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 for these campfire burgers 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.
Also try my chili crunch burgers.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 burgers
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
For the Caramelized Onions
Heat the oil in large skillet over medium heat.
Add the onions and sprinkle with salt.
Toss to coat and cook for 20 minutes, stirring often, until the onions are brown and caramelized.
Add the balsamic vinegar, stir, and cook for 2 more minutes. Remove from heat.
For the burgers
Fire up your grill for direct and indirect cooking.
Place meat into a large bowl.
Add all of the remaining ingredients except for the buns and mix well.
Form into 4 equally-sized patties.
Grill as desired.
Assemble the burgers by adding cooked patties to the bun bottoms. Add onions and plenty of the Campfire sauce.
Serve with plenty of napkins!
I have been devouring Chef Vivian Howard’s book, Deep Run Roots. Every recipe in the book sounds so great that I just cannot slow down. These slow-cooked Lima beans are an excellent example not only of the great flavors Chef Howard conjures, but also the simplicity of the recipes. Lightly smoky tender beans. That’s it. Nothing fancy, but mighty good, specially on a cold day.
Depending on how you like your beans, you may want to cook your slow-cooked Lima beans a little longer or a little less. I like mine pretty tender, bordering falling apart. Some folk like a little more ‘bite’ to theirs so they don’t cook them quite as much. For extra smokiness (and a bit more seasoning meat) I used a smoked pork shank instead of the usual hock.
Oh, did I mention that these beans are perfect over a big piece of cornbread? Just like my creamy butter beans are.
Slow-Cooked Lima Beans
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 8 -10 servings
- 1 pound dried lima beans
- 1 onion peeled, halved
- 1 10 ounce smoked ham hock or shank
- 1 bay leaf
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
Preheat oven to 300 F.
Place all ingredients into a large Dutch oven and bring to a simmer over medium heat.
Transfer to the oven and cook 2 1/2 - 3 hours or until the beans are tender. Check the water level every 30 minutes and add water if needed.
The smoky heat of chipotle peppers is absolutely fantastic on chicken wings. Instead of tossing my wings in a sauce I served them up ‘dry’, just coated in a delicious spicy rub where chipotle was the star, but there’s also hints of onion and garlic. Smoky chipotle dry wings will change your mind about always eating ‘wet’ wings.
I served these smoky chipotle dry wings with just a bit of Ranch dressing, but these wings are just perfect by themselves without a dipping sauce.
Also try my Buffalo ranch and Joe Montana dry rubbed wings.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook
that is full of my favorite wing recipes. Also check out my always-growing list of my favorite store-bought wing sauces
Smoky Chipotle Wings
Prep Time 3 hours
Cook Time 45 minutes
Total Time 3 hours 45 minutes
Servings 4 -8 servings