Campfire Burgers

Wow, talk about a burger that just rocketed to the top of our favorite-to-make list. These campfire burgers are just packed with flavor, inside and out. The patties are not boring, combining ground beef with cheese, bacon, Worcestershire and just a hint of smokiness. And then there’s the caramelized onions. Caramelized onions are a wonderful thing but adding balsamic vinegar to them makes them spectacular. And finally, a lightly smoky creamy sauce to top it all off.
I recommend making more of the onions than the recipe calls for. On the off-chance that you have leftover onions they are also fantastic on grilled hot dogs. I also recommend making more of the sauce. It’s great to have on hand for, well, hot dogs again, but also po boy sandwiches or even as a dipping sauce for chicken nuggets.

5 from 1 reviews
Campfire Burgers
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 burgers
 
Ingredients
For the Caramelized Onions
  • 2 tablespoon olive oil
  • 1 large sweet onion, sliced thin
  • Pinch of Kosher salt
  • 1/2 teaspoon balsamic vinegar
For the Campfire Sauce
  • 1/4 cup mayonnaise
  • 1/4 cup barbecue sauce
  • 1/8 teaspoon liquid smoke
For the burgers
  • 1 pound ground beef (I prefer 85/15 beef/fat mix)
  • 1/4 cup shredded extra sharp cheddar cheese
  • 2 slices cooked bacon, crumbled
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon liquid smoke
  • 1/2 teaspoon Kosher salt
  • Pinch of freshly ground black pepper
  • 4 hamburger buns
Instructions
For the Caramelized Onions
  1. Heat the oil in large skillet over medium heat.
  2. Add the onions and sprinkle with salt.
  3. Toss to coat and cook for 20 minutes, stirring often, until the onions are brown and caramelized.
  4. Add the balsamic vinegar, stir, and cook for 2 more minutes. Remove from heat.
For the Campfire Sauce
  1. Whisk all ingredients until smooth.
For the burgers
  1. Fire up your grill for direct and indirect cooking.
  2. Place meat into a large bowl.
  3. Add all of the remaining ingredients except for the buns and mix well.
  4. Form into 4 equally-sized patties.
  5. Grill as desired.
  6. Assemble the burgers by adding cooked patties to the bun bottoms. Add onions and plenty of the Campfire sauce.
  7. Serve with plenty of napkins!

Grilled Chipotle Ranch Sliders

I make sliders much more often than I do full-sized burgers. I’ve made all sorts of them. From chicken chorizo patty melt sliders to cedar-planked beef sliders, to grilled Big Mac sliders, I just love sliders.

These grilled chipotle Ranch sliders have such fantastic flavor. The chipotles in adobo not only add great heat to the sliders, they also keep the patties very moist and tender. I topped them with mayonnaise mixed with a bit more chipotles in adobo for a nice creamy (and spicy) finish. Not too hot, mind you. Just a great spicy flavor.
Grilled Chipotle Ranch SlidersDon’t have chipotles in adobo on hand? Substitute Sriracha sauce or your favorite hot sauce.

5 from 1 reviews
Grilled Chipotle Ranch Sliders
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 sliders
 
Ingredients
For the burgers
For the sauce
  • 1/4 cup Mayonnaise
  • Pureed chipotles in adobo sauce, to taste
Instructions
For the burgers
  1. Place the beef in a large bowl. Add in the dressing mix and adobo. Mix well.
  2. Form the meat into 2 ounce slider patties.
  3. Grill the patties as desired.
  4. Lightly toast the buns.
  5. Serve patties on buns topped with the sauce.
For the sauce
  1. Combine the mayonnaise and adobo sauce.

Fajita Seasoning Mix

We love our taco seasoning mix. It has a great spicy flavor that is perfect with ground beef for tacos. For fajitas we use this mix. Fajita seasoning mix doesn’t just have to be used on fajitas. We enjoy it mixed in (about a tablespoons worth) with sauteed bell peppers and sweet onions (one each medium green and red bell peppers and a medium sweet onion), which we then used to top burgers and hot dogs.Fajita Seasoning Mix

We seasoned a few home-ground beef patties with the mix, grilled them, then served them topped with the veggies, which were sliced.

Sprinkle a bit of the mix on hot dogs, grill them, and serve them on buns topped with the fajita-seasoned veggies (and a little cheese). We chopped the peppers and onion for the hot dogs.

Make a big batch of this and keep it in an airtight container in your pantry.

Fajita Seasoning Mix
Author: 
 
Ingredients
  • 1/4 cup paprika
  • 2 teaspoons cayenne
  • 2 tablespoons salt
  • 2 teaspoons ground white pepper
  • 2 tablespoons black pepper
  • 2 tablespoons garlic powder
  • 2 tablespoons chili powder
  • 2 tablespoons Mexican oregano, rubbed or ground lightly in a mortar and pestle to break up any large pieces
Instructions
  1. Combine all ingredients.
  2. Store in an airtight container for up to 6 months.

 

Maple Mustard Pork Burgers

License to Grill is one of my all-time favorite TV cooking shows. Aired by Food Network Canada, the show, hosted by Chef Rob Rainford, always contained the best outdoor cooking recipes. Although the show no longer airs, you can find a lot of recipes (like this one for maple mustard pork burgers) from the show at the License to Grill blog.

Maple Mustard Pork BurgersWhen I first took a bite of these wonderful maple mustard burgers my first thought was “oh my goodness, I may give up beef burgers”. They’re just that good. The onion and garlic in the patty adds great flavor and keeps the meat tender and moist. The glaze… well, the glaze is absolutely fantastic. It’s a combination of sweet and tangy that gets nice and crusty over a very hot grill. I will be using the glaze on other pork dishes, such as grilled tenderloin or pork sliders.

Maple Mustard Pork Burgers
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
For the burgers
  • 1 pound ground pork
  • 1 tablespoon red onion, minced
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 onion buns, sliced
  • Desired toppings (lettuce, tomato, etc)
For the glaze
  • 3 tablespoons pure maple syrup
  • 2 tablespoons Creole mustard (or Dijon)
  • 1 tablespoon cider vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon dry mustard
Instructions
For the burgers
  1. Combine the meat, onion, garlic, salt and pepper. Form into patties.
  2. Fire up your grill for direct cooking.
  3. Brush the burgers with the glaze and place over direct heat. Sear, then flip. Brush with more glaze.
  4. Continue cooking and glazing, flipping one more time, until the burgers reach 155 F internal temperature and they have a nice crusty exterior. Remove from grill and let rest.
  5. Meanwhile, toast the buns as desired.
  6. Serve burgers on buns with desired ingredients.
For the glaze
  1. Whisk together all ingredients. Don't be shy with the glaze when applying.

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Onion Burgers Version 2.0

I served these fantastic onion burgers 3 different ways over 3 nights. Two were on buns, and one was bun-less. All three versions were absolutely fantastic. The patties have a nice kick to them, thanks to the spicy V8 juice and some sassy Russ & Franks BBQ sauce (substitute your favorite if you can’t find Russ & Franks). The onion soup mix gives them an almost meatloaf like flavor. So much so that my third version was served without a bun, topped with a Cajun gravy.

My first take on these burgers was topped with Swiss cheese, BBQ sauce, and sauteed mushrooms.

Onion Burgers Version 2.0Then, I served them topped with BBQ sauce, Swiss and French fried onions.

Onion Burgers Version 2.0-1Here’s the bun-less version. Great comfort food!

Onion Burgers Version 2.0-2Because of the V8 juice you can use fairly lean ground beef in these burgers without fear of them drying out.

Onion Burgers Version 2.0
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
For the burgers
  • 2 pounds lean ground beef
  • 4 tablespoons homemade dry onion soup mix (or use 1 envelope pre-made)
  • 1/2 cup spicy V8 juice
  • 2 tablespoons Worcestershire sauce
For serving
  • 6 hamburger buns (unless going bun-less, of course)
  • BBQ sauce
  • French fried onions, sauteed mushrooms or Cajun gravy, for topping
Instructions
  1. Make the patties by combining all of the burger ingredients and then forming into 6 patties. Do not overwork the meat or it will fall apart.
  2. Refrigerate patties for at least 30 minutes.
  3. Grill burgers until done, but do not play with them on the grill. The more you move them around, the better the chances they'll fall apart. Be gentle!
  4. Serve as desired on buns or bunless, with your favorite toppings.

 

Weber Burger and Slider Presses

I often grind my own burger and make my own patties and sliders. But, sometimes I’m in a hurry, or I have to make a lot of burgers. That’s why I have (and love) the Weber Original Burger Press and the Weber Original Slider Press.

Weber Burger and Slider PressesThese things work great. You can make a lot of burgers in a short amount of time. Each burger comes out the same as the last. And as an added bonus, the burger press also puts a slight dimple in the middle of the patties so they don’t balloon up on the grill. The burger press makes a single 1/4 pound or 1/2 pound patty at a time, while the slider press makes 2 1/8th pound (2 ounce) patties at a time.

Weber Burger and Slider PressesI have found that these presses work best if you first put down a piece of wax paper over the bottom of the form. Then, add the measured meat amount, and another piece of wax paper. Place the top on and press down, beginning on one side and sort of rolling around the sides to push the meat out to all of the edges. Then push down in the middle of the press on the knob. Pull the top off and remove the patty – it doesn’t stick because of the wax paper, which you can use over and over several times before it gets a little torn.

Oh and another bonus is that these presses are completely dishwasher safe!