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Best Barbequed Burgers

Best Barbequed Burgers

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
BRANDY JANE

BRANDY JANE

I have experimented with burger recipes and this is one I have put together myself. This is the only burger recipe I use now and its GREAT for barbeques.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 6.6g
  • 2%
  • Protein:
  • 21.6 g
  • 43%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. Preheat an outdoor grill for high heat, and lightly oil grate.
  2. In a large bowl, mix ground beef, egg, quick cooking oats, dried onion flakes, seasoning salt, pepper, ketchup, and dry onion soup mix. Form the mixture into about 4 burger patties.
  3. Place burger patties on the prepared grill, and cook about 5 minutes on each side, to an internal temperature of 160 degrees F (63 degrees C).
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

djk716
44

djk716

4/16/2006

Best burgers I have ever made! I substituted the oats with Italian bread crumbs and cut the ketchup in 1/2 and added Worcestershire sauce. Fantastic!

Becky_ME
37

Becky_ME

4/12/2005

This recipe turned out just all right for me. I followed the directions exactly but I found the texture to be a little too meatloaf-y, as another reviewer mentioned. I think that was probably the oats. The flavor was great....I just didn't care much for the meatloaf-like texture. I will make this again but I think next time I will leave out the oats to see if that makes a more firm, burger-like texture.

SDK999
36

SDK999

7/3/2007

This is almost an exact duplicate of a recipe I have been making for years (I add Worcestershire and omit the onion flakes). For those of you who had trouble keeping the burgers together, try whirring the oatmeal in the food processor/mini-chopper for a few seconds to make them more like flour. The benefit of oatmeal is that it assumes the taste of the meat, rather than adding its own flavor.

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