The World’s BEST Handmade BBQ Burger

You will need:

• 2 pounds of ground beef. Ground chuck works well, but can get expensive.
• About a cup of YOUR favorite BBQ sauce. I prefer Sweet Baby Ray’s Hickory. Keep the bottle handy.
• About 1 cup of bread crumbs
• Eggs, 1 per pound of meat
• Chopped onion, about 1/2 cup per pound of meat
• A splash of Teriyaki sauce
• A splash of Lea & Perrin’s Worcestershire sauce
• Garlic powder (not salt)
• Salt & pepper to taste
• 1 can of Miller Genuine Draft beer

Now the easy part:
Place the meat into a bowl large enough to mix in comfortably. Add the eggs, BBQ sauce, bread crumbs, eggs and onion. Mix together well. Make a dent in the center and add the Teriyaki sauce and worcestershire sauce. Mix well again. Add the garlic powder and spices to taste and mix until well blended and evenly distributed.

Take the meat mixture and make balls about 1″ to 1 1/4″ in diameter. Each should weigh around 1/4 pound or so, but no need to weigh. If you eyeball it right, you should make 8 or 9 decent sized burger patties. Save these until ready to grill.

When the grill is hot, you are ready to start. Take a meatball in your hand and flatten it out ot about 1/4″ thickness. Try to keep the thickness as uniform as p[ossible from the center out to the edges. Place on the grill.

While the meat is cooking, take a break from all your hard work and enjoy the Miller Genine Draft.

Cook until the meat is at the desired level of “doneness” and remove from heat. Serve immediately with any condiments you would like. Goes well with potato salad, macaroni salad, cole slaw or any of a host of sides.

Enjoy and have a great summer!