Pit Boss Grilled Hamburgers
Learn step by step how to make hamburgers on a Pit Boss pellet grill!Grilling hamburgers with HIGH heat on a pellet grill can be challenge sometimes.But we take you through seasoning and preparing the hamburgers and setting up your Pit Boss to grill them perfectly.
Equipment
- Pit Boss Pellet Grill
- Pellets for high heat grilling, preferable Oak.
- Baking Sheet
- Plastic Wrap
- Heavy Duty Spatula
- Instant Read Thermometer
- Grill Grates optional
- Wire Rack Baking Sheet Combo
Ingredients
- 2 lbs Ground Chuck (80/20)
- Cooking Oil High smoke point oil like avocado or grapeseed oil or beef tallow
- Kosher Salt to taste, to season patties
- Cheese optional
- Buns and Toppings
Instructions
Form the Ground Beef into Patties
- Divide the ground beef into 5-6 ounce portions for ⅓ pound burgers.2 lbs Ground Chuck (80/20)
- Gently form the meat into balls, then into patty shapes about ½ inch thick on the edges.
- Place the hamburger patties on a wax paper lined baking sheet and press an indent in the center of each patty. Cover the patties with plastic wrap and place in the refrigerator for at least 1 hour or until it’s time to cook them on the Pit Boss.
Start and Preheat the Pit Boss Pellet Grill
- Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook. Replace it and make sure it is secured in place with the clips on either side.
- Add your pellets to the hopper, start the Pit Boss pellet grill and put it on the "Smoke" setting and let it run through the Startup Cycle.
- Next, set the temperature on the Pit Boss pellet grill to HIGH and open the flame broiler.
To Sear the Burgers on a Flat Surface
- Preheat the Grill Grates or a cast iron griddle centered over the fire pot with the flame broiler OPEN for about 10-15 minutes.
- Add cooking oil or tallow to the flat surface and distribute evenly to coat the surface.Cooking Oil
- Season the patties well with kosher salt, then add to the flat surface.Kosher Salt
- Sear the hamburgers for about 2-3 minutes, then flip and sear for about another 2-3 minutes, until the internal temperature reaches 155°F. If adding cheese, you can add it when the burgers are 135°F.
- Place the cheese on top of each burger and cover with a melting dome.Cheese
To Cook the Burgers over Direct Heat
- Once the fire is going strong in the fire pot, take your hamburger patties out of the refrigerator and apply some kosher salt to both sides of each patty along with some cooking oil.Kosher Salt, Cooking Oil
- Now you can put your hamburgers on, and try to center them as much as possible over the DIRECT heat of the fire pot.
- Keep the lid OPEN and do not leave the burgers unattended on the Pit Boss. If you get some big flare ups move the burgers away from the direct heat temporarily and then back once they calm down.
- It’s best to let them sear for about 2-3 minutes on each side.
- If you want to top them with cheese, do so when they are at about 135°F Remove them a couple inches away from the direct heat, and close the flame broiler and the lid to the Pit Boss. Keep the temperature on HIGH.Cheese
Remove the Hamburgers from the Pit Boss and Serve
- Use an instant read thermometer and remove the burgers to a wire rack when they reach 155°F.
- To toast the buns, place them directly on the grilling surface for a minute or so then remove them to the wire rack to cool slightly.
- Serve the burgers on large brioche buns with lots of toppings available for you and your guests.Buns and Toppings
Video
Nutrition
Calories: 1000kcal
Tried this recipe?Let us know how it was!