Lunch / Dinner
BBQ Beef Cheeseburgers
Control what goes into your burgers by grinding your own meat. Trim and cube the meat then pulse in a food processor until coarsely ground.
Preheat grill to medium-high. Brush grill grate with oil.
Pulse beef in two batches in a food processor until coarsely ground; mix in salt and pepper.
Divide beef into four 5–6-oz. portions. Use a fork to shape beef into 4-inch patties; coat both sides with nonstick spray.
Grill patties, covered, 3 minutes. Flip patties and grill until a thermometer inserted into thickest part registers 155°, 3–5 minutes more. Top patties with Cheddar and grill until it melts, 1–2 minutes; transfer to a plate, tent with foil, and let rest 3–4 minutes.
Grill onions, covered, until lightly charred, 3 minutes per side. Grill buns, uncovered, until toasted, about 1 minute.
Serve burgers on buns with bacon, barbecue sauce, and onions.
Pulse the meat in batches just until it’s coarsely ground enough to shape into burgers.
Using a fork to lightly shape the burgers ensures you don’t compress them, making them tough.
To avoid sticking to the grill, coat burgers with nonstick spray.
% Daily Value*
Total Fat 30g 46%
Saturated Fat 10g 50%
Cholesterol 151mg 50%
Sodium 2006mg 83%
Carbs 59g 19%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.