BARBECUED BURGERS
I can't take all the credit for these winning burgers. My husband's uncle passed down the special barbecue sauce recipe. We love it on everything...it was only natural to try it on, and in, burgers. Add cheese and bacon to take them over the top. -Rhoda Troyer, Glenford, Ohio
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 21
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.
Nutrition Facts : Calories 626 calories, Fat 19g fat (7g saturated fat), Cholesterol 121mg cholesterol, Sodium 1146mg sodium, Carbohydrate 86g carbohydrate (56g sugars, Fiber 2g fiber), Protein 30g protein.
CUMIN-CHILE PORK KEBABS
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Soak 12 long wooden skewers in water, at least 30 minutes. Meanwhile, toast the cumin seeds in a small skillet over medium heat, swirling the pan, until slightly golden, about 4 minutes. Transfer to a plate.
- Combine the 3 chopped scallions, the jalapeno, ginger, garlic, 1 tablespoon vegetable oil, the brown sugar, 2 teaspoons soy sauce, the five-spice powder, 3/4 teaspoon salt and 1/2 teaspoon pepper in a food processor and pulse until a paste forms. Add the toasted cumin seeds; pulse once or twice to crack them slightly.
- Lightly season the pork with salt and pepper; rub with about three-quarters of the cumin paste. Cover with plastic wrap and refrigerate at least 30 minutes and up to 1 hour.
- Meanwhile, make the sauce: Combine 1 teaspoon of the remaining cumin paste, the remaining 1/4 cup soy sauce, the vinegar, sesame oil and 1 tablespoon water in a small bowl. Stir in the sliced scallion and set aside.
- Preheat a grill to medium. Combine the remaining cumin paste and 2 tablespoons vegetable oil in a small bowl; set aside for basting. Generously brush the grill grates with vegetable oil. Thread 3 or 4 pieces of pork on each skewer and brush with vegetable oil. Grill the kebabs, turning, until marked all over, 6 to 9 minutes, basting with the cumin-oil mixture during the last minute. Let rest 5 minutes before serving. Drizzle with the sauce.
BBQ BURGERS
Burgers get a kick from a homemade BBQ spice mix. Then they're cooled down with some creamy coleslaw served right on top.
Provided by Food Network Kitchen
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- Heat a large cast-iron skillet over medium-high heat for 20 minutes.
- Gently mix the chuck and sirloin together in a large bowl, making sure not to overwork the mixture.
- Combine the paprika, brown sugar, cayenne, coriander, cumin, garlic powder, mustard powder and onion powder in a small bowl. Sprinkle the spice mixture over the beef along with the Worcestershire sauce and fold gently to combine. Form the beef into 4 3/4-inch-thick patties, each about 4-inches in diameter. Sprinkle them generously with salt and a pepper.
- Put the patties in the hot skillet (do not press down with a spatula). When the patties are seared and browned on one side, about 3 1/2 minutes, flip and cook on the other side until browned and the burgers are medium-rare, about 3 1/2 minutes more.
- Put the burgers on buns and top with coleslaw and serve with potato chips if using.
BARBECUE CUMIN BURGERS
Make and share this Barbecue Cumin Burgers recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, mix together all the ingredients until well blended.
- Using lightly floured hands divide the mixture into 4 and form each quarter into a ball.
- Turn each ball onto a floured surface and press down with the palm of your hand to form burgers.
- Cook over hot coals for 4-5 minutes on each side, or until cooked through.
Nutrition Facts : Calories 200.8, Fat 13.3, SaturatedFat 5, Cholesterol 57.1, Sodium 88, Carbohydrate 3.6, Fiber 0.5, Sugar 0.5, Protein 16.4
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