BIG SMOKEY BURGERS
I created this recipe while trying to recreate the best burger I had ever tasted at a restaurant in the Great Smoky Mountains of North Carolina. My family and I think these burgers are better! They are packed with flavor!
Provided by Janine
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for medium-high heat.
- Combine ground sirloin, onion, grill seasoning, liquid smoke, Worcestershire sauce, garlic, adobo sauce, and chipotle pepper in a large bowl. Form the mixture into 6 patties. Season with salt and pepper.
- Place burgers on preheated grill and cook until no longer pink in the center. Place a slice of Cheddar cheese on top of each burger one minute before they are ready. Place burgers on buns to serve.
Nutrition Facts : Calories 537 calories, Carbohydrate 26.6 g, Cholesterol 121.3 mg, Fat 29.7 g, Fiber 1.7 g, Protein 38.7 g, SaturatedFat 13 g, Sodium 1034.7 mg, Sugar 1.5 g
SMOKY PORK BURGERS WITH FENNEL AND RED CABBAGE SLAW
Jennifer Hess, a food blogger from Providence, R.I., was an early Food52 member. Her smoky pork burger with fennel and red cabbage slaw won the "Your Best Grilled Pork Recipe" contest.
Provided by Kim Severson
Categories dinner, quick, main course
Time 30m
Yield 4 burgers
Number Of Ingredients 15
Steps:
- To cook burgers: Prepare a grill.
- Gently toast fennel seeds in a dry skillet until aromatic.
- In a large bowl, combine fennel seeds, onion, garlic, salt and smoked paprika.
- Add pork and bacon. Toss gently until well mixed, without overworking meat.
- Divide into four portions and shape into patties. Place on a plate or platter and chill for at least one hour.
- Cook burgers for about 6 minutes on hot side of grill. After 3 minutes, flip and cook 3 more minutes, then move to cool part of grill for 3 more minutes. Burgers can also be fried in a pan over medium-high heat for about 3 minutes on each side. Let burgers rest for a few minutes, tented with foil, before serving.
- To prepare slaw: Whisk vinegars, mustard and salt in a bowl until salt is dissolved. Add oil and whisk until emulsified.
- Place fennel bulb and cabbage into bowl and toss to combine with dressing. Add fennel fronds and toss again just before serving.
- Place burgers on toasted or lightly grilled buns and top each with a little slaw.
Nutrition Facts : @context http, Calories 473, UnsaturatedFat 18 grams, Carbohydrate 16 grams, Fat 32 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 11 grams, Sodium 565 milligrams, Sugar 3 grams, TransFat 0 grams
MEMPHIS-STYLE HICKORY-SMOKED BEEF AND PORK RIBS
Provided by Food Network
Categories main-dish
Time 14h25m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the rub:
- Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
- For the ribs:
- Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.
- Preheat grill to 250 degrees F using hickory and charcoal.
- Use indirect heat and cook with the cover down.
- Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
- For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve.
- For wet ribs: Coat ribs with Neely's BBQ Sauce, cut and serve.
- In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.
SMOKY PORKY BURGERS
Packed with yummy ingredients starring... bacon, these burgers are a delicious choice for your next barbecue! VIDEO https://www.youtube.com/watch?v=Ht8eW5euavY
Provided by CLUBFOODY
Categories High Protein
Time 35m
Yield 3-4 burgers
Number Of Ingredients 11
Steps:
- In a large mixing bowl, combine meat, panko, onion, basil, smoked paprika and black pepper. Mix with hands until well blended. Form patties and stuff burgers with pineapple, bacon and BBQ sauce, spreading evenly. Place the top patty and seal the edges. Place burgers in a pie plate, cover with cling film and transfer to the fridge for 1 hour.
- Grill burgers at 500ºF preheated BBQ for 7 to 7 ½ minutes per side. If wanted, 3 minutes before the end of cooking, place 2 slices of Jarlsberg cheese per burger.
Nutrition Facts : Calories 811.8, Fat 54.8, SaturatedFat 22.1, Cholesterol 227.2, Sodium 384.4, Carbohydrate 12.8, Fiber 1.1, Sugar 3.9, Protein 62.9
SMOKY PORK BURGERS WITH GRILLED SWEET ONION RECIPE - (4.7/5)
Provided by lorik
Number Of Ingredients 10
Steps:
- Mix the pork, parsley, paprika, and 1 teaspoon salt with your hands until just combined. Shape into four 1/2-inch-thick patties. Oil a grill pan and heat over medium-high heat. Grill the burgers, flipping once, until cooked through (160°F), about 15 minutes total. If there's room on the pan, grill the onion slices at the same time, flipping once, until tender, about 7 minutes. Otherwise, keep the burgers warm, covered loosely in foil, while you grill the onion. Stir the garlic into the mayonnaise and spread it on the rolls. Serve the burgers on the rolls topped with the onion slices and lettuce, if using.
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