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Lunch / Dinner

BBQ Beef Cheeseburgers

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Ingredients

PULSE:

GRILL:

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.

Instructions

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.

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.

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.

To avoid sticking to the grill, coat burgers with nonstick spray.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

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