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.
HEARTY BACKYARD BURGERS
Make a tasty Hearty Backyard Burger in minutes!
Provided by Kristy Still
Categories Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a bowl, combine the first six ingredients.
- Crumble beef over mixture and mix well. Shape into six patties.
- Coat grill rack with nonstick cooking spray before starting grill.
- Cover and grill over medium high heat for 4 to 5 minutes on each side or until no longer pink and a meat thermometer reads 160 degrees.
- Serve on rolls with lettuce and tomato slices.
Nutrition Facts : ServingSize 6 Servings, Calories 414 kcal, Carbohydrate 28 g, Protein 38 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 101 mg, Sodium 745 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 7 g
YOUR BEST BACKYARD BURGER EVER
Make the best grilled burgers at home with these great tips and recipe.
Provided by Stephanie Manley
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Place ground chuck, salt, and pepper in a bowl. Stir or use your hands to combine.
- Form four patties that are about 3/4 inch thick.
- Clean your grill. It is important to start with a clean grill. The burgers will taste better, the burgers will not stick, and it helps you make those pretty grill marks on your burger patty.
- Set or moderate your temperature to cook the burgers on medium-low to medium heat. My preferred temperature is 350 degrees F. You can test the temperature with a Thermapen if your grill does not have a thermostat.
- Place the patties on the grill. Once you have placed the patties on the grill try to turn them only once. The more often you turn the burgers the more likely you are to squeeze out the juices.
- Burgers should cook for 6 to 8 minutes on each side. You can test the temperature of the patty by inserting a meat thermometer into the patty. Ground meat patties should reach a temperature of 160 degrees F.
- Place a slice of cheese on top of each patty just before they are done so the cheese will be slightly melted.
- Remove the patties from the grill.
- Assemble your burger with your preferred toppings.
Nutrition Facts : Calories 619 kcal, Carbohydrate 22 g, Protein 38 g, Fat 41 g, SaturatedFat 17 g, Cholesterol 134 mg, Sodium 1077 mg, Fiber 1 g, Sugar 3 g, TransFat 2 g, UnsaturatedFat 19 g, ServingSize 1 serving
HEARTY BACKYARD BURGER RECIPE
This Hearty Backyard Burger is simply seasoned and perfectly grilled to produce a juicy bite of heaven! Light beer, onion, and garlic is mixed into the ground beef to add an amazing depth of flavor.
Provided by Amy Desrosiers
Categories Dinner
Time 30m
Number Of Ingredients 6
Steps:
- You want to portion out your ground beef for the amount of burgers you want to make. If making six 1/4 pound burgers, you'll need 1-1/2 pounds of ground beef. Place it in a large glass or stainless steel mixing bowl.
- finely chop up a medium size yellow onion and mince 2 cloves of fresh garlic.
- Add the onion, garlic, Worcestershire sauce, light beer and salt and pepper to the ground beef.
- Mix all the ingredients together by hand. Mixing by using your hands is the most efficient way to thoroughly mix ground meat and ingredients like these.
- Adjust your burger press to 1/4 lb setting and tightly press the burger ground beef into the mold. It's important to tightly press the ground beef so the burgers hold together well during grilling and flipping.
- Pre-heat grill to high. Make sure the grates are clean, and sprayed with non-stick grilling spray for easy cooking.
- Once grill is heated add the burger patties, and cook until they are no longer pink in the middle (160 degrees F.)
- Place it into your favorite bun (we used bulky whole wheat buns) and top with your favorite toppings.
Nutrition Facts : ServingSize 1 g, Calories 52 kcal, Carbohydrate 2 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 12 mg, Sodium 41 mg
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.
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.
JUICIEST HAMBURGERS EVER
No more dry, lackluster burgers. These are juicy, and spices can be easily added or changed to suit anyone's taste. Baste frequently with your favorite barbeque sauce. If you find the meat mixture too mushy, just add more bread crumbs until it forms patties that hold their shape.
Provided by Jane
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat grill for high heat.
- In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
- Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 9.1 g, Cholesterol 95.5 mg, Fat 17.8 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 7 g, Sodium 196.3 mg, Sugar 1.7 g
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