Bbq Burger Pocket Recipes

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!

VEGGIE BURGER POCKETS

Steps:

• Place the eggs in a small saucepan and cover with water by about 1 inch. Bring to a high simmer over medium-high heat and cook for 1 minute. Cover, remove from the heat and let sit 12 minutes. Drain the eggs and rinse under cold water, then peel and thinly slice. Meanwhile, cook the veggie burgers as the label directs. Whisk the yogurt, garlic, paprika, 2 tablespoons water, and salt to taste in a small bowl. In a large bowl, toss the arugula, roasted red peppers, cucumber, olive oil, mint, feta, and salt to taste. Cut 1 inch off the top of each pita to make an opening; stuff the pita strip inside the pita to reinforce the bottom. Stuff each pita with a veggie burger, some arugula salad and a few slices of hard-boiled egg. Drizzle with the yogurt dressing. Serve with pickles.
• Per Serving (does not include pickles): Calories: 426; Total Fat: 14 grams; Saturated Fat: 4 grams; Protein: 26 grams; Total carbohydrates: 51 grams; Sugar: 5 grams; Fiber: 9 grams; Cholesterol: 118 milligrams; Sodium: 1074 milligrams

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.

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.

BBQ BURGER POCKET

Steps:

• 1. Preheat the grill or broiler.
• 2. In a large bowl, combine the beef, barbecue sauce, chili powder, cumin, garlic powder and onion powder, and mix with clean hands until well blended.
• 3. In a small bowl, mix the dressing and mustard together until smooth.
• 4. Divide the beef mixture evenly into four ¼-pound burgers. Grill the burgers for 5 minutes on each side over medium coals for medium doneness.
• 5. Place the pitas on the grill for 2 minutes or just until warmed through.
• 6. Serve the burgers tucked inside each pita and topped with the tomato, lettuce and a generous serving of the dressing.