Bullseyeburger Recipes

BULL'S EYE BURGER

Steps:

• Peel and cut onion into four 1/4-inch-thick slices; reserve remaining onion for another use.
• Shape meat loosely into four 1/2-inch-thick patties; sprinkle with garlic powder, salt, and pepper.
• Press 1 onion slice into the center of each patty and shape meat around onion until top of onion is flush with the surface of the meat patty.
• Place patties, onion side up, on grill.
• Grill for 10 to 13 minutes or until meat is done, carefully turning once halfway through grilling with a spatula once meat firms up. Turn carefully to keep onion intact.
• Lightly brush kale leaves with oil and add to grill the last 1 to 1 1/2 minutes of grilling.
• To serve, place 2 kale leaves on each bread slice. Top with a slice of cheese, then the meat patty, onion side up.

BARBECUE CHEESEBURGERS

Steps:

• Make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, until softened, about 4 minutes. Add the chili powder and cook, stirring, until toasted, about 1 minute. Stir in the ketchup, preserves, mustard, vinegar, soy sauce, Worcestershire sauce and 1/2 cup water. Bring to a simmer and cook until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth; let cool to room temperature.
• Make the burgers: Combine the ground beef and 3 tablespoons of the prepared barbecue sauce in a bowl; mix with your hands until just combined. Form the meat into six 1/2-inch-thick patties; season both sides with salt and pepper.
• Preheat a grill to medium. Toss the onion with 1 tablespoon of the barbecue sauce and the vegetable oil. Grill (use a grill basket if you have one), turning occasionally, until lightly charred, about 8 minutes.
• Transfer 1/2 cup of the remaining barbecue sauce to a separate bowl for brushing. Increase the grill temperature to medium high and grill the patties, brushing with the barbecue sauce and flipping occasionally, about 8 minutes for medium rare; top with the cheese during the last minute and cover to melt. Toast the buns on the grill. Serve the burgers on the buns; top with the grilled onions, avocado slices and more barbecue sauce.

BBQ BACON BURGERS

Steps:

• In a small bowl, combine mayonnaise and barbecue sauce. In another bowl, combine the bacon, 2 tablespoons mayonnaise mixture, onion and steak seasoning; crumble beef over mixture and mix well. Shape into four patties., Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Cover and cook 1-2 minutes longer or until cheese is melted. Spread remaining mayonnaise mixture over cut sides of bun bottoms. Layer with a lettuce, burger and tomato. Replace tops.

BULL'S EYE ORIGINAL BARBECUE SAUCE COPYCAT

Steps:

• Combine all ingredients in a 2-qt sauce pan. Mix well.
• Simmer over very low heat for 15-minutes, stirring occasionally.

BULL'S-EYE ULTIMATE GRILLED BURGER

Steps:

• Heat greased grill to medium heat. Place onions in center of 18x12-inch sheet of heavy-duty foil. Top with 1 Tbsp. barbecue sauce. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Mix meat, peppers and 1 Tbsp. of the remaining barbecue sauce; shape into 4 patties.
• Grill burgers and foil packet 14 to 18 min. or until burgers are done (160ºF), turning burgers over after 8 min. and brushing occasionally with remaining barbecue sauce. Remove foil packet after 15 min. Add buns, cut-sides down, to grill. Cook 2 min. or until toasted.
• Cut slits in packet to release steam before opening packet. Spread bottom halves of buns with dressing; cover with burgers, cheese, onion mixture and tops of buns.

REALLY EASY BEEFBURGERS

Steps:

• Flavour the meat: Put the meat in a mixing bowl, then sprinkle over the chilli powder and a little salt and pepper. Mix well with your hands or use a fork. The mild chilli powder gives the meat added flavour without making it too spicy.
• Shape into burgers: Divide the mixture into 4 equal pieces, then shape with your hands into round burgers about the width of the buns, or pack the mixture into large presentation rings (if you have them) placed on a chopping board. You need to press down on the meat to compact it, then carefully lift off the rings - a bit like making sandcastles.
• Now get cooking: Fry the burgers on a hot griddle or grill them outside on the barbecue for 5 mins on each side, turning them carefully with a metal spatula. Take care as hot fat from the meat may spit a little.
• Top with cheese and toast the buns: If you want to make cheeseburgers, put a slice of cheese on top of the burgers when you turn them over and let it melt while the other side cooks. When they are ready, cut the burger baps in half and warm them in the toaster or on the barbecue - take care that you don't burn them.
• Prepare the toppings: Meanwhile, prepare the toppings of your choice. Separate the lettuce into leaves. Then, using a sharp knife, thinly slice the tomato, cucumber and gherkin on a separate board to the one you prepared the burgers on. Peel and finely chop the red onion.
• Assemble and enjoy: Spread a little mayonnaise or ketchup - or both if you like - onto the toasted buns, then top with your burgers and salads of your choice, followed by the remaining half bun.

STUFFED BARBECUE BURGERS

Steps:

• Shape beef into eight patties. In a large bowl, combine the cheese, green pepper, tomato, mushrooms and onions. Top half of the patties with vegetable mixture. Cover with remaining patties and firmly press edges to seal. , Grill, covered, over medium heat or broil 4 in. from the heat for 3 minutes on each side. Brush with barbecue sauce and sprinkle with sugar. Grill, covered, or broil 5-6 minutes longer on each side or until a thermometer reads 160° and juices run clear, basting occasionally. Serve on buns.

THE JUICIEST HAMBURGERS EVER

Steps:

• Shape the ground beef into three patties. Place the patties in a shallow dish.
• Combine the beer, Worcestershire sauce, garlic powder, onion salt, and pepper. Pour the marinade over the burgers. Refrigerate for 15 minutes. Flip the burgers over and marinate for an additional 15 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Place the patties on the hot grill and cook for 2 minutes before flipping them over. Cook the burgers to the desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

BULL'S-EYE MEMPHIS STYLE RED-EYE BBQ RIBS

Steps:

• Place each rack of ribs on separate large sheet heavy-duty foil; rub with coffee grounds. Wrap ribs in foil. Refrigerate 1 hour.
• Heat charcoal grill to medium heat. Arrange coals evenly on each side of charcoal grate. Place wrapped ribs on center of grate; cover with lid. Grill 2 hours.
• Remove ribs from foil; discard foil. Place ribs, meat-sides down, on grill grate; brush with 1/4 cup sauce. Grill 10 min., turning after 5 min. and brushing with remaining barbecue sauce.

BULLSEYE BBQ SAUCE RECIPE - (3.4/5)

Steps:

• 1. Combine all ingredients in a medium saucepan over high heat and whisk until smooth. 2. Bring mixture to a boil, then reduce heat and simmer uncovered for 45 minutes or until thick. 3. After the sauce cools you can use it immediately, but it's best to store it in a covered container in the refrigerator overnight where the flavour improves.