BARBECUED HAMBURGERS
When I got married, I asked my Aunt Jean for this recipe. It was her creation and she always hamburgers in this way for family picnics in the summer and the occasional church dish dinner. I like them because they have a great taste and are very moist.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the saltines, milk, salt and pepper. Crumble beef over mixture and mix well. Shape into 12 patties. In a large skillet over medium heat, brown patties in batches on both sides. Place in a large roasting pan. , Combine the ketchup, onion, Worcestershire sauce, sugar and vinegar; pour over patties. Cover and bake at 350° for 40-45 minutes or until a thermometer reads 160°. Serve on buns.
Nutrition Facts : Calories 318 calories, Fat 10g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 960mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 2g fiber), Protein 19g protein.
THE PERFECT BASIC BURGER
Nothing beats a simple hamburger on a warm summer evening! Ground beef is blended with an easy to prepare bread crumb mixture. Pile these burgers with your favorite condiments, pop open a cool drink and enjoy!
Provided by Lindsay Perejma
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for high heat and lightly oil grate.
- In a medium bowl, whisk together egg, salt and pepper. Place ground beef and bread crumbs into the mixture. With hands or a fork, mix until well blended. Form into 4 patties approximately 3/4 inch thick.
- Place patties on the prepared grill. Cover and cook 6 to 8 minutes per side, or to desired doneness.
Nutrition Facts : Calories 317.3 calories, Carbohydrate 10 g, Cholesterol 124.5 mg, Fat 17.8 g, Fiber 0.7 g, Protein 27.4 g, SaturatedFat 6.8 g, Sodium 474.5 mg, Sugar 0.9 g
BARKY BURGERS (FOR K-9'S)
Provided by Food Network
Time 45m
Yield 8 to 10 Servings
Number Of Ingredients 5
Steps:
- Cook rice in chicken stock, covered over a low flame until done, about 20 minutes.
- Process veggies in food processor until the bits are about the same size as the rice. (Do in batches.) Mix with 2 eggs. Fold into rice mixture. Add ground meat and form into balls. If balls aren't holding together well, add the third egg and mix again. Put balls on skewers and grill until cooked through, or press into patties to cook on a stovetop.
BEEF BURGERS - LEARN TO MAKE
Learn how to make succulent beef burgers with just four ingredients. An easy recipe for perfect homemade patties
Provided by Good Food team
Time 30m
Number Of Ingredients 6
Steps:
- Tip 500g beef mince into a bowl with 1 small diced onion and 1 egg, then mix.
- Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball.
- Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly.
- Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins.
- Heat the barbecue to medium hot (there will be white ash over the red hot coals - about 40 mins after lighting). Lightly brush one side of each burger with vegetable oil.
- Place the burgers, oil-side down, on the barbecue. Cook for 5 mins until the meat is lightly charred. Don't move them around or they may stick.
- Oil the other side, then turn over using tongs. Don't press down on the meat, as that will squeeze out the juices.
- Cook for 5 mins more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more.
- Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside.
- Slice four burger buns in half. Place, cut-side down, on the barbecue rack and toast for 1 min until they are lightly charred. Place a burger inside each bun, then top with your choice of accompaniment.
BARKY BURGERS
After the wet dog food scare recently I have started cooking for my big lab. I got this recipe from Food Network. This recipe reflects my changes. The original was on one of Bobby Flay's shows. I mix these in with my dogs dry food (Innova Large Breed) and he gobbles it up (he gets 2-4 patties a day; 1-2 at each meal). :)I hope your furry friend loves it as much as mine.
Provided by PamLuvs2Cook
Categories Pork
Time 40m
Yield 12-24 patties, 2 serving(s)
Number Of Ingredients 7
Steps:
- Cook rice in chicken stock or water, covered over a low flame until done, about 20-25 minutes.
- Process blanched/cooked veggies in food processor until the bits are about the same size as the rice. This will help your pet absorb the nutrients. Mix with 2 eggs. Fold into rice mixture. Add ground meat and form into balls. If balls aren't holding together well, add the third egg and mix again.
- Form into round patties and grill, bake or broil until done. I use a large size scoop to make the patties equal size so they cook evenly.
- I refrigerate enough for 3 days worth of meals and then I pack away the rest in the freezer in one day servings and pull out what I'll need the night before to thaw.
- This can also be cooked in a loaf pan, sort of a meatloaf for your pup at 350º for 50-55 minutes or until an internal meat thermometer reaches 160º.
Nutrition Facts : Calories 1430.8, Fat 61.7, SaturatedFat 20.5, Cholesterol 496.9, Sodium 482.7, Carbohydrate 106.8, Fiber 9.8, Sugar 3.3, Protein 107.8
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- Divide ground chuck into 6 equal portions and gently from into 1/2 inch thick patties that are wider than the burger buns (as they will shrink). Use your thumb to press an indentation into the center of each patty. Cover and set aside.
- Preheat grill to medium high heat. Just before cooking, sprinkle seasoning over the patties, then place on hot grill, indent-side up. Close grill lid and cook for 3-4 minutes, until the bottom of the burger is seared and juices are accumulating on top of the burger. Flip and cook an additional 3-4 minutes or until the beef reaches 160 degrees F.
- Place cheese on burgers during the last minute of cooking. Remove to a plate and allow to rest for a few minutes before serving in a bun, with toppings.
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- Chickpea-Mushroom Veggie Burgers. If you think you don't like veggie burgers, you need to try this flavorful, mushroomy burger recipe from Test Kitchen Director Chris Morocco.
- Smash Burger Alfresco. Cooked in a pan on the grill, this double-decker smash burger won’t smoke out your kitchen, blanket your stove with grease, or force you to spend even one more minute of the sweet summer nights indoors.
- Sesame Pork Burgers with Sweet and Spicy Slaw. These pork burgers—inspired by Southeast Asian dumplings—are an ideal weeknight meal. The sweet and spicy mayo acts as both a dressing for the slaw and a sauce for the burger.
- Steakburger with Tangy Caramelized Onions and Herb Butter. If you only eat burgers every blue moon, you want it to be special. This luxe burger gets its umami-packed richness from dry-aged steak.
- Diner-Style Patty Melt. This classic diner mash-up of a grilled cheese sandwich and a hamburger is stuffed with a tangle of sweet pan-seared onions. Get This Recipe.
- Veggie Burgers with Zucchini and Corn. Bright zucchini, sweet corn, nutty millet, and creamy white beans add vibrant flavor and texture to these gluten-free veggie burgers.
- The BA Smash Burger. Ground chuck is a great all-purpose, buy-it-anywhere choice for burgers. But if you want to get ambitious and blend, say, chuck with ground short rib or brisket, we say go for it.
- Sunny Side Burger with Salsa Verde. What’s better than a griddled burger with the crispiest exterior? One that comes sandwiched between a vibrant tomatillo salsa and topped with a runny fried egg.
- Islak Burger (Wet Burger) A good soak in buttery tomato sauce gives this ultra-juicy burger—a popular late-night Turkish street eat—its name. Get This Recipe.
- Spiced Lamb Burgers with Spring Slaw. Asparagus ribbons, sliced sugar snap peas, and red onion tossed in lemon juice are the perfect springtime toppers for these smoky-spiced lamb burgers.
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