YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
This over-the-top burger comes from our friends at All Things Barbecue — “Introducing our mouthwatering Elvis Burger recipe, designed to electrify your taste buds with a harmonious blend of flavors. Crafted around Creekstone Farms Brisket Blend Burger Pucks seasoned to perfection using Cattleman’s Grill Lone Star Brisket Rub, each patty promises an explosion of taste sensations. But this burger isn’t just about the meat; it’s a culinary concert featuring crispy bacon and creamy white American cheese collaborating to create a delightful texture symphony. Adding to the melody are caramelized bananas and smoked peanut butter, infusing a sweet and smoky note that’ll have you singing praises.”
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INGREDIENTS
- 4 brioche buns
- 2 tbsp unsalted butter
- 4 each 1/4 lb Creekstone Farms Brisket Blend Burger Pucks
- Cattleman’s Grill Lone Star Brisket Rub
- 4 slices white American cheese
- 2 medium sized bananas, sliced into 1/4” slices
- 1/2 cup smoked peanut butter
- 6 slices bacon
INSTRUCTIONS
- Preheat your grill with griddle in place over low heat.
- Cook the bacon on the griddle until browned and slightly crispy.
- Slice the bananas and fry in the bacon fat until browned on both sides, but not mushy.
- To cook the burgers, place the pucks on the griddle. Cover each with a sheet of parchment and smash with a grill press.
- Season the smashed patties with Cattleman’s Grill Lone Star Brisket Rub and cook until browned.
- Flip, then season again before topping each with a slice of cheese.
- Add a couple of tablespoons of water to the griddle surface, then close the lid and let the steam melt the cheese
- Remove the patties from the griddle.
- Toast the buns in the butter until golden brown.
- To build the burgers, start by spreading about two tablespoons of peanut butter on the bottom bun.
- Top with one and a half slices of bacon, then the smashed patty, then about 6 slices of caramelized banana.
- Top with the bun.
This over-the-top burger comes from our friends at All Things Barbecue — “Introducing our mouthwatering Elvis Burger recipe, designed to electrify your taste buds with a harmonious blend of flavors. Crafted around Creekstone Farms Brisket Blend Burger Pucks seasoned to perfection using Cattleman’s Grill Lone Star Brisket Rub, each patty promises an explosion of taste sensations. But this burger isn’t just about the meat; it’s a culinary concert featuring crispy bacon and creamy white American cheese collaborating to create a delightful texture symphony. Adding to the melody are caramelized bananas and smoked peanut butter, infusing a sweet and smoky note that’ll have you singing praises.”
—
INGREDIENTS
- 4 brioche buns
- 2 tbsp unsalted butter
- 4 each 1/4 lb Creekstone Farms Brisket Blend Burger Pucks
- Cattleman’s Grill Lone Star Brisket Rub
- 4 slices white American cheese
- 2 medium sized bananas, sliced into 1/4” slices
- 1/2 cup smoked peanut butter
- 6 slices bacon
INSTRUCTIONS
- Preheat your grill with griddle in place over low heat.
- Cook the bacon on the griddle until browned and slightly crispy.
- Slice the bananas and fry in the bacon fat until browned on both sides, but not mushy.
- To cook the burgers, place the pucks on the griddle. Cover each with a sheet of parchment and smash with a grill press.
- Season the smashed patties with Cattleman’s Grill Lone Star Brisket Rub and cook until browned.
- Flip, then season again before topping each with a slice of cheese.
- Add a couple of tablespoons of water to the griddle surface, then close the lid and let the steam melt the cheese
- Remove the patties from the griddle.
- Toast the buns in the butter until golden brown.
- To build the burgers, start by spreading about two tablespoons of peanut butter on the bottom bun.
- Top with one and a half slices of bacon, then the smashed patty, then about 6 slices of caramelized banana.
- Top with the bun.
