Our friend Jason Bernstein is a Traeger sales specialist and resident Traeger pit master. Jason recently shared this special burger recipe with us, as well as his tips for cooking the perfect burger on the Traeger. Thanks Jason!
A lot of people ask how they can cook things like burgers on the Traeger. This is not like a gas burner where you turn it on, cook each side for a few minutes and pull it off. The Traeger works more like an oven.
I cooked burgers for the first time on my Traeger the other night, and wanted to share my experience… and recipe.
2 lbs of ground beef (80/20)
1/2 lb bulk pork sausage
1/3 cup grated parmesan
2 eggs, beaten
1 large sweet onion, diced
2 cloves of garlic, minced
1 envelope dry onion soup mix
1 1/2 tbsps of Worcestershire sauce
Kosher salt and black pepper to taste
I set the Traeger to 350, and inserted the meat probe into one of the burgers. Because there’s pork, I needed to hit 160 degrees internal temp. This took almost an hour. I DID get sear marks on the burgers. This is a common misconception with the Traeger, that you can’t sear. “You can sear as low as 350 degrees”is something that Traeger has said for quite some time, but I didn’t believe it until I did it myself.
The more you open the lid, the longer it will take to cook. It’s an outdoor oven, so leave it alone and check the internal temp on the app. Open it every once and a while, and flip them about halfway through. The Traeger tends to put more heat on the left side, because the drip tray is a bit higher on that side, and it radiates some of the heat off of it. When I flipped them, I switched the side they were on.
For anyone looking to get a Traeger to do everything and not just as a supplementary smoker, it will work. It’s just a bit of retraining how you do everything. These burgers were amazing!
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