Best 3 All American Backyard Burger Recipes

ALL AMERICAN GRILLED BURGER

Steps:

• Preheat grill to medium-high heat for two-zone cooking.
• Combine all ingredients for Honey BBQ Sauce in a medium saucepan over medium heat.
• Bring sauce to a boil. Reduce heat to low and simmer for 15 minutes.
• Remove sauce from heat and drizzle sauce over burgers.
• Form ground beef into 1/3 pound patties.
• Season beef patties with Hey Grill Hey Signature Beef Rub or salt and pepper.
• Slice the bacon in half and sprinkle one side of the bacon with Hey Grill Hey Signature Sweet Rub.
• Slice hot dogs in half lengthwise, but do not cut all the way through.
• Place your burgers on direct heat and grill for 5-7 minutes per side, depending on the thickness of the burgers and your preferred doneness.
• Place the bacon in the indirect heat side of the grill and cook, flipping occasionally for 5-7 minutes or until desired crispiness.
• Place hot dogs split side down on the direct side of the heat. Grill for 3-5 minutes per side.
• Place your buns face side down on the direct heat of your grill and toast for 1-2 minutes.
• Once all your meat is cooked to your desired doneness, assemble your burgers. Put a spoonful of sauce on top of the burger and top with a slice of cheese. Close the lid and allow the cheese to melt. Add 4 half slices of bacon on top of the cheese, and top with one hot dog.
• Add additional BBQ sauce on top of bacon if desired. Place meat on your toasted bun add toppings (I like lettuce and red onion on this burger).

ULTIMATE BACKYARD BURGER

Steps:

• For the ketchup: Saute the shallots and garlic in the olive oil in a large skillet over low heat until translucent, 4 to 6 minutes. Add the honey and cook for 2 to 3 minutes more. Add the tomatoes, corn syrup, vinegar, sugar and chipotle puree and simmer for 30 minutes. Puree the mixture in a blender or food processor, adding vegetable stock if the ketchup is too thick. Season with salt and pepper.
• For the mustard aioli: Combine the lemon juice and egg yolk in a food processor. Whisk together the canola and olive oil, and then slowly stream in until the mixture is thick and emulsified. Alternatively, this can be done in a mixing bowl with a whisk. Add the mustard, mustard powder and salt and combine. Season with more salt if needed.
• For the burger: Preheat the oven to 375 degrees F. Heat the grill to high heat. Brush both sides of the bacon with some of the smoked chili ketchup. Place on a baking sheet and bake for 15 to 20 minutes, turning halfway through.
• Gently fold the butter into the ground meat along with the paprika and cumin. Form the beef mixture into 6 patties, and sprinkle both sides liberally with salt and black pepper.
• Brush the brioche buns on each side with olive oil and grill the insides until golden brown, 1 to 2 minutes. Grill the burgers until medium rare, 3 to 4 minutes per side. Once you flip the burger, add a thick slice of the cheese to each and keep the cover closed to let melt.
• Spread the mustard aioli on one side of the buns and the smoked chili ketchup on the other. Place the burgers on the bun cheese-side up and top each with 2 strips of bacon.

ALL-AMERICAN HAMBURGERS

Steps:

• Combine first 5 ingredients, mixing lightly but thoroughly. Shape into 4 patties. Grill burgers, covered, on an oiled rack over medium direct heat until a thermometer reads 160° and juices run clear, about 6 minutes on each side., During the last minute of cooking, top each patty with 2 triangles American cheese and 1 triangle Swiss cheese. Serve on buns. As desired, top with lettuce, tomato, onion, bacon, ketchup and mustard.