by Kate Heyhoe
Makes 3 large (preferable) or 4 average-size burgers
Crunchy pecans, sweet red onion, and barbecue sauce—now that's what makes a burger better! I prefer using Stubb's Original Bar-B-Q Sauce and Stubb's BBQ Rub in this recipe, but you can use any good-quality brands you prefer.
1. Mix together the chuck, onion, pecans, bell pepper, sauce, and seasoning. Shape into 3 large or 4 average-size patties. (Burgers may be mixed and shaped earlier in the day; refrigerate until ready to use.)
2. Prepare a grill for direct cooking. For a charcoal grill, when the coals are ashed over, rake or spread them out in the bottom of the grill so the food can cook directly over the coals. For a gas grill, fire up the burners so the food can cook directly over the heat.
3. Grill the burgers over direct medium heat, first on one side then on the other, 7 to 10 minutes, until they reach your desired degree of doneness (medium burgers register an internal temperature of 160 degrees F). Serve with lettuce, mayonnaise, and toasted buns.
Note: Heat raw chopped pecans in a skillet over low heat, stirring often until they start to brown on the edges. The oil in nuts continues to cook after the heat is turned off, so don't overcook them or they'll taste bitter. Microwave Method: Microwave at full power in 60 second bursts, stirring in between, until the pecans start to brown on the edges (this may take up to 5 minutes total cooking time, depending on the size of the nut pieces).
Copyright © 2011, Kate Heyhoe. All rights reserved.
This page modified September 2011
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