Category: Grill & Smoker

Grilled Chive Potatoes

Well now, these little bites of yumminess didn’t last long. Grilled chive potatoes didn’t take long to make either. Creamy and tender inside, the potatoes had nice crispy skin. Covered in butter and chives, with just a hint of lemon,  each one was sooooo good. I grilled the potatoes, but you can make them in the oven just as easily. I used baby potatoes but fingerlings would be just as great, just as creamy!

Grilled Chive Potatoes

Perfect As They Are

What will I do different next time I grill some grilled chive potatoes? Probably nothing. Oh I might add a pinch of red pepper flake but that’s it. They don’t need anything else. Doubling the recipe would be a good idea. The potatoes are really great leftover. I like to heat a bit of oil in a cast iron skillet and get it real hot. Add the potatoes and get them warmed up. They get a nice additional crunch to them!

I recommend that you use a grill basket when making this dish. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!

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If you don’t have fresh chives just use green onions instead.

Also try my grilled Ranch potatoes.

Grilled Chive Potatoes
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4 from 1 vote

Grilled Chive Potatoes

Well now, these little bites of yumminess didn’t last long. Grilled chive potatoes didn’t take long to make either. 
Course Side
Cuisine American
Keyword grilled, potatoes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 168kcal
Author Mike

Equipment

Ingredients

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the potatoes and reduce the heat to a gentle boil and let boil until the potatoes are just starting to turn tender, 10-15 minutes depending on the size of your potatoes.
  • Drain and rinse with cold water.
  • Slice into halves.
  • Fire up your grill for medium-high direct grilling.
  • Melt the butter in a medium saucepan and stir in the chives and lemon juice.
  • Season with salt and pepper to taste.
  • Transfer the potatoes to the grill, cut-side down and let grill until just starting to turn golden brown and getting just a little char around the edges.
  • Brush lightly with the butter mixture.
  • Remove potatoes and transfer to a serving bowl or platter.
  • Drizzle with remaining butter mixture and serve.

Notes

You can also use Russet potatoes cut in halves or quarters.

Nutrition

Calories: 168kcal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 7mg | Potassium: 370mg | Fiber: 2g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 19mg | Calcium: 16mg | Iron: 1mg

Nutritional values are approximate.

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Smoked Pecans

My goodness, me, there went my self-control. Again. Good thing I made two big batches of these smoked pecans because a lot of them were sacrificed in the name of ‘quality control’ and ‘cooks treats’. The nuts are smoked just enough. There is a such thing as too much smoke on nuts. You don’t want it to be overwhelming, but you do want to still taste smoke. Otherwise, you can’t call them smoked pecans! These had the spot-on perfect amount of smoke. Enough to tell they’re smoked. Enough that you get the aroma, and a taste of smoke. Without being too strong. It’s nut perfection!

Smoked Pecans

Change Them Up

I used two different spice mixtures for the smoked pecans. The first batch I made a somewhat sweet, southwestern-inspired mix. It was a great balance of flavors, and one enjoyed by everyone. The second version I went a bit spicier (but not too spicy) route. It’s the same as the first mix, but with cayenne instead of cinnamon. People often shy away when they see ‘spicy’, but I found them to have just a hint of a kick and a little sweetness.

It’s a good idea to make a not-so-spicy version of nuts if you’re also going to serve a spicy one. You want to give people a choice. Well, that’s if you’re serving these to others, of course. Me, I would be happy enough with just the spicy ones. You can load me up with that heat. I can take it. Usually.

A grill basket makes getting these little yummies on and off my grill easy.

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If you just finished smoking ribs, pork, whatever, on your smoker and still have some fire, smoked pecans are a great way to use up the rest of that smoke time. Never waste it, I say!

Also try my smoked pistachios.

Smoked Pecans
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3.67 from 3 votes

Smoked Pecans

My goodness, me, there went my self-control again. Good thing I made two big batches of these smoked pecans because a lot of them were sacrificed in the name of ‘quality control’.
Course Appetizer
Cuisine American
Keyword nuts, smoked
Prep Time 10 minutes
Cook Time 1 hour
Cooling time 30 minutes
Servings 2 cups
Calories 769kcal
Author Steven Raichlen

Equipment

Ingredients

  • 2 cups shelled raw pecans
  • 1 tablespoon unsalted butter melted

Spice mixture

Instructions

  • Fire up your smoke for 250 F. Use a fruit wood, such as apple, or pecan. Since the smoking time is short compared to say, smoking ribs, I recommend using extra wood to generate more smoke than you might usually.
  • Place the nuts in a disposable aluminum pan. Drizzle with the melted butter and stir to coat.
  • Combine the spice mixture ingredients and sprinkle over the nuts. Stir to coat.
  • Place the pan onto the smoker and smoke 60 minutes. Stir the nuts every 15 minutes.
  • Remove the pan from the smoker and let the nuts cool completely before serving. On the off chance you have leftovers, store them in an airtight container.

Notes

For a spicy version, substitute cayenne pepper for the cinnamon.

Nutrition

Calories: 769kcal | Carbohydrates: 22g | Protein: 10g | Fat: 77g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 1167mg | Potassium: 468mg | Fiber: 11g | Sugar: 10g | Vitamin A: 746IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 4mg

Nutritional values are approximate.

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Rotisserie Pineapple Bourbon Glazed Boneless Ham

I recently bought a new gas grill, retiring (at least for now) one I’d had for 19 years and had used almost 4,000 times. This time, I got a grill with a rotisserie. I didn’t think I’d need one, but I’d been looking forward to trying some new things, like this rotisserie pineapple bourbon glazed boneless ham.

Rotisserie Pineapple Bourbon Glazed Boneless Ham

Perfect For Sandwiches

I chose a boneless ham because I wanted to slice the end result thin and use it for sandwiches. Normally I’d score my ham, but I’ve found that scoring makes it very difficult to slice so thin. I still got that wonderful pineapple flavor, with just a hint of bourbon. It was delicious!

You can use this same approach on any pre-cooked ham, smoked or not. I found this rotisserie pineapple bourbon glazed boneless ham to be absolutely delicious. I could not stop ‘sampling’ the slices as I cut them. The thin slices were for sandwiches. The thicker ones will find their way into omelets and yes, even homemade Spam!

If you don’t have a long basting brush, I recommend that you get one! The longer the better, and the less you’ll get burned! And remember, any time your basting, if you touch raw meat with the brush you must wash it before using it on cooked meat later!

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Also try my Brazilian rotisserie pineapple.

Rotisserie Pineapple Bourbon Glazed Boneless Ham
Print Pin
5 from 1 vote

Rotisserie Pineapple Bourbon Glazed Boneless Ham

You can use this approach on any pre-cooked ham, smoked or not. I found this rotisserie pineapple bourbon glazed boneless ham to be absolutely delicious. I could not sampling the slices as I cut them.
Course Main
Cuisine American
Keyword ham, rotisserie
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 7 pounds
Calories 1278kcal

Equipment

Ingredients

Instructions

  • Fire up your grill for direct cooking. You're aiming for a cook temperature around 350 F.
  • Carefully feed the ham onto the rotisserie and secure the ends.
  • In a small bowl whisk together the mustard and rosemary.
  • Rub the mixture all over the ham.
  • Turn on the rotisserie, close the grill and cook for 15 minutes.
  • In a small bowl whisk together the juice, sugar and bourbon.
  • Brush onto all sides of the ham. Save a little of the mixture for the last glaze.
  • Continue cooking another 15-30 minutes or until the ham reaches 140 F.
  • Brush with remaining glaze, carefully remove from the grill, and let rest 15 minutes before removing from the rotisserie and slicing.

Notes

This ham makes for the best sandwiches.

Nutrition

Calories: 1278kcal | Carbohydrates: 35g | Protein: 98g | Fat: 76g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 281mg | Sodium: 5468mg | Potassium: 1392mg | Fiber: 1g | Sugar: 34g | Vitamin A: 6IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 4mg

Nutritional values are approximate.

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Cedar-Plank SPAM

Oh sure, somewhere there’ll be someone that’ll say ‘ewww’ when they see SPAM. But oh, do not poo-poo cedar-plank SPAM. Ever! The cedar imparts a special lightly smoky different flavor to the SPAM slices. A little rub and a little time on your grill is all you need. Make them sweet, make them spicy, however you prefer. Watching your sodium? Just use a low-salt or no-salt seasoning. You don’t need anything strong, as the cedar will add a special flavor that you do not want to hide.

Cedar-Plank Spam

Never Overlook SPAM!

My favorite thing to do with cedar-plank SPAM (besides munching on it right off the grill) is to get a nice crust on it using a super hot skillet or griddle and put it on a sandwich. I treat it much like I do my grilled or smoked bologna. One of my favorite sandwiches is a pool room burger. Try it. You’ll never look at SPAM the same way again, specially after you’ve cedar planked it

Don’t skimp on the cedar planks. Get quality, thick, good planks and you’ll not regret it. And the final results will show it.

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Also try my smoked SPAM and SPAM burnt ends.

Cedar Planked Spam
Print Pin
5 from 1 vote

Cedar-Plank SPAM

Oh sure, somewhere there’ll be someone that’ll say ‘ewww’ when they see SPAM. But oh, do not poo-poo cedar-plank SPAM. Ever! 
Course Appetizer or Main
Cuisine American
Keyword cedar plank, SPAM
Prep Time 30 minutes
Cook Time 25 minutes
Servings 1
Calories 1072kcal

Equipment

Ingredients

Instructions

  • Soak a cedar plank in water for 30 minutes.
  • Meanwhile, season the SPAM slices liberally with the rub.
  • Fire up your grill for direct and indirect cooking. Once it gets hot, place the plank over the flames and char it on both sides. Keep a spray bottle of water on hand in case the plank catches on fire.
  • Transfer the SPAM to the plank and move it to indirect heat. Cook 20-25 minutes or until lightly charred along the edges. Cook longer if eating directly from the plank.

Notes

There are lots of flavors of SPAM available. Try them all!

Nutrition

Calories: 1072kcal | Carbohydrates: 16g | Protein: 46g | Fat: 90g | Saturated Fat: 34g | Cholesterol: 242mg | Sodium: 4800mg | Potassium: 1391mg | Iron: 2mg

Nutritional values are approximate.

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Easy Grilled Creole Potatoes

You’re throwing some burgers on the grill. You need a quick and easy side. One that uses ingredients you already have on hand. These easy grilled Creole potatoes check all the boxes for a tasty but simple dish that’s ready in no time. I like to cook my veggies in a grill basket. I find it easier than using skewers and I don’t have to worry about the potatoes splitting when I skewer them. Easy, each and every time.

Easy Grilled Creole Potatoes

Potatoes With A Tasty Twist

You can substitute a Dijon mustard for the Creole if you prefer. Just make sure to get a good hearty mustard. You know, one with ingredients you can see. Not that creamy stuff. For me, Creole is the way to go when making easy grilled Creole potatoes. And I’m not shy with the mustard, either.

I use a grill basket when I make this dish.

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Also try my grilled potatoes with mustard-garlic dressing.

Easy Grilled Creole Potatoes
Print Pin
5 from 1 vote

Easy Grilled Creole Potatoes

You’re throwing some burgers on the grill. You need a quick and easy side. One that uses ingredients you already have on hand. These easy grilled Creole potatoes check all the boxes for a tasty but simple dish that’s ready in no time. 
Course Side
Cuisine American
Keyword grilled, potatoes
Prep Time 1 hour
Cook Time 30 minutes
Servings 4
Calories 459kcal
Author Inspired by a recipe from Kraft

Equipment

Ingredients

Instructions

  • Stab the potatoes with a knife or fork.
  • Place in a microwave-safe bowl.
  • Add the water and cover.
  • Microwave for 10-12 minutes until the potatoes are just tender.
  • Drain and rinse with cold water.
  • Let cool.
  • Quarter the potatoes and transfer to a large bowl.
  • In a small bowl whisk together the mayonnaise, mustard and pepper.
  • Add to the potatoes.
  • Stir to coat and place in the fridge for 1 hour.
  • Fire up your grill for direct cooking over medium-high heat.
  • Transfer the potatoes to a vegetable basket (or thread onto skewers) and grill 8-10 minutes until lightly charred and tender, turning a few times.
  • Remove, transfer to a platter, sprinkle with cheese and serve.

Notes

You can substitute baby potatoes instead.

Nutrition

Calories: 459kcal | Carbohydrates: 37g | Protein: 6g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 431mg | Potassium: 1057mg | Fiber: 4g | Sugar: 3g | Vitamin A: 69IU | Vitamin C: 20mg | Calcium: 62mg | Iron: 2mg

Nutritional values are approximate.

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Red Chile Smoked Bologna

This isn’t my first time smoking a bologna chub (often called a log). But it is by far the best I’ve ever made. I used Albukirky Seasoning’s Red Chile BBQ rub . It added a fantastic flavor (and a slight spiciness) to the bologna. You can use any rub you want, but I highly recommend theirs.

I sliced my smoked bologna about 1/2″ thick. Then I fried it up to get a bit of a crust on it. It was absolutely crazy good on a bun with lettuce, onion and mustard for the world’s best bologna sandwich!

Red Chile Smoked Bologna

I’m No Artist

Just about everyone can score a bologna better than I can. I’ve seen all sorts of fancy fru-fru angled scoring works of art. Me, I’ve had to resign myself to a simple checkerboard pattern. It really doesn’t matter how you do it, but you do need to do it or the chubb will crack or even blow open while smoking.

I went with a mellow wood (apple) when smoking my red chile bologna. I wanted that smoke flavor, but I didn’t want it to be so strong that I couldn’t taste the rub or the bologna. Feel free to use whatever wood you prefer, of course!

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Also check out my traditional smoked bologna and my crazy-good Montreal steak-seasoned smoked bologna.

Red Chile Smoked Bologna
Print Pin
5 from 1 vote

Red Chile Smoked Bologna

This isn’t my first time smoking a bologna chub (often called a log). But it is by far the best I’ve ever made.
Course Main
Cuisine American
Keyword bologna, smoked
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Servings 4 pounds
Calories 1397kcal

Ingredients

Instructions

  • Fire up your smoker for smoking at 250 F. I prefer a lighter wood, such as apple or peach, but you can use a stronger wood such as hickory.
  • Score the bologna chub using a sharp knife. Make the cuts 1/4" – 1/2" deep. Use any pattern you want. If you don't score it the bologna will crack or pop open as it smokes.
  • Rub the chub liberally with mustard. Get in there, get your hands dirty. I find it easiest to stand the chub on one end (which is why I don't use a full-sized one).
  • Sprinkle the rub liberally all over the chub. More is better here, so don't be shy with the rub.
  • Transfer the chub to your smoker and smoke for 3 to 3 1/2 hours.
  • Remove the chub and let rest for 15 minutes before slicing.

Notes

Great on sandwiches!

Nutrition

Calories: 1397kcal | Carbohydrates: 25g | Protein: 69g | Fat: 112g | Saturated Fat: 42g | Cholesterol: 272mg | Sodium: 4354mg | Potassium: 1429mg | Sugar: 20g | Vitamin A: 381IU | Vitamin C: 4mg | Calcium: 386mg | Iron: 5mg

Nutritional values are approximate.

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Smoked Pistachios

This is how you make a huge pistachio nut fan out of me. I love smoked nuts, but until now I’d never smoked pistachios before. Well, let me tell you folks! You could’ve knocked me over with a feather! Good doesn’t even come close to describing how yummy these nuts were! I set out to smoke nuts to use in ice cream (I know, right? You know that’ll be awesome!). I doubt that half of them survived for my ice cream plans… I couldn’t help myself.

Whether your nuts are going to be used in another dish or just set out for devouring, you’re going to love these too! It’s impossible to make too many of them, they’ll disappear no matter how much you make!

Smoked Pistachios

Go Heavy On The Seasoning

For the seasoning on my smoked pistachios I went with Sweet Red from AlbuKirky Seasonings. It has a nice sweet heat flavor to it, the perfect contrasting flavors for the nuts. I seasoned the nuts pretty liberally with it, too. Since the nuts aren’t shelled a lot of that flavor does end up on the shell. So by adding more I increased the amount of seasoning that made its way inside… and oh, was I ever rewarded for my efforts!

You can use whatever seasoning you want! I like a little heat to mine so that’s what I went with. You can go with just sweet, too. Or maybe something more savory? There’s no reason you have to pick just one seasoning, either. Do some in one flavor, and some more in another.

You can also go with just using salt. A nice coarse sea salt is best. You want to see the salt crystals. You are seasoning the shells, so not all will make it inside the nuts. So some is for show!

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Also try my smoked peanuts in the shell and my smoked pecans. And nothing is amazing as smoked hazelnuts!

Smoked Pistachios
Print Pin
3.50 from 2 votes

Smoked Pistachios

This is how you make a huge pistachio fan out of me. I love smoked nuts, but until now I’d never smoked pistachios before. Well, let me tell you folks! Good doesn’t even come close to describing how yummy these nuts were!
Course Appetizer
Cuisine American
Keyword nuts, smoked
Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Servings 2 pounds
Calories 2549kcal

Equipment

Ingredients

Instructions

  • Fire up your smoker for 250 F cooking. Use a light wood such as apple or peach.
  • Place the nuts in a large bowl and lightly (very lightly) drizzle with a little oil. For 1 pound of nuts I used less than 1/2 tablespoon of oil.
  • Toss the nuts to coat. Now, sprinkle them liberally with the seasoning. Now is not the time to be shy. Load up on it and toss to coat.
  • Transfer nuts to your smoker. I use a grill mat to keep the nuts from falling thru the grates. Smoke for 2 1/2 hours, stirring every 30 minutes or so.
  • Remove, shell and devour.

Notes

Store in an air-tight container until ready to serve.

Nutrition

Calories: 2549kcal | Carbohydrates: 125g | Protein: 92g | Fat: 206g | Saturated Fat: 25g | Sodium: 5mg | Potassium: 4649mg | Fiber: 47g | Sugar: 35g | Vitamin A: 1882IU | Vitamin C: 25mg | Calcium: 476mg | Iron: 18mg

Nutritional values are approximate.

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Rotisserie French Fries

This actually started out as just a test of an idea I’d had. It was a very hot day here in Indiana. I have a pet peeve about cooking anything inside when it’s so hot. I’m cheap, and the idea of warming up the house when it’s searing hot outside just doesn’t go along with my cheapness. But I wanted fries, and usually I make those indoors, in an air fryer or oven. Well, And thanks to my new Weber Summit S-670, I can not only cook in pots on a side burner, I have a big rotisserie I can use. I have the perfect basket for it, made by Napoleon, that I can use to cook up all sorts of side dishes, such as rotisserie French fries!

Rotisserie French Fries

Perfect Fries With That Cooked-Outdoors Flavor

I started with frozen fries. And I went with the larger wedge fries because, this being my first time, I wasn’t sure how smaller fries might hold up to the constant tumbling. My rotisserie French fries came out fantastic, with a great crispiness and flavor. Of course, you can make them on a charcoal grill too with a rotisserie and a basket and get even more of that great ‘cooked outdoors’ flavor!

I think you can easily get away with cooking smaller fries, such as the crinkly ones. Those are the ones that my wife loves. Just keep an eye on them because the cook time will obviously depend on how hot you have your grill. I kept the temperature right around 400 F directly below my basket. I did not use my infrared burner (you can see it above the basket in the picture above).

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Fries on the rotisserie were perfect with the burgers I grilled at the same time! Win! For even more spinning goodness, make my chicken wings on the rotisserie and my rotisserie roasted potatoes!

Rotisserie French Fries
Print Pin
5 from 1 vote

Rotisserie French Fries

My rotisserie French fries came out fantastic, with a great crispiness and flavor. No need to heat up the kitchen, just fire up your grill!
Course Side Dish
Cuisine American
Keyword fries, rotisserie
Cook Time 45 minutes
Total Time 45 minutes
Servings 8 servings
Calories 258kcal

Equipment

Ingredients

Instructions

  • Fire up your grill for medium-high cooking and prepare a rotisserie basket setup.
  • Add fries to the basket and close. Turn on the rotisserie and close the lid. Let cook for 20 minutes then check for crispness. If the fries turn golden brown with a bit of char along the edges, they're done! If not, close the lid and cook another 10-25 minutes, checking every 10 minutes or so.
  • Use heat-proof gloves to remove and open the rotisserie basket. Serve.

Notes

Use caution removing the fries from the basket as they and the basket are very hot.

Nutrition

Calories: 258kcal | Carbohydrates: 30g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Sodium: 486mg | Potassium: 427mg | Fiber: 4g | Vitamin C: 6mg | Calcium: 9mg | Iron: 1mg

Nutritional values are approximate.

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Smoked Peanuts in the Shell

If you like boiled peanuts, you’re in luck. If you like smoked peanuts, you’re in luck too. These smoked peanuts in the shell will satisfy you no matter which camp you’re in. They start out boiled and end up smoked. Lightly smoky and well, pea-like, you’ll want to make a big ole batch for snacking during the next big game on TV. These are the kinda treat where you grab a bowlful, sit down and not even 10 minutes later you find yourself getting back up to grab more. So… get a bigger bowl!

Smoked Peanuts in the Shell

These Aren’t Roasted Nuts

Unlike just boiled peanuts, which have a soggy shell, these smoked peanuts in the shell spend some quality time over higher heat, giving the shells an almost roasted-like texture. So when you crack one open, you might be expecting a roasted peanut. That’s not what you’ll get. The time in the brine not only softens the peanuts it lets them absorb smoke. That’s what you’re after.

Smoked Peanuts in the Shell

Grab A Basket Or Mat

I like to use my grilling basket or a grill mat for these peanuts. First, it makes putting them on the smoker and taking them back off a total breeze. No way would want to do that one at a time with grill tongs! Man, can you imagine how long that would take! Yikes! Second, it makes for the easiest cleanup in the world. No scrubbing, no soaking. Just grab a soapy sponge and it’ll wipe clean. That’s super-great if you’re gonna smoke several batches in a day.

If you want you can shell the peanuts and then sprinkle them more salt. Or whatever your favorite seasoning is. You can season them in the shells but what’d that do? Just get seasoning on your hands!

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Also try my smoked spicy nuts and my smoked pistachios. Peanuts roasted on a rotisserie are also a must-make!

Smoked Peanuts in the Shell
Print Pin
5 from 1 vote

Smoked Peanuts in the Shell

If you like boiled peanuts, you’re in luck. If you like smoked peanuts, you’re in luck too. These smoked peanuts in the shell will satisfy you no matter which camp you’re in.
Course Appetizer
Cuisine American
Keyword peanuts, smoked
Prep Time 40 minutes
Cook Time 1 hour
Servings 16
Calories 329kcal

Equipment

Ingredients

Instructions

  • Combine the water, salt, sugar and peanuts in a large pot over high heat. Bring to a boil and continue to boil for 20 minutes.
  • Drain the peanuts into a large colander and then spread out on a flat surface covered with towels to dry completely.
  • Fire up your smoker for 250 F. Use any wood you prefer, but the peanuts will absorb the smoke so I recommend a lighter fruit wood.
  • Add the peanuts to the smoker. If your grates are too wide, add foil sheets or pans with holes poked in them or use a grill mat like I did.
  • Cover grill and smoke for 20 minutes. Stir and smoke 20 more minutes. And then stir and smoke 20 more minutes. If the nuts aren't a bit crunchy continue smoking or transfer to a sheet pan in a 225 F oven or on a grill until golden brown and crunchy.

Notes

Store in an airtight container.

Nutrition

Calories: 329kcal | Carbohydrates: 10g | Protein: 15g | Fat: 28g | Saturated Fat: 4g | Sodium: 14164mg | Potassium: 425mg | Fiber: 5g | Sugar: 1g | Calcium: 72mg | Iron: 2mg

Nutritional values are approximate.

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Pepper Crusted Bacon Cheeseburgers

In my world there’s nothing better than a burger cooked on a super hot flat top griddle. Boy do I love that nice little char you get on the patties. These pepper crusted bacon cheeseburgers amp up that great flat top (though you can certainly grill them!) flavor even more.

Pepper Crusted Bacon Cheeseburgers

Nice And Peppery

The patties are loaded with sweet onion and lots of black pepper. Lots of black pepper. Crispy bacon, lettuce, smoky cheese and a fantastically garlicky aioli top it all off. Every bite of these pepper crusted bacon cheeseburgers is loaded with flavor.

Do not be shy with the black pepper when you roll the burger patties in it. You really want a good strong pepper flavor. I used smoked pepper but any good freshly cracked pepper will do. For extra smoky flavor used smoked garlic instead of regular raw garlic.

I like to use a burger press just about any time that I am making burgers. I just weigh out the meat (usually into 4 to 5 ounce-sized balls), then place onto the press. For easy cleanup I’ll put patty papers on the bottom and top of the press. Then I just press down and boom! A perfectly shaped burger patty appears!

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Also try my spicy bacon burger!

Pepper Crusted Bacon Cheeseburgers
Print Pin
5 from 1 vote

Pepper Crusted Bacon Cheeseburgers

In my world there’s nothing better than a burger cooked on a super hot flat top griddle. Boy do I love that nice little char you get on the patties. These pepper crusted bacon cheeseburgers amp up that great flat top (though you can certainly grill them!) flavor even more.
Course Main
Cuisine American
Keyword bacon, burgers
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings
Calories 715kcal
Author Based on a recipe from The Chunky Chef

Equipment

Ingredients

For the garlic aioli

For the burgers

  • 2 pounds ground beef
  • 1 small sweet onion
  • 1 tablespoon heavy cream you can omit this if you don’t have cream on hand
  • kosher salt
  • freshly ground black pepper
  • 8 hamburger buns
  • green leaf lettuce
  • 8 slices cheddar cheese smokehouse cheddar is best!
  • 8 slices bacon cooked

Instructions

For the garlic aioli

  • Place garlic in a small bowl.
  • Add the salt and mash with a fork until it becomes a paste.
  • Add the remaining ingredients and whisk until combined.
  • Cover and refrigerate until ready to use.

For the burgers

  • Place beef into a large bowl.
  • Grate 2 tablespoons of the onion into the beef. Slice the remaining onion thin and reserve.
  • Add cream, salt and pepper and mix well.
  • Form into 8 1/4 pound patties.
  • Spread cracked black pepper out onto a plate. Lightly press each side of each patty into the pepper.
  • Cook patties as desired. I prefer them grilled on a flat-top griddle, but you can also cook them in a skillet.
  • Lightly toast the buns.
  • Assemble burgers by slathering buns with the garlic aioli.
  • Add the lettuce, cooked patties, cheese and bacon and serve.

Notes

The garlic aioli is great on sandwiches, too!

Nutrition

Calories: 715kcal | Carbohydrates: 26g | Protein: 31g | Fat: 53g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 708mg | Potassium: 480mg | Fiber: 1g | Sugar: 5g | Vitamin A: 218IU | Vitamin C: 4mg | Calcium: 231mg | Iron: 4mg

Nutritional values are approximate.

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