, make a wide shallow depression in the top of each. (This helps keep the burger an even thickness as it cooks.)

  Ingrédients

  • 1 1/2 Pound paleron haché, 80 % de maigre

• Step 3

  Season with the Traeger Prime Rib Rub and brush the top and bottom of the burgers with canola oil to help get a good sear on the outside.

  Ingrédients

  • As Needed Traeger Prime Rib Rub

  • As Needed huile de canola

• Step 4

  Arrange the burgers, depression side down, on the grill grate and grill for 10 minutes. Turn with a spatula and continue to grill another 5 to 10 minutes, or until the internal temperature of the burgers is 155℉.

  00:20

  450 ˚F / 232 ˚C

  155 ˚F / 68 ˚C

• Step 5

  Cheese Sauce: Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute, until slightly golden. Add the milk, increase the heat to high and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; add the Parmesan and season with salt and pepper, to taste. Keep warm while the burgers finish cooking.

  Ingrédients

  • 1 Tablespoon Beurre

  • 1 Tablespoon farine

  • 1 Cup whole milk

  • 12 Ounce Monterey Jack cheese, shredded

  • 1/4 Cup Fromage parmesan

  • As Needed Sel

  • As Needed poivre noir

• Step 6

  Toast the buns if desired. Transfer the burgers to the bottom halves of the buns, being careful not to spill any juices that have pooled in the depressions. Spoon a generous amount of the cheese sauce on top. Serve with your favorite toppings and serve immediately. Enjoy!