Spicy Bbq Onion Burgers Food

OLD SCHOOL MEETS NEW -- CHEESY, ONION, SPICY, BBQ BURGER

Steps:

• Bacon -- A couple of options for approximately 4-5 slices of bacon. You can either dice and pan saute until golden brown and then let drain on a plate lined with a paper towel; you can oven bake, even buy pre-cooked bacon and then just dice. For that matter, you can buy a bag of real bacon bits cooked and diced. But my favorite is to cook mine on a paper plate lined with a paper towel and topped with a paper towel and cook in the microwave for 3-4 minutes until crisp -- You get the idea. 1/4 cup crispy chopped bacon bits. Use what you like best.
• Burgers -- Make these first. I actually like to freeze mine for a short period. It just firms them up and makes it easy to grill. In a medium size bowl, add the worcestershire, lipton onion soup and water and mix well. Add in the beef and mix (using your hands). Don't over mix. Over mixing can make the burgers tough. Form into 8 patties. Place on a cookie sheet lined with parchment paper or foil. Freeze for about 15-30 minutes. It just firms them up and makes it easier to grill.
• Mayo Dressing -- Burgers are chilling, make the mayo dressing. In a small bowl, mix the mayonnaise, bacon bits (whatever way you made the bacon), BBQ sauce (any brand), and jalapenos. Cover and refrigerate.
• Onion Rings -- Now I cheat - I admit. I hate making them, but if you want to make your own, GO FOR IT! If not, I use frozen Ore Ida rings, just set on the cookie sheet in the oven (follow pkg directions) and bake. Mine took approximately 15 minutes. I started the burgers about half way through cooking the onions so they all came out about the same time. I planned on 3 rings per burger which was about right.
• Grilling -- I use a outdoor grill, but an indoor grill pan would also work great. If not, a large saute pan will be fine. I heat the grill or pan to medium heat drizzled or brushed with the olive oil.
• With your thumb, push in the center of the burger to make an indentation, not all the way through, but a nice indentation. This will prevent the burger from "puffing" up. Grill on side one until golden brown with good grill marks and flip. Finish grilling the burger until medium well or the desired doneness you prefer. I like medium well for burgers. The last minute, add the cheese, cover and remove from the heat. One minute later - the cheese will be melted and you will have the perfect burger.
• Rolls -- The last few seconds I put the rolls on the grill for a light toast. Just a few seconds.
• Burgers -- Slather a little of the BBQ mayo of each side of the rolls, top with a burger, cheese, onion rings, lettuce and the top roll.
• Serve -- Just ENJOY!

SMASH BURGERS WITH GRIDDLED ONIONS AND SPICY SPECIAL SAUCE

Steps:

• Whisk the mayonnaise, pickled jalapenos, brine, mustard and garlic together in a small bowl. Set aside until ready to serve.
• Combine the chuck and brisket in a medium bowl and using 2 forks, "pull" the meat apart, breaking up any clumps and combining the two meats together. This will seem counterintuitive but it will blend the meats together without compacting them. Divide into 4 equal portions and form balls (about the size of tennis balls) being careful not to compact or overwork the meat -- do not form patties.
• Heat 2 tablespoons of the oil in a large cast-iron skillet over medium-high heat. Add the onions and season with salt and pepper; cook, tossing occasionally, until golden browned, 6 to 8 minutes. Sprinkle with the sugar and toss until caramelized, about 1 minute. Transfer to a plate.
• Increase the heat to high and heat the same skillet until very hot. Add the remaining oil (or 1 tablespoon oil, if working in batches), swirling to coat.
• Working in batches if necessary, place balls in the skillet and smash flat with a metal spatula using the handle of a wooden spoon to press down on the spatula to form 4-inch patties (you want to see craggy edges). Season liberally with salt and pepper and cook, undisturbed, until the outer edges are brown, 1 to 2 minutes. Flip the patties, season with salt and pepper and top each patty with a slice of cheese. Cook until the cheese droops and the burgers are medium-rare, about 1 minute.
• Serve the patties on the toasted buns with the spicy special sauce, griddled onions, lettuce and tomatoes.

SWEET ONION BBQ BURGERS

Steps:

• In a large bowl, combine the bread crumbs, onion salt and brown sugar. Add egg. Crumble beef over mixture and mix well. Shape into four patties. Place in a shallow dish; pour barbecue sauce over patties. Cover and refrigerate for 2-4 hours. , In a small bowl, combine the sauce ingredients; cover and refrigerate until serving. For topping, melt butter in a small skillet. Stir in honey until blended. Add onions; saute for 15-20 minutes or until tender and lightly browned. Remove from the heat and keep warm. , Drain and discard barbecue sauce. Grill patties, uncovered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top each with a cheese slice; cook 1 minute longer or until cheese is melted. Serve on buns with sauce and onion topping.

ANDREW'S SPICY BBQ BURGERS

Steps:

• Mix all the ingredients together, using breadcrumbs if required, until the meat holds together well.
• Divide into four lumps then gently pack each burger into patties.
• Barbeque for 10-15 minutes or back in a 450F oven for 25 minutes until crispy.
• Serve in a bun with salad.

SPICY BBQ ONION BURGERS

Steps:

• Heat grill to medium heat.
• Grill patties 5 to 6 min. on each side or until done (160ºF).
• Meanwhile, heat oil in large skillet on medium-high heat. Add onions; cook and stir 10 min. or until golden brown, stirring frequently. Stir in barbecue sauce.
• Fill buns with tomatoes, burgers, Singles, jalapeño slices and onions.

GARLIC AND ONION BURGERS

Steps:

• In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for 2 to 4 hours.
• Preheat grill for high heat.
• Form burgers into 1/2 inch thick patties. Lightly oil grate. Place burgers on grill. Cook for approximately 6 minutes, turning once.

BACON IN THE BURGER, SMOKY GOUDA AND SPICY BBQ MAYO

Steps:

• Sauce -- Simply mix in a small bowl or measuring cup, the BBQ sauce, mayo, honey and chipolte, refrigerate - Done!
• Burgers -- Now, I like to use the food processor if you have one. First for the breadcrumbs, next the onion, and then the bacon. But if you don't have one, you can hand chop or grate the ingredients. Use what you have. They still turn out great.
• Bread Crumbs - 1 slice of whole wheat or any bread you have on hand. It will be approximately 1/2 cup. Either pulse in the food processor or fine chop.
• Onions - 1 small onion. You can grate it by hand. Or use the food processor. It should be about 1/2 cup.
• Bacon - Freeze. If you freeze the bacon it is so much easier to work with. NOT rock hard, just 15-20 minutes is all. Dice the bacon as fine as you can. Or you can use the food processor.
• Burger -- Mix the bread crumbs, onions, worcestershire, BBQ sauce, and grill seasoning until well combined. Then add in the bacon, ground beef and turkey, and mix lightly. Don't over mix. Form 6 patties and set on a baking sheet lined with parchment paper (wax paper or foil) and just freeze; my trick for 10-15 minutes. It just firms them up quickly and makes them easier to cook.
• Cooking -- I like to use my grill pan, but you can use a saute pan as well. Bring to medium high heat add your burgers. They will take about 6-8 minutes on the first side, then flip and cook about 5 more minutes. You want to completely cook them because of the bacon. Top with the smoky gouda, remove from the heat and cover. The heat from the pan will melt the cheese in just a couple of minutes.
• Onions -- As the burgers cook, start the onions. In a small saute pan, add the butter, honey, onions, adobo sauce, salt and pepper, and cook on medium high heat. They will take about 8-10 minutes until tender. Just stir now and then and you can reduce to medium after they have cooked a couple of minutes. Just let them simmer until tender.
• Serving -- Rolls, now I like to toast mine, but that is personal taste - you can if you want. Spread your bottom burger bun with some of the spicy mayo, then top with the burger, next -- some of the onions, lettuce, and (optional tomato), and finish it off with the top bun, also slathered with the spicy BBQ mayo. ENJOY!