By The recipe Saturday was barbecue burgers on the small Weber. Cody manned the grill. Burgers seasoned with salt and pepper, brushed with BBQ sauce in the last minute, topped with sharp cheddar, served on toasted brioche buns.
The recipe is below.
Barbecue Burger
Prep Time: 10 min | Cook Time: 12 min | Total Time: 22 min | Servings: 4
Ingredients
- 1 1/2 lbs ground beef (80/20 blend)
- 1/4 cup barbecue sauce, plus more for topping
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 4 slices sharp cheddar cheese
- 4 brioche burger buns, toasted
- 4 slices thick-cut bacon, cooked
- 1/2 red onion, thinly sliced
- 4 leaves romaine or butter lettuce
- 2 tomatoes, sliced
- Pickles, for serving (optional)
Instructions
- Mix the patties. In a large bowl, combine ground beef, 1/4 cup barbecue sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix gently until just combined — do not overwork the meat. Divide into 4 equal portions and form into patties about 3/4-inch thick. Press a shallow dimple in the center of each patty to prevent puffing.
- Preheat the grill. Heat a gas or charcoal grill to medium-high (about 400°F). Oil the grates lightly to prevent sticking.
- Grill the burgers. Place patties on the grill and cook for 4–5 minutes per side for medium doneness, brushing the top side with additional barbecue sauce just before flipping. In the last minute of cooking, lay a slice of cheddar on each patty and close the grill lid to melt.
- Toast the buns. Place brioche buns cut-side down on the grill for 1–2 minutes until lightly golden. Watch closely — they toast fast.
- Assemble. Spread extra barbecue sauce on the bottom bun. Layer lettuce, tomato, the cheese-topped patty, bacon, and red onion. Add pickles if desired. Cap with the top bun and serve immediately.
Nutrition (per serving)
Calories: 620 | Protein: 38g | Fat: 34g | Carbs: 38g | Fiber: 2g | Sodium: 890mg