Bar Burgers Recipes

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BARBECUED HAMBURGERS



Barbecued Hamburgers image

When I got married, I asked my Aunt Jean for this recipe. It was her creation and she always hamburgers in this way for family picnics in the summer and the occasional church dish dinner. I like them because they have a great taste and are very moist.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 12 servings.

Number Of Ingredients 11

1/2 cup crushed saltines (about 15 crackers)
1 cup milk
1 teaspoon salt
1/4 teaspoon pepper
2 pounds ground beef
1-1/2 cups ketchup
1 large onion, chopped
1/3 cup Worcestershire sauce
3 tablespoons sugar
3 tablespoons cider vinegar
12 hamburger buns, split

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.

Nutrition Facts : Calories 318 calories, Fat 10g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 960mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 2g fiber), Protein 19g protein.

BARBECUED BURGERS



Barbecued Burgers image

I can't take all the credit for these winning burgers. My husband's uncle passed down the special barbecue sauce recipe. We love it on everything...it was only natural to try it on, and in, burgers. Add cheese and bacon to take them over the top. -Rhoda Troyer, Glenford, Ohio

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 21

SAUCE:
1 cup ketchup
1/2 cup packed brown sugar
1/3 cup sugar
1/4 cup honey
1/4 cup molasses
2 teaspoons prepared mustard
1-1/2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon liquid smoke
1/8 teaspoon pepper
BURGERS:
1 large egg, lightly beaten
1/3 cup quick-cooking oats
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/8 teaspoon salt
1-1/2 pounds ground beef
6 hamburger buns, split
Toppings of your choice

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.

Nutrition Facts : Calories 626 calories, Fat 19g fat (7g saturated fat), Cholesterol 121mg cholesterol, Sodium 1146mg sodium, Carbohydrate 86g carbohydrate (56g sugars, Fiber 2g fiber), Protein 30g protein.

HAMBURGERS (TAVERN STYLE)



Hamburgers (Tavern Style) image

Here is the hamburger you get in better taverns and bars, plump and juicy, with a thick char that gives way to tender, medium-rare meat. It is best cooked in a heavy, cast-iron skillet slicked with oil or fat. Ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and then when you do, form your patties gently. Season after the meat is in the pan.

Provided by Sam Sifton

Categories     burgers, main course

Time 20m

Yield 4 servings

Number Of Ingredients 6

1/2 teaspoon neutral oil, like canola, or a pat of unsalted butter
2 pounds ground chuck, at least 20 percent fat
Kosher salt and black pepper to taste
4 slices cheese (optional)
4 soft hamburger buns
Lettuce leaves, sliced tomatoes and condiments, as desired

Steps:

  • Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 4 small piles of around 8 ounces each, and then lightly form these into thick patties of around 3 1/2 inches in diameter, like flattened meatballs. Season aggressively with salt and pepper.
  • Increase heat under skillet to high. Put hamburgers into the skillet with plenty of distance between them and allow them to cook, without moving, for approximately 3 minutes. Use a spatula to turn hamburgers over. If using cheese, lay slices on meat.
  • Continue to cook until meat is cooked through, approximately another 3 to 4 minutes for medium-rare. Remove hamburgers from skillet and allow to rest for approximately 5 minutes; meanwhile, toast the buns. Place hamburgers on buns and top as desired.

GOURMET PUB BURGERS



Gourmet Pub Burgers image

I made burgers similar to these in my college training, and tweaked them a little to satisfy picky eaters at home! Moist and juicy burgers guaranteed every time. Garnish the burger with a slice of pancetta, ancient grainy mustard, red onion slices, iceberg lettuce, and Swiss or blue cheese.

Provided by Lauren_Francis

Categories     Meat and Poultry Recipes     Pork

Time 50m

Yield 6

Number Of Ingredients 10

1 ⅓ pounds ground beef
½ cup bread crumbs
1 shallot, minced
2 tablespoons Dijon mustard
1 egg
1 teaspoon minced garlic
1 pinch kosher salt
1 pinch ground black pepper
6 slices pancetta
6 hamburger buns, split

Steps:

  • Mix ground beef, bread crumbs, shallot, Dijon mustard, egg, garlic, salt, and black pepper together in a large bowl. Refrigerate mixture to incorporate flavors, 20 minutes to 2 hours.
  • Form ground beef mixture into 6 patties.
  • Heat a skillet over medium heat; lay pancetta slices in a single layer in the hot skillet. Cook until pancetta begins to sweat, 3 to 5 minutes. Remove pancetta from skillet and keep warm.
  • Preheat grill for medium heat and lightly oil the grate.
  • Cook patties on the preheated grill until burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-well burgers. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  • Place 1 burger into each of the buns; top burger with a pancetta slice.

Nutrition Facts : Calories 445 calories, Carbohydrate 31 g, Cholesterol 102.9 mg, Fat 23 g, Fiber 1.7 g, Protein 26.2 g, SaturatedFat 8.3 g, Sodium 781.3 mg, Sugar 0.9 g

THE BEST BBQ BURGERS EVER!



The Best BBQ Burgers EVER! image

Juicy, full flavor burgers that are seriously the bomb! We love these and there's plenty of room to change them up and make them your own!

Provided by www.dailydishrecipes.com

Categories     Sandwiches and Sliders

Time 22m

Number Of Ingredients 7

1 lb. ground beef
2 cloves garlic (finely chopped)
1/4 cup onion (chopped)
1 eggs (beaten)
1 Tablespoons barbecue sauce
1 teaspoon salt
1 teaspoon pepper

Steps:

  • In a large bowl, mix all ingredients together well.
  • Fire up the grill.
  • Using the yumms! Premium Burger Press, form 4 perfectly shaped burgers patties.
  • Grill the patties for 12-14 minutes turning once. Do not push down on burgers or you will wind up with a dryer burger.
  • About a minute or two before you are finished cooking, brush the tops of the burgers with a little more barbecue sauce.
  • Remove from grill and serve on buns with any toppings you desire!

BAR BURGERS



Bar Burgers image

There are plenty of fancy recipes for hamburgers, but as most of you know.. the best burgers are those ones that you get at the neighborhood bar. Whats the secret? The big secret is that there is no secret! The grill cook is just trying to fill the order as quickly as possible with no special effort. The simplicity is what makes bar burgers taste so good. One of the keys is to buy meat labeled hamburger.. no lean ground meat for these. Look for the packages with the grind marks visible.. These are the best!!

Provided by BETHANY T.

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

2 lbs hamburger
6 hamburger buns
2 tablespoons butter
kosher salt
pepper

Steps:

  • Heat griddle or cast iron pan on medium high heat.
  • Without disturbing grind marks, carefully divide hamburger into 6 sections.
  • Place hamburger sections on hot griddle.
  • Press hamburgers down onto griddle with a heavy spatula. Use pressure. this causes the hamburgers to stick to the griddle and prevents shrinkage.
  • Sprinkle tops with salt and pepper and any other spices you may want to use.
  • When the edges look cooked and juices rise to the top, turn over but dont press down again.
  • When bottoms are browned, and burger is to desired doneness, remove from griddle and set aside.
  • Cover with foil or wax paper.
  • Spread cut sides of buns lightly with butter.
  • Place butter side down on griddle until lightly browned.
  • Place burgers on buns and top with your favorite toppings.

Nutrition Facts : Calories 442.5, Fat 22.9, SaturatedFat 9.5, Cholesterol 111.7, Sodium 333.6, Carbohydrate 21.3, Fiber 0.9, Sugar 2.7, Protein 35.4

THE BURGER BAR



The Burger Bar image

Provided by Tyler Florence

Categories     main-dish

Time 35m

Yield 4 burgers

Number Of Ingredients 4

2 pounds brisket, ground
Kosher salt and freshly ground black pepper
4 thin slices Swiss cheese
4 hamburger buns, split

Steps:

  • Preheat a large cast-iron skillet to medium hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot skillet to make a nonstick surface.
  • Season the ground meat in a bowl with salt and pepper. Give it about 3 turns in the bowl with your hands or a big spoon and it's done. Shape into 4 patties. When the skillet is hot, put the burgers on the skillet and cook 4 minutes on the first side and 5 for the second side for rare; 7 minutes per side for medium, adding the cheese during the final minute or 2 to melt. Remove the burgers to a plate. Rub the skillet with the folded paper towel again to clean it. Then toast the buns cut side down for about 1 minute, just to mark them. Serve the hamburgers in the buns with the accompaniments below.
  • Saute 1 pound thickly sliced mushrooms in 1/4 cup olive oil with 2 sliced garlic cloves and 1 tablespoon fresh thyme leaves over super-high heat until nicely browned, 8 to 10 minutes. Stir in a couple of drops fresh lemon juice to brighten the flavor.
  • Heat 2 tablespoons unsalted butter with 2 tablespoons olive oil in a large pan over medium heat. Add 2 onions, cut into 1/2-inch-thick slices, sprinkle with salt and pepper and cook slowly until well caramelized, 15 to 20 minutes.
  • Thickly slice 2 pounds red and yellow beefsteak tomatoes, drizzle with olive oil, and sprinkle with sea salt and 1/2 bunch chopped fresh chives.;
  • Lay out 1/2 pound sliced bacon on a baking sheet, strip leaves from 1 sprig rosemary and throw them on top with lots of cracked black pepper and roast at 400 degrees F until the bacon is crisp, about 10 minutes.
  • Stir together 1 cup mayonnaise, 1 tablespoon prepared horseradish, 1/4 cup freshly minced herbs such as parsley, basil, chives or scallion, 2 tablespoons olive oil, a little squeeze of lemon juice, and salt and pepper.

BEST BAR BURGERS



Best Bar Burgers image

I adapted several recipes to make this one, I think you will enjoy these juicy spicy burgers!

Provided by Lisa Gaston

Categories     Burgers

Time 30m

Number Of Ingredients 11

2 lb ground beef
1 egg, beaten
1 medium onion chopped fine
1 green pepper chopped fine
1 dash(es) worchestershire sauce
1 tsp red pepper flakes
1/2 can(s) tomato paste, italian
1 tsp chopped fresh basil
salt & pepper to taste
1 tsp dry mustard
4 hamburger buns, buttered & grilled

Steps:

  • 1. Mix all ingredients together in large bowl as if you are making a meatloaf until they stick together well.
  • 2. Form into 4 1/4 lb burger patties (use regular hamburger not ground sirloin etc, too dry)
  • 3. Cook in pre-heated iron skillet for 10 minutes or until browned & juices come to top. Flip and cook other side for another 5 minutes. Pop onto a grilled bun and serve your choice of condiments. I use banana peppers, sliced tomato and lettuce.

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