Ok, I had a taste test with my husband. I ground meat 3 different ways. The winner of the meat was a tie between 100% course ground chuck roast and 50/50 chuck roast and beef brisket. So if you want to just keep it cheap just do the chuck. I kinda liked the 50/50 better but it was too close to care. Next time I want to do chuck roast with bacon 3:1 ratio and see if that is good. If I do that I will update this post.
I also chopped up vadalia onions and baby Bellas with some olive oil and 2 TBls butter in a cast iron pan with salt and pepper and added them to the traeger. They weren't done, so at the end I put them on my side burner on my grill to cook them all the way. Then pour them over your burger. So good.
Fresh ground Hamburger patties 100% chuck roast or 50/50 chuck roast/beef brisket
Cheese, any kind you like
vadalia onion
baby Bella mushrooms
butter
olive oil
salt and pepper
Start the Traeger grill to 200 degrees, let warm up
Chop up the onion and mushrooms.
Put them in a mini cast iron pan with olive oil, 2 TBLS butter, salt and pepper
Season the burgers with salt and pepper, put the burgers on the grill and put a thermometer probe in and set the internal temp to 155 degrees.
Put the mini cast iron pan on also.
Close the lid and cook for 2 hours or until internal temp reads 155 degrees.
******* it was 2 hours and internal temp wasn't up to 155 yet. So I increased the temp of the Traeger to 250 degrees and finished off the cooking until internal temp reaches 155 degrees. ********
When internal temp is 155 open the lid and put cheese on the burgers.
Cook until internal temp in 160 degrees.
I took the cast iron off the traeger and put it on my side burner on my grill to finish them off.
