Barbecue Cheese Burgers
The Great Big Burger Book
Jane Murphy and Liz Yeh Singh
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.
- 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
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.
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.
This recipe, while from a trusted source, may not have been tested by the CHOW food
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