BBQ Cheeseburgers and Onion Rings


I was in the mood for burgers and BBQ sauce and onion rings, so this is how this meal came together. The burgers are made fresh from 85%-15% ground beef, but you can substitute ground chicken, ground turkey or even ground sausage would be delicious. My husband used his grilling powers and cooked the burgers to a perfect medium rare and then they were assembled with BBQ sauce, lettuce and tomato. And let’s not forget the onion rings on the side. They were bought frozen and baked, but they are delicious. I used a brand called Alexia and I will buy them over and over again. They are all natural and cook to a perfect crispness. I don’t know about you, but I’m not a big fan of soggy onion rings that when you take a bite the whole onion comes out with it. Well these are just the opposite. They were crispy, crunchy and the onion stayed put. So enjoy the grill and have a cookout while you still can, it will be so worth it!


Total Time: 30 minutes
Servings: 4

For burgers:
1 pound ground beef, I used 85%-15%
1/4 cup Worcestershire sauce
1 Tablespoon salt
1/2 Tablespoon pepper
1/2 Tablespoon garlic powder
1/2 Tablespoon onion powder

For toppings:
4 slices American cheese
4 Hamburger buns, I like potato buns
tomato, sliced
BBQ Sauce, about 1 Tablespoon per burger (I like Sweet Baby Ray’s)
Alexia Onion Rings, cooked according to package (freezer aisle)

1. Preheat the grill to medium high heat.

2. For burgers, gently mix all ingredients together with hands and form 4 patties, about 3-4 inches in diameter. Take your thumb and make an indent in the center of each patty. When the patty cooks it bubbles up in the center and making the indent will allow the burger to be flat when finished cooking. Cook on the grill about 3-4 minutes per side. The last minute or so, top each burger with a slice of American cheese and let melt.

3. Place BBQ sauce on bottom bun, top with burger, then top with lettuce and tomato. Place some more BBQ sauce on top bun and place on top. Serve with Alexia onion rings.


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