Mushroom Swiss Burgers on Pellet Grill

Set up the smoker to 225°F.

Make your burger patties, and measure out 8oz of ground beef per patty. Shape your ground beef to about 1/2 inch thick patties. The patties need to be 80% lean.

Season the patties with salt and pepper on both sides.

Place the burger patties onto the smoker grates and smoke until the internal temperature reaches 135°F. (Usually takes up to an hour depending on the thickness.)

While the burgers are smoking, in a small bowl, add the mushroom and mix with olive oil, salt, and pepper. Spray a cast iron skillet with olive oil spray and add in the mushrooms.

Once the burgers reach an internal temperature of at least 135°F, increase the temperature of the smoker to 450°F.

Place the mushrooms onto the grill in the cast-iron skillet. These will take about 10 minutes to cook, remove until ready to serve or take off the grill when burgers are complete.

Sear the patties on both sides for 2-3 minutes or until the burgers reach an internal temperature of at least 165°F. Add cheese slices after the last flip.

Toast the burger buns if preferred by placing each side on the grill for 30 seconds to 1 minute.

Add patty to the bun with the cheese melted on top and sauteed mushrooms.