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.

Campfire Burgers

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.

Campfire Burgers

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.
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 burgers
Calories 643kcal

Ingredients

For the Caramelized Onions

For the Campfire Sauce

For the burgers

Instructions

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 Campfire Sauce

  • Whisk all ingredients until smooth.

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!

Nutrition

Calories: 643kcal | Carbohydrates: 36g | Protein: 28g | Fat: 42g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 1071mg | Potassium: 559mg | Fiber: 2g | Sugar: 14g | Vitamin A: 143IU | Vitamin C: 5mg | Calcium: 175mg | Iron: 4mg

Nutritional values are approximate.

Slow-Cooked Lima Beans

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.

Slow-Cooked Lima Beans

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

 Lightly smoky tender beans. That’s it. Nothing fancy, but mighty good, specially on a cold day.
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 8
Calories 288kcal

Ingredients

Instructions

  • 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.

Nutrition

Calories: 288kcal | Carbohydrates: 37g | Protein: 20g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 79mg | Potassium: 1102mg | Fiber: 11g | Sugar: 5g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 5mg

Nutritional values are approximate.

Smoky Chipotle Dry Wings

Visit my other site, For The Wing, for all things chicken-wing!

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.

Smoky Chipotle Dry 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.

Smoky Chipotle Wings

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.
Course Appetizer
Cuisine American
Prep Time 3 hours
Cook Time 45 minutes
Total Time 3 hours 45 minutes
Servings 6
Calories 292kcal
Author Mike

Ingredients

For the wings

Instructions

For the wings

Nutrition

Calories: 292kcal | Protein: 22g | Fat: 22g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 89mg | Potassium: 191mg | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Nutritional values are approximate.