Eagles Tailgating Burgers

Eagles Tailgating Burgers

10 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Marlena C.
Recipe by  Marlena C.

“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!'”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 burgers



  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.

Share It

Reviews (10)

Rate This Recipe


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!

More Reviews

Similar Recipes

Sour Cream Burgers

Sour Cream Burgers

Juicy Lucy Burgers

Juicy Lucy Burgers

Beer Burgers

Beer Burgers

Best Barbequed Burgers

Best Barbequed Burgers

Easy Bacon, Onion and Cheese Stuffed Burgers

Easy Bacon, Onion and Cheese Stuffed Burgers

Southern Burgers

Southern Burgers


Amount Per Serving (8 total)

  • Calories
  • 259 cal
  • 13%
  • Fat
  • 15.2 g
  • 23%
  • Carbs
  • 7.1 g
  • 2%
  • Protein
  • 21.7 g
  • 43%
  • Cholesterol
  • 99 mg
  • 33%
  • Sodium
  • 364 mg
  • 15%

Based on a 2,000 calorie diet



previous recipe:

Juicy Lucy Burgers


next recipe:

Chris' Best Burgers