The Barbecue Burger Food

BARBEQUED HAMBURGERS

Steps:

• In a medium bowl, mix the ground beef, oats, milk, 2 tablespoons minced onion, salt, and pepper. Let stand for a few minutes until milk is absorbed, and shape into 8 patties.
• In a small bowl, thoroughly mix the Worcestershire sauce, vinegar, sugar, ketchup, and 1/4 cup chopped onion; set aside.
• Heat the oil in a medium skillet over medium heat, and fry the patties until brown on both sides. Pour the sauce in with the patties, and reduce heat. Continue cooking about 15 minutes.

THE BEST BBQ BURGERS EVER!

Steps:

• In a large bowl, mix all ingredients together well.
• Fire up the grill.
• Using the yumms! Premium Burger Press, form 4 perfectly shaped burgers patties.
• Grill the patties for 12-14 minutes turning once. Do not push down on burgers or you will wind up with a dryer burger.
• About a minute or two before you are finished cooking, brush the tops of the burgers with a little more barbecue sauce.
• Remove from grill and serve on buns with any toppings you desire!

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.

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.

THE BARBECUE BURGER

Steps:

• Form the ground beef into 4 patties, each about 3 1/2 inches across and 3/4-inch thick. Make a slight depression in the center. (Burgers rise more in the center than on the periphery, so the slight indentation helps give you an even thickness.) Generously season the burgers on both sides with the Kansas City Sweet and Smoky Rub and let marinate in the refrigerator while you light your grill.
• Set up the grill for direct grilling and preheat to high. Brush and oil the grill grate.
• Lightly brush the romaine lettuce leaves on both sides with olive oil (you'll need about 1 tablespoon.) Brush the insides of the onion rolls with the remaining oil.
• Arrange the bacon strips on the grill grate and grill until browned on both sides, 3 to 4 minutes per side. (Move them as needed to dodge any flare-ups.)
• Grill the hamburgers until cooked to taste, about 4 minutes per side for medium (160°F on an instant-read thermometer.)
• Grill the lettuce leaves over the hot fire until lightly browned, 30 seconds per side. Toast the onion rolls, cut side down, over the hot fire, 1 to 2 minutes.
• To assemble, place a grilled romaine leaf on the bottom half of each onion roll. Top with a burger, then barbecue sauce, then a tomato slice, bacon, and more barbecue sauce. Top with the other onion roll half.

BARBECUED CHEDDAR BURGERS

Steps:

• Mix first 4 ingredients in large bowl until blended. Mix in pepper. Shape half of meat mixture into eight 1/2-inch-thick patties. Shape remaining meat mixture into four 1-inch-thick patties. (Can be made 8 hours ahead. Cover and chill.)
• Prepare barbecue (medium-high heat). Grill patties to desired doneness, topping with cheese for last minute of cooking, about 4 minutes per side for medium-rare 1/2-inch-thick patties, and about 6 minutes per side for medium-rare 1-inch-thick patties. Place burgers on bottom halves of buns. Top with lettuce, tomatoes and upper halves of buns.

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.

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 GRILLED BURGERS

Steps:

• Mix all ingredients and shape into burgers.
• Grill to desired doneness.
• Top with a slice of your favorite cheese.
• We especially like provolone or swiss.
• Note: You can add oregano if you like Italian, or taco seasoning if you lie Tex-Mex!

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.

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.

CLASSIC BBQ BURGER RECIPE

Steps:

• Heat grill to medium heat.
• Mix meat, cheese and barbecue sauce just until blended; shape into 4 (1/2-inch-thick) patties.
• Grill 5 to 6 min. on each side or until done (160°F).
• Place burgers on bottom halves of buns; top with tomatoes and lettuce. Cover with tops of buns.