BBQ BURGERS
Steps:
- Heat a gas or charcoal grill to high. Brush the grill grates with oil.
- For the coleslaw: Combine the carrot, cabbage, onion, vinegar, mayonnaise, oil and sugar in a large bowl. Season with salt and pepper to taste. Let the slaw sit at least 15 minutes before serving.
- For the spice rub: Whisk together the ancho chile powder, paprika, coriander, cumin, mustard powder, oregano, cayenne and 1 teaspoon each salt and pepper in a small bowl.
- For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 3/4 inches thick. Use your thumb to make a divot in the center of each burger. Sprinkle both sides of each burger with salt and pepper. Sprinkle the spice rub on one side of the burgers then brush with oil. Grill, spice rub-side down first, covered, until golden brown and slightly charred, about 4 minutes per side for medium.
- While the burgers cook, toast the buns on the grill until lightly charred, 10 to 15 seconds. Set aside.
- Add 2 slices of cheese to the tops of each burger. Cover the burgers with the grill lid, large domed lid or large metal bowl and count to 10 until the cheese is melted.
- Place the burgers on the bottom buns and spoon about 2 tablespoons of the BBQ sauce on each. Top with the sliced pickled jalapenos, some of the coleslaw and the top buns and serve immediately.
THE BEST BBQ BURGERS EVER!
Juicy, full flavor burgers that are seriously the bomb! We love these and there's plenty of room to change them up and make them your own!
Provided by www.dailydishrecipes.com
Categories Sandwiches and Sliders
Time 22m
Number Of Ingredients 7
Steps:
- In a large bowl, mix all ingredients together well.
- Fire up the grill.
- Using the yumms! Premium Burger Press, form 4 perfectly shaped burgers patties.
- Grill the patties for 12-14 minutes turning once. Do not push down on burgers or you will wind up with a dryer burger.
- About a minute or two before you are finished cooking, brush the tops of the burgers with a little more barbecue sauce.
- Remove from grill and serve on buns with any toppings you desire!
BARBECUED HAMBURGERS
When I got married, I asked my Aunt Jean for this recipe. It was her creation and she always hamburgers in this way for family picnics in the summer and the occasional church dish dinner. I like them because they have a great taste and are very moist.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the saltines, milk, salt and pepper. Crumble beef over mixture and mix well. Shape into 12 patties. In a large skillet over medium heat, brown patties in batches on both sides. Place in a large roasting pan. , Combine the ketchup, onion, Worcestershire sauce, sugar and vinegar; pour over patties. Cover and bake at 350° for 40-45 minutes or until a thermometer reads 160°. Serve on buns.
Nutrition Facts : Calories 318 calories, Fat 10g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 960mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 2g fiber), Protein 19g protein.
PERFECT GRILLED BURGERS
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
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.
GRILLED BURGERS
Sour cream makes these burgers delightfully moist, and thyme and black pepper give them zip. These sandwiches are a terrific taste of summer served with tall glasses of lemonade or iced tea. -Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first 5 ingredients; add beef and mix gently. Shape into 10 patties. , Grill, uncovered, over medium heat for 4-5 minutes on each side or until meat is no longer pink. Serve on buns with desired toppings.
Nutrition Facts : Calories 358 calories, Fat 17g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 534mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.
DELICIOUS GRILLED HAMBURGERS
Juicy, smoky grilled hamburgers. Serve on buns with your favorite toppings.
Provided by BIGGUY728
Categories Main Dish Recipes Burger Recipes Hamburgers
Time 15m
Yield 3
Number Of Ingredients 6
Steps:
- Preheat a grill for high heat.
- In a medium bowl, lightly mix together the ground beef, Worcestershire sauce, liquid smoke and garlic powder. Form into 3 patties, handling the meat minimally. Brush both sides of each patty with some oil, and season with seasoned salt.
- Place the patties on the grill grate, and cook for about 5 minutes per side, until well done.
Nutrition Facts : Calories 396.4 calories, Carbohydrate 1.9 g, Cholesterol 98.7 mg, Fat 30 g, Fiber 0.1 g, Protein 28.2 g, SaturatedFat 9.5 g, Sodium 219.7 mg, Sugar 0.8 g
GRILLED HAMBURGERS
We cook a lot of burgers indoors on a fat-slicked iron skillet, and you can do that on a grill as well. (Here's our burger guide for more information and inspiration.) But sometimes you want a smoky grilled burger. For that, a charcoal grill is best, but a gas grill can do the trick, too. Resist the temptation to press down on the burgers with a spatula, which only spews juice and fat on the fire, causing the flames to flare up and the burger to lose flavor. If you feel your burger is cooking too quickly, use the cooler sides of the grill to rest them. And remember: lowering the top on the grill helps cheese melt.
Provided by Sam Sifton
Categories dinner, easy, lunch, quick, weekday, barbecues, burgers, meat, main course
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Start a charcoal fire or heat a gas grill. (Check out our grilling guide for how.) Form the patties into 3/4-inch burgers, being careful not to make them too loose or too large, then make a deep depression in the center of each burger with your thumb. Season both sides of the each burger aggressively with kosher salt and black pepper.
- Place burgers on a hot grill and cook, without moving, for about 3 minutes. Use a spatula to turn the hamburger over. If using cheese, lay slices on the meat. Continue to cook until the burgers are cooked through, about another 3 to 4 minutes for medium-rare. Remove the burgers from the grill and allow to rest for a few minutes while you toast the buns. Top the burgers as you desire.
BEST HAMBURGERS IN BBQ SAUCE
This recipe is from "Green Hills Garden Club Cooks...Favorite Recipes from Vicksburg, MS" (Linda Styron).
Provided by SouthernBell2627
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Moisten breadcrumbs with milk.
- Add meat and form into 4 patties.
- Season with salt and pepper.
- Brown patties in oil.
- Add Worcestershire sauce, vinegar, sugar, ketchup, and onion.
- Cover and cook 10 minutes.
- Serve immediately on hamburger buns.
- recpe may be doubled.
Nutrition Facts : Calories 324.4, Fat 17.3, SaturatedFat 4.9, Cholesterol 75.8, Sodium 551.5, Carbohydrate 18.7, Fiber 0.6, Sugar 12.2, Protein 23.5
THIN BUT JUICY CHARGRILLED BURGERS
The key to cooking a thin, modestly sized burger on the grill is to use the highest heat possible, and to cook the meat most of the way through on one side before flipping it and briefly cooking the second side. This technique allows you to get a nice dark crust on that first side without the risk of overcooking. To form thin patties that hold together on the grill, massage the ground beef briefly - which is a cardinal sin with many other styles of burgers, but a necessity here for cohesion. This allows you to flatten the patty out extra-thin and wide to account for shrinking as the meat cooks.
Provided by J. Kenji López-Alt
Categories dinner, lunch, burgers, main course
Time 15m
Yield 4 burgers (with 3-to-4-ounce patties)
Number Of Ingredients 5
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.
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5/5 (1)Calories 680 per servingServings 4
- Combine ground beef, Worcestershire sauce, salt and pepper in large bowl; mix lightly. Shape into 4 (1/2-inch thick) patties.
- Combine chopped cheese, 3 tablespoons butter and chives in small bowl; mix well. Shape cheese mixture into 4 equal-size balls; flatten slightly. Press a small indentation into center of each patty. Place cheese balls into each indentation; form ground beef around cheese ball, pinching to seal well. Place onto large plate. Cover; refrigerate 30 minutes.
- Place patties onto grill. Grill, turning once, 10-14 minutes or until internal temperature reaches at least 160°F or until meat is no longer pink in center.
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