GRILLED BACKYARD BEER BURGERS
Make burgers with a flavor bonus! Beer, garlic and onion are the extras.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill. In medium bowl, mix all ingredients except buns, ketchup and pickles. Shape mixture into 6 patties, about 3/4 inch thick.
- Place patties on grill rack over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Add buns, cut sides down, for last 4 minutes of grilling or until toasted.
- Top burgers with ketchup and pickle planks; serve on buns.
Nutrition Facts : Calories 310, Carbohydrate 23 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 2 g, TransFat 1 g
GRILLED BURGERS
Sour cream makes these burgers delightfully moist, and thyme and black pepper give them zip. These sandwiches are a terrific taste of summer served with tall glasses of lemonade or iced tea. -Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 358 calories, Fat 17g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 534mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.
PERFECT GRILLED BURGERS
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
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.
ULTIMATE BACKYARD BURGER
Steps:
- For the ketchup: Saute the shallots and garlic in the olive oil in a large skillet over low heat until translucent, 4 to 6 minutes. Add the honey and cook for 2 to 3 minutes more. Add the tomatoes, corn syrup, vinegar, sugar and chipotle puree and simmer for 30 minutes. Puree the mixture in a blender or food processor, adding vegetable stock if the ketchup is too thick. Season with salt and pepper.
- For the mustard aioli: Combine the lemon juice and egg yolk in a food processor. Whisk together the canola and olive oil, and then slowly stream in until the mixture is thick and emulsified. Alternatively, this can be done in a mixing bowl with a whisk. Add the mustard, mustard powder and salt and combine. Season with more salt if needed.
- For the burger: Preheat the oven to 375 degrees F. Heat the grill to high heat. Brush both sides of the bacon with some of the smoked chili ketchup. Place on a baking sheet and bake for 15 to 20 minutes, turning halfway through.
- Gently fold the butter into the ground meat along with the paprika and cumin. Form the beef mixture into 6 patties, and sprinkle both sides liberally with salt and black pepper.
- Brush the brioche buns on each side with olive oil and grill the insides until golden brown, 1 to 2 minutes. Grill the burgers until medium rare, 3 to 4 minutes per side. Once you flip the burger, add a thick slice of the cheese to each and keep the cover closed to let melt.
- Spread the mustard aioli on one side of the buns and the smoked chili ketchup on the other. Place the burgers on the bun cheese-side up and top each with 2 strips of bacon.
GRILLED BACKYARD BURGUNDY BURGERS
I found this on the Betty Crocker site. It's a variation on the Grilled Backyard Beer Burger that uses burgundy wine in place of beer. It adds a moist and savory flavor to your usual pub grub! I would love to saute some mushrooms and melt some Swiss cheese over them at some point. Allow burger mixture to sit for a half hour before you throw them on the grill. It allows the flavors to blend and lends a more robust taste to the burgers. (Prep time includes refrigeration time).
Provided by PSU Lioness
Categories Meat
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In medium bowl, mix all ingredients except buns, ketchup and pickles. Cover and refrigerate for a half hour to blend the flavors (not necessary, but recommended).
- Shape mixture into 6 patties, about 3/4 inch thick.
- Heat gas or charcoal grill.
- Place patties on grill rack over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160ºF.
- Add buns, cut sides down, for last 4 minutes of grilling or until toasted.
- Top burgers with ketchup and pickle planks; serve on buns.
BACKYARD BURGER
Provided by Food Network
Time 23m
Yield 8 burgers
Number Of Ingredients 7
Steps:
- In a large bowl, combine first five ingredients. Form into 8 patties. Over medium heat on grill, cook burgers on each side until done (no longer pink), about 10 to 15 minutes. Serve with buns and favorite toppings.;
GRILLED HAMBURGERS
We cook a lot of burgers indoors on a fat-slicked iron skillet, and you can do that on a grill as well. (Here's our burger guide for more information and inspiration.) But sometimes you want a smoky grilled burger. For that, a charcoal grill is best, but a gas grill can do the trick, too. Resist the temptation to press down on the burgers with a spatula, which only spews juice and fat on the fire, causing the flames to flare up and the burger to lose flavor. If you feel your burger is cooking too quickly, use the cooler sides of the grill to rest them. And remember: lowering the top on the grill helps cheese melt.
Provided by Sam Sifton
Categories dinner, easy, lunch, quick, weekday, barbecues, burgers, meat, main course
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Start a charcoal fire or heat a gas grill. (Check out our grilling guide for how.) Form the patties into 3/4-inch burgers, being careful not to make them too loose or too large, then make a deep depression in the center of each burger with your thumb. Season both sides of the each burger aggressively with kosher salt and black pepper.
- Place burgers on a hot grill and cook, without moving, for about 3 minutes. Use a spatula to turn the hamburger over. If using cheese, lay slices on the meat. Continue to cook until the burgers are cooked through, about another 3 to 4 minutes for medium-rare. Remove the burgers from the grill and allow to rest for a few minutes while you toast the buns. Top the burgers as you desire.
SOUTHWESTERN BACKYARD BURGERS
Whether you're in the stadium parking lot or on your patio, these Southwestern-style burgers are great on the grill. Sometimes I make six patties rather than eight because I like my burgers bigger and better! -Robert Hodges, San Diego, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first eight ingredients. Crumble beef and sausage over mixture and mix well. Shape into eight patties. , Grill, covered, over medium heat for 5-7 minutes on each side or until no longer pink. Top with cheese. Grill 1 minute longer or until cheese is melted. , Grill buns, cut side down, for 1-2 minutes or until toasted. Serve burgers on buns with lettuce, tomato and toppings.
Nutrition Facts : Calories 495 calories, Fat 25g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 908mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 35g protein.
BEST GRILLED BURGERS
Nice moist grilled burgers with just the right amount of seasonings. No more boring burgers! Adjust the seasonings as desired. These won't dry out, and they re-heat nicely!
Provided by Lisa Gay
Categories Meat
Time 13m
Yield 4-6 burgers
Number Of Ingredients 8
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!
BURGUNDY BURGERS
Make and share this Burgundy Burgers recipe from Food.com.
Provided by Mysterygirl
Categories Meat
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all the ingredients together.
- Shape mixture into 6 patties, each about 3/4-inch thick.
- Broil or grill the patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes.
- Nice served on toasted buns with a favorite topping.
Nutrition Facts : Calories 778.8, Fat 80.5, SaturatedFat 33.4, Cholesterol 112.4, Sodium 57.6, Carbohydrate 1.6, Fiber 0.1, Sugar 0.6, Protein 9.4
BURGUNDY BURGERS!
Adult food! A twist on the grilled burger; very elegant and tasty for guests. Serve with mushrooms sauteed and cooked in a little of the wine. Enjoy!
Provided by Caroline Cooks
Categories Meat
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingredients together.
- Shape mixture into 4-6 patties, each about 1" thick.
- Grill 4" from heat, turning once, to the desired doneness, about 8-10 minutes.
- (Do not mash burgers; all meat juice will run out and burgers will be dry.)
- Served on toasted buns with Provolone cheese slices and sauteed mushrooms.
Nutrition Facts : Calories 452.6, Fat 34, SaturatedFat 13.1, Cholesterol 120.8, Sodium 156, Carbohydrate 2.5, Fiber 0.2, Sugar 0.9, Protein 29.3
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