Best 5 Lynns Backyard Burger Recipes

The Lynn's Backyard Burger is a legendary burger that has gained a cult-like following among burger enthusiasts. It is known for its juicy patties, perfectly toasted buns, and secret sauce that ties everything together. Whether you're a seasoned griller or a novice cook, this article will guide you through the steps of creating the ultimate Lynn's Backyard Burger in the comfort of your own backyard. With careful attention to detail and a few tips and tricks, you'll be able to impress your friends and family with this mouthwatering burger that is sure to become a backyard classic.

Check out the recipes below so you can choose the best recipe for yourself!

ULTIMATE BACKYARD BURGER

Ultimate Backyard Burger image

Provided by Chris Santos

Categories main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 29

Ingredients

1 cup minced shallots
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
2 teaspoons honey
1 cup canned chopped tomatoes, such as Bel Aria
1/2 cup corn syrup
1/2 cup sherry vinegar
2 tablespoons light brown sugar
2 teaspoons chipotle puree
Vegetable stock, if needed
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/2 teaspoon lemon juice
1 egg yolk
1/2 cup canola oil
1/2 cup extra-virgin olive oil
1 tablespoon yellow mustard
1 teaspoon mustard powder, such as Coleman's
1/2 teaspoon salt
12 slices bacon
4 ounces very soft unsalted butter, melted
3 pounds ground beef (or mixture of ground beef, ground brisket and ground lamb)
3 tablespoons paprika
1 tablespoon cumin
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
6 brioche buns
Olive oil, for brushing
6 thick slices artisanal American cheese (found at your local cheese shop)

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.

LT BACKYARD BURGER

LT Backyard Burger image

Provided by Food Network

Time 16m

Yield 1 serving

Number Of Ingredients 15

Ingredients

7 ounces ground prime beef (20 percent fat), at room temperature
Softened butter
Kosher salt and freshly ground black pepper
Potato bun, sliced in half
Iceberg lettuce leaf
Slice beefsteak tomato
Slice dill pickle
1 tablespoon LT Pickled Mayo, recipe follows
6 tablespoons mayonnaise
3 tablespoons ketchup
2 tablespoons sweet relish, drained and rinsed
1 tablespoon chopped cornichons
2 tablespoons chopped pickled jalapeno
1 tablespoon Cognac
Salt and pepper, to taste

Steps:

Heat a griddle medium hot.
Using your hands, form the beef into a 1/4-inch-thick patty, trying not to press the patty too much or the meat becomes tough and the patty does not cook properly in the center. Brush some butter on both sides of the patty, season with salt and pepper and cook on the griddle for 2 to 3 minutes on each side for medium rare.
Meanwhile, brush softened butter on both slices of the bun and place on the griddle until toasted.
To assemble, place the hamburger on the bottom slice of the bun, and the lettuce, tomato and pickle on top of the hamburger. Spread the LT Pickled Mayo on the top bun and then put the sandwich together and serve.
Place the ingredients in a small bowl and mix together.

BOB EVANS BACKYARD BURGERS

Bob Evans Backyard Burgers image

This is one of the recipes using Bob Evans Sausage along with ground beef. My town was the place where he had his very first restaurant. It was one of the small cafe like truckstops with the bar stools at the counter. His farm is here also, which is a tourist attraction. This recipe was found online at Bob Evans website.

Provided by Lou6566

Categories Lunch/Snacks

Time 17m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb original Bob Evans sausage
1 lb ground beef
2 tablespoons Worcestershire sauce
1/2 cup grated parmesan cheese
1/3 teaspoon ground pepper
8 hamburger buns
lettuce (suggested toppings)
sliced tomatoes (suggested toppings)
sliced onion (suggested toppings)

Steps:

In a large bowl, combine first five ingredients. Form into 8 patties.
Over medium heat on grill, cook burgers on each side until done (no longer pink), about 10 to 15 minutes.
Serve with buns and favorite toppings.

Nutrition Facts : Calories 444.4, Fat 27.2, SaturatedFat 9.9, Cholesterol 84.9, Sodium 741.6, Carbohydrate 22.4, Fiber 0.9, Sugar 3.2, Protein 25.6

LI'L WOODY'S FARMERS MARKET BURGER

Li'l Woody's Farmers Market Burger image

L'il Woody's executive chef Cory Alfano said he was inspired by the fresh flavors of summer when he created this burger served as a weekly special at the beloved Seattle restaurant: Imagine a nice summer Pacific Northwest day and wanting to grill some burgers with friends. Super easy, just go down to your local farmers market and pick up some fresh ingredients from local purveyors to make an amazingly light but meaty late-afternoon grilled burger. Heirloom tomatoes, arugula, red onions, local cheese, and grass-fed beef make this 'Farmers Market Burger' a sure thing.

Provided by Leslie Kelly

Categories Main Dish Recipes Burger Recipes Hamburgers

Time 58m

Yield 6

Number Of Ingredients 21

Ingredients

⅔ cup sea salt
1 ounce dried porcini mushrooms
2 teaspoons dried thyme
2 teaspoons garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
2 egg yolks
½ lemon, juiced
1 teaspoon finely chopped garlic
1 teaspoon finely chopped fresh dill
¾ cup canola oil
¼ cup olive oil
1 pound red onions, sliced into half moons
½ cup red wine vinegar
2 teaspoons white sugar
salt and ground black pepper to taste
6 brioche buns, halved
2 pounds ground beef
9 ounces crumbled goat cheese (chevre)
12 slices heirloom tomatoes
3 cups arugula

Steps:

Combine sea salt, porcini mushrooms, thyme, garlic powder, 1 teaspoon black pepper, and red pepper flakes in a food processor; blend until thoroughly mixed. Pour seasoning mixture into a bowl.
Combine egg yolks, lemon juice, garlic, and dill in the food processor; blend, pouring in canola oil and olive oil in a steady stream until aioli is thick and smooth.
Combine sliced onions, red wine vinegar, sugar, salt, and pepper in an airtight container. Let marinate, at least 15 minutes.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Spread buns on grill and toast until golden, 30 seconds to 1 minute. Transfer to a serving platter. Spread some aioli over each half.
Shape ground beef into 6 large patties. Sprinkle seasoning mixture generously over both sides.
Increase grill heat to high. Grill patties until browned and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), about 4 minutes per side.
Place 1 cooked patty on the bottom of each toasted bun. Top each with 3 tablespoons goat cheese, 2 tomato slices, 1 heaping tablespoon pickled red onions, and 1/2 cup arugula. Cover with top half of the bun.

Nutrition Facts : Calories 1108.8 calories, Carbohydrate 52.9 g, Cholesterol 265.3 mg, Fat 79.9 g, Fiber 4.8 g, Protein 46.2 g, SaturatedFat 22.1 g, Sodium 10034.1 mg, Sugar 13.9 g

LYNN'S BACKYARD BURGER

Lynn's backyard burger image

The secret is the flame broiled flavor. Cook it on a hot grill using ground chuck and you could add cardboard & it would taste good!

Provided by Lynn Socko @lynnsocko

Categories Beef

Number Of Ingredients 8

Ingredients

1 pound(s) ground chuck
8 slice(s) bacon
2 cup(s) sweet onion, sliced
2 - portabello mushrooms, sliced
2 - jalapeno, seeded and thinly sliced
8 slice(s) smoked cheddar cheese, sliced
- a-1 sauce
4 - of your favorite buns

Steps:

Make 4 super thin patties using ground CHUCK. On one grill pan cook the onions, mushrooms, and jalapeno slices. On another grill pan cook the patties and bacon.
Cook each patty about 7 min per side on a good hot grill with a med-high heat. Flip once. When patties are done to your likeness, place cheese on top to melt.
Stack your burger using 1 pattie and all the trimmings. Add A-1 on top.
NOTE: to get a flame broiled taste, use ground chuck, the grease will drip onto the fire, the fire will flare up and you will get the smoky flame broiled flavor that is to die for and you don't need any seasoning! (I still like black pepper though). Happy eating.

Tips:

Choose the right beef: Use a blend of ground chuck and ground sirloin for a juicy and flavorful burger. You can also use ground brisket or short rib for a more intense flavor.
Season the beef well: Use a simple blend of salt, pepper, garlic powder, and onion powder to season the beef. You can also add other spices or herbs to taste, such as smoked paprika, chili powder, or cumin.
Don't overmix the beef: Overmixing the beef will make the burgers tough. Mix the beef just until it is combined and then form it into patties.
Cook the burgers over medium heat: Cooking the burgers over medium heat will help to prevent them from drying out. Cook the burgers for about 4 minutes per side, or until they are cooked to your desired doneness.
Let the burgers rest before serving: Letting the burgers rest for a few minutes before serving will help them to retain their juices.

Conclusion:

Creating backyard burgers is an art form that requires attention to detail. By following these tips, you can create juicy, flavorful burgers that will delight your family and friends. Experiment with various toppings and sauces to find your perfect burger combination. Backyard burgers are a versatile dish that can be enjoyed all year long. So fire up your grill and start grilling!