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We Have A Cookbook
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Hi there! We’re Mark and Fey, but you can call us The Grill Dads, or the two idiots, or the magical wizards of all things grilling. All three are correct. We live and cook by a very simple mantra: We can literally make anything on the grill. F*ck yeah.

In our cookbook we show you how to ball out as hard as we do, and make juicy, well-seasoned and perfectly cooked dishes on your backyard grill or smoker.

You can order on our site or go to Amazon and help fund the next moon landing. Either works for us.

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play video

Super Pickle Stacked Smash Burger

Cook Time 25 Minutes

Servings 4

For the secret sauce

  • 1 cup mayo
  • 1/4 cup ketchup
  • 3 Tbsp sweet relish
  • 1 Tbsp garlic powder
  • 1 Tsp smoked paprika
  • 1 Tsp cayenne pepper
  • 1 Tbsp minced white onion
  • Kosher salt, for seasoning

Make the secret sauce by combining all of the ingredients in a medium bowl and mix them well until evenly combined. Season with Kosher salt to taste. Set aside.

 

Divide the beef into 8 equal parts and roll them into meatballs. Set aside.

 

Heat your skillet or a flat top to medium high heat.

 

Lightly oil the skillet or flat top and add the burgers. Season with your Salt and Pepper + Three Chiles. Once juices start to pool at the bottom of the burger flip the burgers and cook for a couple more minutes. Once the juices start to pool again use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Add your sliced onions. Flip the burgers and add your American cheese to each burger. Cook for 1 more minute to let the cheese melt. Remove from the heat and set aside.

 

In the same skillet or flat top, add your buns to toast them for a couple minutes. Remove the buns from the heat and set aside.

 

Begin building your burgers by starting with a bottom bun, followed by 2 burger patties with cheese and onions for each burger, then add a TON of pickles (a normal amount is fine too) and smear the top bun with your secret sauce and close your burgers. Enjoy!
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Pickles Smash Burger

Super Pickle Stacked Smash Burger

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Tailgate
Keyword Beef, Burger, Pickles
Cook Time 25 minutes
Servings 4

Ingredients

For the secret sauce

  • 1 cup mayo
  • 1/4 cup ketchup
  • 3 Tbsp sweet relish
  • 1 Tbsp garlic powder
  • 1 Tsp smoked paprika
  • 1 Tsp cayenne pepper
  • 1 Tbsp minced white onion
  • Kosher salt for seasoning
  • 2 pounds ground beef
  • 4 burger buns
  • 1 big white onion thinly sliced
  • 8 slices American cheese
  • 1 cup sliced pickles
  • Salt and Pepper + Three Chiles for seasoning
  • neutral oil for the pan

Instructions

  • Make the secret sauce by combining all of the ingredients in a medium bowl and mix them well until evenly combined. Season with Kosher salt to taste. Set aside.
  • Divide the beef into 8 equal parts and roll them into meatballs. Set aside.
  • Heat your skillet or a flat top to medium high heat.
  • Lightly oil the skillet or flat top and add the burgers. Season with your Salt and Pepper + Three Chiles. Once juices start to pool at the bottom of the burger flip the burgers and cook for a couple more minutes. Once the juices start to pool again use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Add your sliced onions. Flip the burgers and add your American cheese to each burger. Cook for 1 more minute to let the cheese melt. Remove from the heat and set aside.
  • In the same skillet or flat top, add your buns to toast them for a couple minutes. Remove the buns from the heat and set aside.
  • Begin building your burgers by starting with a bottom bun, followed by 2 burger patties with cheese and onions for each burger, then add a TON of pickles (a normal amount is fine too) and smear the top bun with your secret sauce and close your burgers. Enjoy!
play video

Beer Braised Bratwurst Burger

Cook Time 25 Minutes

Servings 4

For the secret sauce

  • 1 cup mayo
  • 1/4 cup ketchup
  • 3 Tbsp sweet relish
  • 1 Tbsp garlic powder
  • 1 Tsp smoked paprika
  • 1 Tsp cayenne pepper
  • 1 Tbsp minced white onion
  • Kosher salt, for seasoning

Make the secret sauce by combining all of the ingredients in a medium bowl and mix them well until evenly combined. Season with Kosher salt to taste. Set aside.

 

Divide the beef into 8 equal parts and roll them into meatballs. Set aside.

 

Heat your skillet or a flat top to medium high heat.

 

Lightly oil the skillet or flat top and add the burgers. Season with your Salt and Pepper + Three Chiles. Once juices start to pool at the bottom of the burger flip the burgers and cook for a couple more minutes. Once the juices start to pool again use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Add your sliced onions. Flip the burgers and add your American cheese to each burger. Cook for 1 more minute to let the cheese melt. Remove from the heat and set aside.

 

In the same skillet or flat top, add your buns to toast them for a couple minutes. Remove the buns from the heat and set aside.

 

Begin building your burgers by starting with a bottom bun, followed by 2 burger patties with cheese and onions for each burger, then add a TON of pickles (a normal amount is fine too) and smear the top bun with your secret sauce and close your burgers. Enjoy!
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Beer Braised Brat Burger

Beer Braised Bratwurst Burger with Grilled Onions

Author Mark & Fey
Print Pin
Course Dinner, Tailgate
Keyword Beef, Bratwurst, Burger, Grilled Onions
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 pound ground beef
  • 4 slices mild cheddar cheese
  • 4 burger buns
  • 1 pack Johnsonville Original Brats
  • 1 whole white onion diced
  • 1 Tbsp minced garlic
  • 1 12oz can of Pabst Blue Ribbon
  • Salt and Pepper + Three Chiles
  • neutral oil for the pan

Instructions

  • Heat a large sauce pan to medium high heat and coat with oil. Add the onions and season with your Salt and Pepper + Three Chiles. Cook until the onions are softened and beginning to brown. Add your can of Pabst Blue Ribbon and your minced garlic and stir it in. Simmer for about 4 more minutes. Add your brats and let them braise for 6 to 8 minutes. Remove from the heat and set aside.
  • Heat a large skillet or griddle to medium high heat and coat with oil. Remove your brats from the onions and slice them in half. Cook them directly on the griddle for 4 minutes per side, or until golden brown, using a grill press to cook evenly. Remove from the heat and set aside.
  • On the same skillet or griddle, toast your buns for a couple minutes and set aside.
  • Divide the beef into 4 burger patties. Place the burgers on the skillet or griddle coated with oil and season with your Salt and Pepper + Three Chiles on both sides. Cook for 3 to 4 minutes per side using a grill press to cook evenly. Cover with a cloche and cook for 1 more minute. Add your mild cheddar cheese and let it melt. Remove the patties from the heat and set aside.
  • Build your burgers on the bottom bun, adding your patty, your grilled onions, and the brats sliced in half, followed by the top bun.
play video

Smash Grated Butter Burger

Cook Time 25 Minutes

Servings 4

For the secret sauce

  • 1 cup mayo
  • 1/4 cup ketchup
  • 3 Tbsp sweet relish
  • 1 Tbsp garlic powder
  • 1 Tsp smoked paprika
  • 1 Tsp cayenne pepper
  • 1 Tbsp minced white onion
  • Kosher salt, for seasoning

Make the secret sauce by combining all of the ingredients in a medium bowl and mix them well until evenly combined. Season with Kosher salt to taste. Set aside.

 

Divide the beef into 8 equal parts and roll them into meatballs. Set aside.

 

Heat your skillet or a flat top to medium high heat.

 

Lightly oil the skillet or flat top and add the burgers. Season with your Salt and Pepper + Three Chiles. Once juices start to pool at the bottom of the burger flip the burgers and cook for a couple more minutes. Once the juices start to pool again use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Add your sliced onions. Flip the burgers and add your American cheese to each burger. Cook for 1 more minute to let the cheese melt. Remove from the heat and set aside.

 

In the same skillet or flat top, add your buns to toast them for a couple minutes. Remove the buns from the heat and set aside.

 

Begin building your burgers by starting with a bottom bun, followed by 2 burger patties with cheese and onions for each burger, then add a TON of pickles (a normal amount is fine too) and smear the top bun with your secret sauce and close your burgers. Enjoy!
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Smash Grated Butter Burger

Smash Grated Butter Burger with Grilled Onions

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Tailgate
Keyword Beef, Burger, Butter
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 pound ground beef
  • Kosher salt for seasoning
  • black pepper for seasoning
  • 4 slices american cheese
  • 4 burger buns
  • 1 large onion diced
  • 8 Tbsp of your favorite butter grated

Instructions

  • Heat a large skillet or griddle to medium high heat. Add the onions and a little bit of butter and season with salt and pepper. Cook until the onions are softened and beginning to brown. Remove from the heat.
  • In a bowl, stir in your grated butter into your ground beef with a fork, to make sure the butter doesn’t melt. Season with salt.
  • Divide the beef into 4 loose rounds. Place the burgers on the skillet or griddle. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Season with salt and pepper. Once you see juices pooling on the meat flip the burger. Add the cheese and cook for an additional minute. Once the cheese starts to melt, add your onions and put the top bun over the onions and cook for one more minute. Remove the patty with the bun from the heat and build your burgers with the bottom bun.
play video

White Castle Copycat Flat Top Sliders

Cook Time 25 Minutes

Servings 4

For the secret sauce

  • 1 cup mayo
  • 1/4 cup ketchup
  • 3 Tbsp sweet relish
  • 1 Tbsp garlic powder
  • 1 Tsp smoked paprika
  • 1 Tsp cayenne pepper
  • 1 Tbsp minced white onion
  • Kosher salt, for seasoning

Make the secret sauce by combining all of the ingredients in a medium bowl and mix them well until evenly combined. Season with Kosher salt to taste. Set aside.

 

Divide the beef into 8 equal parts and roll them into meatballs. Set aside.

 

Heat your skillet or a flat top to medium high heat.

 

Lightly oil the skillet or flat top and add the burgers. Season with your Salt and Pepper + Three Chiles. Once juices start to pool at the bottom of the burger flip the burgers and cook for a couple more minutes. Once the juices start to pool again use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Add your sliced onions. Flip the burgers and add your American cheese to each burger. Cook for 1 more minute to let the cheese melt. Remove from the heat and set aside.

 

In the same skillet or flat top, add your buns to toast them for a couple minutes. Remove the buns from the heat and set aside.

 

Begin building your burgers by starting with a bottom bun, followed by 2 burger patties with cheese and onions for each burger, then add a TON of pickles (a normal amount is fine too) and smear the top bun with your secret sauce and close your burgers. Enjoy!
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Flat Top Sliders

White Castle Copycat Flat Top Sliders

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Tailgate
Keyword Burger, Sandwich
Cook Time 20 minutes
Servings 4

Ingredients

  • 1/4 cup dehydrated onions
  • 1 pound 80/20 ground beef
  • Kosher salt for seasoning
  • 12 slider sized potato rolls
  • 12 dill pickles

Instructions

  • Rehydrate the onions by covering them with 1/2 cup lukewarm water in a small bowl. Set aside while you prep the patties.
  • On parchment paper lined quarter sheet tray (or metal 13×9 baking dish) loosely break up the beef into an even layer. Season generously with kosher salt. Gently press the beef down into a single thin layer, pushing it into the corners of the tray. Finally top the beef with more parchment and use another tray of baking dish to press down on the beef. Remove the top tray and paper. Use a knife to cut the beef into 12 squares then dock the squares with the thick end of a skewer – this helps the bun steam and keeps the patties from shrinking up.
  • Drain the onions. Heat a flat top or large skillet to medium high heat. Sprinkle on the onions and cook for 1 minute. Add the beef patties, giving some space between them. Top each patty with a bottom bun. Cook the patties for 3 minutes total time. Flip the patties and remove from the grill, onions up. Top each patty with a dill pickle slice and top with the other bun half.
play video

Picanha Steak Burger

Cook Time 25 Minutes

Servings 4

For the secret sauce

  • 1 cup mayo
  • 1/4 cup ketchup
  • 3 Tbsp sweet relish
  • 1 Tbsp garlic powder
  • 1 Tsp smoked paprika
  • 1 Tsp cayenne pepper
  • 1 Tbsp minced white onion
  • Kosher salt, for seasoning

Make the secret sauce by combining all of the ingredients in a medium bowl and mix them well until evenly combined. Season with Kosher salt to taste. Set aside.

 

Divide the beef into 8 equal parts and roll them into meatballs. Set aside.

 

Heat your skillet or a flat top to medium high heat.

 

Lightly oil the skillet or flat top and add the burgers. Season with your Salt and Pepper + Three Chiles. Once juices start to pool at the bottom of the burger flip the burgers and cook for a couple more minutes. Once the juices start to pool again use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Add your sliced onions. Flip the burgers and add your American cheese to each burger. Cook for 1 more minute to let the cheese melt. Remove from the heat and set aside.

 

In the same skillet or flat top, add your buns to toast them for a couple minutes. Remove the buns from the heat and set aside.

 

Begin building your burgers by starting with a bottom bun, followed by 2 burger patties with cheese and onions for each burger, then add a TON of pickles (a normal amount is fine too) and smear the top bun with your secret sauce and close your burgers. Enjoy!
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Picanha Steak Burger

Picanha Steak Burger

Author Mark & Fey
Print Pin
Course Dinner, Meal Prep, Sandwich
Keyword Beef, Burger, Piedmontese, Steak
Cook Time 2 hours
Servings 4

Ingredients

For the picanha steak

  • 1 1/2 pound picanha steak we got ours from Certified Piedmontese
  • Salt Pepper + Three Chiles spice blend

For the chimmichuri sauce

  • 1 bunch fresh parsley about 1/2 cup leaves, roughly chopped
  • 2 tablespoons fresh oregano leaves
  • 5 to 6 cloves garlic
  • 2 teaspoons red pepper flakes
  • 2 tablespoons red wine vinegar
  • Kosher salt for seasoning
  • 1/2 cup olive oil

For the burgers

  • 2 pounds ground beef
  • Kosher salt for seasoning
  • 8 ounces thick sliced provolone cheese
  • 4 burger buns
  • Lettuce of your choice

Instructions

  • Pat your picanha steak down with paper towels. Flip the steak over so that the thick layer of fat is down against a cutting board. Use a sharp knife to trim away the steaks silverskin. Season the steak all over with Salt Pepper + Three Chile. Set the steak aside at room temperature for 1 hour
  • Set your grill or smoker for indirect heat at 225 º F . Smoke the picanha steak for 75 to 90 minutes or until the internal temperature reaches 120ºF.
  • While the steak cooks make the chimichurri by combining the parsley, oregano, garlic, red pepper, and vinegars in a mortar and pestle. Work this mixture into a thick paste and add a heavy pinch of kosher salt and oil and combine until you have a thick but chunky sauce. A small food processor works for this too — just combine the ingredients with a few short pulses.
  • Shape the burger meat into four 1/2 pound patties, squaring up the sides and making a shallow indent in one side. Season generously with kosher salt.
  • Remove the picanha steak from the grill to a baking sheet to rest. While it rests grill the burgers. Crank the heat on the grill to medium high and. Grill the burgers over direct heat for about 12 minutes total, flipping every 3 to 4 minutes. 
  • Once again crank up the heat on the grill, aiming for about 500 degrees F. Return the steak to the grill and sear, turning every few minutes to prevent flare ups from that juicy fat cap. When the steak is darkly seared and reaches an internal temp of 130 degrees F, remove it from the grill to rest for 10 minutes.
  • While the steak rests, heat two cast iron skillet on the still hot grill and add the cheese slices to melt and crisp, this takes about 3 minutes.
  • Finally toast the buns and build the burger. Slice the steak and build the burgers – lettuce, burger patty, cheese skirt, steak slices, chimichurri. 
play video

Crispy Onion BBQ Burger

Cook Time 25 Minutes

Servings 4

For the secret sauce

  • 1 cup mayo
  • 1/4 cup ketchup
  • 3 Tbsp sweet relish
  • 1 Tbsp garlic powder
  • 1 Tsp smoked paprika
  • 1 Tsp cayenne pepper
  • 1 Tbsp minced white onion
  • Kosher salt, for seasoning

Make the secret sauce by combining all of the ingredients in a medium bowl and mix them well until evenly combined. Season with Kosher salt to taste. Set aside.

 

Divide the beef into 8 equal parts and roll them into meatballs. Set aside.

 

Heat your skillet or a flat top to medium high heat.

 

Lightly oil the skillet or flat top and add the burgers. Season with your Salt and Pepper + Three Chiles. Once juices start to pool at the bottom of the burger flip the burgers and cook for a couple more minutes. Once the juices start to pool again use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Add your sliced onions. Flip the burgers and add your American cheese to each burger. Cook for 1 more minute to let the cheese melt. Remove from the heat and set aside.

 

In the same skillet or flat top, add your buns to toast them for a couple minutes. Remove the buns from the heat and set aside.

 

Begin building your burgers by starting with a bottom bun, followed by 2 burger patties with cheese and onions for each burger, then add a TON of pickles (a normal amount is fine too) and smear the top bun with your secret sauce and close your burgers. Enjoy!
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Crispy Onion BBQ Burger

Crispy Onion BBQ Burger

Author Mark & Fey
Print Pin
Keyword Beef, Burger, Piedmontese, Smash burgers, Spiceology
Cook Time 30 minutes
Servings 4

Ingredients

For the homemade BBQ sauce

  • 11/2 cups ketchup
  • 1/4 cup apple cider vinegar
  • 2 tablespoons molasses
  • 2 tablespoons brown sugar
  • 1 teaspoon Worcestershire sauce
  • Salt Pepper + Three Chile spice blend
  • 1/2 teaspoon garlic powder

For the burgers

  • 8 burger patties we like the ones from Certified Piedmontese
  • Kosher salt. for seasoning
  • 1/2 cup finely diced white onion
  • 8 slices sharp cheddar cheese
  • 4 burger buns

Instructions

  • For the BBQ sauce: Combine all the ingredients in a medium saucepan and bring to a simmer over medium heat. Cook for 3 minutes then remove to cool. Season the burger patties with salt. Heat a large skillet
  • Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Add the onions.
  • Once you see juices pooling on the meat flip the burger. Add the cheese and place a bottom bun on two of the four patties. As soon as the cheese is melted pull them off.
  • Flip the bottoms over and add the other burger to make two doubles. Top with more BBQ sauce and shredded lettuce.
play video

English Muffin Pizza Turkey Smash Burger

Cook Time 25 Minutes

Servings 4

For the secret sauce

  • 1 cup mayo
  • 1/4 cup ketchup
  • 3 Tbsp sweet relish
  • 1 Tbsp garlic powder
  • 1 Tsp smoked paprika
  • 1 Tsp cayenne pepper
  • 1 Tbsp minced white onion
  • Kosher salt, for seasoning

Make the secret sauce by combining all of the ingredients in a medium bowl and mix them well until evenly combined. Season with Kosher salt to taste. Set aside.

 

Divide the beef into 8 equal parts and roll them into meatballs. Set aside.

 

Heat your skillet or a flat top to medium high heat.

 

Lightly oil the skillet or flat top and add the burgers. Season with your Salt and Pepper + Three Chiles. Once juices start to pool at the bottom of the burger flip the burgers and cook for a couple more minutes. Once the juices start to pool again use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Add your sliced onions. Flip the burgers and add your American cheese to each burger. Cook for 1 more minute to let the cheese melt. Remove from the heat and set aside.

 

In the same skillet or flat top, add your buns to toast them for a couple minutes. Remove the buns from the heat and set aside.

 

Begin building your burgers by starting with a bottom bun, followed by 2 burger patties with cheese and onions for each burger, then add a TON of pickles (a normal amount is fine too) and smear the top bun with your secret sauce and close your burgers. Enjoy!
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English Muffin Pizza Turkey Smash Burger

English Muffin Pizza Turkey Smash Burger

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Tailgate
Keyword Burger, Pizza, Poultry, Smash burgers
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 pound ground turkey
  • 2 teaspoons garlic powder
  • Kosher salt for seasoning
  • 1 teaspoon fennel seeds
  • Freshly ground black pepper for seasoning
  • 2 tablespoons salted butter
  • 4 english muffins
  • 1 cup marinara sauce
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup mini pepperonis
  • 1 bunch fresh basil

Instructions

  • Combine the turkey, garlic powder, salt, and pepper in a large mixing bowl. Heat a small cast iron skillet over medium high heat and the fennel seeds and toast for 1 minute, or until fragrant. Remove the seeds to a plate to cool quickly.
  • Add the cooled fennel seeds to the turkey mixture and work together with your hands. Divide the turkey into 4 portions and loosely pack into rounds.
  • Melt the butter in a large skillet. Toast each english muffin half, nooks and crannies down, in the butter. You may need to do this in batches. Top each toasted english muffin with marinara, mozzarella and mini pepperonis. Melt the cheese by broiling or use a splash of water and the lid to steam them in hot skillet. Remove the english muffin pizzas and set aside.
  • Return the skillet to high heat and add the turkey rounds. Use a spatula or mallet to press the rounds as thin as possible. Cook for about a minute per side.
  • Build the sandwiches by topping one english muffin bottom with a few fresh basil leaves, a turkey patty and top with another english muffin pizza.
play video

Breakfast Burger

Cook Time 25 Minutes

Servings 4

For the secret sauce

  • 1 cup mayo
  • 1/4 cup ketchup
  • 3 Tbsp sweet relish
  • 1 Tbsp garlic powder
  • 1 Tsp smoked paprika
  • 1 Tsp cayenne pepper
  • 1 Tbsp minced white onion
  • Kosher salt, for seasoning

Make the secret sauce by combining all of the ingredients in a medium bowl and mix them well until evenly combined. Season with Kosher salt to taste. Set aside.

 

Divide the beef into 8 equal parts and roll them into meatballs. Set aside.

 

Heat your skillet or a flat top to medium high heat.

 

Lightly oil the skillet or flat top and add the burgers. Season with your Salt and Pepper + Three Chiles. Once juices start to pool at the bottom of the burger flip the burgers and cook for a couple more minutes. Once the juices start to pool again use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Add your sliced onions. Flip the burgers and add your American cheese to each burger. Cook for 1 more minute to let the cheese melt. Remove from the heat and set aside.

 

In the same skillet or flat top, add your buns to toast them for a couple minutes. Remove the buns from the heat and set aside.

 

Begin building your burgers by starting with a bottom bun, followed by 2 burger patties with cheese and onions for each burger, then add a TON of pickles (a normal amount is fine too) and smear the top bun with your secret sauce and close your burgers. Enjoy!
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Breakfast Burger with Beef Bacon, Egg and Hash Brown

Breakfast Burger with an Egg, Beef Bacon & Hash Browns

Author Mark & Fey
Print Pin
Course Breakfast, Dinner, Lunch
Keyword Beef, Beef bacon, Burger, Eggs, Piedmontese
Cook Time 25 minutes
Servings 4

Ingredients

  • 8 slices beef bacon we love Certified Piedmontese
  • 4 Certified Piedmontese burger patties
  • Kosher salt for seasoning
  • 4 frozen hashbrown patties
  • 8 slices American cheese
  • 4 large eggs
  • Salt Pepper + Three Chiles Seasoning blend
  • 4 burger buns
  • Sriracha mayo

Instructions

  • Heat a large skillet or griddle over medium high heat. Cook the beef bacon until crisp, about 4 minutes per side. Add the hash browns to hot griddle and cook for 4 minutes on the first side before flipping and covering, cooking an additional 5 minutes or until the hash brown patty is cooked through. Set aside.
  • Add the burger patties and season with kosher salt. Cook until the first side is caramelized and the edges are browning, flip and cook for 3 to 4 minutes more. Add 2 slices of American cheese to each patty and cook until melted.
  • Finally, cook the eggs to your liking, we like an over easy egg with a runny yolk for extra sauce. Before building the burgers, toast the buns on the griddle.
  • Build the burgers by adding the Sriracha mayo to each bun, topping with a burger, beef bacon, and finally an egg. Top with the burger lid and enjoy hot.
play video

Wisconsin Butter Burger

Cook Time 25 Minutes

Servings 4

For the secret sauce

  • 1 cup mayo
  • 1/4 cup ketchup
  • 3 Tbsp sweet relish
  • 1 Tbsp garlic powder
  • 1 Tsp smoked paprika
  • 1 Tsp cayenne pepper
  • 1 Tbsp minced white onion
  • Kosher salt, for seasoning

Make the secret sauce by combining all of the ingredients in a medium bowl and mix them well until evenly combined. Season with Kosher salt to taste. Set aside.

 

Divide the beef into 8 equal parts and roll them into meatballs. Set aside.

 

Heat your skillet or a flat top to medium high heat.

 

Lightly oil the skillet or flat top and add the burgers. Season with your Salt and Pepper + Three Chiles. Once juices start to pool at the bottom of the burger flip the burgers and cook for a couple more minutes. Once the juices start to pool again use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Add your sliced onions. Flip the burgers and add your American cheese to each burger. Cook for 1 more minute to let the cheese melt. Remove from the heat and set aside.

 

In the same skillet or flat top, add your buns to toast them for a couple minutes. Remove the buns from the heat and set aside.

 

Begin building your burgers by starting with a bottom bun, followed by 2 burger patties with cheese and onions for each burger, then add a TON of pickles (a normal amount is fine too) and smear the top bun with your secret sauce and close your burgers. Enjoy!
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Wisconsin Butter Burger

Wisconsin Butter Burger

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Tailgate
Keyword Beef, Burger, Piedmontese, Sandwich
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 large onion diced
  • Kosher salt. for seasoning
  • Black pepper for seasoning
  • 1 pound ground beef
  • 4 slices American cheese
  • 4 burger buns
  • 8 tablespoons Wisconsin Butter such as Kate's or Nordic Creamery

Instructions

  • Heat a large skillet or griddle to medium high heat. Add the onions and season with salt and pepper. Cook until the onions are softened and beginning to brown. Remove from the heat.
  • Divide the beef into 4 loose rounds. Place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Season with salt and pepper. Once you see juices pooling on the meat flip the burger. Add the cheese and cook for an additional minute. Toast the buns on the hot griddle. Build the burgers by topping each bottom bun with onions, a burger patty, and then smearing the top bun with Wisconsin Butter. Top the burger and enjoy.
play video

Elk Burger with Kielbasa

Cook Time 25 Minutes

Servings 4

For the secret sauce

  • 1 cup mayo
  • 1/4 cup ketchup
  • 3 Tbsp sweet relish
  • 1 Tbsp garlic powder
  • 1 Tsp smoked paprika
  • 1 Tsp cayenne pepper
  • 1 Tbsp minced white onion
  • Kosher salt, for seasoning

Make the secret sauce by combining all of the ingredients in a medium bowl and mix them well until evenly combined. Season with Kosher salt to taste. Set aside.

 

Divide the beef into 8 equal parts and roll them into meatballs. Set aside.

 

Heat your skillet or a flat top to medium high heat.

 

Lightly oil the skillet or flat top and add the burgers. Season with your Salt and Pepper + Three Chiles. Once juices start to pool at the bottom of the burger flip the burgers and cook for a couple more minutes. Once the juices start to pool again use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Add your sliced onions. Flip the burgers and add your American cheese to each burger. Cook for 1 more minute to let the cheese melt. Remove from the heat and set aside.

 

In the same skillet or flat top, add your buns to toast them for a couple minutes. Remove the buns from the heat and set aside.

 

Begin building your burgers by starting with a bottom bun, followed by 2 burger patties with cheese and onions for each burger, then add a TON of pickles (a normal amount is fine too) and smear the top bun with your secret sauce and close your burgers. Enjoy!
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Elk Burger with Kielbasa

Author Mark & Fey
Print Pin
Keyword Burger, Elk, Spiceology
Servings 1

Ingredients

  • 4 kielbasa sasauge links
  • 2 pounds ground elk
  • Salt Pepper + Three Chiles spice blend
  • 1/2 cup mayo
  • 1/4 cup mustard
  • 2 tablespoons Worcestershire sauce
  • 1 small red onion thinly sliced
  • 4 slices colby cheese
  • 4 brioche buns
  • Butter lettuce

Instructions

  • Start things off by heating a grill for medium high indirect heat. Slice the sausages down the middle without slicing them in half so they open like a book. Score the interior of the sausages. Divide the elk into four half-pound patties and season generously with the Salt Pepper + Three Chiles spice blend.
  • Grill the burgers over indirect heat for about 5 minutes per side. Elk can dry out so try not to over cook these. Finish each burger with a slice of cheese. Grill the sausages over direct heat until they get gorgeous char. Don’t forget to toast your buns!
  • Whisk together the mayo, mustard, and Worcestershire sauce in a small bowl. Build the burgers by topping each burger bun with a little sauce, a burger patty, some onions, a sausage link, and some lettuce.