Fat Boy Burger Recipe
Fat Boy Burger is fat on flavor! A ½ lb. juicy, delicious burger topped with two kinds of cheese, grilled onions and lots of bacon. We love “Big Burgers”, never get tired of them. We gave these guys a “Kiss of Smoke” with Green Mountain Premium Gold Blend pellets.
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
- 4 ½ lb. hamburgers 85/15
- 1 lb. bacon strips, limp cooked
- Chef of the Future Southwestern Seasoning Rub, to taste
- ½ large sweet onion, grilled until soft
- 4 slices American cheese
- 4 slices Swiss cheese
- Condiments of choice
- Buns of choice
- Cooking Directions: Fat Boy Burger
- Form your patties into nice ½ pounders, season and place onto your preheated (400*) Grill Grates. We did these for about 12 minutes per side with a quarter turn at 6 minutes.
- Add the cheese and bacon the last 5 minutes or so of your cook.
- When the meat reaches an internal temperature 160* (72c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165* (74c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer (Our Store) for checking meat temps.
- Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.