Burger Feast

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burger-feast
Celebrate in style with a Burger Feast! Here are 3 unbelievably juicy burger recipes for your next bbq bash . . . don’t serve the same old tired burger, kick it up up a notch with a few simple spices and a litle pepperjack cheese for a change of pace . . .

Mom’s Recipe:
* 2 pounds lean ground beef
* 1 (1 ounce) envelope dry onion soup mix
* 1/2 cup water
* 2 cloves garlic, chopped
* 1 tablespoon hot pepper sauce
* 1 pinch chili powder
* 1/4 teaspoon ketchup
* 1/4 teaspoon prepared yellow mustard
* 1 pinch ground black pepper
* 4 onion roll hamburger buns
* 4 slices pepperjack cheese
* 1 avocado – peeled, pitted and sliced
* 1 bunch green onions

In a bowl combine beef, soup mix, water, garlic, hot pepper, chili powder, ketchup, mustard and pepper, mixing until incorporated. Form into 4 large burgers, Grill on a hot grill that has been oiled (to prevent sticking). Flip only once! When burgers are nearly done, add a slice of pepperjack cheese.

The easiest way to oil a grill is to place a couple teaspoons of oil on a papertowel and rub it quickly across the grates, be very careful not to get burned. If you prefer, use tongs!

Serve the burger on toasted onion rolls with slices of avocado and green onions. Serve

The internal temperature should be at least 160 degrees F (70 degrees C).

Burnell Bomb Burgers:
* 2 – 2 1/2 pounds ground beef chuck (80% lean) or Ground Turkey
* 1 egg
* 1/8 cup Worcestershire sauce
* 1 1/2 tablespoons olive oil
* 1 1/2 tablespoons grated Parmesan cheese
* 1 teaspoon garlic powder
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1/2 teaspoon onion powder
*Sliced red onion & Lettuce

Mix beef (or turkey), eggs, Worcestershire sauce, olive oil, Parmesan cheese, garlic powder, salt, pepper, and onion powder together in a bowl. Separate into 6 equal pieces and form large burgers.

Grill on a hot grill that has been oiled (see the tips above!) – for about 5 minutes per side, flip only once and allow the burger to rest 4 minutes before serving so the juices can return to the meat. Serve on toasted buns with lettuce, tomato and red onion.

The internal temperature should be at least 160 degrees F (70 degrees C).

California burgers:
* 1 pound ground beef
* 2 cloves garlic, minced
* 2 tablespoons extra virgin olive oil
* 1 1/2 teaspoons salt
* 1 teaspoon freshly ground black pepper
* 1/2 teaspoon dried basil leaves
* 4 hamburger buns, split

Mix beef, garlic, olive oil, salt, pepper and basil. Form into 4 patties, Grill on a hot grill – for about 5 minutes per side, flip only once and allow the burger to rest 4 minutes before serving so the juices can return to the meat. Serve on toasted buns with lettuce, tomato and red onion.

The internal temperature should be at least 160 degrees F (70 degrees C).

Photo Credit © Can Stock Photo Inc. / HHLtDave5

THIS POST MAY CONTAIN AFFILIATE LINKS. SEE OUR DISCLOSURE FOR MORE INFO.

About GB101 719 Articles
Filled with an insatiable wanderlust to see the world, I've dedicated most of my life to saving money where I can so I can afford to see and do the things I want. I dug our family out of debt by reducing our grocery expense to less than $300 a month. You can too!

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