Best 3 Lt Backyard Burger Recipes
Craving a backyard burger that tantalizes your taste buds and transports you to a state of grilling bliss? Look no further! Embark on a culinary journey as we unlock the secrets to crafting the ultimate backyard burger. Discover the art of selecting the perfect burger blend, mastering the grilling technique, and exploring a world of delicious toppings. Get ready to elevate your backyard cookouts and become the grill master among your friends and family.
Check out the recipes below so you can choose the best recipe for yourself!
ULTIMATE BACKYARD BURGER
Steps:
- For the ketchup: Saute the shallots and garlic in the olive oil in a large skillet over low heat until translucent, 4 to 6 minutes. Add the honey and cook for 2 to 3 minutes more. Add the tomatoes, corn syrup, vinegar, sugar and chipotle puree and simmer for 30 minutes. Puree the mixture in a blender or food processor, adding vegetable stock if the ketchup is too thick. Season with salt and pepper.
- For the mustard aioli: Combine the lemon juice and egg yolk in a food processor. Whisk together the canola and olive oil, and then slowly stream in until the mixture is thick and emulsified. Alternatively, this can be done in a mixing bowl with a whisk. Add the mustard, mustard powder and salt and combine. Season with more salt if needed.
- For the burger: Preheat the oven to 375 degrees F. Heat the grill to high heat. Brush both sides of the bacon with some of the smoked chili ketchup. Place on a baking sheet and bake for 15 to 20 minutes, turning halfway through.
- Gently fold the butter into the ground meat along with the paprika and cumin. Form the beef mixture into 6 patties, and sprinkle both sides liberally with salt and black pepper.
- Brush the brioche buns on each side with olive oil and grill the insides until golden brown, 1 to 2 minutes. Grill the burgers until medium rare, 3 to 4 minutes per side. Once you flip the burger, add a thick slice of the cheese to each and keep the cover closed to let melt.
- Spread the mustard aioli on one side of the buns and the smoked chili ketchup on the other. Place the burgers on the bun cheese-side up and top each with 2 strips of bacon.
HEARTY BACKYARD BURGERS
I like to toast rye rolls or whole wheat hamburger buns on the grill for a few minutes while the burgers finish cooking. Then I top the burgers with ketchup and pickle planks right before serving.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into six patties. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Cover and grill over medium-high heat or broil 4 in. from the grill for 4-5 minutes on each side or until a thermometer reads 160° and juices run clear. , Serve on rolls with lettuce and tomato slices.
Nutrition Facts : Calories 305 calories, Fat 11g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 725mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
A.1. BACKYARD BURGER RECIPE
Discover the backyard burger recipe of your dreams with red onions, cheese and A.1. sauce. A.1. Backyard Burger Recipe is worth braving the elements for.
Provided by My Food and Family
Categories Home
Time 22m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Heat grill to medium-high heat.
- Shape meat into 4 patties.
- Grill on covered grill 4 to 6 min. on each side or until done (160�F). Top with 2% Milk Singles; grill until melted.
- Fill buns with cheeseburgers, onions and steak sauce.
Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 0.962 g, Sugar 0 g, Protein 10 g
Tips:
- Choose high-quality ground beef. Look for ground chuck or sirloin, which have a good balance of fat and lean meat.
- Season the meat simply. Salt, pepper, and garlic powder are all you need for a flavorful patty.
- Don't overwork the meat. This will make the burgers tough.
- Form the patties gently. Use your hands to gently shape the meat into patties, being careful not to pack them too tightly.
- Cook the burgers over medium heat. This will help them cook evenly and prevent them from drying out.
- Flip the burgers only once. Flipping them too often will make them dry and tough.
- Use a meat thermometer to check for doneness. The burgers are done when they reach an internal temperature of 160 degrees Fahrenheit for medium-rare, 165 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done.
- Let the burgers rest before serving. This will help the juices redistribute throughout the meat, making them more tender and flavorful.
Conclusion:
With these tips in mind, you're sure to make delicious backyard burgers that everyone will love. So fire up the grill and get cooking!
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