RECIPES: Recipe Details

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Campfire Burgers

-I submitted this receipe earlier today, but realized that the burgers were 73% beef not the required 75%. I adjusted the ingredients. -These hearty campfire burgers have a wonderful flavor that goes well with any outdoor setting such as camping, picnicing, grilling at the park or in your back yard! The kids will never know they are getting their vegetables! It is a complete meal using all the major food groups.


*Roasted Corn
-1 small ear of corn in the husk
-1 teaspoon of Colavita Extra Virgin Olive Oil
-1/4 cup mayonnaise
-1/4 cup prepared  Dijon Mustard
-2 pounds ground chuck
-1/3 cup roasted corn cut off the cob (listed above)
-1/3 cup finely chopped onion (1/4 inch cubes)
-1/3 cup finely chopped tomato using -flesh only (1/4 inch cubes) -2 tablespoons steak sauce
-2 tablespoons granulated beef bouillon
-2 teaspoons salt
-2 tablespoons Colavita Extra Virgin Olive Oil
-2 tablespoons freshly ground pepper
-Vegetable oil to brush the grill
*Bread and Condiments
-6 seeded buns, split
-6 pieces of cheddar cheese
-12 dill pickle slices


*Directions -Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium high. -To grill the corn, pull back the husks, remove the silk and rub the olive oil on the kernels. Replace the husks and wrap the ear in aluminum foil. Place on the grill for 20 minutes, turning every five minutes until done. Remove from heat and cool (while making the mustard-mayonnaise). Remove foil and husks. Use a knife to slice off the kernels. Set aside. -To make the spread, combine the mustard and mayonnaise in a small bowl and mix well. Cover and refrigerate until assembling the burger. -To make the patties, put the meat, corn, onions and tomatoes in a mixing bowl. In a smaller bowl, mix together the steak sauce, the bouillon and the salt. Pour over the other ingredients and mix well, but handle as little as possible. Divide the burgers into 6 patties and form in the shape of the buns. Coat each patty with olive oil and sprinkle liberally on each side the fresh pepper. -Brush the grill with vegetable oil to prevent the burgers from sticking. Place the patties on the grill, cover and cook, turning once until done to preference (about 5 to 7 minutes on each side for medium). Do not press the flavorful juices out of the burger during cooking. During the last couple of minutes of cooking, place the buns cut side down, around the outer edges of the grill to toast the bread. Remove everything from the grill and stack the burgers close together to keep them warm while assembling the burgers. -To assemble the burgers, spread the mustard-mayonnaise on the top and bottom of the bun. Put the cheese on the bottom bun, followed by the burger to warm the cheese. Add two pickles on top of the patty and the add the seeded top. Serve and enjoy!


-A very nice compliment to these burgers is a Sutter Home Cabernet Sauvignon for the adults and lemonade for the kids. -Note: if the patties are "kneaded" too much during mixing or chunks of the vegetables are cut too large, the patties may not hold together on the grill. If so, put the patties in a fish grill or use aluminun foil with holes poked in it before placing it on the grill.