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Bob's DeRidder Burger

My DeRidder Burger is named after my hometown in southwest Louisiana, which has a population of nearly 10,000 people. The burger is an Italian spiced burger, with a kick of Louisiana and Texas spice. Enjoy!


1 egg
2 tbsp chopped oregano leaves
2 tbsp chopped basil leaves
2 tbsp garlic powder
2 tbsp Worcestershire sauce
2.5 lbs 75% fat-free ground chuck beef
1 cup Italian bread crumb
1/2 cup chopped green onion
1 cup Louisiana Spice
Pam oil spray for grill
2 tbsp bbq sauce
1 cup brown sugar bbq sauce
1/2 cup honey
sesame seed bun


Meat Preparation: In a large bowl, whisk 1 egg. Add the 2 tbsp chopped oregano leaves, 2 tbsp chopped basil leaves, 2 tbsp garlic powder, 2 tbsp worcestershire sauce and mix together. Add in the beef and mix well with hands. Add 1 cup Italian bread crumbs and 1/2 cup chopped green onion. Mix well with hands. Patty into 6 hamburger patties. BBQ Sauce Preparation: In a small bowl, mix 2 tbsp bbq sauce, 1 cup brown sugar bbq sauce, and 1/2 cup honey. Grilling: Heat grill to 300 degrees. Spray one side of each patty with Pam oil spray and place that side onto the grill. Next, sprinkle each patty with the Louisiana spice to desired amount. Cook the burger for 7 minutes or until the meat begins to brown on top, then flip. Once flipped, paint the top with the prepared BBQ sauce until well-coated. Continue to cook the burger for 3 minutes, then remove from grill. Enjoy: Spread mayonaise on both sides of the sesame bun and add the lettuce and tomato. Enjoy Bob's DeRidder Burger!


If the buns, mayonaise, tomato, and lettuce are not part of the 16 ingredients, there are a few more ingredients I would add. First, while preparing the meat, add 1 tbsp ground cumin and 1/2 cup shredded cheddar cheese. While preparing the BBQ sauce, also add 1 tbsp brown sugar. Finally, while grilling the burger after the addition of BBQ sauce, add one piece of American cheese. Thank you for taking a look at my burger recipe, and I wish you the very best of luck with your contest. I really enjoy your wine, especially the Moscato for dessert. Sincerely, Robert