Dave's Barbecue Cheeseburger

Dave's Barbecue Cheeseburger recipe keeps the ground beef patty moist and full while cooking. We've all suffered dried up burgers before and we tend to be a little disappointed with them. This cheeseburger is big and full, the way they always look in the advertisement.

Instead of barbecue sauce, you can use Tabasco but it is wise to use it in moderation.Taste, like class, is a subtle thing and can never be loud or gaudy. This cheeseburger is the recipe my children grew up with. It didn't seem to harm them and I still use it regularly. Submitted by David McCarthy, Australia


  • 1-1/2 lb (450-700 grams) ground beef
  • 1/4 cup finely chopped onion
  • Prepared barbecue sauce
  • 4 slices process cheese
  • 4 crusty rolls, split
  • Lettuce
  • Tomatoslices
  • 1 slice of bread, crusts trimmed and soaked in milk
  • 1 egg, whisked


In large bowl, combine ground beef, onion, milk-soaked bread (broken into pieces) and whisked egg, mixing lightly but thoroughly. Shape into four 3/4" (18mm) thick patties.

Place patties on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes or until centers are no longer pink, turning after 7 minutes. About 1 minute before burgers are done, brush with barbecue sauce. Top with cheese.

Line bottom of each roll with lettuce and tomato; top with Dave's Barbecue Cheeseburger.


The inclusion of pieces of milk-soaked bread will create a larger, moister patty when cooked. If you prefer a dry patty, do not add the bread.

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