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ForensicBBQ

Frozen Burgers on the RecTeq

The pellet smoker, RecTeq in particular, makes cooking everything better. Here we used a frozen "Meat District" patty and added some love. Check it out!
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Ingredients Method

Ingredients
  

  • 2 Meat District "The OG" Hamburger Patties Frozen
  • 4 Slices Smithfield Cherrywood Bacon
  • 2 Hamburger Buns
  • 2 Slices Favorite Cheese American/Cheddar for me
  • 1/4 Cup Hamburger Dill Slices Pickles!
  • 1/8 Cup French's Fried Onions
  • 1 Sliced Onion
  • 1/8 Cup Favorite BBQ Sauce I used Bone Suckin' Sauce
  • 2-3 Tbsp Beef Seasoning Rub S&P & G&O does the trick
  • 2-3 Pepperoncinis Delallo Hots
  • 2 Tbsp Super Hot Spicy Blend Definitely Optional

Method
 

Smoked Bacon
  1. Pre-heat smoker to 225 degrees.
  2. Place bacon on your frogmats and put in smoker for 1 hour.
  3. Flip after 1 hour and cook for another hour. All done!
Frozen Patties
  1. Crank pellet grill to 450-475 with GrillGrates
  2. Place frozen patties on the grill grates. When they start to soften, throw some beef rub on there, maybe a pepper blend if you want - add some seasoning.
  3. While the burger cooks - you can rotate and flip for grill marks, go all Jess Pryles and just keep flipping if you want - just hit your target temp (for me, medium-well for a burger <140 degrees
  4. When nearing done, put the bacon back on to heat it up - throw the buns on to get a toast - pull 'em when satisfied.
Assembly
  1. Bottom bun, bed of pickles, hamburger, bacon, onion, BBQ sauce drizzle, crispy onions, top bun. Pepperoncini on the side. Eat it up!