Barbecue Rub Burgers Recipes

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.

BBQ BURGER RECIPE

Steps:

• Program your grill to about medium heat and brush the grates until they are clean.
• Place the ground beef, water, barbeque rub, grated garlic, grated garlic, and basil into a large bowl and stir just until combined.
• Portion the burger meat into six evenly shaped patties and make an indent into each burger patty with your thumb.
• Place the burger onto the grill and cook for 4 minutes, turn the bbq burger over and cook it for an additional 2 minutes.
• Top the burgers withthe cheddar cheese and cook it for 2 minutes until the burger's internal temperature reaches 160ºF.
• Spread a 1/2 tablespoon of butter onto the inner piece of each hamburger bun.
• Grill your hamburger buns for 1-2 minutes until they are evenly toasted.
• To make the bbq mayo whisk the mayonnaise, bbq sauce, lemon juice, smoked paprika, and cayenne pepper in a bowl.
• Spread the bbq mayo onto the hamburger buns, add the bbq burger, top with your favorite toppings and place the top burger bun on top.
• Serve and enjoy!

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.

GRILL A JUICY BURGER WITH THE ONLY RUB YOU'LL EVER NEED!

Steps:

• Combine sirloin with the ground chuck and crushed ice.
• Divide into 5 quarter pound patties, sprinkle with rub if desired, and grill to your liking.
• The sirloin makes them lower in fat, the chuck gives them more flavor and the ice keeps them moist.
• To make the rub combine seasonings and place in a jar. Use to sprinkle on chicken, fish, pork or beef before grilling.
• Makes about 2/3 cup and seasons about 4 pounds of meat. Enjoy!

MACDADDY MAURO BBQ BONELESS RIBURGER

Steps:

• Preheat a grill for cooking at medium-high heat.
• Split the rolls and spread the cut sides with the butter. Grill until toasted and golden, about 2 minutes.
• Mix the ground pork with the rub in a bowl until just combined. Form into 4 rectangular patties, slightly larger than your rolls.
• Lightly oil the grill grates. Place the patties on the grill and cook for 3 minutes. Flip the patties and baste with barbecue sauce. Cook until charred on the other side, another 3 minutes. Continue this process multiple times, flipping and basting about every 3 minutes, until both sides are glossy and charred and the internal temperature hits 165 degrees F, 5 to 8 minutes.
• Place the patties on the rolls and top with the dill pickles, red onions and additional barbecue sauce, if desired.

COFFEE-RUBBED CHEESEBURGERS WITH TEXAS BARBECUE SAUCE

Steps:

• For coffee rub:
• Mix all ingredients in small bowl. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.
• For burgers:
• Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix chuck and sirloin in large bowl. Form meat into 8 patties, each 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Using thumb, make slight indentation in center of each burger. DO AHEAD: Burgers and bacon can be prepared 8 hours ahead. Cover separately and chill.
• Prepare barbecue (medium-high heat). Sprinkle 1 teaspoon coffee rub on top side of each burger. Place burgers, rub side down, on grill rack. Grill until slightly charred, about 4 minutes; turn.
• Place 2 bacon slice halves atop each burger. Cook 3 minutes.
• Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer. Place burgers atop bottom halves of buns. Top with onion slices and tomato slices. Spoon dollop of Texas Barbecue Sauce over. Cover with bun tops and serve, passing additional sauce alongside.
• What to drink:
• Beer is a natural pairing for a burger. Keep the southern theme going by pouring a Texas brew. We like the caramel sweetness and mild hoppy flavor of Shiner Bock ($8 per six-pack).

BARBECUE RUB BURGERS

Steps:

• Combine all ingredients except ground beef. Mix well. Shape ground beef into patties. Season each patty lightly on both sides with rub.
• Grill burgers until done to liking about 4 minutes on each side.
• Store any leftover rub in an airtight container.

BURGER SPICE RUB

Steps:

• Mix brown sugar, sea salt, paprika, black pepper, onion powder, garlic powder, cumin, sage, red pepper flakes, chili powder, and thyme in a bowl until well blended. Store in an airtight container.