Barbecue Burgers
These burgesr with barbecue flavor built right into the beef are sure to be a hit with footballs fans on game day.
For a spicy flavor, try topping your burgers with barbecue sauce instead of ketchup, or incorporate barbecue sauce into the burgers themselves. Add a squeeze of lime juice and serve with leaf lettuce, tomato, red onion and chopped pickle on a sesame seed bun.
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6 green onions, white and green parts, chopped
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3 tablespoons tomato paste
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1 garlic clove, minced
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1 tablespoon reduced-sodium soy sauce
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1 tablespoon chili powder
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Finely grated rind of 1/2 lemon
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2 teaspoons brown sugar
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2 teaspoons Dijon mustard
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1 teaspoon coarsely ground black pepper
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1 1/2 to 1 3/4 pounds ground chuck
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1/2 teaspoon kosher salt
- Place green onions, tomato paste, garlic, soy sauce, chili powder, lemon rind, brown sugar, mustard and pepper in a large mixing bowl. Mix until well combined. Add beef and using your hands, gently mix until ingredients are evenly incorporated.
- Divide mixture into 4 balls of equal size. Form each into a patty 3/4- to 1-inch thick. To ensure more even cooking, make a 1/2-inch indentation with your thumb in the center of the burger. Handle the patties a little as possible.
- Prepare a grill to medium-high. Brush grill grate with oil.
- Sprinkle both sides of burgers with salt. Place on grate and grill until well seared on both sides, about 5 minutes for medium-rare or 6 minutes for medium.
- If cooking indoors, place a cast iron skillet over high heat. Add burgers to dry pan. Cook until well seared on both sides, 8 to 10 minutes for medium-rare or 10 to 12 minutes for medium.
Nutritional analysis without bun or toppings. Recipe adapted with permission from Recipe of the Week: Burgers by Sally Sampson (Wiley, 2008)
- Calories 140
- Fat 4g
- Saturated Fat 1.5g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 1.5g
- Cholesterol 45mg
- Sodium 570mg
- Potassium 250mg
- Carbohydrates 9g
- Fiber 2g
- Sugars 4g
- Protein 18g






