Frozen Burgers on the RecTeq
ForensicBBQ
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!
- 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
Smoked Bacon
Pre-heat smoker to 225 degrees.
Place bacon on your frogmats and put in smoker for 1 hour.
Flip after 1 hour and cook for another hour. All done!
Frozen Patties
Crank pellet grill to 450-475 with GrillGrates
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.
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
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
Bottom bun, bed of pickles, hamburger, bacon, onion, BBQ sauce drizzle, crispy onions, top bun. Pepperoncini on the side. Eat it up!