The Burger Your Mama Warned You About!

SUBMITTED BY: 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!"

PREP TIME	15 Min
COOK TIME	12 Min
READY IN	1 Hr 27 Min

SERVINGS & SCALING

Original recipe yield: 8 patties

USMETRIC

About scaling and conversions

INGREDIENTS

2 pounds ground beef
1 red onion, finely chopped
1 green bell pepper, finely chopped
1/3 cup minced garlic
1 (1 ounce) envelope dry onion soup mix
1/2 cup barbeque sauce
1/2 cup bread crumbs
3 tablespoons Worcestershire sauce
1/2 teaspoon salt
1 tablespoon ground black pepper

READ REVIEWS (6)

DIRECTIONS

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.
Preheat an outdoor grill for high heat and lightly oil grate.
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

MORE MEMBER REVIEWS

Reviewed on May 30, 2007 by rjlund

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.

4 users found this review helpful

Reviewed on Jun. 15, 2007 by austin3028

These burgers were off the heezy fo sheezy aka off the hook a.k.a. off the chain. These burgers were great!!

2 users found this review helpful

Reviewed on Mar. 23, 2008 by jeepaholic

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!

1 user found this review helpful

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