BBQ Yumburgers Recipe
BBQ Yumburgers Recipe photo by Taste of Home
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BBQ Yumburgers Recipe

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If you top them with extra barbecue sauce, you get both onions and sauce inside and out of these burgers. My husband loves to add cheese, too. —Donna Hoye, Whitmore Lake, Michigan
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 2 teaspoons canola oil
  • 1 large onion, halved and sliced
  • 1 pound lean ground beef (90% lean)
  • 2 tablespoons finely chopped onion
  • 2 tablespoons barbecue sauce
  • 2 garlic cloves, minced
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 whole wheat hamburger buns, split
  • Optional toppings: tomato slices, lettuce leaves and additional barbecue sauce

Nutritional Facts

1 burger (calculated without optional toppings): 341 calories, 14g fat (4g saturated fat), 71mg cholesterol, 634mg sodium, 28g carbohydrate (7g sugars, 4g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.


  1. In a small skillet, heat oil over medium-high heat. Add sliced onion; cook and stir 4-6 minutes or until tender.
  2. In a large bowl, combine beef, chopped onion, barbecue sauce, garlic, onion powder, salt and pepper, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties.
  3. Grill burgers, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 160°. Serve on buns with cooked onions and, if desired, optional toppings.
    Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a resealable plastic freezer bag; return to freezer. To use, prepare sliced onions. Grill frozen patties as directed, increasing time as necessary for a thermometer to read 160°. Serve on buns with toppings.
    Yield: 4 servings.
Originally published as BBQ Yumburgers in Simple & Delicious June/July 2014

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Beema User ID: 446601 132245
Reviewed May. 17, 2014

"Knowing that most ground beef needs an egg in the mix to hold it together, I added that to the bowl first, and mixed in the other ingredients, along with a small handful of breadcrumbs... so they did not fall apart while cooking. The flavor of this burger depends entirely on what kind of barbecue sauce you use, so select one that you know you will like. As a volunteer field editor, I recommend this recipe for its simplicity, and good taste."

dschultz01 User ID: 1076910 193386
Reviewed May. 4, 2014

"Very good taste, but the meat didn't hold together very well."

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