BBQ recipes, product reviews, & how-to's
Kick up your mini burger game by making these mouthwatering animal style burger sliders! You may want to double the recipe because they will get gobbled up quick! I’ll walk you through the simple process below. What is Animal Style on a Burger? Animal style…
Crack burgers are very addictive due to the tasty combo of flavors such as bacon, ranch seasoning, and cheddar. This burger gets its name, as well as most of its ingredients, from crack chicken. The recipe is simple and the end result is addicting…hence the…
Elevate your burger game with the flavors of BBQ burger sauce! This burger sauce is made of condiments such as ketchup, mayonnaise, relish, and BBQ sauce. It’s the perfect compliment to your burger and is great on sandwiches. It is also the perfect dipping sauce for your fries!
Here are the ingredients needed to make the best burger sauce:
Making this special sauce is super simple. In a small bowl, combine 1/4 cup ketchup, 1/4 cup of BBQ sauce, and one cup of mayonnaise. Next, add in two tablespoons of relish. I like to use sweet relish, but a dill relish works well in this, too. And finally, add a 1/2 teaspoon of Worcestershire sauce for a more savory balance.
You will find that burger sauce is an upgraded version of traditional fry sauce, which uses one part ketchup and two parts mayo. Adding the extra ingredients to this sauce gives your burger or sandwich an enhanced flavor profile.
Since all of the ingredients in this sauce are usually stored in the refrigerator (after being opened), burger sauce can be good for up to a month. That is, when properly stored in a container in the fridge.
The type of BBQ sauce to use depends on the flavor profile you prefer. I use a sweet and tangy BBQ sauce for mine. If you want less sugar and more heat, use a spicier hot sauce such as Patriot Sauce – the spicy version.
Burger sauce is actually more common than you think. Most restaurants use it in some variation. For example, the Big Mac has a special sauce just like it. As well as In-N-Out spread, which is used on all of their burgers.
Side note: if you want In-N-Out spread for your fries, you can ask at the counter and they will gladly give you as many packets as you wish. I do this every time!
Elevate your burger game with the flavors of BBQ burger sauce! It’s the perfect compliment to your burger and is great on sandwiches, as well as a great dipping sauce for your fries!
NOTE: Nutrition information isn't always accurate.
Inject some extra flavor into your burgers with this mouthwatering garlic bacon burger recipe! This recipe also includes a bonus recipe for a creamy burger sauce to compliment it. Let’s dig into the process. Ingredients Needed for Bacon Burger Recipe The list of ingredients for…
The bacon wrapped jalapeno popper burger is a perfect blend of appetizer and main dish. A burger topped with bacon, three types of cheeses, roasted jalapeno, all packed within a toasted brioche bun? Does it get much better? You be the judge. For starters… Let’s…
Having an Instagram account and following other barbecuers has been an enlightening experience. I feel like I’ve been able to learn so much from other BBQ’ers around the world and make some friends along the way. And believe it or not, I’ve been able to share some advice with others for what I’ve learned so far.
One thing I’ve seen people doing lately is beer can burgers. Like most ideas, I have procrastinated doing this like most people exploring on Pinterest, but thanks to a sudden snowstorm I found myself not wanting to leave the house. Figured today might be the right day to experiment. In trying to come up with what to put on/in my burger, I thought about an excellent jalepeño popper burger I had in Salt Lake City a few years back and used this as my inspiration for toppings.
Beer can burgers don’t necessarily require a can of beer; any soda can will work. The purpose of the can is to help smash the burger into a bowl-like shape. This is where you put your toppings in. For this one, I decided to try something a little out of the ordinary (like the burger that inspired it referenced above) and put in ingredients for jalapeño poppers. The end result I felt was good enough to share with you all. Here’s what I did:
SMOKED JALAPEÑO POPPER BEER CAN BURGERS
BURGER INGREDIENTS
-2lb. ground beef (80/20)
-1/2 Cup Worchestershire Sauce
-2 cloves garlic, minced
-1 Tablespoon rub
-1 brick of cream cheese (8 oz.)
-2 jalapeños, sliced
-1/2 Cup shredded pepper jack cheese
-4 slices bacon
SMOKING
-225F for 60-75 minutes
-Hickory wood
First thing you’ll want to do is take your ground beef, Worchestershire Sauce, minced garlic and rub of your choice (I used Meat Mitch for this one) and mix in a medium/large size bowl. When that is done, make four large patties out of the meat.
Next, grab your canned beverage of choice and press down in the middle of the patty, but not too hard so you don’t push through the patty. I like to form the patty to the can to make it a little deeper and more condensed so it isn’t too wide.
The indent in your patty should look like this:
I put my toppings in this meat bowl that has been created. Beforehand, I have cubed the cream cheese into a total of 16 cubes, or sliced 4×4 to put it easier. I’ve also sliced up the jalapeños real nice, too. The pepper jack I use is shredded, but it would also be a good idea to use cheese slices for this instead.
Wait for it…
I should also point out that once the burger is formed, wrap a piece of bacon around it. The burger should be big enough for a standard strip of bacon to wrap around it. I like to use a toothpick to help hold it in place. Now that this burger is ready, go take it out to your smoker/grill and smoke it with indirect heat of 225F for about an hour. I’m using my Kamado Joe for this one because 1) it’s wintertime and 2) it holds heat really well. Oh, and 3) because it’s awesome. I didn’t do anything fancy to know when it was done, just waited an hour. Ideally, I like my burgers more along a medium cook, which can be achieved at 145F internal using a Thermapen Mk4 by Thermoworks.
Once the hour of hickory smoke has been applied, I put these patties on a cookie sheet and put them in the broiler for a few minutes to give the cheese a little more texture and help crisp the bacon just a tad.
The end result was amazing! I was pleasantly surprised with how well these turned out. I left the seeds from the peppers in the burger to give it a little more kick. For less heat, remove seeds.
Hope you enjoy!
Sometimes inspiration comes from desperation. I was browsing Instagram the other day and came across a post from Susie Bulloch (@heygrillhey) in which she was making garlic butter burgers (recipe on her website). I wanted them. Badly. I had the hamburger meat, so I was halfway…
