Cooking pork baby back ribs always requires a bit of patience if you want to cook them to perfection and make them tender, juicy, and “fall off the bone” as many like them. They can be made either by grilling or cooking them in the oven, so be sure after you choose a recipe below that you head over our grilling baby back ribs tips if cooking on a grill and if in the oven our oven rib cooking tips.

Honey Mustard Baby Back Ribs

You Will Need:

2 full Racks of Ribs, membranes removed

For the Dry Rib Rub:
1/3 cup paprika
3 tablespoons dry mustard
3 tablespoons onion powder
3 tablespoons garlic powder (Can also substitute freshly minced garlic)
2 tablespoons ground basil
1 tablespoon chili powder
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon brown sugar

For the Sauce:
1 cup Dijon mustard
1/2 cup honey
1 cup dry white wine
1 teaspoon cinnamon

Directions: Combine all of the dry rib rub ingredients above together and generously rub into the pork baby back ribs. Really rub it in – don’t be shy! Wrap the ribs in plastic wrap and allow to marinate in the refrigerator for several hours, overnight preferred.

Cook the ribs either in the oven wrapped in foil at 225 degrees or over indirect heat on the grill for around 2 hours, checking often. Mix the ingredients for the honey mustard sauce and about 15-20 minutes before the ribs are done baste generously onto the ribs while cooking, taking care to make sure it does not burn. You can alternatively serve the ribs dry and serve the sauce on the side for those who prefer dry ribs over wet ones.

Spicy Baby Back Ribs

You Will Need:
2 full racks pork baby back ribs, membranes removed

For the Dry Rib Rub:
1 cup hot chili powder
2 tablespoons cayenne
2 tablespoons fresh ground pepper
4 tablespoons garlic powder
2 tablespoons packed brown sugar
2 teaspoons salt
1 teaspoon garlic powder

For the Sauce:
1 cup barbecue sauce
1 teaspoon of your favorite hot pepper sauce

Directions: Combine the seasonings for the dry rib rub and generously apply to the ribs. Wrap in plastic wrap and allow to marinate in the refrigerator for several hours or overnight. If cooking in the oven, you will want to wrap with foil and bake at 225 degrees for 2 hours, checking often. If grilling, cook over indirect heat around 225 degrees for about 2 hours. During the last 20-30 minutes of cooking, combine barbecue sauce with your favorite hot sauce and baste onto the meat, turning often to prevent burning. You can also opt to serve the sauce on the side.

Do you have any favorite baby back ribs recipes to share? We’d love to hear yours in the comments section below.

Scallops can be made both in the oven or on a barbecue grill. Perhaps the most confusing thing for most is choosing what types of scallops to buy. There are many different names, such as “sea scallops” or “bay scallops”. There is also the question of whether you should use frozen or fresh scallops.

In general, bay scallops are typically smaller than sea scallops. Diver scallops do not necessarily refer to the size, but the method of the way the scallops have been collected, which many believe is the best way as typically a diver will go and hand select the scallops instead of using a large net and catching whatever happens to get scooped up.

Buying frozen scallops versus fresh scallops is purely a personal decision and will depend mostly on the availability in your area. Many times frozen scallops can be just as good or better than fresh scallops, especially if you are not in a region where scallops are nearby and readily available. If using frozen scallops, you’ll want to defrost them before grilling, which can be done by running them under water or keeping them in the refrigerator until they defrost. You could microwave them, but then you risk the chance of them becoming half cooked and not tasting as good as you’d like.

Now that you’ve gotten the basics down for choosing the scallops, here’s an easy recipe for bacon wrapped scallops you’ll be sure to enjoy. It can be served as a main dish or also makes an excellent appetizer recipe for before you serve the main course.

You Will Need:
24 Scallops
12 slices of bacon
Skewers (If using wood skewers, make sure you soak them in water first!)
Lemon juice from 1 lemon
4 tablespoons melted Butter
1 teaspoon Minced Garlic
Salt & Pepper

Directions: Light your grill for a medium high heat so it will be nice and hot. Carefully wrap each individual scallop with one piece of bacon and thread through with skewers so that the bacon will stay in place. Depending on the size of the scallops and the bacon, you should be able to make 2 out of each slice of bacon. Some cooks will first bake the bacon or use pre-cooked varieties which is fine to do and will cut down on grilling time, but it is not absolutely necessary.

Combine the melted butter, lemon juice, and minced garlic. Lightly brush the sauce onto the skewers. Season with salt and pepper to taste. When the grill is nice and hot, place each skewer onto the grate and let cook for about a minute or two and then rotate. The skewers will cook very quickly and they should be done in just 6-8 minutes depending on the heat of the grill. When done, add more pepper if desired and serve.

Oven Directions: Place skewers on a parchment paper lined pan (this will help absorb the drippings from the bacon) and broil 3 minutes each side or until bacon is cooked.

There are many other different variations of this basic recipe, most of which include using specialty bacon or flavoring with different seasonings. Whether you follow this one or experiment with your own seasoning combinations, you’ll be sure to enjoy the scallops wrapped in bacon.

Have any suggestions, questions, or comments? Share your thoughts below!

Pulled pork is another barbecue classic that many people enjoy and there are many coveted pulled pork recipes out there for making classic sandwhiches. Traditionally it is made using a pork shoulder roast, though some may also prepare it using pork tenderloin, which is a leaner cut of meat from the loin.

Pulled pork can be made on the grill but you can also make it in the oven. It’s much easier in the oven, but if you love to grill as much as we do, you might enjoy cooking it as much as eating it. Below we’ll share the instructions to make it both ways.

You Will Need:

1 4lb Pork Shoulder Roast (Simply double the recipe if you want to make more)

Dry Rub Recipe:
1 tablespoon mild paprika
2 teaspoons light brown sugar
1 teaspoon celery seed
1 1/2 teaspoons hot paprika
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon salt

Sauce:
1 1/2 cups cider vinegar
1/4 cup brown sugar
2 tablespoons crushed red pepper flakes
1/2 cup ketchup
1 tsp cayenne pepper

You can alternatively use other dry rib rubs or bbq sauces as you prefer – there’s nothing wrong with using prepackaged ones either, making them yourself just gives you more room to experiment and make it the way you like it!

1. Prepare the Meat: Mix all of the ingredients together for the dry rub. Really rub that mixture onto the meat. Wrap with foil and allow to marinade overnight in the refrigerator or for a minimum of 6-8 hours.

2. Grill Directions: (For oven directions skip this step and go to step 3) Light your grill to be around 225 degrees. With a gas grill this is easier, with charcoal you’ll want about 45-50 briquettes to start, and will need to add more periodically to keep the temperature constant. We’ll be cooking with indirect heat, so once your gas grill reaches 225 degrees you’ll want to only keep one burner going. With charcoal, you’ll want to have the briquettes on one side of the grill if possible. You can also add soaked wood chips on the top or to the side. Put the roast in an aluminum roast pan and set on the grate, away from the direct heat. You’ll want to check the roast after about an hour and then turn it over every 35-45 minutes. If using a charcoal grill, you’ll want to check and make sure the heat is holding and add briquettes as necessary. (Most likely 3-4 times). Cook until the roast has an internal temperature of 185 degrees.

3. Oven directions: (If grilling, skip this step) Preheat the oven to 225 degrees and place roast in pan covered with foil and about a 1/4 inch of water in the bottom of the pan to prevent drying. Bake for 6-8 hours, checking every 1-2 hour and turning if necessary. Pork is finished when it has reached an internal temperature of 185 degrees.

4. Serve It: Serving the pulled pork is very easy. You will simply need a couple of forks and should be able to easily shred it and pull it off into small pieces. Mix the ingredients of the barbecue sauce and pour it over the pulled pork and toss until all pieces are coated. (Using a large foil pan for pulling the pork makes it nice and easy, especially for transporting). Great on sandwiches or by itself!

Hopefully you’ll enjoy our pulled pork recipe. Have any questions, comments, or suggestions? We’d love to hear them in the comments below!

You can prepare barbecue brisket on a gas grill, charcoal grill, or smoker. Each way is basically the same, but there are some things to consider when setting up. Indirect heat is important, so you’ll want to make sure that the brisket is not directly above the flame. Many suggest placing a pan of water in the grill much like you would for baby back ribs in order to keep moisture in. Whichever type of grill or smoker you like to use is perfectly acceptable, as long as you can keep it at a steady temperature around 200-225 degrees and constant. You will have to make sure that you constantly check the fire and add to it when necessary.

Choosing the cut of brisket is perhaps the most important step in making BBQ brisket recipes, just as it is when making steak or other meats. Brisket in general is usually fatty – you’ll want to look for fat marbling that goes deep through the meat. Obviously, the larger the size of the brisket the longer it will take to cook. A 5 pound slab for example would cook for roughly between 7-8 hours. There are some ways to speed up the process, such as wrapping in foil and baking first (or some will grill first, bake second) but for the best flavor, sticking to a smoker is probably the best bet if you want authentic and flavorful bbq beef brisket.

Everybody has their own way of seasoning BBQ brisket. You can use a dry rub recipe, marinate it in your favorite sauce, or do a combination of both. In general, the longer you marinate it or let it soak up the seasonings the better. Many will let it sit in the refrigerator overnight. The method of what you will do to season or marinate it will depend on which BBQ Brisket Recipes you choose to use. (See Below for More Ideas)

Once you are done marinating and seasoning, the next step is to bring it out of the fridge and let it come to room temperature to place it on your grill or smoker. You’ll want to light your charcoal first and then if using wood chips, place the soaked wood chips on top ready to go. You’ll have to add more wood chips later, so make sure you have plenty on hand. If using a gas grill, make sure that propane tank won’t run out before you are done cooking!

Most people will wrap their brisket in foil when grilling, though it may not be necessary. Foil is believed to help the meat retain its moisture and become more tender. You will want to cook it until it reaches an internal temperature of at least 165-170 degrees. Some people will allow it to cook longer, but you do not want it to be overcooked, especially if using wood chips because too much smoke may give it a bitter flavor.

Below are some different BBQ brisket rub and marinade recipes you can experiment with:

Basic Rub
3 Tablespoons Salt
3 Tablespoons Ground Cumin
3 Tablespoons of Black Pepper
3 Tablespoons Chili Powder
2 Tablespoons Paprika
2 Tablespoons Brown Sugar

Mix all ingredients and rub into meat. Allow to marinate overnight before cooking.

Easy Beer Brisket Marinade
1 12 oz Can of Beer
1 package Dry Onion Soup Mix
Salt and Pepper

Season the meat generously with salt and pepper, then mix onion soup mix and can of beer together. Allow the brisket to marinade overnight before grilling/smoking.

There are also many different sauces and rubs already available to try. You can see some of the ones available in our Grill and BBQ Shop.

What’s your preferred method for BBQ brisket? Have any favorite beef brisket recipes to share? We’d love to hear about them in the comments below!

Since defining the “best” of anything is usually an opinion and not scientifically proven , there’s really no one size fits all answer that everyone will agree with and enjoy. There are many different recipes and methods and ultimately it will all come down to your own taste buds and personal preferences. Instead, here are some things to consider to help you decide what is best – FOR YOU.

Type of Meat: The first consideration to make is the type of steak you are planning on cooking or grilling. A fresh prime well marbled cut such as filet mignon, porterhouse, ribeye or strip steak may not need more than just a little good old salt and pepper, since they will likely be tender and juicy all on their own. Other steaks that are tougher or that have been frozen could definitely benefit from spending a little time absorbing some flavor from soaking. The size will also have a factor in how long it should spend marinating – you would likely not need to soak a small filet cut as long as you would a porterhouse.

Time: Another consideration is time. Many of us with our everyday busy and hectic schedules do not have the time to carefully measure and prepare the ingredients for a homemade marinade. Thankfully, there are some very good and very easy options, all available in a bottle and all available right from your local grocery store’s shelves. Italian dressing is one of the good old standby classics and works well for just about everything including chicken. Many other oil based or vinaigrette dressings make for a good choice as well. I have had steaks marinated in French dressing, A1 Steak Sauce, and many other strange concoctions as friends and I experimented with different things. If you prefer to make your own homemade marinade, you may want to check out some of our marinated steak recipes. As for how long you should soak the steaks, it will depend on how much time you have. If you only thought about dinner 15 minutes ago, it will probably be okay to let it soak just for about 20-30 minutes. If you want to try longer, some people prefer to do it in the morning and allow it to soak until they decide to eat later on in the day or evening. If the meat is a cheaper cut or you expect that it could be tough, generally marinating it as long as you can stand will help a little bit, especially if the sauce you are using contains a natural tenderizer in it such as wine.

Container: The next thing to consider is what type of container you will use to soak the meat. A reusable dish is probably the most environmentally friendly choice, however not everyone has one of these on hand in the right size when they decide they want to grill. Many often also worry about if the meat will be evenly covered. Another popular option is to use a resealable plastic bag. This way works well, and you can even shake up the bag over the course of it sitting in your refrigerator if you are worried about the different seasonings settling all to the bottom.

No matter what decisions you make in regards to how you marinate the steak or how long you let it soak, the most important part comes down to how you actually cook it on the grill. So make sure you also read our steak grilling tips to learn how to make it to perfection!

Have any thoughts on the best way to marinate a steak? Share it in the comments below.

Making the kabobs is very easy and simple. You will simply need skewers, which are available in both metal and wooden varieties, and the different vegetables and shrimp that you want to include. Metal skewers have some advantages as they can be reused easily and are somewhat easier to keep the food on them. Wooden skewers will also need soaked for about an hour in water before grilling to prevent them from cracking as well as catching on fire on a hot grill.  To prepare the food, simply alternate between shrimp and vegetables on the kabobs. You’ll want to grill them just as you would grill shrimp on its own on a skewer, which we have instructions on in our article on ways to grill shrimp

The first thing to consider is which vegetables you will grill. Here are some popular choices: mushrooms, zucchini, squash, green peppers, red peppers, white onions, red onions, tomatoes, carrots, potatoes, and others. Some people even enjoy grilling fruit with their shrimp.

Below are some of our favorite recipes:

Pineapple & Pepper Shrimp

You will need:
1 can of cubed pineapple, drained
1 green pepper, cut into skewer sized cubes/sections
2 pounds of shrimp
1 medium onion, cut into skewer sized cubes

For the Marinade:
1/4 cup soy sauce
1 tsp minced garlic
2 tsp brown sugar
1 tsp ginger
1 tbsp lemon juice
Black pepper to taste

Directions: Alternate between peppers, pineapple, and shrimp on the kabobs. In a small bowl or plastic bag, mix the marinade ingredients together. Let the kabobs marinate in the sauce for no more than 30 minutes, then discard the marinade and grill shrimp on each side for about 2-3 minutes or until fully cooked. (Cooking times will depend on the size of the shrimp – you will no the shrimp are done when they lose their translucent color).

Barbecue Shrimp Kabobs

You Will Need:
1 Cup Favorite Barbecue Sauce (more or less depending on how much you want)
2 pounds of shrimp
Onions, cut into kabob sized pieces
Peppers, cut into kabob sized pieces
10-12 whole Mushrooms
10-12 pieces Zucchini cut into kabob sized pieces

Directions: Assemble kabobs by alternating shrimp and vegetables. Since shrimp cooks so quickly, you can marinate the skewers in the barbecue sauce for up to 30 minutes prior to grilling without worrying about it burning. Grill 3-4 minutes each side, watching carefully until shrimp is done.

Spicy Shrimp Kabobs
We have a variety of spicy grilled shrimp recipes for ideas for ways you can cook your shrimp if you like some heat and spice. Simply choose any of the recipes we have listed there and let your kabobs marinate in it for about 20-30 minutes before grilling with your choice of vegetables.

Do you have any recipes for grilled shrimp kabobs you’d like to share? Leave them in the comments below.

Be forewarned: Everybody will eat these all up, so plan for extras!

Cayenne Pepper Shrimp

You will need:
1 tbsp minced garlic
1 teaspoon salt
1 tbsp cayenne pepper
1/2 teaspoon paprika
1/8 cup olive oil
Fresh squeezed lemon juice from 1 lemon

Mix all ingredients together and toss shrimp in bowl until evenly coated prior to grilling.

Hot Sauce Shrimp

You will need:
1/4 cup olive oil
Fresh lemon or lime juice from 1 fruit
1 tsp minced garlic
1 tbsp hot sauce of your choice
1 tsp crushed red chili peppers

Directions: Mix all ingredients and marinate shrimp in before grilling.

Jalapeno Shrimp

You will need:
1 tbsp Chili powder
1 tsp ground cumin
2 tbsp minced garlic
1 small finely chopped jalapeno (seeds make it spicy, so you may wish to remove the seeds)
Fresh juice from 1 lime
2 tbsp olive oil

Directions: Mix the ingredients all together in a bowl and coat the shrimp. If using skewers, you may want to alternate shrimp and grilled jalapenos for a little added kick.

Spicy Ginger Shrimp

You will need:
1/2 cup soy sauce
1 tbsp olive oil
1/4 cup Cajun seasoning mix
Fresh lemon juice from 1 lemon
2 tablespoons minced ginger
2 teaspoons cayenne pepper sauce

Directions: Mix and combine ingredients together and coat shrimp with it.

Chipolte Shrimp

You will need:
1 Tbsp Cilantro
1 teaspoon lime juice
1 tbsp Chipolte Pepper, minced
3 tbsp olive oil

Directions: Combine ingredients and toss evenly over shrimp.

These spicy grilled shrimp recipes are sure to be a hit at any party or gathering or evening for an easy relaxing weeknight meal at home. You can also combine them with a variety of dipping sauces (both cold and spicy) that can help offset the different flavors. For tips on how to cook shrimp, visit our article on Best ways to grill shrimp.

Do you have a favorite spicy grilled shrimp recipe to share? Have any variations or suggestions for the ones we have listed here? Comments and recommendations are welcomed below!

To start off, you will need the following ingredients:
2 tablespoons lemon juice
1/2 cup olive oil
1/2 cup melted butter
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon pepper
1/4 teaspoon garlic powder
4 Lobster Tails

Prepare the Lobster: Using fresh lobster is best. If you are using frozen lobster, make sure that it is 100% completely thawed first. You may boil a frozen lobster on a stove first if it is frozen and you just want that “grilled” taste. It won’t be as good as fresh lobster, but it will certainly still be pretty tasty! You will want to make sure that you have cut the shell on the underside and removed the cartilage so the meat is exposed. Then you will next want to poke skewers through the tail. (Note: If using wooden skewers, make sure they have soaked in water for at least 1 hour before grilling). By putting skewers through them it will help them retain their shape on the grill.

Prepare the Marinade Butter Sauce: The lobster tail marinade is easy to make – simply whisk and mix all ingredients together. You will then want to brush the marinade on the bottom sides of the lobster before and during grilling. You can discard any extra or use it for coating other grilled seafood such as shrimp and scallops.

Prepare Your Grill: Knowing how hot to make the grill temperature and how long to grill a lobster is tricky for many people. You will want to make your grill a medium high heat (if charcoal, make sure the coals are good and hot and red but with no flames). You will also want to lightly oil the grate of the grill to help prevent sticking of the lobster tails.

Grilling the Lobster: Cooking the meat is relatively simply. After brushing on the marinade from the recipe above you will want to place the tails on the grate with the meat side facing down. This part will take about 3-5 minutes depending on the heat of the fire. Have a water bottle handy, since the melted butter/oil is likely to cause flames to start shooting up. You can also use tongs to move the lobster if flames become an issue. You’ll then want to flip the lobster again, brushing on more butter sauce marinade as needed. Adding more sauce will help keep it from drying out. If need be, flip the tail over once more and let grill another 3-5 minutes or until the lobster is firm and will have a white color to it. In general, they only take between 8-12 minutes to grill. Smaller tails will cook considerably faster than larger ones!

There you have it! One very tasty, easy to make grilled lobster tail recipe! Do you have a favorite recipe or tips for grilling lobster meat or other seafood? Tell us about it in the comments below!

Most of the steak marinade recipes listed here are pretty basic – pretty much just need to mix the ingredients and then let the steak marinate in it for 6-8 hours or overnight if possible unless otherwise noted. Make sure before grilling that you wipe off any extra marinade from the steak – if it drips down on the grill you may have a lot more flare ups than usual! Our gas grilling steak tips will help you make sure you cook the perfect marinated steak!

A secret to easy marinating is to use a large plastic zipper bag to mix the ingredients and then place the steaks in the bag. Sooth to let out any air and then zip tight to prevent spills.

Here are our top picks for Marinade:

Easiest Marinade in the World
1 1/2 Cups of Italian Dressing (Depending on how many steaks you are using, you may need less or more – just want enough for the steaks to have something to soak in)

Whiskey Marinade
2 tbsp minced fresh garlic
1/4 cup whiskey
Salt and Pepper to Taste

Sweet & Tangy Marinade:
1/2 cup soy sauce
1/4 cup olive oil
3 tbsp brown sugar
Freshly squeezed juice from 1 lemon
3 tbsp minced garlic
1 tbsp minced onion
1 tsp ginger
Salt and Pepper to Taste

Red Wine Marinade
1 cup dry red wine
1/3 cup Worcestershire sauce
1/2 cup olive oil
Fresh juice from 1 lemon
1 tsp minced garlic
1 tsp minced onion
1 tsp dry mustard
1/2 tsp cumin
1/2 tsp coriander
1/2 teaspoon ground black pepper

Beer Marinade:
1 cup beer
1 Tbsp Brown Sugar
Salt and Pepper to Taste

Pineapple Marinade:
3/4 cup unsweetened pineapple juice
1/2 cup soy sauce
4 tbsp minced garlic
1 tspn ground ginger
1 tbsp Worcestershire sauce

BBQ Marinade:
You can use any of your favorite pre-made barbecue sauce and allow the steak to marinate in it, or try this one:

1 1/4 cup ketchup
1 cup water
1/3 cup cider vinegar
1/2 cup dark brown sugar
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp pepper
1 tsp cayenne

Cook all ingredients on the stove until it comes to a boil, then allow to cool. Save any extra marinade as a topping for the steaks or brush on the steak during the last 5 minutes of grilling.

The great thing about making steaks is that you can experiment with just about anything in your kitchen. Many a great steak marinades have been made “by accident” when someone may have been out of the ingredients they usually choose and use. Don’t be afraid to be creative and try new combinations or your own variations of these recipes!

Do you have a favorite marinated steak recipe to share? Tell us about it in the comments below!

The recipes below are pretty basic – simply mix the ingredients together in a large bowl. Then, form into hamburger patties slightly larger than the size of the buns you plan on using and no more than 3/4 of an inch thick. A neat trick for cooking hamburgers on the grill is to make the burgers with a 1/2 inch hole in the middle (sort of like a doughnut or a wheel shape) – when you do this, the center will cook faster without you having to worry about the outer edges of the hamburger burning!

Just because we have these recipes listed here, don’t be afraid to experiment either! If there is something you don’t like in a recipe, feel free to change it, eliminate it, or substitute something you DO like. These great recipes below are from many people trying new things and experimenting – who knows? You could come up with the world’s best hamburger recipe just by trying something new someday that no one else has thought of before!

Here are some of our favorite hamburger recipes:

Mom’s Homemade Burgers
Ingredients:
2 pounds ground beef
1/4 cup Italian Bread Crumbs
1 egg, beaten lightly
1 tbsp Barbecue Sauce
1 tbsp ketchup
Salt, Pepper, Garlic, Chili, and Onion Powder to Taste (Or Use Your Favorite Hamburger Seasoning)

Directions: Mix all ingredients together and form into patties and grill.

Easy A1 Burgers
2 pounds ground beef
1/3 cup A1 Steak Sauce

Directions: Mix all ingredients together and form into patties and grill.

Ranch Burgers
Ingredients:
2 pounds ground beef
1 package ranch dressing mix
1 egg, lightly beaten

Directions: Mix all ingredients together and form into patties and grill.

Jalapeno Burgers
Ingredients:
3 fresh jalapeno peppers, chopped
2 pounds ground beef
1 egg
2 tbsp steak sauce
1 tsp Tabasco sauce
1 tbsp Worcestershire sauce
1 teaspoon garlic salt
1/4 tsp oregano
1/4 cup crushed corn chips

Directions: Mix all ingredients together and form into patties and grill.

Cream Cheese Jalapeno Burgers
1 pound ground beef
3 chopped jalapeno peppers
1 package softened cream cheese

Directions: Mix cream cheese and jalapeno peppers with ground beef. Form into patties and grill until done.

Pineapple Burgers
Ingredients
1 pound ground beef
1 16oz can crushed pineapple, drained
1/2 cup ketchup
1/2 cup brown sugar

Directions: Mix all ingredients together and form into patties and grill.

The second best part about making hamburgers are of course the condiments and the toppings! You can use even the most basic hamburger recipe and jazz it up with a variety of toppings for many unique combination of flavors.

Here are some ideas for different hamburger toppings:

Cheese – Swiss, Monterrey Jack, Cheddar, Colby, Pepper jack, Blue Cheese, Feta Cheese

Condiments: BBQ Sauce, Ketchup, Mustard, Steak Sauce, Tabasco Sauce, Mayo, Honey

Vegetables: Onions, Green Peppers, Jalapeno Peppers, Tomatoes, Spinach, Lettuce, Cucumbers, Avocado

You can even be creative with the buns if you choose different types of buns – you could go for whole grain buns, your favorite bread, pita bread, tortillas, and other specialty buns and breads.

Do you have a homemade hamburger recipe to share? Tell us about it in the comments below!