Bbqdcheeseburgerpizza Recipes

Steps:

• Make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, until softened, about 4 minutes. Add the chili powder and cook, stirring, until toasted, about 1 minute. Stir in the ketchup, preserves, mustard, vinegar, soy sauce, Worcestershire sauce and 1/2 cup water. Bring to a simmer and cook until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth; let cool to room temperature.
• Make the burgers: Combine the ground beef and 3 tablespoons of the prepared barbecue sauce in a bowl; mix with your hands until just combined. Form the meat into six 1/2-inch-thick patties; season both sides with salt and pepper.
• Preheat a grill to medium. Toss the onion with 1 tablespoon of the barbecue sauce and the vegetable oil. Grill (use a grill basket if you have one), turning occasionally, until lightly charred, about 8 minutes.
• Transfer 1/2 cup of the remaining barbecue sauce to a separate bowl for brushing. Increase the grill temperature to medium high and grill the patties, brushing with the barbecue sauce and flipping occasionally, about 8 minutes for medium rare; top with the cheese during the last minute and cover to melt. Toast the buns on the grill. Serve the burgers on the buns; top with the grilled onions, avocado slices and more barbecue sauce.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with nonstick cooking spray; unroll pizza dough over the baking sheet.
• Bake in the preheated oven until golden, about 8 minutes.
• Meanwhile, cook and stir beef and onion in a skillet over medium heat until beef is browned and crumbly, 5 to 7 minutes. Drain.
• Mix mayonnaise and mustard together in a small bowl. Spread over the parbaked crust. Layer beef-onion mixture, Cheddar cheese, and pickles on top.
• Return to the oven and bake until crust is dark golden brown, 6 to 10 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef, salt, and pepper in the hot skillet until meat is browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix ketchup and mustard in a bowl; spread mixture over pizza crust. Spread mozzarella cheese and Cheddar cheese over ketchup mixture and top with beef and onions. Transfer pizza to a large baking sheet.
• Bake in preheated oven until cheese is melted, about 20 minutes. Top with pickles and allow pizza to cool for 5 minutes. Top with shredded lettuce and tomatoes before slicing and serving.

Steps:

• For the dough: Combine the flour, yeast and salt in a stand mixer fitted with the dough hook. Mix the canola oil, agave syrup and warm water in a large pitcher. Turn the mixer to speed 1 and pour in the liquid mixture. Mix for 2 minutes, then raise to speed 2 for 10 minutes. While the dough is mixing, spray a large bowl with nonstick cooking spray.
• Take the dough out of the mixer and bring the edges together to form a ball that is smooth on the top. Place in the greased bowl and wrap tightly with plastic wrap so no air can escape. Set aside until doubled in volume, about 1 hour. Unwrap and dump the dough onto the counter. Again, fold the dough onto itself, bringing the corners together to make a ball. Return the dough to the greased bowl and wrap tightly again. Set aside until doubled in volume again, another hour. Dump the dough onto a work surface and portion it into four 9.1- to 9.3-ounce balls. Roll into tight balls, trying to avoid any air bubbles and seams.
• Spray a baking sheet with nonstick cooking spray and dust lightly with semolina. Place the dough balls on the baking sheet and drape loosely with plastic wrap. Place in the refrigerator and let rise a third time, until nearly doubled in volume, 1 hour more.
• For the special sauce Bolognese: Pour the canola oil into a large rondeau and bring to medium-high heat. Once the pan is hot, add the ground beef, onions, garlic, salt and pepper. Saute, stirring occasionally and breaking up any clumps of ground beef, until the beef is starting to get a bit of color. Deglaze with the red wine, bring to a simmer and cook until reduced by half. Add the crushed tomatoes and tomato sauce and simmer for 5 minutes. Cut the heat and stir in the mayonnaise.
• Make the pizza: Preheat the oven to 500 degrees F. Dust a work surface with semolina.
• For each pizza, roll out a ball of pizza dough; you can either stretch it by hand or use a rolling pin. Pinch the edges all the way around the dough to form the crust. Once you have stretched the dough to about 12 inches, brush the edges with water and sprinkle with sesame seeds. Place in the oven for 3 to 4 minutes; the dough will rise like a balloon. Pull it out and spread evenly with Bolognese. Sprinkle with Monterey Jack and return to the oven for another 3 to 4 minutes.
• Pull the pizza from the oven, cover with shredded lettuce and top with sliced pickles and tomatoes.

Steps:

• Place a baking stone or inverted large baking sheet on the lowest rack of the oven and preheat to 450 degrees F.
• Cook the beef in a medium skillet over medium heat just until no longer pink, about 4 minutes. Using a slotted spoon, transfer the beef to paper towels to drain and let cool 5 minutes. Put the cooled beef in a bowl, stir in the mustard to coat and sprinkle with some salt and pepper.
• Dust a sheet of parchment paper set on a pizza peel or inverted baking sheet with some flour. Stretch the pizza dough into a round (12 inches for thick or 14 inches for thinner) on the parchment and brush the edge of the round with the oil, then sprinkle it with the sesame seeds. Sprinkle 1 1/2 cups cheese evenly over the dough, leaving a 1/2-inch border. Top with the beef, then sprinkle the remaining 1/2 cup cheese over the beef.
• Slide the pizza off the parchment onto the hot stone or baking sheet and bake until the crust is golden and the cheese is bubbling, about 15 minutes. Transfer to a cutting board, arrange the pickle slices evenly over the pizza then sprinkle with the onions. Drizzle mustard and ketchup over the pizza and serve while hot with shredded lettuce on the side.

Steps:

• Heat a grill to medium-high direct heat and lightly oil the grates using a paper towel soaked in canola oil or nonstick grilling cooking spray.
• Spread a 16-inch-long piece of nonstick aluminum foil on a cutting board (or mist a piece of regular aluminum foil with nonstick cooking spray). Top with the onions, 1/4 teaspoon each salt and pepper and 1 tablespoon water. Bring two sides of the foil together, fold over twice to create a seal and then seal the remaining two ends. Put on the grill and cook for 12 minutes, flipping once. The onions should be tender with only a bit of charring. Carefully open the top of the foil to let all the steam out and continue to cook the onions, tossing, until browned and lightly charred, 3 minutes longer. Remove from the heat.
• While the onions cook, mix the ketchup and mustard together in a small bowl. Season with pepper and set aside.
• Lightly toast the English muffins on the grill and place one top and bottom on each of 4 plates. Spread some of the ketchup sauce on the bottom half of each muffin and top with a slice of tomato.
• Divide the beef into 4 patties about 4 inches in diameter and just under 1/2-inch thick. Sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the burgers on the grill. Cook until the edges of the burgers are browning, 3 to 5 minutes, and then flip. Brush the burgers with the remaining ketchup sauce and evenly top with the shredded cheese. Cover the burgers with the grill lid or a large heatproof bowl and continue to cook until the cheese has melted and the burgers are still a bit pink on the inside, about 3 minutes more.
• Put one burger on top of the assembled muffin bottom and top with some of the grilled onions and the top of the muffin. Serve with pickles if desired.

Steps:

• Before making crust, combine sauce ingredients; ketchup, sugar, mustard, vinegar, and Worcestershire sauce in a small sauce pan; simmer on medium heat.
• Preheat oven to 450 degrees Fahrenheit.
• Prepare pizza crust according to directions.
• Combine beef, onion, green pepper, and Weber seasoning or salt and pepper to taste; cook until beef is done.
• Prebake prepared crust for 10 minutes for a crisper crust.
• Top baked crust with sauce, cooked beef, American cheese slices, dill pickle slices, and Cheddar cheese (in that order).
• Return pizza to the oven and cook for another 15 to 20 minutes until cheese is melted and crust is browned.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease an 8-cup baking dish. Place baking dish on a cookie sheet.
• Heat a large saucepan over medium-high heat. Cook and stir beef and onions until beef is browned and crumbly, 5 to 7 minutes. Drain off fat.
• Drain liquid from canned tomatoes into a 4-cup measuring cup, adding water if needed, to make 2 1/2 cups of liquid. Add juice, tomatoes, macaroni, corn, bell pepper, garlic, soy sauce, chili powder, Italian seasoning, and pepper to the beef mixture; bring to a boil.
• Pour 1/2 of the beef mixture into the prepared baking dish. Sprinkle with 1 cup of Mexican cheese, add remainder of beef mixture, and sprinkle with remaining cheese.
• Bake, covered, in the preheated oven for 30 minutes. Remove cover and bake for another 15 minutes. Remove from the oven and let sit for 10 minutes before serving.

Steps:

• Move oven rack to lowest position; heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. In 10-inch skillet, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the barbecue sauce; set aside.
• In medium bowl, stir Bisquick mix, very hot water and oil until dough forms; beat vigorously 20 strokes with spoon. Using fingers dipped in Bisquick mix, press dough in pizza pan; pinch edge to form 1/2-inch rim. Spread remaining 1 cup barbecue sauce over crust. Top with beef mixture and pickle slices. Top with cheese.
• Bake 12 to 15 minutes or until crust is brown and cheese is melted.

Steps:

• Preheat oven to 450°. In a large skillet, cook beef over medium heat, until no longer pink, 6-8 minutes, breaking into crumbles; drain. Sprinkle beef with salt., Place crust on an ungreased pizza pan or baking sheet; spread with salad dressing. Top with beef, onion and cheese., Bake 6-8 minutes or until cheese is melted. Top with lettuce and pickles just before serving.

Steps:

• Pre-bake the pizza crust in a 400 degrees oven until golden brown and baked.
• Place the pizza crust on a pizza pan or baking sheet (if you already baked your crust on a pizza pan then leave on the pan).
• In a skillet cook the ground beef with onion and garlic until browned (the beef must be well browned, this might take about 10-12 minutes) drain fat then season with seasoned salt, black pepper and 1/4 cup grated parmesan cheese.
• Add in the pizza sauce; reduce heat to low and cook stirring for 5 minutes.
• Top the cusrt with the cooked ground beef mixture, then sprinkle with cheddar cheese, then mozzeralla cheese.
• Top with cooked crumbled bacon.
• Bake 400 degrees for 8-12 minutes.

Steps:

• Preheat grill to medium heat. Mix meat and 1/4 cup of the barbecue sauce. Shape into 6 patties.
• Grill patties 6 to 8 minutes on each side or until cooked through (160°F), turning and brushing occasionally with the remaining 1/4 cup barbecue sauce for the last 5 minutes of the grilling time. Top each patty with 1 Singles; continue grilling 2 minutes or until Singles begin to melt.
• Place lettuce and tomatoes on bottom halves of rolls; top with burgers, pickles and tops of rolls.

Steps:

• Cook beef and onion in a large skillet over medium heat until meat is no longer pink; drain and set aside., Place crust on an ungreased 12-in. pizza pan. Spread with pizza sauce. Top with beef mixture, bacon, pickles and cheeses. Sprinkle with pizza seasoning. Bake at 450° for 8-10 minutes or until cheese is melted.

Steps:

• Shape beef into three 1/2-in.-thick patties. Grill, covered, over medium-hot heat for 5 minutes on each side or until a thermometer reads 160° and meat is no longer pink. Cut burgers into 1/2-in. pieces; set aside., Combine ketchup and mustard; spread over crust to within 1 in. of edges. Top with tomato, burger pieces, onion, pickles and cheeses; sprinkle with salt and pepper., Place pizza on a 16-in. square piece of heavy-duty foil. Prepare grill for indirect heat. Grill pizza, covered, over medium indirect heat for 12-15 minutes or until cheese is melted and crust is lightly browned. Let stand for 5 minutes before slicing. Sprinkle with lettuce.

Steps:

• Heat oven to 400 degrees F. Spray 9-inch glass pie plate with cooking spray.
• In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
• In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
• Bake about 25 minutes or until knife inserted in center comes out clean.

Steps:

• In a skillet, cook beef,onion, garlic, salt, and pepper until meat is browned; drain and set aside.
• Place crust on an ungreased 12-inch pizza pan.
• Spread with pizza sauce.
• Top with beef mixture, bacon, pickles, and cheeses.
• Sprinkle with italian seasoning.
• Bake at 450 degrees for 9-15 minutes or until cheese is melted.