I grilled for the first time in 15 years, and Traeger so simple for me I cook the perfect hamburger. I grilled the buns, and I put two pieces of Swiss cheese it was honestly the best burger I've tasted! I put a little bit of black pepper and steak dust. The meat was so tender. Kudos to traeger
I followed Matt's Traeger pork rib recipe/video, it was FABULOUS! Now I'm going to follow the burger recipe! There's no way I can fail! This is going to be great!
Just me personally how I’ve been doing burgers since I was a kid.. I like to sprinkle my seasonings on top and mix them around throughout the middle of burger with my fingers. I feel that way there’s more flavor throughout. This might not be true, I’m not sure, but just thought I would share
I have a small Traeger but so far all I've used it for is smoking ribs and a pork sirloin roast. Both have been terribly successful. I just don't know how to cook steaks or chicken without smoking them. Please advise. Thanks, Suzanne
Nice video. Step it up with a dab of mayo on the buns and slap them on the smoker. Damn it boy... I'm from New Mexico so I would even up it one with some Hatch Green Chile. Yeah....
Do you know why I’d get ash on my food when cooking with my Traeger? My grill is always vacuumed, fan works and vents are open. I’ve asked two other Traeger folks and no response. Thank you!
Looks ridic. If you haven't Traeger'd a ribeye yet, don't die before you do. Game changer. SPG, slap it on (I do 250) and pop a probe in there. I pull at 120 and toss it on a blazing hot cast iron Lodge ridged skillet for 90 secs a side. Rest and cut into the best ribeye you ever put in your mouth.
Thanks for the great video Matt. Just fired up my 570 Pro for the first time this weekend and cooked burgers and Hassleback potatoes. I was really impressed! I do have a question though....my wife likes her burgers medium well (no pink). Should I sear them at 375 and then lower the temp to 250 to cook longer? Appreciate any tips.
However you cook Rob you should use a temp probe, you can serve your wife whatever she wants without a shred of doubt from here on in. I'd say 145 deg and she'd get her med well every time.
It's better not to mix anything into the beef. Especially salt, the salt should hit the beef right before the grill or else it can ruin the texture. Also if you try to mix in spices you'll end up over working the meat which isn't good.
Nice one, mate. Love it. Although I wish you were more specific on the cooking time. That said, I understand that's difficult because you don't know how thick people have made their burger meat.
Lol toooooo concerned about something that doesn’t concern you. Do you also hope he wore a hair net under his hat? Do you also hope he wore a mask before serving to others incase particulates came out of his mouth when talking? Do you hope he used a lint roller on his shirt so no fibers fell into the food? Preventive measures I get it. I also get this Is free content for educational purposes, he’s not serving a party right now . I’m sure he knows the basics of cooking. If not, he will be okay I am sure. Or…he will find out the hard way, in which he will still survive. Just enjoy the free content 👍🏼
@@andrewkaslon8128 No, at 2:12 minute mark, he said's, 10 to 15 minutes and flipping one time. Try this method and you will have a very rare burger. I've done many of burgers on my traeger 570 and at 375 degrees @ 30 minutes per side for a medium well burger. 25 minutes for a medium and 35 for well done per side.
Dude, that's one side, gotta do one flip and do the other, if you do 10 on the first do 15 if you do 15 on the first do 10. I prefer 10 and 12 but experiment and find what you like
@@andrewkaslon8128 Go back and watch the video again. Pittman puts the uncooked burgers on the Traeger and says "10-15 minutes max". Then the graphic say "15 minutes later", and then we hear Pittman say "these burgers are done". Why doesn't the graphic say "20-30 minutes later" ???
@Nick Its common sense. The more electric things in anything is a better and more chance for things to go out. For example I bet I want ever have a WiFi issues with my pro 34 why because it doesn't have Wi-Fi. See my point.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
I grilled for the first time in 15 years, and Traeger so simple for me I cook the perfect hamburger. I grilled the buns, and I put two pieces of Swiss cheese it was honestly the best burger I've tasted! I put a little bit of black pepper and steak dust. The meat was so tender. Kudos to traeger
I like to incorporate the seasoning into the ground beef before forming the patties and tossing them on the smoker.
Your video made me get out of bed at 9 pm, turn on my Traeger and drive to the store to buy burger stuff.
Well bro, share with the class, how were they? xD
@@RaZeBeatsz I tossed some up over the weekend and they came out great!
@@CHAD_84Hell yeah! smoke on my man!
Lazy should get up at 4 am
I hope not in that order 😂
Thought I was having an acid flashback at 2:01
I followed Matt's Traeger pork rib recipe/video, it was FABULOUS! Now I'm going to follow the burger recipe! There's no way I can fail! This is going to be great!
Yeah, I love all his and traegers recipes.. Super easy to follow not intimidating
I just used this recipe on my Traeger. EXCELLENT. Juiciest burgers ever. Thanks for this Matt!
I smoke mine for about 20min. Pull them off the Traeger crank it all the way up put them back on for about 7min each side.
Dude you forgot to cut the burger in half and show how juicy it is .. Dang It SON !
Bend the ends of the cheese toward the center to stop cheese spillage on to your grill
@Mad Max sounds like shit
I blend the same custom rib rub I use mixing it with the meat by hand in a glass mixing bowl before hand forming the patties.
Burgers came out great but it took a heck of a lot longer @ 390! 2 8oz Patties almost 30 minutes to get to 160 on instant read thermometer.
It definitely needs at least 10 min each side at 375, even at rest they don't seem to cook enough but still really juicy.
Just me personally how I’ve been doing burgers since I was a kid.. I like to sprinkle my seasonings on top and mix them around throughout the middle of burger with my fingers. I feel that way there’s more flavor throughout. This might not be true, I’m not sure, but just thought I would share
If you work ground beef too much, you get a chewier texture.
@@alextingle743 so less mixing🤔
The seasoning works better if you mix the ground beef with it!
I have a small Traeger but so far all I've used it for is smoking ribs and a pork sirloin roast. Both have been terribly successful. I just don't know how to cook steaks or chicken without smoking them. Please advise. Thanks, Suzanne
I rely on my Traeger. Think I might name it. 10 years on , one of my best investments.
Nice video. Step it up with a dab of mayo on the buns and slap them on the smoker. Damn it boy... I'm from New Mexico so I would even up it one with some Hatch Green Chile. Yeah....
Immediately liked your approach to burgers. Sub'd. Chose this as my first grill on my new Traeger.
Already have a Blackstone gas griddle on the way, and getting a Traeger!
I have a 36" Blackstone griddle & waiting to get a Traeger. I hope to have one in 3 months, I've been looking at the Silverton 620 that Costco sells.
@@dominic0257 had nothing but amazing Tri-tips from our traeger. Don’t bother getting the fancy wifi version, bare bones one is great.
I’m not sure what we’re doing wrong, but our burgers took over 45 minutes to get to temp and it was set at 450°!
When making burgers do u need to pit the grates at the lowest setting like you need to if u want to sear
Spot on brother burgers came out fantastic the kids actually ate that's how ik!
I am new to this world when cooking burgers you have the grill pre heated what flavor pellets are you using
always preheat
@@goodtimes9721 thanks
How do you prevent flair ups when cooking burgers?
Most smokers have a plate covering to prevent flare ups
Do you know why I’d get ash on my food when cooking with my Traeger? My grill is always vacuumed, fan works and vents are open. I’ve asked two other Traeger folks and no response. Thank you!
Hi Matt I try your hamburger recipe I know now what it taste like,it is out of this world taste. Love it my family enjoyed it too!
Great video! What flavor of pellets did you use? Thanks!
Looks ridic. If you haven't Traeger'd a ribeye yet, don't die before you do. Game changer. SPG, slap it on (I do 250) and pop a probe in there. I pull at 120 and toss it on a blazing hot cast iron Lodge ridged skillet for 90 secs a side. Rest and cut into the best ribeye you ever put in your mouth.
Thanks for the great video Matt. Just fired up my 570 Pro for the first time this weekend and cooked burgers and Hassleback potatoes. I was really impressed! I do have a question though....my wife likes her burgers medium well (no pink). Should I sear them at 375 and then lower the temp to 250 to cook longer? Appreciate any tips.
However you cook Rob you should use a temp probe, you can serve your wife whatever she wants without a shred of doubt from here on in. I'd say 145 deg and she'd get her med well every time.
Best brisket we ever cooked by your recipe
OKAY I'm ready to smash them burgers!! Thanks Matt!
Did you mix anything into the 80/20 ground beef?
Patrick Phillips No. he uses ground chuck.
It's better not to mix anything into the beef. Especially salt, the salt should hit the beef right before the grill or else it can ruin the texture. Also if you try to mix in spices you'll end up over working the meat which isn't good.
Legit. Get my 780 this weekend! Cant wait.
🙌Killer, we're stoked that you're joining the Traeger family.
Nice one, mate. Love it. Although I wish you were more specific on the cooking time. That said, I understand that's difficult because you don't know how thick people have made their burger meat.
how much more specific do you need besides 375 for 10-15mins??
@@assmunch42na about 4 minutes more specific
😄
Instead of using regular mustard, kick it up a notch and use truffle mustard. Way better
I have never heard of such a thing. Tell me more.
@@ladydemando it's mustard with an aftertaste of old gym socks.
Did you smoke them?
Thank you Sir for this recipe. I will do it today on my Pro22...greez from germany
It's tha wurd uh tha gospel, yessah! I hear ya! 👂
what wood did you smoke thse with ?
Marvin Jones probably the Traeger brand but it’s up to you. I like to smoke with Apple most everything but up to you.
What about from frozen
Great Burgers
Keep these comin! I did burgers not long ago and they turned out perfectly!
I got a cramp in my jaw looking at those.
Raw meat juices on the seasoning bottle
I can't find this recipe on the @Traeger website, can anyone help me out? TIA
I was wondering the same thing
I’m new to Traeger. He said 325 degree. That’s 325F or 325C?
He said 375
Try it at 325C and let us know how that works out.
155° internal temp for at least 20 seconds for ground beef. 165° is too much and any lower than 155° internal temp isn’t safe for ground meat.
Personal preference.
nice, only wished one patty would of been broken in half to see the inside.....
Can you taste the smoke on the burgers?
What kind of pellets??? 🤔
Wood
@@IamTheGoatstroker No shit, Sherlock.
@@johnnysgirl7373 Lol
Looks good and tasty! I just hope you changed your gloves and didn't cross contaminate everything.
Good point but I guarantee he's swapping. I got a box of 100 and go through like 4 pairs the entire cook lol.
i was thinking the same thing
Lol toooooo concerned about something that doesn’t concern you.
Do you also hope he wore a hair net under his hat?
Do you also hope he wore a mask before serving to others incase particulates came out of his mouth when talking?
Do you hope he used a lint roller on his shirt so no fibers fell into the food?
Preventive measures I get it. I also get this Is free content for educational purposes, he’s not serving a party right now . I’m sure he knows the basics of cooking. If not, he will be okay I am sure. Or…he will find out the hard way, in which he will still survive.
Just enjoy the free content 👍🏼
@@tommytators9814 haha, about time someone said it.
You really not gonna take a bite so we can see your reaction smh 😂
Wouldn’t you want to put the cheese on just before the burgers are done? Why did you wait till the burgers were done?
It only take like 30-45 second to melt cheese
Need the Krabby Patty secret formula !
GOOD LOOK'N BURGERS!!!!!
It hurts me that he didn't preseason the meat before forming the patties.
I like to super smoke mine at 180 for 15 minutes then crank it up to 450 or 500 for 15 minutes. Oh, and don't forget the Holy Gospel.
Do you flip halfway through your two 15 min sessions
Classic Burger.
you need to do some cross section photos... cut those burgers open!
It seems to me that most burgers you see now are ment to be eaten with a knife and fork than just picked up and enjoyed.
Nah, burgers are meant to be fried or grilled over a flame.
I agree with this. Flame-broiled burgers are the only way to go.
Pickles under the patty on the bottom, youll never have one fall on your plate again
I want to see the inside of that burger wtf
Used this recipe to a T and burgers came out raw in the inside.
🤣
Where is the mayo man?!?
You won't have to cook dinner for days
Why is the meat gray? Lol
Salt your tomatoes...
Yeah…. Let’s put lettuce on the bottom to cover our taste buds.
10 to 15 min at that temp will leave your burgers raw ! Please be more precise with the temp & the time . Thank you .
That was one side, then flip and do again
@@andrewkaslon8128 No, at 2:12 minute mark, he said's, 10 to 15 minutes and flipping one time. Try this method and you will have a very rare burger. I've done many of burgers on my traeger 570 and at 375 degrees @ 30 minutes per side for a medium well burger. 25 minutes for a medium and 35 for well done per side.
15 minutes in my Traeger and you have raw burgers
David Massey 😆
Dude, that's one side, gotta do one flip and do the other, if you do 10 on the first do 15 if you do 15 on the first do 10. I prefer 10 and 12 but experiment and find what you like
@@andrewkaslon8128 Go back and watch the video again. Pittman puts the uncooked burgers on the Traeger and says "10-15 minutes max". Then the graphic say "15 minutes later", and then we hear Pittman say "these burgers are done". Why doesn't the graphic say "20-30 minutes later" ???
It takes like 45 minutes to make burgers. I don’t care why anyone says. I only use my Traeger for low and slow...
Yeah I cranked mine up to 450 and it still took longer than 15
How gross of you to grab the rub with your raw meat hand. You just going to toss that back in the cupboard now?
my 850 Timberline has been nothing but problems, Traeger's customer service is the worst. Sorry, I purchased one.
Should have bought the pro series with no WiFi. Just because it cost more doesn't always mean it's better.
@Nick Its common sense. The more electric things in anything is a better and more chance for things to go out. For example I bet I want ever have a WiFi issues with my pro 34 why because it doesn't have Wi-Fi. See my point.
You lost me at the mustard 🤢
Did you change your gloves at all? The cross contamination makes me cringe.
Video was good until he called the cheeseburger a hamburger
Lost me with the ketchup. The only red sauce that goes on my burgers is BBQ.
No mayo? WTF is wrong with you?
tsk tsk tsk, handling the buns and toppings with those gloved hands after they handled raw hamburger meat, 𝗪𝗥𝗢𝗡𝗚!!!