There is no doubt about it...Americans love their red meat on the 4th of July and pretty much every day!
Beef consumption has actually dwindled a bit in the U.S. in recent years and dropped to 24.1 billion pounds in 2014 from a high of 28.1 billion in 2004.
24 billion pounds is a lot of meat and Independence Day is when most people indulge and sometimes over indulge. But burgers don't have to be made of beef, they can be made from lamb, chicken, pork or even black beans.
A great burger with a charred crust and a savory inside is the cornerstone of summer cookouts. It also doesn't hurt that burgers are easily made in bulk and are one of the most crowd-pleasing foods. Unfortunately, a lot of impromptu burgers can be dry, flavorless and overcooked.
From vegetarian options to melt in your mouth grass fed beef, FactoryBuysDirect.com has the grilling recipes to make this July 4th one for the history books.
- 1 onion, chopped
- 2 teaspoons minced garlic
- 2 pounds ground chicken
- 1 egg
- 1/2 cup fresh bread crumbs
- Salt to taste black pepper to taste
- 1. Preheat an outdoor grill for medium heat and lightly oil grate.
- 2. In a large bowl, combine the chicken, onions and garlic.
- 3. Add the egg, bread crumbs and seasonings to taste.
- 4. Mix all together well and form into 8 patties.
- 5. Grill over medium heat for 5 to 6 minutes per side
Black Bean Veggie Burgers
- 1 (16 ounce) can black beans, drained and rinsed
- 1/2 green bell pepper, cut into 2 inch pieces
- 1/2 onion, cut into wedges
- 3 cloves garlic, peeled
- 1 egg
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1/2 cup bread crumbs
- 1. Preheat Duluth Forge Kamado Grill for high heat, and lightly oil a sheet of aluminum foil.
- 2. In a medium bowl, mash black beans with a fork until thick and pasty.
- 3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
- 4. In a small bowl, stir together egg, chili powder and cumin
- 5. Stir the egg mixture into the mashed beans.
- 6. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into patties.
- 7. Grill about 8 minutes on each side.
Grilled Asian Pork Burger
- 1 lb ground Pork
- 2 teaspoons minced fresh ginger
- 2 tablespoons green onion, minced
- 2 tablespoons cilantro, minced
- 1 teaspoon sesame oil
- 1 tablespoon lime juice
- ¾ teaspoon kosher salt
- 1 teaspoon siracha
- 1 teaspoon lime juice
- 1/3 cup sour cream
- kosher salt to taste
- 1. Mix together the pork, ginger, green onion, cilantro, sesame oil, lime juice, and salt until combined.
- 2. Form three patties and let sit.
- 3. Heat the grill to medium-high and lightly grease the grill.
- 4. Place the pork burgers on the grill and cook with the grill covered for about 5 minutes.
- 5. Flip the burgers and grill covered another 5 minutes or until the burger is all the way cooked through.
- 1 pound ground lean beef
- 1 large egg
- 1/2 cup minced onion
- 1/4 cup fine dried bread crumbs
- 1 tablespoon Worcestershire
- 1 or 2 cloves garlic, peeled and minced
- About 1/2 teaspoon salt
- About 1/4 teaspoon pepper
- 4 hamburger buns (4 in. wide), split
- About 1/4 cup mayonnaise
- About 1/4 cup ketchup
- 4 iceberg lettuce leaves, rinsed and crisped
- 1 firm-ripe tomato, cored and thinly sliced
- 4 thin slices red onion
- 1. Mix ground beef, egg, onion, bread crumbs, Worcestershire, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended.
- 2. Divide mixture into equal portions and shape each into a patty about 4 inches wide.
- 3. Lay burgers on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill.
- 4. Cook burgers, turning once, until browned on both sides, 7 to 8 minutes and remove from grill.
- 5. Lay buns, cut side down, on grill and cook until lightly toasted, 30 seconds to 1 minute.
- 6. Spread mayonnaise and ketchup on bun bottoms. Add lettuce, tomato, burger, onion, and salt and pepper to taste. Set bun tops in place.
Duluth Forge Ceramic Charcoal Kamado Grill and Smoker - 24 Inch
Introducing the new Extra Large 24 Inch Duluth Forge Charcoal Kamado Ceramic Egg . Whether you are grilling, searing, or smoking meats or fish, the Duluth Forge Kamado Built-In Charcoal Grill is an ideal product for all your outdoor cooking needs.
Created with high-quality ceramic and commercial-grade stainless steel bands, hinges, springs, and hardware make it more resistant to rust. The one inch thick ceramic walls along with large fire bowl allow for better heat retention and even heat circulation. A kamado is a traditional ceramic Japanese wood or charcoal fueled cooking stove.
The ceramic construction for kamado grills means there is no flavor contamination or metallic taste given to the food. Kamado grills often use lump charcoal which creates very little ash which can taint food and is manufactured in an environmentally sustainable manner. Regular charcoal briquettes contain many chemicals that can contaminate the flavor of the food.
The round shape gives the best heat distribution, unlike rectangular grills which can create hot and cold spots. The heat retention properties of the ceramic shell can reach up to 1200 degrees F!
The Duluth Forge Ceramic Charcoal Kamado Grill and Smoker is made from the same materials used to make kilns and pizza ovens which are extremely good insulators that radiate heat effectively. The sides and domes absorb heat and radiate it back like a brick oven, so food cooks evenly from above.