Tailgating Pot Burgers Recipes

EAGLES TAILGATING BURGERS

Steps:

• Preheat an outdoor grill for high heat.
• Combine the ground beef, bread crumbs, Romano cheese, barbeque sauce, beer, egg, green onion, basil, Worcestershire sauce, garlic, salt and pepper in a large bowl. Mix lightly using your hands, then form into 8 patties.
• Lightly brush the grill grate with oil and place patties on the grill. Cook until no longer pink in the center, 7 to 8 minutes per side for well done.

GAME DAY BURGERS

Steps:

• For the onions: Preheat a grill pan over medium-high heat.
• Drizzle the onion slices with the olive oil and sprinkle with the salt. Place in the hot grill pan and cook, 2 to 3 minutes per side. Remove to a bowl and toss with the balsamic and sugar. Cover the bowl with a piece of plastic wrap and let steam at room temperature for about 10 minutes.
• For the avocado: Mash together the avocado, lemon juice, salt and pepper flakes in a medium bowl.
• For the burgers: Heat the grill pan over medium-high heat. Form the beef into 6 even patties (about 1/3 pound each). Sprinkle the patties evenly on both sides with salt and place in the grill pan. Grill until nicely browned, about 2 minutes on the first side. Flip the burgers and cook for an additional 2 minutes. Place a slice of cheese on top of each burger and cover with a bowl or lid to allow the cheese to melt. Cook to desired doneness, about 1 minute longer for medium.
• Place a small amount of arugula on the bottom half of each toasted bun. Top with the patties, tomatoes, if using, and the grilled balsamic onions. Spread some of the avocado on the top half of the buns and close the burgers.

TAILGATING POT BURGERS

Steps:

• Assembly: In the bottom of your empty pot pie pans place a layer of potatoes, then onion, then your burger. If you have not yet salted and peppered your burger, this is the last chance to do it. Next, add a slice of cheese, a spot of ketchup and finish with some salsa. Cover each pot pie container with aluminum foil. (These Pot Burgers can be made before you leave for the game, or days earlier kept frozen until the morning of the game.) Cooking: Fire up your charcoal grille, get a good bed of coals, and then place the unfrozen Pot Burgers on the grate. Plan on 1/2 hour of cooking time for well done. You can cheat and carry a meat thermometer to check for the desired doneness. Serving: Peel back the aluminum foil cover, serve with any kind of condiments you prefer, pickles, peppers, olives, or chips are always good.

INSTANT POT TURKEY BURGERS

Steps:

• Portion meat into 4 equal parts. Burgers will shrink in the instant pot so flatten them to be bigger than your bun.
• Season each burger and wrap it in foil sealing it closed
• Add one cup of water to the instant pot and place burgers on a trivet.
• Close the lid and seal the pressure valve.
• Pressure cook on high for 15 minutes to make sure meat comes to 165 degrees. Cook for longer as needed.
• Manually release the pressure, unwrap the burgers and assemble with your favorite toppings