Eagles Tailgating Burgers

Eagles Tailgating Burgers

Marlena C. 19

"Being an enthusiastic Philadelphia Eagles football fan, I wanted to create a burger recipe that had a taste of Philly, and some green ingredients, as a tribute to the Birds. If you like cheeseburgers, melt your favorite cheese, and eat! We love to load ours onto potato rolls and add lettuce, tomato, onions, and pickles. As my sister says, 'Don't forget the bacon!'"

Ingredients 30 m {{adjustedServings}} servings 258 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 21.7 g
  • 43%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an outdoor grill for high heat.
  2. Combine the ground beef, bread crumbs, Romano cheese, barbeque sauce, beer, egg, green onion, basil, Worcestershire sauce, garlic, salt and pepper in a large bowl. Mix lightly using your hands, then form into 8 patties.
  3. Lightly brush the grill grate with oil and place patties on the grill. Cook until no longer pink in the center, 7 to 8 minutes per side for well done.
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Reviews 10

  1. 12 Ratings


Did not change a thing. These are some of the best burgers ever. Perfect for the grill. UPDATE: We've made these a number of times now, so we don't always have all the ingredients on hand. You can substitute italian style bread crumbs for the garlic and herb, any type of full bodied beer will do (we used Michelob lager, beer just gives it more moisture). You can use parmesan instead of romano and you can use 1/2 to 1 Tbsp. of dried basil vs. fresh or just leave it out depending on your tastes. After mixing everything together and making the patties we always leave them in the fridge for a half hour to let all the ingredients time to settle before grilling.


These are fantastic Burgers! Here are my changes: I used a 3 cheese blend of parmesean, romano, asiago. I did not add any of the beer. I used a white onion instead of green, and added a green pepper (very finely chopped so the meat holds together). I also put the meat in the fridge for about an hour before grilling because it helps the patties hold up. Other than that I followed everything, and these were some of the best. I have tried the dried basil, but stick to the fresh basil if you can, it has a much fresher taste, and really comes through in the burger. DO NOT RUIN THIS BURGER WITH A CRAPPY BUN, buy a nice kaiser or something from the bakery, butter it and toast it on the grill. You will not be disappointed.


We served these burgers at my son's first birthday party. It was a hit. My six year old nephew loved them and he has refused hamburgers for his whole life. He liked them so much he ate two and they were easily 1/3 lb burgers. I would definitely makes these again. No changes necessary!