Have a favorite hamburger recipe for a bbq?

Can't seem to choose which one I want. I check on allrecipes.com and I used some of them but nothing spectacular.. any burger recipe of yours I can try?Have a favorite hamburger recipe for a bbq?
on the back of lipton onion soup mixHave a favorite hamburger recipe for a bbq?
Just mix hamburger meat with onion soup mix and grill over charcoal.





Bill


Barbecue Recipes


http://www.bbq-book.com
try chicken nuggets in b/w the buns. or some pasta . serve with hot sweet corn dip. works great !!
Geeze louise, the thought of that oyster burger kinda turns my stomach.





Make your burgers how ever you usually do. Hopefully you're using 80/20 and making them wide and on the thin side.





Have lots of sauted onions and mushrooms.





Have a great cheese dip to use as a spread. A Monterrey Pepper Jack is great! Add some finely broken up hot sausage makes it even better on a burger!
The best recipe ever.


Get yourself two pounds of lean ground beef.





In a bowl, get about 10 to 15 crackers and mash them up real good. Add one packet of Lipton's onion soup mix and one small can of Campbell's Cream of Mushroom Soup. The mix should be thick and pasty. (Don't put in too many crackers. They are simply used to hold the flavor. Too many and you are making a meatloaf and not a hamburger.)





Now put your meat into the mix and mush it around well. (I like to saute diced mushrooms in butter and garlic and add those as well.)





If makes a fantastic burger. Top it with grilled mushrooms or your favorite cheese (I don't like cheese on my hamburgers but many people do.)





Fantastic mushroom and teri-yaki burger:


Get some sauce and corn syrup. Put a cup or two of soy sauce into a frying pan and bring it to a simmer. Add corn syrup to taste. When it is just the way you like it, throw in a mountain of fresh sliced mushrooms. Cook this mix until it thickens into a gravy like sauce. It it is not thickening fast enough, add a spoon full ocornstarchhh and stir until it thickens. Remove the mix and fry up your burgers. As the burgers near completion, dump the mix on top of them. You will be happy with this one.
Here are some:





Hamburger - Basic Hamburger


Yields: 4 servings





This Basic Hamburger is easy to make and tastes great.





For The Patties:





1 pound ground beef


1 half onion grated or finely chopped


4 pinches ground coriander


4 pinches paprika powder


a little pepper, fresh ground is better


a little salt


1 hand fresh bread crumbs


1 egg lightly beaten


1 quarter beef stock block dissolved in a quarter cup water





For the Rolls:





4 rolls


sliced tomato


thinly sliced onion


lettuce


a few slices of gherkin


mayonnaise


ketchup





Mix all the patty ingredients thoroughly, leaving the salt for after the patties are cooked if you prefer.





Make sure the mixture is cool. Divide mixture into 4 equal balls and mold into patties.





Cook on medium heat under the grill, on the barbecue or in a pan untill the patty is cooked to your preferred degree of doneness or the internal temp reaches 160 F.





Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in a pan) just before the patties are done.





Spread mayonnaise on the bottom halves, add a thin slice of onion, some lettuce, a slice of tomato and a little sliced gherkin.





Top it off with a little mayo and ketchup, the patty and the top half of the roll.





Bon Appetit!





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Hamburger - Barbecue Sauce Hamburger


Yields: 4 servings





Barbecue Sauce Hamburger. The sauce is very easy to make and it tastes good.





For The Patties:





1 pound ground beef


1 half onion grated or finely chopped


4 pinches ground coriander


4 pinches paprika powder


a little pepper, fresh ground black is better


a little salt


1 hand fresh bread crumbs


1 egg lightly beaten


1 quarter beef stock block dissolved in a quarter cup water





For the Sauce





1/2 a cup ketchup


1 tablespoon Worcestershire sauce





2 tablespoons apple cider vinegar


1 tablespoon dijon or other mustard


1 tablespoon sugar


a few drops of Tabasco or other hot sauce(optional)





For the Rolls:





4 rolls


sliced tomato


thinly sliced onion


lettuce


mayonnaise





Firstly combine all the sauce ingredients, mix well and set aside.





Mix all the patty ingredients thoroughly, leaving the salt for after the patties are cooked if you prefer.





Make sure the mixture is cool. Divide mixture into 4 equal balls and mold into patties.





Cook on medium heat under the grill, on the barbecue or in a pan until the patty is cooked to your preferred degree of doneness or the internal temp reaches 160 F.





Baste the patties with a little of the sauce about a minute or two before they are done.





Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in pan) just before the patties are done. Spread mayonnaise on the bottom half, add a thin slice of onion, some lettuce, sliced tomato and the patty. Top the patty with a little of the sauce and the other half of the roll.





Bon Appetit!





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Hamburger 鈥?Carpetbagger Burger





The Carpetbagger Burger is basically a burger stuffed with oysters, mushrooms and bacon. The unique taste of this combination is intriguingly unusual and delicious.





I was introduced to a carpetbagger steak at the tender age of 18 by my mother in a wonderful little bistro in a small South African country city. Exotic tastes were completely new to me (I hadn't even eaten an oyster before) and I could not believe the flavors that exuded from the steak. I have often tried to duplicate that taste and this filling is the closest that I have come.





For the Patties:





4 basic hamburger pattites





For the Filling:





4 rashers bacon fried crispy, crumbled and drained on a paper towel


1 cup fresh oysters, drained and coarsely chopped. If unavailable canned (not smoked) will do


1/2 cup chopped mushrooms


1 dash olive oil


1 dash white wine


1 dash cream


fresh ground black pepper





For the Rolls:





4 fresh rolls, about the same size as the patties


sliced tomato


thinly sliced onion


lettuce


mayonnaise





Add olive oil to a saucepan and gently saut茅 the oysters and mushrooms until the mushrooms are tender. Drain excess oil and add the bacon, wine, cream and pepper. Stirring, bring to the boil, immediately remove from heat and allow to cool completely.





Make the 8 thin patties.





Spoon about a tablespoon of filling onto the centre of 4 of the patties and spread slightly leaving the outer edges clear. We need the top half to bind here.





Cover with the remaining patties and seal the edges by pressing down on the outer perimeter with your fingers (like you would with a pie). Don't apply pressure to the centre of the patty or the filling will squirt out. Place the patties in the refrigerator until they are cold.





Warm the remaining filling.





Cook the patties as you normally would but taking extra care when turning.





Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or
Ingredients:


鈥? slices bacon


鈥?-1/2 pounds ground chuck or ground round


鈥? cup coarsely shredded sharp Cheddar cheese (about 8 ounces)


鈥? large sweet onion, such as Vidalia, chopped


鈥? tablespoons regular mayonnaise


鈥? tablespoons India or other sweet pickle relish


鈥? teaspoons dry mustard


鈥?/4 teaspoon salt


鈥?/2 teaspoon freshly ground pepper


鈥? egg


鈥?/4 cup ketchup





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Glazed Doughnut Bacon Egg Cheeseburgers


- makes about three burgers per pound of beef -





Written by Chris Zelenak.





Ingredients


Two glazed donuts per patty


One egg per patty, fried, as a burger topping (note: for egg-in-a-hat style you'll need to carve out some extra space in the doughnut, but it fries pretty well)


Two pieces bacon per patty





Maple Syrup (1/2 cup per pound beef)


Kosher Salt (approx 1 tablespoon per pound beef)


Fresh Basil (1/2 cup per pound beef)


Worcestershire sauce, to taste


Red pepper flakes, to taste


Full egg (1 per pound beef); this will be mixed in with the beef, not fried as the egg above





Procedure


1. Mix all together with beef to form patties. I was in a rush to get all this done in the lunch hour, but when I make burgers normally I also try to save some kosher salt to coat the outside of the burger, so that it will form a crispy / salty crust (I say crust, but it's barely noticeable鈥擨 do it more for the idea, I think) on the outside.





2. For the doughnuts, I shaved off the top part of each doughnut to allow for an easier grilling time for myself, as well as a less messy experience eating the burger. That was my hope, at least, though after all is said and done, this much **** on a burger is gonna be messy regardless.





3. I cooked the bacon first on the griddle, then reserved the bacon grease to fry the burgers and donuts in. Cheddar cheese on the burgers at that point, then they were dressed with whatever the eater wanted at that point. I had one person try some Roquefort-hot sauce-mayo mix on one of the burgers and claim it was awesome. I wasn't quite that brave.
Make some cuban press burgers.





They are sooo good!!!





Here is a recipe:





http://www.foodnetwork.com/recipes/bobby鈥?/a>





Good luck!





Hope this helps!