BACKYARD BURGER
Provided by Food Network
Time 23m
Yield 8 burgers
Number Of Ingredients 7
Steps:
- In a large bowl, combine first five ingredients. Form into 8 patties. Over medium heat on grill, cook burgers on each side until done (no longer pink), about 10 to 15 minutes. Serve with buns and favorite toppings.;
YOUR BEST BACKYARD BURGER EVER
Make the best grilled burgers at home with these great tips and recipe.
Provided by Stephanie Manley
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Place ground chuck, salt, and pepper in a bowl. Stir or use your hands to combine.
- Form four patties that are about 3/4 inch thick.
- Clean your grill. It is important to start with a clean grill. The burgers will taste better, the burgers will not stick, and it helps you make those pretty grill marks on your burger patty.
- Set or moderate your temperature to cook the burgers on medium-low to medium heat. My preferred temperature is 350 degrees F. You can test the temperature with a Thermapen if your grill does not have a thermostat.
- Place the patties on the grill. Once you have placed the patties on the grill try to turn them only once. The more often you turn the burgers the more likely you are to squeeze out the juices.
- Burgers should cook for 6 to 8 minutes on each side. You can test the temperature of the patty by inserting a meat thermometer into the patty. Ground meat patties should reach a temperature of 160 degrees F.
- Place a slice of cheese on top of each patty just before they are done so the cheese will be slightly melted.
- Remove the patties from the grill.
- Assemble your burger with your preferred toppings.
Nutrition Facts : Calories 619 kcal, Carbohydrate 22 g, Protein 38 g, Fat 41 g, SaturatedFat 17 g, Cholesterol 134 mg, Sodium 1077 mg, Fiber 1 g, Sugar 3 g, TransFat 2 g, UnsaturatedFat 19 g, ServingSize 1 serving
MY HUSBAND'S FAVORITE BAKED BURGERS
Simple, flavorful hamburger recipe that my husband loves. Ketchup is the binder so no egg is required. They hold together very well. I bake them in the oven and they come out perfect every time! I serve these with a slice of cheese melted on top. Top as desired.
Provided by MINNIE000
Categories Main Dish Recipes Burger Recipes Hamburgers
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine ground beef, bread crumbs, ketchup, Worcestershire sauce, garlic powder, onion powder, mustard powder, salt, and black pepper in a bowl until well mixed. Form into 4 patties and place on a baking sheet.
- Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Serve immediately.
Nutrition Facts : Calories 324 calories, Carbohydrate 20.3 g, Cholesterol 68.6 mg, Fat 16.6 g, Fiber 1.1 g, Protein 22.8 g, SaturatedFat 6.3 g, Sodium 700.5 mg, Sugar 7.1 g
GRILLED BACKYARD BEER BURGERS
Make burgers with a flavor bonus! Beer, garlic and onion are the extras.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill. In medium bowl, mix all ingredients except buns, ketchup and pickles. Shape mixture into 6 patties, about 3/4 inch thick.
- Place patties on grill rack over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Add buns, cut sides down, for last 4 minutes of grilling or until toasted.
- Top burgers with ketchup and pickle planks; serve on buns.
Nutrition Facts : Calories 310, Carbohydrate 23 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 2 g, TransFat 1 g
SOUTHWESTERN BACKYARD BURGERS
Whether you're in the stadium parking lot or on your patio, these Southwestern-style burgers are great on the grill. Sometimes I make six patties rather than eight because I like my burgers bigger and better! -Robert Hodges, San Diego, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first eight ingredients. Crumble beef and sausage over mixture and mix well. Shape into eight patties. , Grill, covered, over medium heat for 5-7 minutes on each side or until no longer pink. Top with cheese. Grill 1 minute longer or until cheese is melted. , Grill buns, cut side down, for 1-2 minutes or until toasted. Serve burgers on buns with lettuce, tomato and toppings.
Nutrition Facts : Calories 495 calories, Fat 25g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 908mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 35g protein.
OWENS SAUSAGE AND GROUND BEEF BACKYARD BURGERS
This recipe was included in an ad in my local paper. It sounded so good that we had to try it. We used Owens rolled sausage since I had the coupon. It was great, but I'm sure other sausage brands would work too! The recipe originally said to make 8 patties, but they ended up so small that I decided next time I will make 6 larger patties. We used regular flavored sausage, but my husband and I love spicy food, so I can't wait to try this recipe using hot flavored sausage. Be sure to have all your favorite burger toppings on hand like lettuce, tomatoes, pickles, etc.**Update - made these patties for the 4th of July and used 96/4 extra lean hamburger since the sausage is so "fatty". Doubled the recipe and made 12 patties. They came out just the right size. Huge hit with all the guests! Many tried to guess the "secret ingredient" and were amazed when I told them it was breakfast sausage mixed with the beef.
Provided by Texas Aggie Mom
Categories Pork
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine all ingredients except the hamburger buns.
- Form into 6 patties.
- Over medium heat on the grill, cook burgers on each side until done (no longer pink), approximately 15 minutes total.
- Serve on buns with favorite toppings.
Nutrition Facts : Calories 564.4, Fat 37.3, SaturatedFat 13.7, Cholesterol 102.6, Sodium 1127.6, Carbohydrate 24.6, Fiber 0.9, Sugar 3.3, Protein 30.4
ULTIMATE BACKYARD BURGER
Steps:
- For the ketchup: Saute the shallots and garlic in the olive oil in a large skillet over low heat until translucent, 4 to 6 minutes. Add the honey and cook for 2 to 3 minutes more. Add the tomatoes, corn syrup, vinegar, sugar and chipotle puree and simmer for 30 minutes. Puree the mixture in a blender or food processor, adding vegetable stock if the ketchup is too thick. Season with salt and pepper.
- For the mustard aioli: Combine the lemon juice and egg yolk in a food processor. Whisk together the canola and olive oil, and then slowly stream in until the mixture is thick and emulsified. Alternatively, this can be done in a mixing bowl with a whisk. Add the mustard, mustard powder and salt and combine. Season with more salt if needed.
- For the burger: Preheat the oven to 375 degrees F. Heat the grill to high heat. Brush both sides of the bacon with some of the smoked chili ketchup. Place on a baking sheet and bake for 15 to 20 minutes, turning halfway through.
- Gently fold the butter into the ground meat along with the paprika and cumin. Form the beef mixture into 6 patties, and sprinkle both sides liberally with salt and black pepper.
- Brush the brioche buns on each side with olive oil and grill the insides until golden brown, 1 to 2 minutes. Grill the burgers until medium rare, 3 to 4 minutes per side. Once you flip the burger, add a thick slice of the cheese to each and keep the cover closed to let melt.
- Spread the mustard aioli on one side of the buns and the smoked chili ketchup on the other. Place the burgers on the bun cheese-side up and top each with 2 strips of bacon.
BOB EVANS BACKYARD BURGERS
This is one of the recipes using Bob Evans Sausage along with ground beef. My town was the place where he had his very first restaurant. It was one of the small cafe like truckstops with the bar stools at the counter. His farm is here also, which is a tourist attraction. This recipe was found online at Bob Evans website.
Provided by Lou6566
Categories Lunch/Snacks
Time 17m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine first five ingredients. Form into 8 patties.
- Over medium heat on grill, cook burgers on each side until done (no longer pink), about 10 to 15 minutes.
- Serve with buns and favorite toppings.
Nutrition Facts : Calories 444.4, Fat 27.2, SaturatedFat 9.9, Cholesterol 84.9, Sodium 741.6, Carbohydrate 22.4, Fiber 0.9, Sugar 3.2, Protein 25.6
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BEST BACKYARD BURGER RECIPE | MYRECIPES
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3/5 Total Time 19 minsServings 4
- STEP 1 HAND FORM & SEASON: In a large mixing bowl, combine 1 pound ground sirloin with 1/4 cup grated Spanish onion, 1 1/2 teaspoons Worcestershire sauce, and 1/4 teaspoon kosher or sea salt. With clean hands, mix gently until the ingredients are well combined. (Hand working helps the burger stay together.) Pack a 1/2-cup measuring cup with beef. Remove and mold into a slightly flattened patty about 1 inch thick. Place the burgers on a platter and grind 1/8 teaspoon pepper over them. Flip them and grind another 1/8 teaspoon pepper on top.
- STEP 2 START YOUR GRILL: A charcoal or gas grill by far gives you the best flavor, but you can also use a grill pan. Whatever method you're using, always start with a clean grill.
- For charcoal or hardwood: Ignite the coal or wood, and bring the coals to an even red flame. For a gas grill, heat grill to a high heat and rub grate with a folded-up paper towel dipped in olive oil (use tongs to hold the paper towel). Reduce the flame to medium. Never char your burger--it can create harmful carcinogens.
- STEP 3 COOK THE BURGERS: Place burgers on grill; cook 5 minutes. Flip burgers, cover the grill, and continue cooking for another 4-5 minutes for medium doneness. (Make sure internal temperature reaches 160°.) Don't press the burger down with a spatula, or you'll squeeze the flavorful juices out (and risk creating the aforementioned carcinogens). For cheeseburgers, now is the time to top the burger with a slice of reduced-fat cheese such as Swiss, Muenster, or Cheddar. Using tongs or a heatproof spatula, transfer burgers to a clean plate or platter.
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