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The Burger Your Mama Warned You About!

The Burger Your Mama Warned You About!

  • Prep

    15 m
  • Cook

    12 m
  • Ready In

    1 h 27 m
JOHN MITSCHKE

JOHN MITSCHKE

I'm a burger making fool and I'm picky about how they taste. Check out my latest creation. I hope you like them!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 809 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  1. Mix together the ground beef, red onion, green pepper, garlic, onion soup mix, barbeque sauce, bread crumbs, Worcestershire sauce, salt, and black pepper in a large mixing bowl. Divide the ground beef mixture into 8 equal balls and form each one into a patty. Place the patties on a baking sheet, cover, and refrigerate for at least one hour to allow all of the flavors to come together.
  2. Preheat an outdoor grill for high heat and lightly oil grate.
  3. Cook the patties to an internal temperature of 160 degrees F (71 degrees C), about 6 minutes per side for well done burgers.
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Reviews

rjlund
13

rjlund

5/30/2007

These had too much going on in them. The red onion, bell pepper and garlic took away from the great flavor of the burger. When making them however, I left 2 burgers plain without those as I had a picky eater over, the plain ones were great. The barbecue sauce added a great flavor and really enhanced the flavor you look for from a burger. Probably wouldn't make this again, I like other variations better.

Jordan M.
10

Jordan M.

7/1/2007

Excellent!! I made a few changes with this burger, I made 16 really thin patties and topped 8 of them with Cheese and then placed a patty on top of it to make 8 cheese-stuffed patties, so tender, wonderful!

jeepaholic
9

jeepaholic

3/23/2008

Wow! These are GREAT and a bit too spicy for my family. Next time I will cut the red pepper back to maybe 1 1/4 tsp instead of 2 tsp. Other than that, all I can say is WOW!

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