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Nutrition Facts
Serving Size 1 (297g) Recipe makes 4 servings The following items or measurements are not included below: 3/4 cup caesar-flavor croutons 3 tablespoons bacon bits 1 tablespoon seasoning salt
Calories 616
Calories from Fat 343		(55%)
Amount Per Serving		%DV
	Total Fat 38.2g	58%
	Saturated Fat 15.3g	76%
	Monounsaturated Fat 16.3g
	Polyunsaturated Fat 1.4g
	Trans Fat 2.1g
Cholesterol 213mg		71%
Sodium 505mg		21%
Potassium 846mg		24%
Total Carbohydrate 19.4g		6%
	Dietary Fiber 0.6g	2%
	Sugars 13.8g
Protein 46.5g		92%
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Queen uh Cuisine

John's Best Burgers

Recipe #184923 | 45 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: John DOH
Sep 7, 2006

A BBQ hamburger that has evolved over time and practice, with many ideas received along the years. Make sure you start with your meat at or near room temperature. Cooking is everything, follow the BBQ advice closely!

SERVES 4 -6 (change servings and units)

Ingredients

2 lbs ground beef
3/4 cup caesar-flavor croutons (herb and garlic, crushed)
1 egg
3 tablespoons bacon bits
2 tablespoons deli prepared hot mustard
2 tablespoons minced garlic
1 tablespoon worcestershire sauce
1 tablespoon onion powder
3 tablespoons cattleman's classic barbecue sauce
1 tablespoon hy's seasoning salt
1/4 cup maple syrup
1/4 cup crumbled blue cheese
mesquite wood chips, soaked

Directions

1
Assemble ingredients in a mixing bowl and mix using a fork, until this is very well combined.
2
Form into patties approximately 3.5" diameter, 3/4" thick, squaring the edges so that they are not overcooked.
3
Set the patties in the fridge for one hour.
4
Heat BBQ to high , then reduce heat on one side to minimum, the other to half capacity.
5
Dump soaked mesquite chips on hot side of grill, allow them to come to a flame.
6
Place burgers on the grill allowing a sear mark to develop, then rotate 90 degrees for a "thatched" appearance.
7
Close grill hood, and allow burgers to slow cook --
8
Flip the burgers and close the hood again.
9
Use a meat thermomemter to prove "doneness" as rge smoke and the sugars in the ingredients will give colouring that will confuse you otherwise-aim for about 175 degrees --
10
Served with sliced refridgerator dill pickles, garden fresh tomato slices, sliced white onion, on a toasted sourdough bun.

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Course > Main Dish
Main Ingredient > Meat
Cuisine > North American > Canadian > Prairies
Preparation > Time to Make > < 60 mins

Featured Reviews for This Recipe

From: simplemom

On Nov 18, 2007

John, these burgers are fabulous. I finally had a chance to make these. I made sure to follow the recipe exactly. I left the grilling to my husband (who claims he followed too). Burgers are a favorite in our house and I love finding new ways to make them. I will keep this recipe handy that's for sure. Thanks for posting!!

0 people found this review helpful

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From: Tina Madden

On Sep 10, 2007

Very Very Good. When i made these My DH and brother were remodeling my moms kitchen, I go out to the garage and grab a trim hammer and my mom asks me what are you doing i help up the hammer and said Cooking. It was to smash the croutons I followed the recipe up to the maple syrup and blue cheese ( i dont like blue cheese) I cooked them on the smoker, put the burgers to the hot side close to the fire box to sear them, then moved them over to the cooler side to finish. There were no leftovers. Every one loved them. Tina

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From: Bergy

On Nov 5, 2006

This burger ranks up there with the best! I couldn't BBQ them because of weather so pan fried along with some mushrooms. I cut the recipe to make one 6 oz burger - no problem.I served the burger on a mini Ciabatta loaf made by a local bakery. The pickles I used were Mama Africa's Zulu - Hot Jalapenos Mmm I must admit that I shuddered and my hand shook as I poured in the Maple syrup - Maple syrup with blue chees in a burger? Come on! However I followed the recipe and John I say thanks for a beautiful flavor filled burger

3 people found this review helpful

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From: Susie D

On Sep 27, 2006

Excellent burgers! They are full of flavor and juicy. I thought your recipe also provided helpful tips. Squaring the edges and chilling the patties were both terrific suggestions and made a difference in the finished product. My hubby was in charge of the grill last weekend and followed your instructions with the mesquite chips. The burgers had a nice smokey flavor. I did reduce the maple syrup by half. Thank you chef 308515 for a recipe we will use again!

1 person found this review helpful

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