Old Fashioned Bbq Hamburgers Food

BARBECUED HAMBURGERS

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.

OLD FASHIONED BURGER RECIPE BY TASTY

Steps:

• Make the whiskey-caramelized onions: In a large, high-walled skillet, melt the butter over medium-low heat. Add the onions and cook, stirring occasionally, until they caramelize and turn golden brown, about 45 minutes. Add the whiskey and salt and stir to combine. Remove the pan from the heat and let sit until ready to use.
• Make the roasted orange mustard: Turn the broiler on high.
• Use a sharp knife to remove the peel from the orange, then slice the orange crosswise into ½-inch rounds. Arrange the rounds in a single layer on a baking sheet.
• Broil the orange slices until they begin to brown and crisp on the top, about 10 minutes.
• Remove the oranges from the oven and transfer to a large bowl to cool slightly. Use a potato masher to mash the juice from the oranges, and then strain through a fine-mesh sieve, pressing on the flesh to extract as much juice as possible. You should have about ¼ cup of roasted orange juice.
• In a medium bowl, whisk together the orange juice, Dijon mustard, yellow mustard, and bitters until smooth. Refrigerate until ready to use.
• Make the smash burgers: Reduce the oven temperature to 375°F (190°C).
• Divide the ground beef into 8 4-ounce portions, being careful not to work the meat too much.
• In a small bowl, mix together the salt, pepper, and coriander.
• Heat a large cast-iron skillet over medium-high heat until nearly smoking. Pour the olive oil into the hot pan. Place 2 portions of ground beef, or as many as will fit without overcrowding, in the pan and use a flat metal spatula to flatten into patties. Use the back of a wooden spoon to press the spatula more firmly to flatten each patty even more. Season each patty generously with the salt mixture. Once the patties turn golden brown on the bottoms and the edges are crispy, about 2 minutes, flip and continue cooking until the other side is golden brown, about 2 more minutes. Top each patty with 1 slice of American cheese and let melt, about 30 seconds. Remove from the pan and repeat with the remaining ground beef.
• Assemble the burgers: Place the intact burger buns on a baking sheet. Brush the top of each bun with beaten egg, then sprinkle with the sesame seeds. Transfer to the oven and bake until the egg wash turns golden brown, about 5 minutes.
• Open the buns and place ¼ cup of shredded lettuce on each bottom bun, followed by 2 tomato slices, a patty, ¼ cup caramelized onions, and a second patty. Spread 2 tablespoons of the orange mustard over the undersides of the top buns, then place on top of the burgers. Serve with old fashioneds.
• Enjoy!

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.

OLD FASHIONED HAMBURGER

Steps:

• 1. Shape the beef into 4 1/4 lb. balls. Flatten them until about 1/4 inch. season with season-all.
• 2. Get a pan medium-hot and add the onions. Salt then let cook for 10 minutes, until brown.
• 3. Get a grill hot then put the burgers down. cook 3 minutes then flip. Cook 2 minutes then add a palmful cheddar and cook 1 more minute.
• 4. Wile burger is cooking, toast the buns and spread on some mayo. Put a lettuce leaf on the bottom, then tomato and pickle slices on top.
• 5. Slide the burgers onto the buns and top with the molten-hot onions. Enjoy!

CROCK POT BARBECUED HAMBURGERS

Steps:

• Combine beef, onions, ketchup, salt, egg, and bread crumbs. Form into 4 patties. Brown both sides lightly in skillet. Place in slow cooker.
• Cover with bbq sauce.
• Cover bake on high 3 hours or low 6 hours.

BEST OLD-FASHIONED BURGERS

Steps:

• Place beef chunks on baking sheet in single layer, leaving 1/2 inch of space around each chunk. Freeze meat until very firm and starting to harden around edges but still pliable, 15 to 25 minutes.
• Place half of meat in food processor and pulse until meat is coarsely ground, 10 to 15 one-second pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to baking sheet, overturning bowl and without directly touching meat. Repeat grinding with remaining meat. Spread meat over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.
• Gently separate ground meat into 4 equal mounds. Without picking meat up, with your fingers gently shape each mound into loose patty 1/4 inch thick and 4 inches in diameter, leaving edges and surface ragged. Season top of each patty with salt and pepper. Using spatula, flip patties and season other side. Refrigerate while toasting buns.
• Melt 1/2 tablespoon butter in heavy-bottomed 12-inch skillet over medium heat until foaming. Add bun tops, cut-wide down, and toast until light golden brown, about 2 minutes. Repeat with remaining butter and bun bottoms. Set buns aside and wipe out skillet with paper towels.
• Return skillet to high heat; add oil and heat until just smoking. Using spatula, flip burgers over and cook for 1 minute. Top each patty with slice of cheese and continue to cook until cheese is melted, about 1 minute longer.
• Transfer patties to bun bottoms and top with onion. Spread 2 teaspoons of burger sauce on each bun top. Cover burgers and serve immediately.
• Classic Burger Sauce: Mix ingredients together (makes 1/4 cup).

OLD FASHIONED BBQ SAUCE

Steps:

• In a small bowl, combine all ingredients.