Malcom Reed’s Nacho Burger


  • 1 lbs Ground Chuck
  • How to BBQ Right Grande Gringo Seasoning
  • Brioche Buns
  • Pepper Jack Cheese
  • Tortilla Chips
  • Queso Blanco
  • Shredded Lettuce
  • Pico de Gallo

Equipment & Fuel


1. Form patties with 1/4 lb of ground beef.

2. Liberally season both sides of the patties.  Let rest in the refrigerator.

3. Fuel your pellet grill with Royal Oak 100% Charcoal Hardwood Pellets and bring it to 275.

4. Place the burgers directly on the grill grates, no need to flip.

5. Cook low and slow until internal temp is 165, about 45 minutes.

6. Add the Pepper Jack cheese and let it melt.

7. Remove burgers from the grill and toast your brioche buns.

8. Add the burgers to the buns and pile high with nacho toppings. Enjoy!

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