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4 to 6 servings


Hamburger Mixture

  • 1½ to 2 pounds lean ground beef or uncooked ground chicken or turkey
  • ½ to ¾ cup chopped peeled Vidalia or other sweet onion
  • 1 to 2 tablespoons commercial tomato-base chili sauce
  • 1 to 1½ tablespoons desired Barbecue Rub or to taste
  • ½ to 1 teaspoon chopped peeled garlic
  • ½ to 1 teaspoon Worcestershire sauce or to taste
  • Salt and freshly ground black pepper to taste


  • 4 to 6 large thick slices portabello mushrooms (optional)
  • Extra virgin olive oil or other cooking oil or melted butter or margarine as needed       (optional)
  • Kaiser or onion rolls, each split in half, or ½-inch slices French or Italian bread, cut on-the-diagonal, buttered, if desired, and toasted or grilled, if desired
  • Condiments of choice and garnishes as desired (mustard, catsup, chili sauce, mayonnaise,sour cream or reduced-fat sour cream, unflavored yogurt or reduced fat yogurt, chopped onions or green onions, chopped or sliced tomatoes, sautéed sweet peppers and/or onions, salsa, etc.)


To prepare hamburger mixture, combine ground beef, onion, chili sauce, desired "rub", garlic, Worcestershire sauce, salt, and pepper in a medium bowl, mixing well.  Shape mixture into 4 to 6 equal-size patties; set aside while preparing mushrooms, if desired.  Sauté mushrooms slices in a large skillet in about 1 to 2 teaspoons hot olive oil or other cooking oil or melted butter or margarine over moderate heat until just tender.


Or, arrange mushroom slices on a sheet of heavy-duty aluminum foil on a grill rack, about 10 inches above heat source; slow to medium charcoal coals (ash gray and glowing) or a gas grill set at medium setting.  Add oil or butter.  Grill until tender, turning frequently and basting occasionally.  


Pan-fry, broil, or grill burgers as desired about 6 to 7 minutes total for medium rare and about 8 to 9 minutes total for medium-done burgers, turning each once. (Pan-fry burgers over moderate heat. Broil burgers about 6 to 8 inches from heat source.  Grill burgers over medium hot (charcoal) coals or medium setting of a gas grill, about 8 inches above heat source.)   Add a mushroom slice to the top of each burger.  Serve burgers in toasted buns or on toasted slices of French or Italian bread.  Top each with desired condiments and relishes.  Garnish as desired.


Variation:  Top each cooked burger with a slice of cheese or shredded cheese of choice and broil or grill until cheese is melted.


Memphis-style Barbecue Rub


  • 1 tablespoon light or dark brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon onion powder
  • ¾ teaspoon celery salt
  • ¾ teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper


All-American-style Barbecue Rub I

  • 6 tablespoons paprika
  • 4 teaspoons garlic powder
  • 4 teaspoons seasoned salt
  • 4 teaspoons freshly ground black pepper
  • 2 teaspoons cayenne pepper
  • 2 teaspoons ground oregano
  • 2 teaspoons dry mustard
  • 1 teaspoon chili powder


All-American-style Barbecue Rub II

  • ½ cup light brown sugar, firmly packed
  • 2 tablespoons kosher (coarse) salt
  • 1 tablespoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon hot dry mustard
  • ¼ teaspoon white pepper
  • ¼ teaspoon seafood seasoning


Combine desired barbecue rub ingredients together in a small bowl, mixing well.  May store any unused barbecue rub in a airtight container in a dark cool dry area for future use.

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