Pit Boss Recipe For Hamburgers Food
CHEESE STUFFED BURGERS
Steps:
- Mix the ground beef, salt and pepper in a large bowl and form the mixture into 8 equal-size balls. Press a cube of desired cheese into the center of each ball and cover completely with meat. Form the balls into hamburger patties, about 1/4-inch thick. Grill burgers until desired doneness. Top with lettuce, tomatoes, onions and pickles as desired on a toasted bun.
- Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise.
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- Use the Right Type of Meat. Great tasting burgers start with the quality of the meat you choose. The most common and popular type of meat to use for burgers is ground beef.
- Don’t Forget to Season the Burgers. When it comes to seasoning food, less is more. The same goes for burgers. You don’t want to over-power the taste of the meat with too many spices.
- Patty The Burgers Properly. When it comes to the size of the patty everyone differs. Some people prefer their patties small while others like them huge.
- What Pellets Should You Use? Since the burgers won’t be on the grill for more than 10-12 minutes (cook times will vary), use hickory or mesquite wood pellets.
- Let the Grill Warm Up. Preheat the Pit Boss pellet grill between 450 – 500°F, and let the grill get hot before putting the burgers on. If you put the burgers on too soon, they will stick to the grates and tear when you try to flip them over.
- Cook The Burgers on High. Cook the burgers over high, indirect heat. The intense heat from a hot grill helps create a deeply brown crust that is the famous hallmark of a good grilled burger.
- Use a thermometer. Unlike a gas grill, you can’t cook using a two zone method. So you’ll want to use a thermometer to monitor the internal temperature.
- Don’t Flip More Than Once. Grill experts recommend searing the burger 2-3 minutes on one side, before flipping it to the opposite side. This keeps prevents the burger from falling apart and staying juicy.
- The Debate on Resting the Meat. According to The Science of Great Barbecue and Grilling book, you don’t need to let the meat rest after grilling. Instead, the meat will rest while you’re fixing the toppings to your burger.
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