If I have leftover ribs, I often pull the meat off the bones and freeze the meat for future use. Adding the rib meat, like meat from my Smoked Ribs with a Cocoa Dry Rub, to ground beef helps rehydrate the rib meat and offers a different texture and a wonderful smoky flavor to a grilled burger.
Making these burgers are as simple as putting all the ingredients in a bowl and mixing them together. Mix only until everything is just mixed together, if you overmix you’ll end up with a tough burger.
When forming burger patties, it is important to make the center of the patty thinner than the edges. Burgers plump when cooking and the thinner center will help ensure an even thickness when done.
Time to grill. I find with my burgers, if I cook them over medium, direct heat, it takes about 5 minutes per side to reach the perfect doneness. Too hot and they cook too fast and you risk burning them, too cool and it takes quite a bit longer, plus they don’t turn out as firm.
If you want cheese, in the last minute when toasting the buns on the grill, top the burgers with cheese and close the lid.
Top the burgers with the toppings of your choice.
This time I used my Peppery Bacon Relish as my condiment but my Sweet Pepper Sauce works well too.
Serve these with Grilled Loaded Potatoes or Dilly Potato Salad with Radishes for a delicious summer barbecue meal.
Enjoy!
BBQ Rib Burgers
Equipment
- Large bowl
- Plate to put raw burgers on
Ingredients
- 1 pound ground beef 80/20
- 1 cup leftover cooked rib meat chopped
- 2 tbsp barbecue sauce
- ¼ tsp black pepper
- ¼ tsp sea salt
- 1 tbsp onion flakes dry
- ½ tsp granulated garlic
Instructions
- Mix all ingredients together and form 4 patties, making sure to indent the center of each patty.
- Cook on barbecue over medium heat about 5 minutes per side until internal temperature reaches 155 degrees.
- Top with your favorite toppings.
- Try this with Peppery Bacon and Onion Relish as a spread on the bun.
