arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Barbecued Cheddar Burgers

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 8


3 1/2 pounds Lean Ground Beef

1/2 cup Napa Jack's Barbecue Sauce

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon Pepper

1 cup Brennan’s Aged Cheddar Cheese, grated

12 Hamburger Buns

Lettuce Leaves

Sliced Tomatoes

Brennan’s Dusseldorf Mustard


Adapted From:

Have plenty of mayonnaise and mustard on hand for these tasty burgers. Serve with corn on the cob and potato salad and a chilled brew.

Mix first 4 ingredients in large bowl until blended. Mix in pepper. Shape the meat mixture into eight- inch thick patties. (Can be made 8 hours ahead. Cover and chill.)

Prepare barbecue (medium-high heat). Grill patties to desired doneness, topping with cheese for last minute of cooking, about 6 minutes per side for medium-rare1-inch thick patties. Place burgers on bottom halves of buns. Top with lettuce, tomatoes and upper halves of buns.