Best Tailgating Pot Burgers Recipes

SLIDER-STYLE MINI BURGERS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray with cooking spray.
• Mix together the ground beef and onion soup mix in a large skillet; cook and stir over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Remove from heat. Stir the mayonnaise and Cheddar cheese into the ground beef mixture.
• Lay the bottoms of the dinner rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Replace the tops. Cover with another sheet of aluminum foil sprayed with cooking spray.
• Bake in the preheated oven until the burgers are heated through and cheese melts, about 30 minutes. Serve with sliced pickles.

TAILGATING POT BURGERS

Steps:

• Assembly: In the bottom of your empty pot pie pans place a layer of potatoes, then onion, then your burger. If you have not yet salted and peppered your burger, this is the last chance to do it. Next, add a slice of cheese, a spot of ketchup and finish with some salsa. Cover each pot pie container with aluminum foil. (These Pot Burgers can be made before you leave for the game, or days earlier kept frozen until the morning of the game.) Cooking: Fire up your charcoal grille, get a good bed of coals, and then place the unfrozen Pot Burgers on the grate. Plan on 1/2 hour of cooking time for well done. You can cheat and carry a meat thermometer to check for the desired doneness. Serving: Peel back the aluminum foil cover, serve with any kind of condiments you prefer, pickles, peppers, olives, or chips are always good.

TAILGATING BURGERS

Steps:

• Heat oil in medium saucepan until hot. Add the diced onions and cook over medium heat until translucent, about 3-5 minutes. Let cool.
• Meanwhile, combine ground beef, seasoning mix, parsley, and potato chip crumbs in large bowl. Add cooked onions and mix well. Form into 6 patties.
• For topping, mix together jalapeno jelly, sour cream, diced red pepper, and minced jalapeno. Cover with plastic wrap and refrigerate until ready to use.
• Grill patties 4-6 minutes per side or until meat is no longer pink in the center, adding slices of cheese the last 2 minutes of grilling. Top with about 2 tablespoons of topping. Put into buns and serve.