Barbecue Beef Burger Food

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.

BBQ HAMBURGERS

Steps:

• In a large mixing bowl, using your hands, combine the ground beef, eggs, breadcrumbs and barbecue sauce/ketchup. Add additional sauce or breadcrumbs as needed so that the meat has a meatloaf texture - not dry or too wet, and holds together in a large ball easily.
• Add garlic powder and minced onion and mix well until distributed throughout meat.
• Pinch off about 3/4 cup of meat and roll into ball, then flatten with your hands. The hamburgers will shrink when cooked, so adjust the size based on your tastes. Allow for 4-5 patties per pound.
• Heat outdoor grill. Grill patties on one side for about 10 minutes, then flip over when the meat is browned on the underside and some grill marks are visible.
• Using a spoon or brush, cover the cooked side with barbecue sauce. Cook until the underside is browned with grill marks and flip again. Cover the top with barbecue sauce again. Flip one more time and then remove from grill.
• Serve on hamburger bun with your favorite toppings (or plain).
• NOTE: Cooking time will vary depending on how hot the grill is and how well done you like the burgers. We find it usually takes about 20 minutes total on the grill.
• NOTE: If you want to make cheeseburger, place a piece of cheese on each burger just before removing from the grill. Cook until the cheese is melted and remove.

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.

BARBECUE BEEF BURGER

Steps:

• Tip the beef mince, shallot, horseradish sauce, herbs and garlic into a bowl, and season well with salt and black pepper. Combine everything well using your hands, squeezing the mixture through your fingers repeatedly to help it bind together.
• Divide the mixture into four portions and shape each into a 3cm-thick patty. Press a small 50p-sized piece of blue cheese into the middle of each patty, if using, and pack the meat around it to enclose the cheese - this will melt during cooking.
• Put the burgers on a plate, cover and chill for at least 30 mins or overnight. Light the barbecue and wait for the coals to turn ashen. Or, heat a gas barbecue to medium.
• Lightly oil the burger patties all over and cook for 5 mins until just starting to char. Carefully flip over and cook for a further 4-5 mins (for medium) or longer if you prefer well done. Remove the burgers to a board and leave to rest for a few minutes before serving. Alternatively, fry the burgers over a medium heat for 4-5 mins on each side until cooked through (a probe thermometer should read 70C).
• Serve the burgers in the buns with lettuce, tomato slices and relish (see recipe, below), or any other accompaniments of your choice.

BEEF BARBECUE

Steps:

• Cut the roast into quarters; place in a greased 5-qt. slow cooker. In a bowl, combine barbecue sauce, preserves, green pepper, onion, mustard and brown sugar; pour over roast. Cover and cook on low until meat is tender, 6-8 hours. , Remove roast. When cool enough to handle, shred meat with two forks; return to slow cooker and stir gently. Cook, covered, 20-30 minutes longer. Skim fat from sauce. Serve beef and sauce on rolls.