Recipe Guide

INGREDIENTS
GRILLED
GARLIC BURGER
DIFFICULTY2
2/5
PREP TIME
30 MINS
COOK TIME
30 MINS
SERVES
4-6
HARDWOOD
MESQUITE
PREPARATION
When ready to cook, start Traeger grill according
to grill instructions, and set the temperature to
250 degrees F (set to Super Smoke mode if using a
WiFIRE-enabled grill).
Cut the garlic bulb in half horizontally, drizzle with
olive oil and wrap in foil. Place directly on the grill
grate and cook for 30-45 minutes or until cloves
have softened and are cooked through.
Place ground beef in a bowl and squeeze roasted
garlic from the bulb into the bowl with the meat.
Season with Traeger Beef Rub and mix well using
your hands. Cover meat and place in the
refrigerator until ready to cook.
In a small bowl combine all ingredients for
jalapeno relish. Cover and place in refrigerator.
In a medium sauce pan, brown the bacon over
medium heat until fat is rendered and bacon is
crispy. Remove bacon from the pan and drain all
but 2 Tbsp bacon fat.
Add onions and cook over medium-low heat
stirring often until onions are softened and
caramelized, about 15-20 minutes. Add a little bit
of water to the pan if it begins to get too dry before
onions are fully caramelized. Finish with salt and
pepper to taste and sherry vinegar.
Add bacon back to the pan and cook for 10-15
minutes more and set aside until burgers are
ready.
Adjust the grill temperature to 450 degrees F
(500 degrees F if using a WiFIRE enabled grill) and
preheat, lid closed for 10-15 minutes.
Portion ground beef into 4, 6 oz patties and flatten.
Place patties directly on the grill grate and cook 5
minutes on the first side then flip, top with cheese
and cook for an additional 5 minutes.
To build the burger, place bacon jam on the top
and bottom bun. Place burger on top of bacon jam,
top with relish, top bun and finish with a pickle
skewer. Enjoy!
BURGER
1-1/2 LBS GROUND BEEF
2 TBSP TRAEGER BEEF RUB
1 BULB GARLIC
JALAPENO RELISH
4 JALAPENOS, DICED SMALL
1 SHALLOT, DICED SMALL
1 GARLIC CLOVE, MINCED
1/4 CUP WHITE WINE VINEGAR
4 TBSP SUGAR
4 TBSP SALT
BACON JAM
1 LB BACON, CUT INTO LARDONS
2 YELLOW ONIONS, SLICED
INTO 1/4-INCH RINGS
2 TBSP SHERRY VINEGAR
SALT AND PEPPER, TO TASTE
TOPPINGS
4 LARGE SLICES
GRUYERE CHEESE
4 BRIOCHE BURGER BUNS
DILL PICKLES