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.
ITALIAN PANINI BURGER
I made this up as I viewed my frozen Panini and my Italian sausages.. I make 3 burgers out of one lb of meat but listed 4 in the instructions as 4 oz burgers seem to be the most popular.. I love Hot Italian and that is what I have listed but use mild if you prefer. BBQ or pan fry the patties. If you BBQ fry up the pepper mixture separately while your burgers cook.Make the patties rectangular so they fill the panini. One panini makes a healthy serving and you may decide to share but cutting it in two. Hope you try this recipe and enjoy it
Provided by Bergy
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Form the Italian sausage into 4 rectangular patties.
- Over medium heat pan fry the patties, brown one side flip, cover with lid and continue cooking until done (apprx 5 min per side), set aside keep warm or
- if your pan is large enough when you flip the patties add the onions & garlic, then the peppers and finish cooking all at once - otherwise follow along as suggested.
- Remove any excess grease from the pan.
- Meanwhile combine Onions and garlic.
- Add onions & garlic to pan and cook until they are well browned. Apprx 8 minutes
- Add peppers, tomatoes, basil & pine nuts cook 4 minutes.
- Lightly Paint one side of the Panini bread with oilive oil.
- Place a burger & 1/4 on the pepper mixture on 1/2 of the uncoated side of the panini, sprinkle with 1/4 of the parmesan, fold in half.
- Grill in a fry pan (apprx 3 minutes per side or until as crisp and golden as you like it) Brown one side then the other .
- An alternative method is to lay the panini flat, brown it & then add the patty & peppers etc.
- Or use your grill and brown both sides at once with the filling already inside.
- Serve with a nice green salad.
Nutrition Facts : Calories 561.7, Fat 47.7, SaturatedFat 17, Cholesterol 102.4, Sodium 1116.7, Carbohydrate 8.4, Fiber 1.6, Sugar 3.6, Protein 24.4
APPLEWOOD BBQ BURGERS
Make and share this Applewood BBQ Burgers recipe from Food.com.
Provided by McCormick Kitchens
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- MIX ground beef and Seasoning Mix until well blended. Shape into 4 patties.
- GRILL over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160ºF). Grill onion and bell pepper in grill basket or grill rack 3 to 4 minutes or until tender and lightly browned, stirring frequently.
- SERVE burgers on rolls topped with grilled onions, bell peppers and barbecue sauce.
Nutrition Facts : Calories 359.7, Fat 13.3, SaturatedFat 5.1, Cholesterol 73.7, Sodium 415, Carbohydrate 30.6, Fiber 1.9, Sugar 8.7, Protein 27.2
WATERCRESS AND PISTACHIOS PESTO
Make and share this Watercress and Pistachios Pesto recipe from Food.com.
Provided by Boomette
Categories Cheese
Time 15m
Yield 2 cups
Number Of Ingredients 7
Steps:
- In a food processor, finely chop all ingredients except the oil. Incorporate the oil in the whole of the food processor while it's on until you have a creamy consistancy and lightly grainy. Add salt to taste.
Nutrition Facts : Calories 779, Fat 75.4, SaturatedFat 9.9, Cholesterol 22, Sodium 425, Carbohydrate 12.8, Fiber 3.8, Sugar 3, Protein 18.5
PESTO BURGERS (LIGHT)
Make and share this Pesto Burgers (Light) recipe from Food.com.
Provided by Redsie
Categories Meat
Time 20m
Yield 5 burgers, 5 serving(s)
Number Of Ingredients 7
Steps:
- Mix the beef, bread crumbs, green onion, basil, 1/4 cup of pesto, egg and garlic by hand and shape into 5 burgers.
- Grill or sauté until done, about 7 minutes per side.
- Serve the burgers with the remaining 1/4 cup of pesto.
Nutrition Facts : Calories 164.8, Fat 5.9, SaturatedFat 2.4, Cholesterol 98.6, Sodium 180.4, Carbohydrate 4.8, Fiber 0.5, Sugar 0.6, Protein 21.7
KILLER PROVOLONE-STUFFED PESTO BURGERS
I've started experimenting with dry mixes adding them to hamburger to "perk up" the flavor, this is the latest! We felt like we were eating at a very upscale bistro cafe! Hope you try them before the summer is over, they are to die for! Enjoy!
Provided by Wildflour
Categories Meat
Time 28m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Mix dry pesto mix into hamburger well.
- Shape into 6 THIN patties, (they will be large).
- (Make sure edges are nice, not cracked).
- Top 3 patties with the provolone cheese evenly, in the center.
- Top each with the remaining patties and seal edges well.
- In very small bowl, mix mayo and jarred pesto sauce for spreading later.
- Grill burgers, approximately 12-13 minutes total, turning once, or til burgers are done, over medium-high grill.
- When burgers are just about done, grill buns lightly.
- Spread inside top rolls with pesto mayo, place burgers on bottom roll.
- Top burgers with lettuce, tomato and onion.
- Place top rolls on.
Nutrition Facts : Calories 792.3, Fat 41.9, SaturatedFat 17.8, Cholesterol 181.6, Sodium 958, Carbohydrate 37.7, Fiber 2.3, Sugar 3.5, Protein 63.1
PESTO BURGERS
Make and share this Pesto Burgers recipe from Food.com.
Provided by KelBel
Categories Meat
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine beef, pesto, garlic, sun-dried tomatoes, salt and pepper. Mix together thoroughly and shape into 6 patties.
- Grill burgers to desired doneness. Top with cheese slices just before burgers finish cooking.
- Serve burgers on onion rolls with the mayonnaise, tomatoes and onion.
Nutrition Facts : Calories 550.8, Fat 27, SaturatedFat 10.6, Cholesterol 96.8, Sodium 751, Carbohydrate 39.3, Fiber 3.3, Sugar 3.5, Protein 37
BBQ WATERCRESS PESTO BURGERS
This is one tasty burger - You will need to make the watercress pesto recipe#88487 first.The recipe says make 4 patties I like to make 3 out of a lb of meat This recipe is from the Meat Lovers Cookbook by by Sarlin & Porter Serve the burger with whatever condiments you want I recommend sliced tomato, slice sweet onion, perhaps some cheese and I do like mushrooms or if you prefer with just add some watercress pesto over the burger...
Provided by Bergy
Categories Lunch/Snacks
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Combine all the ingredients and form into 3 or 4 patties.
- The burger is quite soft and lends itself best to pan frying.
- Lightly spray your pan with oil, High then medium heat.
- 3 minutes each side leaves the burger medium rare-I like 5 minutes each side.
- Top with your favorite condiments.
Nutrition Facts : Calories 368, Fat 10.1, SaturatedFat 4, Cholesterol 93.7, Sodium 374.6, Carbohydrate 28.6, Fiber 1.3, Sugar 3.6, Protein 37.9
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