We created the Blackened Arkoma Burger to celebrate our new home in Arkoma, Oklahoma. It’s a bold take on a classic burger: half-pound patties seasoned and seared, melted American cheese, a generous stack of peppered bacon and all the usual toppings, finished with Uncle Bubba’s Blackened Ranch Dressing — a creamy ranch with smoky garlic and bright black pepper notes. If you enjoy blackened flavors, this burger is for you.
To get a beautiful char, we converted our GMG Davey Crockett Tailgater into a griddle by placing Grill Grates flipped griddle-side up. That gave the burgers a full sear and excellent crust. This is the kind of burger that will make you want to stay home and fire up the grill.
Patti and I reserve one night a week for date night. Often we cook something special on our Green Mountain wood pellet grill or smoker, though sometimes we cook indoors. We always dine on our patio surrounded by a rainforest-inspired setup with lights, candles, a wood pellet patio heater and music. A glass of wine or a strawberry margarita, good food and a little dancing make for a perfect evening.
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Blackened Arkoma Burger
A Wood Pellet Grill Recipe
Prep Time: 5 minutes
Cook Time: 10 minutes at 400°F (205°C)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellets
Ingredients: Blackened Arkoma Burger
- 2 lbs. lean ground beef (85/15)
- American cheese, sliced
- Thick-sliced pepper bacon, cooked
- Zatarain’s Blackened Seasoning, to taste
- Coarse ground black pepper, to taste
- Duck fat spray or light cooking oil spray
- Condiments of choice
- Your favorite hamburger buns
- Uncle Bubba’s Blackened Ranch Dressing
Cooking Directions: Blackened Arkoma Burger
Form the patties from the ground beef. Lightly spritz each patty with duck fat spray or a neutral cooking oil to help the seasoning adhere. If you don’t have duck fat, a simple oil spray works fine. Return the patties to the refrigerator until ready to cook — cold patties sear better.
Flip your Grill Grates griddle-side up in the Davey Crockett and lightly spray the griddle surface with cooking spray or duck fat. Preheat the griddle to 400°F (205°C).
Place patties on the hot griddle and cook about 5 minutes per side. During the last two minutes, add slices of American cheese so they melt over the patties. Cook until the internal temperature reaches 160°F (72°C) for a safe doneness; USDA guidance for ground meat is 165°F (74°C), and remember the meat will continue to rise a few degrees while resting. I use an instant-read thermometer to check temps.
Once cooked, remove the patties, cover and let them rest 5 to 10 minutes. Assemble the burgers with bacon, condiments and a generous drizzle of Uncle Bubba’s Blackened Ranch Dressing.
Note: Recipes are outlines to guide you. Feel free to experiment with pellet blends or seasoning levels to suit your taste. At smoking temperatures below 250°F (122°C) pellets influence smoke flavor; above that you’re primarily cooking, so pellet choice matters less.
About our Recipes
We test recipes on our patio, where we keep a variety of grills and smokers — pellet grills, wood-fired ovens and more. Our methods work across pellet, gas, wood and charcoal grills; the keys are time and temperature. While you can adapt many of our recipes for indoor appliances, cooking outdoors adds distinct flavor.
A recipe is a starting point. Adjust seasonings, pellets and cook times to match your preferences. Experiment and make it your own.
Live your passion and do what you love,
Ken & Patti
