Belcour Birthday Burgers
Our version of a mainstay for North American BBQs.
- Hamburger Buns for 15
- 4 lbs of ground round, top Sirloin
- 2 lbs ground Lamb
- 1 bottle of Belcour Honey Jerk Sauce
- 3 onions – finely diced
- 1 green sweet pepper deseeded – grated
- 1/3 cup fresh Parsley
- 2 Large eggs beaten
- 1 cup fresh bread crumbs
- Salt and Black Pepper
- Food processor
More recipes with:
belcour honey jerk pepper sauce, belcour sorrel chutney, belcour-honey mustard pepper sauce, grilled, lamb
Using a food processor finely dice the onions, sweet pepper and parsley.
In a bowl mix together the ground beef, lamb and chopped vegetables. Then add salt and pepper, one bottle of Belcour Honey Jerk Sauce, eggs and the fresh breadcrumbs.
Using your hands, pat into hamburgers, slightly flatten and place on a platter. Cover and refrigerate until ready to grill.
Heat your BBQ or broiler and place burgers on the grill. Paint burgers with a little of the Honey Jerk Sauce while cooking.
Butter the buns, wrap in foil and place on the grill or in toaster. Serve toppings in small bowls.
Toppings: caramelized onions, crumbled Blue Cheese, bacon bits, tomato slices, pickles, sautéed mushrooms and Coleslaw
Belcour Hot Mayo
Mix equal parts of Mayo, Dijon Mustard and Ketchup with a couple a tablespoon of Belcour Honey Mustard Pepper Sauce or Belcour Honey Jerk Hot sauce. Serve on Sandwiches or Burgers.
Salmon or Veggie Burgers with Sorrel Chutney
Whisk together 4 T. Belcour Sorrel Chutney, 1 T. of Hoisin Sauce and 4 T. Cranberry Juice, and lather Salmon or Vege burgers. Grill and serve with usual toppings