Carolina Barbecue Burgers
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Step 1To 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.
Step 2Lightly 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.
Step 3Spoon 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 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.
Filed Under:Burgers, Sandwiches & Wraps