Peppered 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.

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.

GRILLED BURGERS

Steps:

• Preheat a grill to medium high and oil the grates. Place the ground beef in a medium mixing bowl. Add 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Add a few dashes of Tabasco sauce, then with your hands, mix the meat and seasoning well.
• Form the meat into six 1-inch-thick patties and place on the grill. Cover and cook 3 minutes, then rotate, leaving them on the same side, and cook 3 more minutes. Flip and repeat on the other side.
• Meanwhile, slice the rolls in half and spread each cut side with 1/2 tablespoon butter. Grill the rolls, cut-side down, until lightly toasted. Build the burgers with assorted toppings.
• Sauteed Mushrooms
• Melt 2 tablespoons butter in a large skillet over medium-high heat; add 1 pound sliced mushrooms, season with salt and pepper and cook 2 minutes. Add 2 to 3 tablespoons broth or wine and cook 6 to 8 more minutes.
• Caramelized Onions
• Melt 4 tablespoons butter in a skillet over low heat. Add 2 large sliced red onions and 3 to 4 tablespoons brown sugar. Cook until caramelized, tossing occasionally, about 20 minutes.
• Pico de Gallo
• Finely chop 5 plum tomatoes, 1/2 large onion, 3 jalapeno peppers and 1 bunch cilantro. Toss with the juice of 1/2 lime, and salt to taste.
• Bacon
• Cook over medium-high heat until crisp.

PEPPERED BBQ HAMBURGERS

Steps:

• 1. Mix ground beef with chopped onions and peppers, & worcestershire with a few pinches of salt & pepper. Form into patties and fry in batches in large saute skillet. Place in crockpot set on low.
• 2. Drain grease. To same pan set on high pour in can of beer scraping bottom of pan add peppers and onions continue to cook down beer for five-eight minutes.
• 3. Add the rest of the sauce ingredients turning heat to medium-low. Continue cooking and stirring sauce for ten minutes
• 4. Pour sauce over burgers in crockpot, cover and slow cook for 3-4 hours, set on warm. Great for buffets. Serve on hamburg buns, bread for open face burgers, also great over rice or pasta!

GRILLED BURGERS

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.

HAMBURGER STEAKS WITH PEPPERS, ONIONS, AND MUSHROOMS

Steps:

• Combine ground beef, bread crumbs, egg, seasoned salt, Worcestershire sauce, and garlic in a large bowl. Use your hands to lightly mix and combine the ingredients. Form into 4 equally sized patties and set aside.
• Heat olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, onion, and bell peppers. Season with salt and pepper. Stir the vegetables quickly, moving around in the skillet until the onion is just beginning to soften, 4 to 5 minutes. Remove the vegetables from the skillet and keep warm.
• Place beef patties in the same skillet and cook until browned, about 3 minutes per side. Add the vegetables on top of and around the patties. Pour in beef broth. Reduce heat to medium and cook until patties reach an internal temperature of 160 degrees F (71 degrees C) when tested with an instant-read thermometer, 4 to 5 minutes more.
• Transfer the patties to serving plates and top with the vegetables. Allow liquid in the skillet to boil and reduce to about 1/2 cup. Drizzle 2 tablespoons of the skillet sauce over each serving. Serve warm.

GRILLED PEPPERS

Steps:

• Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate.
• Place the pepper pieces onto the grill with the inside facing down. Cook until slightly charred, 3 to 5 minutes.
• Turn peppers over, and place jalapeno slices onto them. Top with some mozzarella cheese, and sprinkle with a bit of oregano. Grill until cheese melts, then remove to a plate and serve.

CAROLINA BBQ PEPPERS

Steps:

• In a large pot, stir together the corn oil, cider vinegar, sugar, and ketchup until sugar has dissolved completely. Bring to a boil, then add the jalapeno peppers. Reduce heat to low, and simmer for 10 minutes. Season with oregano and garlic.
• Ladle into sterile pint jars, leaving 1/4 inch of space at the top. Wipe rims with a clean dry towel. Seal with lids and rings. Process in a hot water bath for 10 minutes to seal. Refrigerate any unsealed jars.