Barbecue Beef Patties Recipes

BEEF PATTIES IN BARBECUE SAUCE

Steps:

• Moisten bread in milk. Combine with meat, onion, salt and pepper, mix well.
• Shape into patties.
• Brown in oil in frying pan.
• Combine remaining ingredients with 1/2 cup water to make a sauce.
• Pour sauce over patties.
• Continue cooking, covered over low heat for 30 minutes.

BARBECUE BEEF PATTIES

Steps:

• In a bowl, combine egg, 1/4 cup barbecue sauce, cornflake crumbs and salt. Add beef and mix well. Shape into four oval patties, about 3/4 in. thick. , Place in a greased 11x7-in. baking pan. Spread with remaining barbecue sauce. Bake, uncovered, at 375° for 25-30 minutes or until meat is no longer pink and thermometer reads 160°; drain.

SPICY SAUSAGE MEATLOAF PATTIES WITH ITALIAN BARBECUE SAUCE

Steps:

• Preheat oven to 425 degrees F.
• Heat a small skillet over medium heat with 2 tablespoons extra-virgin olive oil. When the oil is hot, saute the red pepper, half the onions, celery and carrots together, 5 minutes, season with salt and pepper then remove to a plate to cool.
• Mix ground beef and sausages with egg, bread crumbs, cheese, and cooled vegetables. Form 4 large oval shaped patties no more than 1 1/4 inches thick then drizzle with extra-virgin olive oil. Place in the oven on a cookie sheet and bake 17 to 18 minutes, until cooked through.
• Heat a medium sauce pot over medium high heat. Add a drizzle of EVOO to the pan and the pancetta. Let the pancetta crisp up a bit and render fat, then add onions and garlic and cook until tender, 8 to 10 minutes. Add a splash of red wine to deglaze the pan. Stir in the beef stock and tomatoes and season sauce heavily with coarse black pepper. Add Worcestershire and hot sauce and reduce heat to warm.
• Serve meatloaves with Italian barbecue sauce on top and green salad alongside.

PERFECT GRILLED BURGERS

Steps:

• Preheat a grill to medium high. Form ground beef (preferably chuck) into 6-ounce patties and make an indentation in each. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. For cheeseburgers, top with 2 slices cheese during the last minute of cooking; cover the grill to melt.

THIN BUT JUICY CHARGRILLED BURGERS

Steps:

• Divide the beef: Line a 13-by-18-inch rimmed baking sheet with parchment paper. Divide the ground beef into 4 even balls. Working with one ball at a time, massage the meat gently in your hands until it is cohesive and tacky, about 15 seconds. Next, using clean hands, roll each into a smooth ball about the size of a golf ball. Place the balls on the baking sheet, one ball in the center of each quadrant.
• Form the patties: Lay a second sheet of parchment on top, then place a second rimmed baking sheet on top of the first. Press down very firmly on the baking sheet, pressing directly over each patty in turn, to spread each ball into a thin patty that is wide enough that it will extend at least a full inch around your burger buns on all sides. (If using a vegan beef alternative, form a patty that is just large enough to extend 1/4 inch to 1/2 inch beyond the edges of the buns, as vegan beef alternatives do not shrink as much during cooking.) Refrigerate the patties until ready to cook.
• Heat the grill: If cooking with charcoal (the preferred method, as charcoal gets hotter than gas), ignite a full chimney of coals. When the coals are mostly covered with gray ash, spread them out evenly under one side of the grill and allow the grill to heat with the lid off for 5 minutes. If cooking with gas, set the hottest burners to high heat, cover and let the grill heat for at least 15 minutes.
• Season the burgers: When ready to cook, gently peel the top sheet of parchment off the burgers and season them generously with salt and pepper. Replace the top parchment, flip the parchment sheets with the burgers in between them over entirely, then peel off the other piece of parchment, which will now be on top. Season burgers generously with salt and pepper on the second side.
• These burgers will cook very quickly, so prepare your buns with toppings and condiments as desired. (Placing any vegetables on the bottom bun makes the burger more stable and allows them to absorb juices that may drip from the patties.)
• Cook the patties: Using your hands or a spatula, carefully lay the patties on the grill over the hottest part of the flame. If using charcoal, leave the lid open. If using gas, keep the lid closed as much as possible. Let cook, undisturbed, until the patties are well charred and juices start to pool on their top surfaces, about 1 minute.
• Carefully flip the patties. (There will most likely be flare-ups; this is OK.) Add a slice of cheese, if using, to each, and continue to cook until the meat is just barely cooked through, about 15 seconds.
• Transfer the patties to the buns, add any extra toppings or or condiments as desired, close, and serve immediately.

BARBECUED BURGERS

Steps:

• In a small saucepan, combine the first 10 ingredients. Bring to a boil. Remove from the heat. Set aside 1 cup barbecue sauce to serve with burgers., In a large bowl, combine the egg, oats, 1/4 cup of the remaining barbecue sauce, onion salt, garlic salt, pepper and salt. Crumble beef over mixture and mix well. Shape into six patties. , Grill, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 160°, basting with 1/2 cup barbecue sauce during the last 5 minutes. Serve on buns with toppings of your choice and reserved barbecue sauce.

BARBECUED BEEF

Steps:

• In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
• Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
• Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

BARBECUE HAMBURGER PATTIES

Steps:

• mix the meat, onion, and salt together.
• Shape the mixture into 6 patties, each about 3/4-inch thick.
• Brown the patties in a large skillet over medium-high heat, turning once.
• Cover and cook over low heat about 10 minutes.
• Drain off the excess fat.
• Mix catsup, chili sauce, brown sugar, and lemon juice.
• Pour sauce over the patties.
• Cover and simmer for 15 minutes, spooning the sauce onto the patties occasionally.
• Serve with the sauce spooned over the patties.
• **for Once a Month Cooking--freeze cooked patties in the sauce in a large ziploc bag. Label and Freeze. To serve: dump contents of bag into a casserole dish and bake, covered, for approximately 1 hour at 350 degrees, or until meat is heated through.**.

BBQ BURGERS

Steps:

• In a large mixing bowl, place the ground beef, onions, garlic, salt, pepper and the bbq sauce. Mix well together, untill the bbq sauce is evenly distributed through the beef.
• Scoop a patty portion with your hands and roll into a ball, then gently flatten out to create a circular shape.
• Cook the patties for 10 minutes one either side for a rare burger, or for at least 12 - 15 minutes for medium. While the second side is cooking, lay a slice of cheese on the patty so that it melts slightly.
• Heat the burger buns on the bbq for no more than 2-3 minutes and spread the dijon mustard on the bottom bun. Place the burger patty on the bun and add lettuce, tomatoes and onions. you can spread the chilli garlic ketchup on the top bun, or serve on the side.

SMOKEHOUSE BEEF PATTIES

Steps:

• Heat bread slices as directed on package.
• Meanwhile, mix beef, bacon bits, yellow onions and barbecue sauce just until blended; shape into 6 (1/2-inch-thick) patties. Cook in skillet sprayed with cooking spray on medium heat 4 to 5 min. on each side or until done (160ºF). About 5 min. before burgers are done, cook gravy in saucepan on medium-low heat until heated through, stirring occasionally.
• Place 1 burger on each toast slice. Drizzle with gravy; sprinkle with green onions.