Grilled Backyard Beer Burgers Recipes

BEER BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix the ground beef, onion, garlic, Worcestershire sauce, salt, and pepper in a bowl. Mix in the beer until absorbed by the meat mixture. Form into patties.
• Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

GRILLED BACKYARD BEER BURGERS

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.

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.

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.

YOUR BEST BACKYARD BURGER EVER

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.

GRILLED BACKYARD BURGUNDY BURGERS

Steps:

• In medium bowl, mix all ingredients except buns, ketchup and pickles. Cover and refrigerate for a half hour to blend the flavors (not necessary, but recommended).
• Shape mixture into 6 patties, about 3/4 inch thick.
• Heat gas or charcoal grill.
• 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 160ºF.
• Add buns, cut sides down, for last 4 minutes of grilling or until toasted.
• Top burgers with ketchup and pickle planks; serve on buns.

HEARTY BACKYARD BURGERS

Steps:

• In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into six patties. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Cover and grill over medium-high heat or broil 4 in. from the grill for 4-5 minutes on each side or until a thermometer reads 160° and juices run clear. , Serve on rolls with lettuce and tomato slices.

GRILLED BEEF BURGERS

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into eight patties., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, uncovered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns with lettuce and tomato.

BEST GRILLED BURGERS

Steps:

• Mix all ingredients and shape into burgers.
• Grill to desired doneness.
• Top with a slice of your favorite cheese.
• We especially like provolone or swiss.
• Note: You can add oregano if you like Italian, or taco seasoning if you lie Tex-Mex!

GRILLED HOAGIE BURGERS

Steps:

• Heat gas or charcoal grill. In medium bowl, mix ground beef, salt and pepper. Shape mixture into 4 oval patties, about 1/2 inch thick, to fit hoagie buns.
• Cut 2 (18x12-inch) sheets of heavy-duty foil. Generously spray half of one side of each foil sheet with cooking spray. Place onions evenly in center of sprayed portion of foil; generously spray onions with cooking spray. Fold unsprayed half of foil over onions so edges meet; seal edges with tight 1/2-inch folds and fold again, allowing room for heat expansion.
• When grill is heated, place patties and packets on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 11 to 13 minutes, turning patties and packets over once, until meat thermometer inserted in center of patties reads 160°F and onions are tender.
• Spread cheese onto bottom halves of buns. Top each with lettuce leaf, patty and onions. Cover with top halves of buns.