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Prep Time:
10 Minutes
Marinade Time:
30 Minutes Chill
Grill time:
20 Minutes

Big Juicy Burgers

The Ideal Burger for a Summer BBQ

Posted on by Andrea Alden
Big Juicy Burgers
Serves 6
Prep Time:
Marinade Time: 30 Minutes Chill
Grill time: 20 Minutes
You’ve probably had some pretty delicious barbecue in the last little while, what with it being “officially” summer now. Though, you haven’t had great barbecue until you’ve devoured some Big Juicy Burgers, and not just any old recipe will do. These burgers were the biggest and juiciest yet! I was feeling lazy after making 8 batches of homemade strawberry jam, so after a long and sweet day, these burgers hit the spot. Make the patties ahead of time and freeze them with some waxed paper in between, or just eat them after letting the meat rest and you won’t be disappointed.
Grill marks are yummy
Grill marks are yummy
Embraced by cheese
Embraced by cheese
Hey! Nice buns
Hey! Nice buns

Big Juicy Burgers

Serves: 6       Total Time: 60 Minutes


  • 1.5 lbs. ground pork 
  •  1.5 lbs. ground brisket 
  •  2 tsp. Worcestershire sauce 
  •  1 tsp. umami paste 
  •  1 tsp. onion powder 
  •  1 clove garlic, grated 
  •  2 tsp. dijon mustard 
  •  2 tsp. ClubHouse La Grille Steakhouse Onion Burger Seasoning 
  •  6 slices of American cheddar cheese 
  •  6 buns for serving 
  • lettuce, onions, tomato, and your favorite condiments for serving


Step 1
In a large bowl, combine the ground pork and brisket. Add the Worcestershire sauce, umami paste, onion powder, garlic, dijon, and Steakhouse Onion Burger Seasoning. Use your hands to ensure that everything is all mixed.
Step 2
Form the meat into ½ inch thick patties. Try using the Napoleon Gourmet Burger Press Kit to make perfectly formed patties of any thickness you like.
Step 3
Place the patties onto a plate, or baking sheet, and separate them using waxed paper. Chill for 30 minutes. At this point you can freeze them or you can cook them for dinner.
Step 4
Preheat your grill to medium, around 400°F. Place the patties on the warming rack above the lit burners while your grill is heating. Cook this way for 10 to 12 minutes.
Step 5
Insert a meat thermometer, like our Pro Wireless Digital Thermometer, into one of the burgers, set it for 160°F. Grill the burgers over direct heat until an internal temperature of 160°F is reached. If you find that the burgers have great grill marks but aren’t’ getting up to temperature, move them up to the warming rack again to finish cooking.
Step 6
When there are still a couple of degrees left to go until they’re ready, top each burger with a big slice of American Cheddar, close the lid and allow it to melt. These slices will cocoon your burger in a delicious mantel of melty cheese.
Step 7
Serve your burgers on your favorite style of bun topped with all the best fixin’s.
So big and juicy
So big and juicy
Condiments like a Sir!
Condiments like a Sir!
After a long day, I was ready to throw in the towel, and not because I had jam everywhere. It was in my hair, on my eyelids, and biceps. I am really glad I wore a red shirt. So here I am wobbling on my feet in a sugar and berry daze, needing dinner that wasn’t too complicated – enter Big Juicy Burgers. All it took was a bowl of meat, some ingredients, a patty press, and some time to chill. I stepped out of the shower squeaky clean and ready to grill. A little while later I was chowing down on a delicious burger. The perfect end to a summer’s day. How do you end a great day of hard work in the summer? 

Happy Grilling!

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