Barbecue Burgers
Kitchen Tested 
- Yield 4 servings
- Prep 5 mins
- Cook 5 mins
These burgers with barbecue flavor cooked right into the beef are sure to be a hit with football fans on game day.
Mark Boughton Photography / styling by Teresa Blackburn
For a spicy flavor, try topping your burgers with barbecue sauce instead of ketchup, or incorporate barbecue sauce into the burgers themselves. Add a squeeze of lime juice and serve with leaf lettuce, tomato, red onion and chopped pickle on a sesame seed bun.
Ingredients
- 6 green onions, white and green parts, chopped
- 3 tablespoons tomato paste
- 1 garlic clove, minced
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon chili powder
- Finely grated rind of 1/2 lemon
- 2 teaspoons brown sugar
- 2 teaspoons Dijon mustard
- 1 teaspoon coarsely ground black pepper
- 1 1/2 to 1 3/4 pounds ground chuck
- 1/2 teaspoon kosher salt
Instructions
- Place green onions, tomato paste, garlic, soy sauce, chili powder, lemon rind, brown sugar, mustard and pepper in a large mixing bowl. Mix until well combined. Add beef and using your hands, gently mix until ingredients are evenly incorporated.
- Divide mixture into 4 balls of equal size. Form each into a patty 3/4- to 1-inch thick. To ensure more even cooking, make a 1/2-inch indentation with your thumb in the center of the burger. Handle the patties a little as possible.
- Prepare a grill to medium-high. Brush grill grate with oil.
- Sprinkle both sides of burgers with salt. Place on grate and grill until well seared on both sides, about 5 minutes for medium-rare or 6 minutes for medium.
- If cooking indoors, place a cast iron skillet over high heat. Add burgers to dry pan. Cook until well seared on both sides, 8 to 10 minutes for medium-rare or 10 to 12 minutes for medium.
Nutritional analysis without bun or toppings. Recipe adapted with permission from Recipe of the Week: Burgers by Sally Sampson (Wiley, 2008)
