Carolina Barbecue Burgers
These are no ordinary burgers. Combine brown sugar, beer, mustard and vinegar to prepare a barbecue sauce to add extra flavor to Ground Beef burgers.
Cook Time: 30 Minutes
Servings: 4
Ingredients: 7
Ingredients
Preparation
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Step 1
To prepare barbecue sauce, combine brown sugar, mustard, beer and vinegar in small saucepan; bring to a boil. Reduce heat and simmer 15 to 17 minutes until thickened and reduced in to 1/2 cup, stirring occasionally.
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Step 2
Lightly shape Ground Beef into four 1/2-inch thick patties. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. About 2 minutes before burgers are done, place bun, cut sides down, on grid. Grill until lightly toasted.
Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
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Step 3
Spoon 1 tablespoon sauce on bottom of each bun; top with burger. Evenly spoon remaining sauce on burger. Evenly top burgers with cabbage. Close sandwiches.
Cooking Tip: Packaged coleslaw mix or shredded lettuce may be substituted for the shredded cabbage.
Nutrition Information
370 Calories
3.7g SAT FAT
31g PROTEIN
4.8 mg IRON
6.9 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving using 93% lean ground beef: 370 Calories; 92.7 Calories from fat; 10.3g Total Fat (3.7 g Saturated Fat; 0.2 g Trans Fat; 1.2 g Polyunsaturated Fat; 3.9 g Monounsaturated Fat;) 84 mg Cholesterol; 463 mg Sodium; 38 g Total Carbohydrate; 1 g Dietary Fiber; 17 g Total Sugars; 31 g Protein; 13 g Added Sugars; 102.9 mg Calcium; 4.8 mg Iron; 500 mg Potassium; 0 mcg Vitamin D; 0.3 mg Riboflavin; 8.2 mg NE Niacin; 0.5 mg Vitamin B6; 2.9 mcg Vitamin B12; 288 mg Phosphorus; 6.9 mg Zinc; 38.2 mcg Selenium; 107.4 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Potassium, and Choline.
402 Calories
5.4g SAT FAT
26g PROTEIN
4.1 mg IRON
5.3 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving using 80% lean ground beef, 1 burger: 402 Calories; 138.6 Calories from fat; 15.4g Total Fat (5.4 g Saturated Fat; 0.6 g Trans Fat; 1.3 g Polyunsaturated Fat; 6.5 g Monounsaturated Fat;) 68 mg Cholesterol; 460 mg Sodium; 38 g Total Carbohydrate; 1 g Dietary Fiber; 17 g Total Sugars; 26 g Protein; 3 g Added Sugars; 113.1 mg Calcium; 4.1 mg Iron; 417 mg Potassium; 0 mcg Vitamin D; 0.3 mg Riboflavin; 8.3 mg NE Niacin; 0.4 mg Vitamin B6; 2.2 mcg Vitamin B12; 240 mg Phosphorus; 5.3 mg Zinc; 33.7 mcg Selenium; 77.9 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Phosphorus, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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