Texas Style Bbq Burgers Recipes

TEXAS-STYLE BURGERS

Steps:

• Heat grill to medium heat.
• Mix meat, 1/4 cup steak sauce, onions and chiles; shape into 6 (1/2-inch-thick) patties.
• Grill patties 5 to 7 min. on each side or until done (160°F), brushing occasionally with remaining steak sauce for the last few minutes.
• Serve in buns topped with remaining ingredients.

COFFEE-RUBBED CHEESEBURGERS WITH TEXAS BARBECUE SAUCE

Steps:

• For coffee rub:
• Mix all ingredients in small bowl. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.
• For burgers:
• Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix chuck and sirloin in large bowl. Form meat into 8 patties, each 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Using thumb, make slight indentation in center of each burger. DO AHEAD: Burgers and bacon can be prepared 8 hours ahead. Cover separately and chill.
• Prepare barbecue (medium-high heat). Sprinkle 1 teaspoon coffee rub on top side of each burger. Place burgers, rub side down, on grill rack. Grill until slightly charred, about 4 minutes; turn.
• Place 2 bacon slice halves atop each burger. Cook 3 minutes.
• Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer. Place burgers atop bottom halves of buns. Top with onion slices and tomato slices. Spoon dollop of Texas Barbecue Sauce over. Cover with bun tops and serve, passing additional sauce alongside.
• What to drink:
• Beer is a natural pairing for a burger. Keep the southern theme going by pouring a Texas brew. We like the caramel sweetness and mild hoppy flavor of Shiner Bock ($8 per six-pack).

TEXAS BEEF BARBECUE

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. Combine the V8 juice, water, vinegar, ketchup, Worcestershire sauce, brown sugar and seasonings; pour over roast. Cover and cook on low 8-10 hours or until meat is tender. , Remove meat and shred with 2 forks; return to slow cooker and heat through. Spoon 1/2 cup meat mixture onto each roll.

MEMPHIS STYLE BBQ BURGER

Steps:

• For the burger: Preheat the grill to medium-high heat. Combine the pork and beef, sprinkling with salt and pepper. Form 4 patties and indent well in the middle. Put the burgers on the very hot grill, flipping when they release. Do not flatten with a spatula. Cook the pork fully, to an internal temperature of 130 degree F.
• For the coleslaw: Combine the cabbage, onions, mustard, pickle juice, mayonnaise, vinegar, salt, cayenne and onion powder in a large bowl and mix well. Let sit for the flavors to meld together.
• For the BBQ sauce: Combine the ketchup, vinegar, 1/2 cup water, the bourbon, molasses, brown sugar, Worcestershire sauce, honey, mustard, cayenne, paprika and some salt and pepper in a saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer on low for 30 minutes. Thin with additional water if needed.
• For the tomatoes: Bring a few inches of oil to 340 degrees F in a cast-iron skillet. Whisk the flour with the baking powder in a shallow bowl to combine. Slice the tomato thin and season with salt and pepper. Dredge in the flour mixture, then the buttermilk, then the flour again. Fry the breaded tomatoes until crisp and brown, about 2 minutes on each side. Season.
• To assemble: Layer a burger, some coleslaw and some BBQ sauce on a bun. Top with a fried green tomato. Repeat with remaining ingredients. Serve immediately.

TEXAS BURGERS

Steps:

• Mix raw ground beef with all ingredients. You can add anything else, like green peppers or leave out anything except for the mayonnaise.
• Add enough mayonnaise so it becomes the consistency of ham salad (spreadable). Spread burger mixture on bread (Texas Toast bread or regular bread) very thinly all the way to the edges (it shrinks up as it cooks). Put all on a cookie sheet and broil until meat is done and the bread edges are toasted. My kids laugh because the smoke alarm always goes off when I broil, and they yell, "Dinner's done!".
• You should have about 8 sandwiches per pound of burger.
• Serve open-faced -- either "naked" like I like them or any condiments you choose. Really a different taste instead of just boring burgers.

THE TEXAS SQUEALER BURGER

Steps:

• Begin by chopping the raw bacon finely with a sharp knife. I slice it in half, then in strips, then dice it. The key is to make it small. I do not recommend a food processor because it heats the bacon up too much and can become gummy.
• Gently mix all ingredients in a large bowl and add the bacon. Form into 6-8 patties and put in the freezer for 30 minutes before grilling. This is not a necessary step, but I think the meat holds together nicely when the patties go on cold.
• Grill patties approximately 5 minutes on each side. Allow them to rest 5 minutes before serving.
• Top with cheese if you wish and any of your favorite toppings.

TEXAS STYLE BBQ BURGERS

Steps:

• 1. Cook Veggie Burger according to package directions. Top hot burger with cheese slice. Let stand about 1 minute or until cheese melts.2. Serve burger on bun along with barbecue sauce, relish and onion.