The Best BBQ Burger Recipe – Preparation and Cooking Instructions – BBQFOOD4U

The Best BBQ Burger Recipe – Preparation and Cooking Instructions – BBQFOOD4U


welcome to barbecue food for you the
backyard barbecue show I’m Jason King today I’m gonna be showing everyone
step-by-step detailed instructions so you can cook the absolute best barbecue
burger at home with no special equipment or tools required if it’s your first
time stopping by my channel be sure to hit that subscribe button and go back
and check out the delicious old video recipes now let’s get started to make the best barbecue burger you
have to start with a good cut of meat I got these nice prime rib steaks I’m just
gonna start by give them a rinse under cold water a lot of times they’re cut
with a bandsaw so there might be bone shavings in here so just give it a good
rinse and then Pat it dry with paper towel once the steak is washed and
patted dry you can see we got a nice meat to fat ratio you’re looking around
70 to 30% so this is actually perfect and we’re looking to shoot for the
burgers for around 1/2 pound 8 ounces maybe 10 so this is a little bit of
extra me just start by simply slicing it into thin slices and a good trick is to
have the meat very very cold fresh out of the fridge so if it starts to get
hard to cut just pop it back in the fridge once you have the beef sliced and
the bone remove simply start cubed there chopping it try and get out these
thicker chunks place it in a pile going across there slicing and chopping you
can see that the beef is almost starting to look like ground beef that you see in
the store a little bit fatter chunks because it’s not squeezed through an
extruder but now it’s time to season so generous salt and pepper and some garlic
powder keep it nice and simple if you have a favorite burger recipe feel free
to use that or your favorite type of bottled spice or barbecue rub anything
will work use what you like to taste to season the burger once it sees them just
gonna mix all the spices and because the the meats feel cold but we want it as
cold as possible I’m just gonna incorporate the seasoning toss it into a
bowl and let it sit in the fridge for about 5 to 10 minutes best way to get
the same size burgers is by using a kitchen scale so there’s a little shy of
a pound of meat it’s about fifteen point eight grams in there so just gonna make
these burgers just a hair under half a pound seven point eight ounces
here just using a small plate for the sheet of parchment paper on it and an a
grain to form the patty if you have a burger press anything like that
it will be fine to use it this is just a little easier for everyone to see
and when you put the meat in here and just kind of want to make it even and
get it all in there first and what get drop over here and you don’t want to
press it in too too hard you want to want to press it in got a nice circle
don’t press it too hard and then just take the egg ring off it and we got our
burger nice and loose they’ll be nice a whole bunch of little air pockets in
there the juices will sit in there we just packed with flavor so just go on do
the exact same thing with the next one here all right so it’s on the ring just
spread it out try and get it nice and even and just don’t pack it too hard
nice and firm but good good pull the ring off just pushing the edges down a
little bit now you want to place these in the fridge keep them nice and cold so
they keep their shape every good burger needs a good sauce so I’m gonna show you
qinger secret beef sauce it’s simple four ingredients Mayo
horseradish Worcestershire sauce and some black pepper this is gonna
accentuate the beef flavors well making it creamy and rich once you get a nice
and mixed cover it place it in the fridge let the flavors mingle until the
burgers really put the burgers I’ll be using the weber 22 inch charcoal
barbecue fueled by royal hardwood lump charcoal this recipe can be cooked on
any barbecue and I’ll show you how to get everything set up
an easy way to get your barbecue set up is placing the charcoal on a see pattern
about three inches hide around the outside of the barbecue wall place a fire cube at one end of the
charcoal simply light it up once your barbecue is going add a little bit of
wood for some extra smoke flavor these are hickory wood chips no need to
soak them or anything just throw them right on get the lid on get the
temperature stabilized to 225 and then we’ll get the burgers on with the
barbecue coming up to temp and smoking away it’s time to get these burgers on
so they’re nice and cold out of the fridge so they stay together
place them on and as they start cooking the juices in the meat will all help
hold them together so get the lid on we’ll come back out and check on them in
a few minutes after 10 minutes of cooking time sitting just over 225 let’s
crack it open take a peek and see the burgers are nicely smoking away fires
still going smoking get the lid on after 20 minutes here’s a
quick peek pop these open eight burgers are looking good still get quite a bit of wood smoking
away it’s gonna go in with a third pin here hook it right into the middle see
where temps sitting at toppings are ready let’s go get that cast-iron
skillet fired up on the barbecue with the burgers ready to sear take them off
just lift them off to the side and then spread out the unlit charcoal placing it
right on top of the stuff that’s already burning give that a minute to get the
nation lit place a cast-iron skillet over the hot coals and a little bit of
butter and some onions now as the charcoal heats up I’ll be able to cook
our onions toss the mushrooms in at the end and when it’s ready to sear we’ll
just move the burgers over then cooking that the charcoal going
nice and hot so we’ll sear these burgers and get the Mach 1 is we get a nice
color club it’s time to do the burgers get a nice crust on the outside to do
that we got the hot bed of coals there simply just move the burgers over not the best for visuals but I want to
just put the lid on to reduce flare up because there is quite a bit of fat in
these burgers I’m gonna let them cook around two
minutes with the lid on and take it over and split it over burgers are sizzling
away and it smells great check these for the ones who can top it with some
cookies get the lid on it stop where it’s just
got the onions and mushrooms in there still Sifl on the way for the bun just a
fresh bakery style Kaiser with a light toast
now there’s another minute cheese is melted and these burgers are ready to
come off go get them topped off for the one
without cheese going for more of a steakhouse flavor so I got my creamy
horseradish King Gregor sauce mixed up here I’m gonna place it on the top and
bottom just take the burger you can see it’s nice and juicy stripping with
juices that’s all flavor then just gonna take some of these onions and mushrooms
we grilled up its hopper right boom that looks good so you gonna keep
this one nice and simple look at that a nice juicy burger now if I didn’t have
the camera and was filming this would all be done a lot quicker and none of
this would be on your plate so burgers down classic lettuce Tomatoes global what will get on there
and a few onions top the top bun with some of that burger sauce now in ketchup
mustard relish whatever you like to taste but this nice creamy horseradish
just brings the beef flavor out there you go
now check these burgers over folks here’s your classic no smoke no mirrors
qinger delicious cheeseburger and more for the steakhouse theme got that creamy
horseradish sauce sauteed mushrooms and onions on a delicious local fresh bakery
Kyser now the moment of truth slice it right down the middle and take a peek all the juices just dripping out check
that out folks that is nice juicy delicious not overcooked mmm a little
hard to hold here doing the camera and everything so look at that mmm
let’s cut open the steakhouse take a peek at this one this one’s more
my style to be honest with you I do like lettuce tomatoes and onions but
something like this this one’s for me and check that out
mmm that creamy horseradish sauce just gonna kick it out of the park here sorry
my hands in the way it’s a little tricky filming and look at how juicy that
burger is oh wow and this is because you’re not using the process ground beef
that is real meat real fat oh that’s real flavor right there
folks check that out oh I look so good now time for the real test I went for
the steakhouse theme one with the mushrooms and the onions gotta give it a
try those burgers were absolutely delicious if I had to give my rating be
11 out of 10 without a doubt this recipe looks good
be sure to share with your family and friends on your social media to help
support the show and more content drop a little tip over at PayPal I’ve also
created and designed awesome barbecue shirts that are now available on Amazon
so I’ll leave the link for everyone to check them out next video we’ll be
looking at the best smoker for the price point and you’ll never guess what it is
so stay tuned be sure to subscribe I’m Jason King thank you so much for
watching and cook more barbecue

96 thoughts on “The Best BBQ Burger Recipe – Preparation and Cooking Instructions – BBQFOOD4U

  1. This is truly the best looking burger I have ever seen! I am going to be grilling one just like it (I hope) this weekend! Thanks so much for the great instructions!

  2. Wondered where you went! Hey these look great. But that sauce looks outSTANDING! I'm gonna try it.

  3. Would the bits in tge burger not be still mega chewy? I will try this though..looks great, I guess I'm just used to using a meat grinder.

  4. Everything is right in the bbq world now that the man with the great bbq show on YouTube. Glad your back! Look forward to watching more of your videos this summer. Thank you for sharing with us!

  5. The burgers look great! Very nice to see you back. Hope to see more videos in the near future.

  6. @Backyard BBQ: Haven't seen a video from you in quite some time. I really enjoyed it! Who knew you could just take a sharp Chef's knife & make a chopped steak sandwhich? Never occurred to me. I like the way you seared the burgers towards the end of cooking instead of at the beginning like so many people do. It makes sense. Thank you for sharing. 🖒

  7. About time u came back ! Was missing your vids ! I can't believe u didn't take a bite right after u cut those burgers ! Welcome back from Orono, Ontario !

  8. welcome back Jason, was going to send the London FD to find you . looks great pal. love how you did those burgers, hope you have been well, cheers-Dave in stoney creek

  9. Glad to see you back, Kinger. The sauce looks killer and ribeye makes for a perfect burger. Those look excellent

  10. Holy cow Jason (pun intended). Those look to be somma the best burgers I've seen. Will definitely give this technique a try. Thanks. At 12:16 I think I just had an orgasm. Oooooh wowww!!!!!

  11. That's a great burger! I am a huge fan of using fresh steak and I grind them myself too. Subscribed… hopefully you will enjoy the the recipes on my channel enough to do the same.

  12. Hey Jason. I gotta say I'm a bit pissed off I didnt find your channel earlier..Your recipies are top notch! I've binged watched a load of them already. What are you favorite 3 recipies to cook when you have company over? Cheers. Hope to see more new vids in the future m/

  13. IT definitely will be delicious. but it too big for all normal mouthed people. What do you think chef?

  14. Great looking burger I’m the subbing hitting the bell. I look forward to seeing more great recipes

  15. I'm confused. I just watched a video on another channel that said we should never wash our red meat, but you did.

  16. those patties you made looked fantastic. I think they were so good that you should have had them in a bun on their own with nothing else so that you would have been able to fully appreciate the great flavour they would have had. all the stuff you added into your burger were not required. the meat would have been king on its own

  17. yes great looking burger, but I can't take a good steak and turn it into a burger. My opinion what a waste of a good piece of meat

  18. Man, thats a great looking burger and I would do it in a New York minute, HOWEVER the crowd I cook for, at least whom I cook for are so dad gum fussie I would have to produce a nutrition and ingredients list prior to cooking or serving….so I will do it for myself, yeah buddy….

  19. That Steakhouse burger looked great. But would have been even better with a couple of strips of slab bacon layered on top of that cheese.👍

  20. Jason welcome back my friend. That was a great looking burger. I with you on the steakhouse style. Yum!

  21. I told my coworker yesterday I wanted to make a burger using prime rib meat and he was like "What?? Why?!?!" Psh. He works in the meat dept. too.

  22. Awesome looking burger man! You must got a new subscriber lol! Not to mention I'll making this burger tomorrow!! Thanks for the vid!

  23. Well mine just seems mediocre now. I just use season salt and Worcestershire sauce in the meat, with gouda cheese, and a garlic bread inspired bun. With the fixings of course per guest.

  24. Man, from the start, never seeing your channel before, I was pretty sceptical, watching all cockeyed. Though in many ways unorthodox, you followed through, blew my mind and created not only a couple beautiful burgers but a whole lot of new open minds. Damn it's 8:30 in the morning and I'm now salivating over what has to be the best looking burger I've ever seen. Thank you. 🙏 Subscribed

  25. Thanks so much for watching! Amazon BBQ Store – https://www.amazon.com/shop/thebackyardbbqshow-bbqfood4u
    Over 100 more videos so be sure to Subscribe and check out my website https://bbqfood4u.com/

  26. Yes 60% beef 40% FAT it'll be juicy. If you don't cut the beef long enough to look exactly like ground beed that burger is not gonna have the flavor and the sensation of a burger. If butter knife is all you have and not allot of cutting is possible then what you made is edible, but it doesn't taste or feel like a burger.

  27. I have to gave it to you, you n knocked those burgers out of the park from start to finish. Thank you for your time.

  28. Sorry, but that's an absolute waste of a beautiful Ribeye steak. That steak had a beautiful spinalis dorsi and you just chopped it up for a freaking burger. I'm sure it was delicious but…… really?? Whatever.

  29. Wow good looking burger!! I am having company over Sunday for lunch so I was looking to find the perfect burgers recipe, I think I just found it😋

  30. I watched Gordon Ramsay's burger tutorial and then yours and i think both of you are the best I've seen. Simple, Flavorful.

  31. I thought you were ALWAYS supposed to cook your meat at room temperature, not cold, or especially just out of the refrigerator.

  32. Now this is an awesome burguer recipe. I end up here after looking at several top chef prepare simple grinded meat with just salt and pepper at the top claiming that's the secret. C'mon man, does it needs a recipe for a burger made that way? .

    I have try several ways to build the meat. And my last try was something similar to this. Just handed chopped good meat with some seasoning inside.

    I am glad to find this. Your hamburguers looks amazing and I think that this way really brings something different to the table.

    Congratulations and thank you for sharing.

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