Cowboy Hamburgers
"txbeef.org NOTE: Burgers should always be cooked to an internal temperature of 160 degrees F using a meat thermometer. Use a gentle touch with ground beef. Over mixing or compacting will result in firm dense burgers when cooked."
photo by Baby Kato
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 lb lean ground beef
- 2 -4 garlic cloves, minced
- 5 -6 shakes Worcestershire sauce
- 1⁄2 teaspoon cajun seasoning (like Tony Chachere's)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 cup hot barbecue sauce or 1/4 cup hearty barbecue sauce
- 4 kaiser rolls or 4 hamburger buns
directions
- In medium bowl, combine all ingredients mixing lightly but thoroughly. Shape into 4 patties.
- Place patties on grid over medium ash-covered coals. Grill uncovered 14-16 minutes or until internal temperature reaches 160 degrees F, turning once.
- Place burger patties on buns and serve.
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Reviews
-
great and easy cherry bombers made for me mr picky doesn't like BBQ sauce , i know unamerican lol
-
Truly tasty!! MAde for CQ '15. -
We really enjoyed these tasty burgers. They were moist and tender and had a nice flavor. These grilled beauties disappeared really quickly. I made homemade Texas BBQ Sauce to use in this recipe. So glad I did. Thank you for sharing this lovely recipe. Made for CQ2 - Texas. -
Really nice hamburger recipe. I did dust ours with smoked chipotle powder before serving. Not dry and NOT shoe leather. Will make this again! Made for CQ2015
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
