Grill A Juicy Burger With The Only Rub Youll Ever Need Recipes
JUICIEST HAMBURGERS EVER
No more dry, lackluster burgers. These are juicy, and spices can be easily added or changed to suit anyone's taste. Baste frequently with your favorite barbeque sauce. If you find the meat mixture too mushy, just add more bread crumbs until it forms patties that hold their shape.
Provided by Jane
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat grill for high heat.
- In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
- Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 9.1 g, Cholesterol 95.5 mg, Fat 17.8 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 7 g, Sodium 196.3 mg, Sugar 1.7 g
JAZZY GRILL BURGERS WITH BEER SAUCE
A Little something different! Beef and beer, the ultimate cookout combination :) Perfect for grilling.
Provided by PickleLover
Categories Meat
Time 40m
Yield 6 burgers, 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix beef, milk, onion, garlic, and Worcestershire; form into patties and refrigerate 15 minutes or more.
- Grill burgers over medium heat on the grill for about 6 minutes, turn and continue to cook until desired doneness.
- While burgers are grilling, sauté onion and green pepper in butter or margarine until tender but not brown.
- Combine catsup, cornstarch, and Worcestershire sauce; add to the cooked vegetables.
- Slowly add beer and heat until warm.
GRILL A JUICY BURGER WITH THE ONLY RUB YOU'LL EVER NEED!
Want to ensure juicy great tasting burgers for barbecuing? Try this! This is a basic recipe, actually more of a technique. Season with the rub to kick it up, or use your own. From Woman's Day magazine, they say to feed your friends and you'll get a reputation for the best burgers in town.
Provided by Sharon123
Categories Meat
Time 30m
Yield 5 1/4 pound patties
Number Of Ingredients 12
Steps:
- Combine sirloin with the ground chuck and crushed ice.
- Divide into 5 quarter pound patties, sprinkle with rub if desired, and grill to your liking.
- The sirloin makes them lower in fat, the chuck gives them more flavor and the ice keeps them moist.
- To make the rub combine seasonings and place in a jar. Use to sprinkle on chicken, fish, pork or beef before grilling.
- Makes about 2/3 cup and seasons about 4 pounds of meat. Enjoy!
BEST CHICKEN DRY RUB RECIPE
If you need a versatile Chicken Dry Rub Recipe, you just found it!
Provided by The Frugal Girls
Categories Entree
Time 5m
Number Of Ingredients 7
Steps:
- Throw it all in a bowl and stir.
- Recipe makes just over 1/2 cup of Rub, or enough for 8 regular sized Boneless Skinless Chicken Breast.
- Grill or bake... and Enjoy!! (see notes below for instructions)
GRILLED BBQ CHICKEN (BARBECUE CHICKEN RECIPE)
Say hello to your newest go-to summer staple, the best Grilled BBQ Chicken recipe! This easy recipe utilizes a quick BBQ chicken marinade, a flavorful BBQ chicken dry rub, & indirect grilling, yielding perfectly tender, juicy, & flavorful BBQ chicken every time. The only grilled barbecue chicken recipe you'll need from now on!
Provided by Jess Larson | Plays Well With Butter
Categories Main Dishes
Time 12h
Number Of Ingredients 15
Steps:
- If you'd like to make BBQ chicken without the skin, tear the skin off of each chicken thigh. If you'd like to make skin-on BBQ chicken, simply trim off any excess skin or fat.
- Add all listed ingredients to a small bowl or jar. Stir to combine. Set aside, or store on your spice rack in an airtight container for up to 2 months.
- Add the beer (or buttermilk) to a large bowl or ziptop bag. Add in the kosher salt and stir to combine. Add the chicken, submerging all the parts in the beer mixture. Set aside to brine for at least 20 minutes or up to 2 days. If brining longer than 1 hour, be sure to store the chicken in the brine in an airtight container or ziptop bag in the refrigerator. If I have the time, I usually try to brine for at least 12 hours.
- Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling. (To learn more about zone grilling, be sure to check out this post.)
- Once the grill is hot, remove the chicken from the brine, patting off any excess moisture with a paper towel. Season generously with salt & the BBQ chicken dry rub. If using skin-on chicken, work your fingers under the skin to season both sides of the skin.
- Place the seasoned chicken on the indirect side of the grill (skin side up, if using skin-on chicken), as close to the fire as possible without being over the direct heat. Cook the chicken, rotating the pieces 180 degrees every 15 minutes, until an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 150 degrees F. Depending on the size of your chicken & the temperature of your grill, this could take as little as 15 minutes or up to 40 minutes.
- Move the chicken over direct heat. If using skin-on pieces, flip the chicken so the skin-side is down. Use a pastry brush to baste the BBQ chicken with BBQ sauce & cook for 2 minutes. Flip the chicken & cook for 2 minutes more. If using skinless chicken, baste the second side with BBQ sauce; if using skin-on chicken, I suggest not applying BBQ sauce to the skin to keep it nice & crispy. Repeat 2-3 times, until your chicken is as charred & saucy as desired and an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 160 degrees F. Remove from the grill and set aside to rest for 5-10 minutes. Carryover heat will cause the internal temperature to continue to rise as it rests. The chicken will be ready to serve once an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 165 degrees F.
- with extra BBQ sauce and your favorite summer side dishes. Enjoy!
Nutrition Facts : Calories 240 calories, Sugar 31.1 g, Sodium 1054.9 mg, Fat 4.7 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 40.3 g, Fiber 1.5 g, Protein 5.4 g, Cholesterol 23.6 mg
BEST BEEF RUB
There are as many different dry rubs, as there are meat cuts to cook: rib rub, steak seasoning or steak rub, pork rub, bbq rub, smoked beef brisket dry rub, tri tip rub, smoked chicken rub - and this is just the tip of the iceberg.
Provided by cavetools
Categories Side Dish
Number Of Ingredients 14
Steps:
- When doing this step, you want to make sure that you don't let some of the ingredients clumps because this will cause inconsistent flavoring.
- There are two simple methods to prevent this: a whisk or a sifter.
- Make sure you use a large enough bowl.
- If you are using a whisk, put all ingredients in the bowl and carefully begin to whisk, and make sure not to do it too fast or the ingredients will fly everywhere.
- Do this until you are satisfied.
- If you are using a sifter, put the sifter over the bowl, add the ingredients and begin sifting.
- Then, stir and repeat the process until you are satisfied.
- After you prepare your beef, lay it on a flat surface.
- Then, take the spice rub and lightly sprinkle it over the meat.
- Using your hand, mostly the fingers, rub and massage the rub into the entire surface of the meat.
- (Make sure your hands are properly washed) Next, flip the steak and repeat the process.
- Try to apply the rub as evenly as possible, and it will taste even better.
- Once it is seasoned, wrap the beef in plastic wrap or a Ziploc bag and put it in the fridge.
- Most beef should be in there for no more than 24 hours.
- The longer it is sitting, the deeper the flavors will travel in the beef.
- If you store your rub mix in an airtight jar, the seasonings will keep their flavor longer, allowing you to use them on a later date.
- If you used fresh herbs and spices, or recently dried herbs and spices, and then stored the rub right away, they can even stay good for up to a year.
- Start to check the rub six months after storing it to know if it still has a fresh smell and taste.
- Also, make sure to date the jar when you store it so you know how much longer until you can use it.
Nutrition Facts : Calories 20.6 kcal, ServingSize 49 g
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- Place all ingredients in a large bowl. Work through using your hands until just combined, being careful not to overwork the meat.
- Shape into 1/2 in (1 cm) thick patties, about 1/4 pound each. Make a thumb print in the center of each patty to keep the burgers from bulging out when cooking.
- Preheat a grill or pan to medium-high heat. Add the burgers and cook 4-5 minutes with the lid closed, until browned on the bottom and the only juices visible are no longer red. Do not push down on the burgers or move them around. Flip over and cook 2-3 minutes for medium, or until done as desired.
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- Divide burger meat into 4 equal, 5-ounce portions. Gently press each round (without overworking the meainto a patty ½-inch wider than the bun and about ½-inch thick (depending on the size of the bun). Gently turn the patty around while slightly pressing an indentation around the edge (kind of like pressing a moat inside the burger’s edge). This will keep the burger from developing a mound in the middle and keep the burger flat while cooking. Place the burger on a plate and repeat the process with the remaining portions.
- Fill a grill chimney with charcoal and light the charcoal. When the charcoal is burning and is covered with grayish-white ash, spread the coals evenly over one half of the coal grate. Replace the cooking grate, cover the grill and preheat the grill 5 minutes. Clean and oil the grate after it preheats.
- Place the burgers directly over the hot coals, close the lid and open the vents. Cook the burgers, turning & flipping them often, until the center of each burger registers 145°F on an instant-read meat thermometer.
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- Start by combining the beef, egg, evaporated milk, Worcestershire and rub in a bowl. Use your hands to mix well. Divide this mixture into 4 equal parts. Then take each of the 4 parts and divide them in half. Take each of these smaller parts and flatten. The goal is to have 8 equal flat patties that you will then combine into 4 hamburgers. Once you have your patties flattened, place your cheese (or whatever you want to stuff the burgers with, just don’t overload the burgers to prevent a massive blow-out on the grill) in the middle and then place the other patty over this and tightly pinch the sides to seal. You may even want to push the meat back towards the center a bit to form a slightly thicker patty. The patties should be slightly larger than a standard hamburger bun as they will shrink a little during cooking.
- Keep in mind during grilling that you basically have two thin patties, one on each side, so the cooking time should not be long. You will cook these for 5 to 8 minutes per side—closer to 5 minutes if you prefer a rare burger or more towards 8 minutes if you like a well-done burger.
- When you flip the burgers, take a toothpick and pierce the center of the burger to allow steam to escape. This will keep you from having a blow-out or having a guest who gets a chin burn from molten cheese as they take their first bite.
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Cuisine American BBQCategory RubsServings 1Estimated Reading Time 40 secs
- Combine burger rub ingredients in a small bowl. Use immediately or store in an air tight container in the cupboard for up to six months after preparation.
- Sprinkle desired amount on to patties. I use about 1/4-1/2 teaspoon per burger, depending on size. If making stuffed burgers with bacon, then season them lightly. You can try this rub mixture on steaks and in meatballs as well.
JUICIEST BURGER YOU'LL EVER EAT - HAPPILY UNPROCESSED
From happilyunprocessed.com
5/5 (19)Total Time 20 minsEstimated Reading Time 10 mins
- In a large bowl combine the egg, milk, Worcestershire sauce, garlic, onion powder, salt and pepper together until combined.
- Add the meat and slowly and gently combine. Slowly add breadcrumbs until desired consistency, you may not use all of them.
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- Preheat the grill. Preheat your grill to 275 degrees F for two-zone cooking. That means half of your grill has direct heat (charcoal, propane, etc) and the other half of the grill is heated only by the radiant heat from the other side (no direct heat).
- Make the burger sauce. In a small bowl, combine the mayonnaise and steak sauce for the burger sauce. Stir well and refrigerate until ready to use.
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- Place all ingredients in a large bowl. Use a fork (or your fingers) to gently, evenly distribute the seasonings. Be careful that you don’t overwork the meat, which can result in a dry, dense burger.
- Divide the mixture into 6 equal portions. Use cupped hands to gently toss one portion of meat into the shape of a loose ball. Flatten into a 1-inch patty, pressing a small dimple in the middle. This small indentation will prevent the burgers from “puffing up” during cooking. Repeat with remaining beef to shape 5 more patties.
- Place the patties on a tray that has been lined with wax paper or parchment paper. Cover loosely with plastic wrap and refrigerate for at least 1 hour.
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