+

Barbecue Cheese Burgers

Ingredients (9)

  • 3 pounds ground beef sirloin
  • 1/2 cup mesquite-flavored barbecue sauce
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1 cup grated Monterey Jack or extra-sharp cheddar cheese
  • 1/2 small red onion, halved and thinly sliced
Try Amazon Fresh
Nutritional Information
  • Calories611
  • Fat39.14g
  • Saturated fat16.77g
  • Trans fat0.22g
  • Carbs11.72g
  • Fiber0.94g
  • Sugar8.33g
  • Protein50.25g
  • Cholesterol196.11mg
  • Sodium646.46mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Barbecue Cheese Burgers

You know exactly where the beef is in these big, juicy eight-ounce burgers. We use ground sirloin for the best, beefiest flavor, but ground chuck will work just fine. By mixing the sauce in with the meat, you get the barbecue before it even hits the grill.

Serve it up on toasted sesame seed buns or onion rolls, and top it off with lettuce and sliced tomato.

Cheese lovers should also check out our cheese stuffed burgers recipe.

Get The Cookbook

Tips for Burgers, Beef, and Ground Beef

Instructions

  1. 1Mix all the ingredients except the cheese and onion together in a large mixing bowl until well combined. Shape into 6 patties, each 1 inch thick.
  2. 2Lightly oil the grill or a skillet over medium-high heat and cook the burgers to the desired degree of doneness, at least 5 minutes per side for medium rare. Top with the cheese and onion for the last minutes of cooking.

Excerpted from The Great Big Burger Book, by Jane Murphy & Liz Yeh Singh. © 2003, used by permission from The Harvard Common Press.

Beverage pairing: Galena Priorat, Spain. Barbecue-style beef likes big, bold fruit flavors and that’s what this red blend from Spain’s rocky Priorat region delivers. But the wine also shows notes of wild herbs and has a smoky mineral and oak note that should resonate with well-cooked beef.

Load Comments

Recommended from Chowhound

21 Ways to Use Fresh Herbs Before They Disintegrate In Your Crisper Drawer
Recipe Round-Ups

21 Ways to Use Fresh Herbs Before They Disintegrate In Your Crisper Drawer

by Jen Wheeler | Need to know how to use fresh herbs before they go bad? We've got some ideas, including easy ways...

Did You Know Oktoberfest Started as a Wedding Celebration?
Explainers

Did You Know Oktoberfest Started as a Wedding Celebration?

by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...

The Ultimate "Farewell Summer, Hello Fall" Guide
Recipe Round-Ups

The Ultimate "Farewell Summer, Hello Fall" Guide

by Chowhound Editors | Summer produce—heirloom tomatoes, peaches, corn—is still available in many places, but we can feel...