Steps

• 1

  Make the chili. Heat a Dutch oven over medium-high heat. Add the ground beef and cook until browned and cooked through.

• 2

  Add the chili powder, paprika, cumin, oregano, sugar, onion powder, garlic, powder, salt, pepper, cayenne, beef stock, and tomatoes, and bring to a boil. Reduce the heat to medium-low and simmer until the liquid reduces and thickens, 20-30 minutes.

• 3

  When ready to cook, set Traeger temperature to 450˚F and preheat, lid closed for 15 minutes. For optimal results, set to 500˚F if available.

  450 ˚F / 232 ˚C

  00:15

• 4

  Make the burgers. Divide the ground beef into four equal portions. Form into even patties and season with Traeger Prime Rib Rub.

• 5

  Insert the probe horizontally into a burger patty. Place the burgers directly on the grill grates. Close the lid and cook for 6 minutes, then flip, and reduce the grill temp to 180˚F, using Super Smoke if available. Cook until the internal temperature reaches 140˚F, or desired doneness, 7 minutes.

  180 ˚F / 82 ˚C

  140 ˚F / 60 ˚C

  00:13

  Super Smoke

• 6

  In the last few minutes of cooking, add cheese to the burgers and place buns cut-side-down on the grill grates to toast.

  180 ˚F / 82 ˚C

  Super Smoke

• 7

  Make the coleslaw. In a medium bowl, combine the mayonnaise, sour cream, salt, pepper, vinegar, and celery seeds. Add the green and red cabbage, and carrots, and toss to combine.

• 8

  Remove the burgers and buns from the grill. To assemble the burgers, top each patty with chili, and coleslaw as desired. Enjoy!