Barnyard burger
Winter is approaching and brings with it evenings on the couch in the company of TV series and greasy and succulent burgers. But how do you choose the right mix of minced beef, bread and barbecue sauces? The best backyard burger recipe is ready in about 19 minutes and is definitely a super gluten-free, dairy-free, and whole 30 option for American food lovers. One serving contains 100 calories, 8g of protein, and 7g of fat. This recipe serves 10 and costs 80 cents per serving. Not a lot of people have made this recipe, and one would say it hit the spot. If you have sea salt, onion, pepper, and a few other ingredients on hand, you can do that. All in all, I decided this recipe deserves a spoonacular score of 20%. This score is pretty bad. Similar recipes include backyard burger, ultimate backyard burger, and not your average backyard BBQ burger.
Ingredients
Worcestershire SauceGround sirloinSpanish OnionSaltBeefPepperOlive oilRub seasoningCheeseRomaineDill Pickle SlicesBurger bunDijon mustardTomatoKetchup
Instructions
In a large mixing bowl, combine 1 pound ground sirloin with 1/4 cup of grated Spanish onion, 1 1/2 teaspoons Worcestershire sauce, and 1/4 teaspoon kosher or sea salt. With clean hands, stir gently until the ingredients are well combined. (Handiwork helps the burger stick together.) Pack a 1/2 cup scoop with beef. Remove and shape into a slightly flattened patty about 1 inch thick. Place the burgers on a plate and grind 1/8 teaspoon of pepper on them. Flip them over and grind another 1/8 teaspoon of pepper on top. A charcoal or gas grill gives you by far the best flavor, but you can also use a grill. Whatever method you're using, always start with a clean grill. For charcoal or hardwood: Light the charcoal or wood and bring the coals to an even red flame. For a gas grill, heat the grill to high heat and wipe the grill with a folded paper towel dipped in olive oil (use tongs to hold the paper towel). Reduce heat to medium. Never char your burger can create harmful carcinogens. Place burgers on the grill; Cook 5 minutes. Flip the burgers, cover the grill, and continue cooking for an additional 4-5 minutes for medium rare. (Make sure the internal temperature reaches 160 C.) Don't press the burger with a spatula, or you'll squeeze out the flavorful juices (and risk creating the aforementioned carcinogens). For cheeseburgers, now is the time to top off the burger with a slice of reduced-fat cheese such as Swiss, or Cheddar. Using tongs or a heat-resistant spatula, transfer the burgers to a clean plate or plate. While the burgers are cooking (or before you start), put together a topping dish. When you go with low-fat meat, you need to boost the flavor in other ways. Try add-ons like thinly sliced onions, sliced ripe tomatoes, and fresh romaine lettuce leaves, which also add extra nutrients. And don't forget the ketchup, Dijon mustard, flavor and sliced dill pickles. When the burgers are cooked, place on the bottom half of each of the 4 whole wheat burger buns. Dress up your burger, cover with the top half of the bun, and enjoy.
Winter is approaching and brings with it evenings on the couch in the company of TV series and greasy and succulent burgers. But how do you choose the right mix of minced beef, bread and barbecue sauces? The best backyard burger recipe is ready in about 19 minutes and is definitely a super gluten-free, dairy-free, and whole 30 option for American food lovers. One serving contains 100 calories, 8g of protein, and 7g of fat. This recipe serves 10 and costs 80 cents per serving. Not a lot of people have made this recipe, and one would say it hit the spot. If you have sea salt, onion, pepper, and a few other ingredients on hand, you can do that. All in all, I decided this recipe deserves a spoonacular score of 20%. This score is pretty bad. Similar recipes include backyard burger, ultimate backyard burger, and not your average backyard BBQ burger.
Ingredients
Worcestershire Sauce
Ground sirloin
Spanish Onion
Salt
Beef
Pepper
Olive oil
Rub seasoning
Cheese
Romaine
Dill Pickle Slices
Burger bun
Dijon mustard
Tomato
Ketchup
Instructions
In a large mixing bowl, combine 1 pound ground sirloin with 1/4 cup of grated Spanish onion, 1 1/2 teaspoons Worcestershire sauce, and 1/4 teaspoon kosher or sea salt. With clean hands, stir gently until the ingredients are well combined. (Handiwork helps the burger stick together.) Pack a 1/2 cup scoop with beef. Remove and shape into a slightly flattened patty about 1 inch thick. Place the burgers on a plate and grind 1/8 teaspoon of pepper on them. Flip them over and grind another 1/8 teaspoon of pepper on top. A charcoal or gas grill gives you by far the best flavor, but you can also use a grill. Whatever method you're using, always start with a clean grill. For charcoal or hardwood: Light the charcoal or wood and bring the coals to an even red flame. For a gas grill, heat the grill to high heat and wipe the grill with a folded paper towel dipped in olive oil (use tongs to hold the paper towel). Reduce heat to medium. Never char your burger can create harmful carcinogens. Place burgers on the grill; Cook 5 minutes. Flip the burgers, cover the grill, and continue cooking for an additional 4-5 minutes for medium rare. (Make sure the internal temperature reaches 160 C.) Don't press the burger with a spatula, or you'll squeeze out the flavorful juices (and risk creating the aforementioned carcinogens). For cheeseburgers, now is the time to top off the burger with a slice of reduced-fat cheese such as Swiss, or Cheddar. Using tongs or a heat-resistant spatula, transfer the burgers to a clean plate or plate. While the burgers are cooking (or before you start), put together a topping dish. When you go with low-fat meat, you need to boost the flavor in other ways. Try add-ons like thinly sliced onions, sliced ripe tomatoes, and fresh romaine lettuce leaves, which also add extra nutrients. And don't forget the ketchup, Dijon mustard, flavor and sliced dill pickles. When the burgers are cooked, place on the bottom half of each of the 4 whole wheat burger buns. Dress up your burger, cover with the top half of the bun, and enjoy.
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