Memphis Style Bbq Burger Recipes

Steps:

• Heat grill to medium-high heat.
• Mix meat and onions just until blended; shape into 8 (1/2-inch-thick) patties.
• Grill 3 min. on each side or until done (160ºF), topping with Singles halves for the last minute.
• Fill buns with cheeseburgers and remaining ingredients.

Steps:

• Cook the beef patties in the oil on a griddle over medium-high heat, 4 minutes per side. Set patties aside and fry the bologna over medium heat, 2 minutes per side.
• Build the burgers on the brioche buns, topping each patty with provolone, lettuce, tomato slices and some BBQ sauce.

Steps:

• Heat a gas or charcoal grill to high. Brush the grill grates with oil.
• For the coleslaw: Combine the carrot, cabbage, onion, vinegar, mayonnaise, oil and sugar in a large bowl. Season with salt and pepper to taste. Let the slaw sit at least 15 minutes before serving.
• For the spice rub: Whisk together the ancho chile powder, paprika, coriander, cumin, mustard powder, oregano, cayenne and 1 teaspoon each salt and pepper in a small bowl.
• For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 3/4 inches thick. Use your thumb to make a divot in the center of each burger. Sprinkle both sides of each burger with salt and pepper. Sprinkle the spice rub on one side of the burgers then brush with oil. Grill, spice rub-side down first, covered, until golden brown and slightly charred, about 4 minutes per side for medium.
• While the burgers cook, toast the buns on the grill until lightly charred, 10 to 15 seconds. Set aside.
• Add 2 slices of cheese to the tops of each burger. Cover the burgers with the grill lid, large domed lid or large metal bowl and count to 10 until the cheese is melted.
• Place the burgers on the bottom buns and spoon about 2 tablespoons of the BBQ sauce on each. Top with the sliced pickled jalapenos, some of the coleslaw and the top buns and serve immediately.

Steps:

• In a medium saucepan, saute onion in butter until tender. Stir in the mustard, salt and cayenne pepper; cook 1 minute longer., Stir in the ketchup, vinegar, sugar, Worcestershire sauce and mustard. Bring to a boil. Reduce heat; simmer, uncovered, until desired consistency, 10-15 minutes. Cool., Store in an airtight container in the refrigerator up to 1 month. Use as a basting sauce for grilled meats.

Steps:

• Preheat your grill to medium-high heat.
• In a large mixing bowl, break up the meat with your hands. Add the chopped shallot, garlic, Neely's Dry Rub, Worcestershire sauce, and salt and pepper, to taste. Mix with a wooden spoon until thoroughly incorporated. Using your hands, divide the meat into 6 equal balls. Flatten them into patties and use your thumb to create an indent in the center of each burger.
• Grill the burgers, uncovered, for 3 minutes on the first side. Flip and continue cooking for another 3 minutes for medium-rare, and 4 minutes for medium. Remove from grill and immediately top with the cheese.
• Butter the buns and place on the grill. Toast for about 1 minute and remove from grill.
• Build your burgers by topping with the bacon, Secret Sauce, coleslaw, and tomatoes. Add onion rings if desired.
• Mix all the ingredients together in s medium bowl. Cover with plastic wrap and refrigerate until serving, allowing the flavors to develop. Can be made a day ahead.

Steps:

• Preheat a flat top grill pan to high heat.
• Add sliced onion to grill pan and cook until tender, about 10 minutes.
• In a medium bowl, mix ground beef, onion powder, salt and freshly ground pepper. Make burgers equal in size, about 2-inches across.
• Cook burgers on the flat top for 3 to 4 minutes on each side. Serve on split rolls with grilled onions and mustard sauce.
• Mix all ingredients in a mixing bowl.