Grilledbaconwrappedcheddarburgers Recipes

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:

• 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.

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.

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.

Steps:

• Prepare your grill.
• Combine the first 7 ingredients into a large bowl.
• Pat out your burgers to desired size and thickness.
• Place on a lightly oiled grill and grill on each side for 5-7 minutes or until done.
• If topping with cheese, place cheese on burger as soon as it is taken off the grill.
• Serve on your choice of buns with your choice of toppings.

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!

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.

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.

Steps:

• Preheat a grill for high heat.
• In a medium bowl, lightly mix together the ground beef, Worcestershire sauce, liquid smoke and garlic powder. Form into 3 patties, handling the meat minimally. Brush both sides of each patty with some oil, and season with seasoned salt.
• Place the patties on the grill grate, and cook for about 5 minutes per side, until well done.

Steps:

• Set grill to medium-high heat.
• In a large bowl mix all ingredients except the bacon.
• Form into 4 patties.
• Wrap one or two slices of bacon around each patty, then secure with toothpicks.
• Place the patties on a greased grill.
• Cook until well done.
• Remove the toothpicks before serving.

Steps:

• Preheat a grill to medium high. Divide the beef into four 6-ounce portions. Gather each into a ball, then gently flatten into a 4 1/2-inch-wide patty about 3/4 inch thick (be careful not to overwork the meat). Press your thumb into the center of each patty to make a 1/2-inch-deep indentation (this prevents the patties from bulging as they cook). Season the patties with salt and pepper.
• Lightly oil the grill grates. Grill the patties indentation-side up until they are marked and release easily from the grill, about 4 minutes. Flip and cook until slightly firm, 3 more minutes for medium doneness. For cheeseburgers, top each patty with 2 slices cheese during the last minute of cooking and cover to melt.
• Transfer the burgers to a plate and let rest 5 minutes so the juices redistribute. Toast the buns on the grill, 30 seconds. Serve the burgers on the buns.

Steps:

• Form the ground beef into four 8-ounce patties. A quick and easy way to do this is to divide the meat into 4 piles. Place a pile on the top of a deli container lid. Take a second deli container lid and place the top of it against the meat. Press down evenly and firmly and watch as a perfect patty forms. Repeat with the remaining meat. Make an indentation in the middle of each patty with your thumb to keep the burger from shrinking as it cooks.
• Sprinkle each patty on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper. Lightly brush the grill grates with oil. Grill the patties, indentation-side up, until marked on the bottom, about 4 minutes. Flip and cook until marked and slightly firm, about 4 more minutes for medium-rare. For cheeseburgers, top with 1 slice cheese during the last minute of cooking if desired; cover the grill to melt. Remove to a plate and let rest for 5 minutes.
• While the burgers cook, place the onion slices on the grill (try to keep them together in a disk). Cook until they are golden on one side, about 4 minutes, then flip with a metal spatula and sprinkle generously with salt. Cook on the other side until the onions are lightly charred and softened through, about 4 minutes, and transfer to a plate.
• Right before serving, toast the buns cut-side down on the grill. Top the bottom bun with a burger patty and layer with grilled onion, lettuce and a slice of tomato. Spread the inside of the top of each bun with some mayonnaise, mustard and ketchup. Arrange the pickle chips on top. Flip over to top the burgers and secure with a toothpick if desired.

Steps:

• Preheat a grill to medium high. Divide the beef into four 6-ounce portions. Gather each into a ball, then gently flatten into a 4 1/2-inch-wide patty about 3/4 inch thick. Press your thumb into the center of each patty to make a 1/2-inch-deep indentation (this prevents the patties from bulging as they cook). 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.
• Remove the burgers to a plate and let rest 5 minutes so the juices redistribute. Serve the burgers on the buns; top as desired.

Steps:

• From the package VERY gently form into 8 burgers. Do not over press, squeeze or mix the meat in anyway. Save that for meatloaf.
• Sprinkle with salt and pepper.
• Grill over high heat covered, I use charcoal,for 4 to 6 min per side depending on your preference, flipping at the halfway point. Add cheese at the flip if you wish. Serve on toasted buns with ketchup, mustard, mayo, etc. I like mine plain.

Steps:

• Combine first nine ingredients in a large bowl and mix well. Shape into eight patties. Grill until burgers reach desired doneness. Serve on buns with lettuce and tomato if desired.

Steps:

• Mix sour cream, chopped green onions, bread crumbs, Worcestershire sauce and lemon pepper seasoning.
• Mix this in with the ground meat until combined well.
• Shape into 4 patties.
• Place on waxed paper lined cookie sheet.
• Cover with foil or plastic wrap.
• Place in refrigerator until well chilled, otherwise they fall apart.
• I usually make them in the morning to cook early evening.
• Grill on Medium High heat for 4 to 6 minutes on each side.
• Serve on Hamburger bun with toppings to your liking.
• Enjoy!