By Traeger Kitchen
5 Reviews
These burgers ooze unbeatable flavor
Prep Time
Cook Time
Pellets
8 Ounce | sharp cheddar cheese, grated |
1/3 Cup | cream cheese, softened |
2 heaping Tbsp mayonnaise | |
1/2 Cup | Pimento Peppers, diced |
Pinch of kosher salt |
1 Pound | ground beef, divided into 4 patties |
As Needed | Salt |
As Needed | Pepper |
2 | brioche buns, for serving |
Romaine Lettuce, for serving | |
sliced tomato, for serving |
Step 1
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes. For optimal results, set to 500˚F if available.
500 ˚F / 260 ˚C
Step 2
Make the pimento cheese. In a medium bowl, add the cheddar, cream cheese, mayonnaise, pimento peppers, and salt. Mix well to combine, and set aside.
8 Ounce sharp cheddar cheese, grated
1/3 Cup cream cheese, softened
2 heaping Tbsp mayonnaise
1/2 Cup Pimento Peppers, diced
Pinch of kosher salt
Step 3
Make the burgers. Form four burger patties, and season both sides with salt, and pepper.
1 Pound ground beef, divided into 4 patties
As Needed Salt
As Needed Pepper
Step 4
Insert the probe horizontally into the center of a burger patty. Place patties directly on the grill grates. Close the lid and cook for 5 minutes. Flip and cook for another 5 minutes. Add 2 Tbsp of cheese mixture and continue to cook until cheese is melted and the internal temperature reaches 160˚F.
00:10
500 ˚F / 260 ˚C
160 ˚F / 71 ˚C
Step 5
Place the buns cut-side-down directly on the grill grates. Close the lid and toast for 1 minute.
00:01
500 ˚F / 260 ˚C
2 brioche buns, for serving
Step 6
Remove the burgers and buns from the grill. Build double burgers using two patties for each bun, top with romaine lettuce, and tomato as desired. Enjoy!
Romaine Lettuce, for serving
sliced tomato, for serving
In order to add notes for this recipe, you must log in or create an account.