There’s something undeniably patriotic about biting into a juicy, flame-kissed burger—and the All American Presidential Burger delivers that experience with bold flavor and gourmet flair. Crafted as a tribute to our burger-loving Commander in Chief, this wood pellet grill recipe turns a backyard classic into a presidential feast. Built on a hearty half-pound bison patty, layered with crispy bacon, melty American cheese, and crowned with golden onion rings, every bite is rich with smoky, all-American goodness.
What sets this burger apart isn’t just the ingredients—it’s the “Kiss of Smoke” you get from grilling with bourbon wood pellets. By firing up your wood pellet grill with a wedgie packed with bourbon pellets, you infuse the meat with a subtle, oaky sweetness that takes the flavor to the next level. Whether it’s a weekend cookout or a tailgate gathering, this burger belongs in your grilling rotation.
Ingredients for the All American Presidential Burger:
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2 lbs. ground bison (enough for four ½ lb. patties)
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8 slices of American cheese
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Thick-sliced bacon, cooked to your liking
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Date Night Doins Gourmet Steak Seasoning
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Date Night Doins Heat Seasoning (for a little kick)
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Crispy onion rings
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Your favorite burger buns
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Condiments of choice (mayo, mustard, ketchup, pickles—go wild)
Cooking Instructions:
Start by preheating your pellet grill to 400°F (205°C) and lighting your wedgie filled with bourbon wood pellets. It’s worth noting that at temperatures above 250°F (122°C), your grill produces little to no smoke—so using a wedgie at higher temps gives you that authentic wood-fired flavor without compromising heat.
Form your ground bison into four thick patties. Give them a light dusting of both the Gourmet Steak and Heat Seasonings. Then place them directly on the grill. Sear each side for about 3 minutes, rotating 90 degrees halfway through to create perfect cross-hatched grill marks—those “Flavor Bars” we all love.
About two minutes before removing the burgers, lay two slices of American cheese on each patty to let it melt into the meat. When the internal temperature hits 160°F (72°C), remove them from the grill and let them rest for 5 to 10 minutes. This final resting period allows the juices to settle and the temperature to rise slightly, bringing you close to the USDA safe guideline of 165°F (74°C) for ground meats. For precision, use an instant-read thermometer like the Maverick ProTemp.
Serving Suggestions:
Stack your bison patties onto a toasted bun, add bacon, crispy onion rings, and any condiments you prefer. This is not just a burger—it’s a full-on flavor statement.
Griller’s Tip:
Don’t stress too much about which pellets to use—this part of grilling is more art than science. While bourbon wood pellets add a rich smoky finish, you can mix and match flavors like hickory, mesquite, or apple until you find your perfect blend. Remember, pellet type really matters most when cooking at lower temps for longer periods. For high-temp grilling like this, your wedgie is your best friend for delivering smoke.
The All American Presidential Burger is more than just a meal—it’s a celebration of flavor, fire, and freedom. Try it at your next cookout and serve a burger worthy of its name.