• 2 Ratings

Sauteed mushrooms create the filling for these grilled burgers. For a faster dinner, make the Barbecue Catsup ahead of time.

Source: Better Homes and Gardens
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Latino Barbecue Burgers

Ingredients

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Directions

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  • Heat oil and butter in a large skillet over medium-high heat. Add mushrooms, kosher salt, and pepper. Cook for 3 minutes or until mushrooms are just tender. Add vinegar. Cook and stir for 2 minutes or until most of liquid has evaporated. Set aside.

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Instructions Checklist
  • Shape beef into 8 thin patties 3-1/2 to 4 inches in diameter. Place 1/4 of the mushroom mixture in center of 4 of the patties. Top with remaining patties. Pinch together edges of each double patty, making sure all edges are well-sealed.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Place burgers on the lightly oiled rack of the grill directly over medium heat. Grill for 12 minutes; turn. Brush burgers with 1/4 cup of the Latino Barbecue Catsup. Grill 12 to 14 minutes more or until an instant-read thermometer inserted into the center registers 160 degree F. Toast buns on grill, if desired. To serve, place the burgers on the buns. Pass remaining Latino Barbecue Catsup. Makes 4 burgers.

Nutrition Facts (Latino Barbecue Burgers)

726 calories; 47 g total fat; 16 g saturated fat; 159 mg cholesterol; 666 mg sodium. 27 g carbohydrates; 2 g fiber; 47 g protein; 243 IU vitamin a; 2 mg vitamin c; 40 mg calcium; 6 mg iron;

Latino Barbecue Catsup

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine green onions, chipotle peppers, jalapeno pepper, garlic, oregano, and salt in a food processor bowl. Cover; process until combined. Add catsup, red wine vinegar, and olive oil; process until smooth. Makes 1-2/3 cups.

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Test Kitchen Tip:

You can prepare the Latino Barbecue Catsup up to 3 days in advance, then cover and chill it until using.

Reviews

2 Ratings
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