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By Mandy Tanner
For the ultimate pub burger, start it on the Traeger pellet grill for some wood-fired flavor, then finish on the flat top and griddle it for a nice sear. If you have the option, look for a freshly ground beef blend of brisket and short rib.
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4
Activating this element will cause content on the page to be updated.1/4 Cup | mayonnaise |
2 Tablespoon | Dijon mustard |
2 Teaspoon | prepared horseradish |
1/2 Teaspoon | Worcestershire sauce |
2 Pound | ground beef, 80% lean |
3 Tablespoon | Traeger Burger Rub |
2 Tablespoon | canola oil or other neutral flavored oil with a high smoke point |
1 Medium | sweet or yellow onion, very thinly sliced |
1 Tablespoon | Traeger Burger Rub |
1/4 Cup | balsamic vinegar |
4 | brioche or pretzel buns |
4 Slices | smoked Gouda cheese |
4
Activating this element will cause content on the page to be updated.1/4 Cup | mayonnaise |
2 Tablespoon | Dijon mustard |
2 Teaspoon | prepared horseradish |
1/2 Teaspoon | Worcestershire sauce |
2 Pound | ground beef, 80% lean |
3 Tablespoon | Traeger Burger Rub |
2 Tablespoon | canola oil or other neutral flavored oil with a high smoke point |
1 Medium | sweet or yellow onion, very thinly sliced |
1 Tablespoon | Traeger Burger Rub |
1/4 Cup | balsamic vinegar |
4 | brioche or pretzel buns |
4 Slices | smoked Gouda cheese |
1
Make the sauce: In a small bowl, combine the mayonnaise, mustard, horseradish, and Worcestershire and stir until combined. Cover and refrigerate until ready to use.
1/4 Cup mayonnaise
2 Tablespoon Dijon mustard
2 Teaspoon prepared horseradish
1/2 Teaspoon Worcestershire sauce
2
When ready to cook, heat the Traeger with the lid closed to 225°F; this will take about 15 minutes.
3
Shape the ground beef into four 1-inch thick patties and season with the Traeger Burger Rub, using about 1 teaspoon per side of each patty.
2 Pound ground beef, 80% lean
3 Tablespoon Traeger Burger Rub
4
Place the patties directly on the grill grates, close the lid, and start smoking. The burgers will need to smoke for 30 minutes; about halfway through cooking you'll want to preheat the flat top as described in the next step.
225 ˚F / 107 ˚C
5
When there is about 15 minutes left to the burger smoking time, preheat 2 adjacent zones of the flat top to medium heat, for 8 to 10 minutes.
6
Drizzle or squirt 1 tablespoon oil over the cooktop then spread with a spatula. Add the onions and season with about 1 tablespoon Traeger Burger Rub. Cook, tossing occasionally, until the onions have softened and are beginning to brown, about 7 minutes. Add the balsamic vinegar and cook, tossing, until tender, about 1 minute. Move the onions over to a cool zone until ready to serve. Meanwhile, place the buns cut-side-down on the cooktop until toasted, 30 to 60 seconds, then transfer to a plate.
2 Tablespoon canola oil or other neutral flavored oil with a high smoke point
1 Medium sweet or yellow onion, very thinly sliced
1 Tablespoon Traeger Burger Rub
1/4 Cup balsamic vinegar
4 brioche or pretzel buns
7
After the burgers have smoked for 30 minutes, transfer the patties to the hot flat top cooktop. Cook, flipping once, for 5 minutes per side for medium doneness. Top each burger patty with a slice of Gouda, cover as with the steam dome (two at a time if necessary) and allow the cheese to melt completely, about 1 minute.
4 Slices smoked Gouda cheese
8
To serve, spread the pub sauce on the toasted buns, as desired. Add a burger patty to each bottom bun, top with the balsamic onions, and finish with the top bun. Enjoy!
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