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.
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.