Western Barbecue Burges are basted with Kraft Barbecue Sauce while they grill for a delicious, smokey flavor. They are topped with American cheese, barbecue grilled onions, and crispy bacon for an out of this world burger experience that will make you brave even the coldest winter weather to use your grill. These Western Barbecue Burgers would be perfect to serve for the big game. For a limited time, from Jan 19 to Jan 30, you can enter to win an Evergriller Grill ‘N’ Flip Mitt and a year’s supply of Kraft Barbecue Sauce. The winner will be selected randomly at the close of the giveaway. (See entry link below.)
If you love barbecue sauce even half as much as my daughter, be sure to enter to win the year supply of Kraft Barbecue Sauce along with the Evergriller Grill ‘N’ Flip Mitt.
That’s a whole year of delicious grilled foods your family could be eating. And as we’ve learned from my daughter, you can put barbecue sauce on just about anything. Be sure to take a peek at the Kraft Barbecue Sauce recipes for loads more grilling ideas.
Western Barbecue Burgers
- 2 pounds ground chuck
- 1/4 cup Kraft Barbecue Sauce, any flavor
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup Kraft Barbecue Sauce for basting
- 2 sweet or yellow onions, cut into 1/2-inch slices
- Olive Oil
- 6 slices American cheese
- 12 slices bacon, cooked
- 6 buns
- 6 lettuce leaves
- 2 tomatoes, sliced
- pickle slices
- Combine ground beef, 1/4 cup barbecue sauce, garlic powder, salt and pepper in a large bowl. Mix well. Shape into 6 patties. Refrigerate until grill is ready.
- Heat gas grill to medium-high. Lightly coat onion slices with oil and salt and pepper. (Note: You can stick a wooden skewer through each onion slice to hold it together. Wooden skewers should be soaked in water beforehand.)
- Grill onion slices over direct heat for 3 minutes per side. Then move them to one side of grill and turn heat to low on that side. Baste them with barbecue sauce and remove them from grill when they are soft and charred.
- Lightly sprinkle burger patties with salt and pepper and place on the grill for 3 to 5 minutes. Flip over and continue to grill for about 3 minutes. Baste the tops with barbecue sauce. Top each burger with a slice of American cheese just before removing from grill. (Internal temperature should be 160 degrees.)
- Place lettuce and tomato slices on buns, top with burgers, onions, bacon, and more barbecue sauce.
Corn on the Cob goes great with these burgers! Here’s THE BEST way to cook Corn on the Cob!
I was selected for this opportunity as a member of Clever Girls and provided product samples by Kraft Foods, and the content and opinions expressed here are all my own.