Cola and French dressing are mixed in with the beef to form these moist, juicy cola burgers.
One thing that’s in constant rotation on our summertime dinner menu is hamburgers, whether they’re classic cheeseburgers or more unexpected ones like cola burgers.
This unique recipe for cola burgers combines ground beef with cola, crushed saltines, grated Parmesan and French salad dressing to make them unforgettably moist and juicy.
Cola Burgers
Ingredients:
1 large egg
1/2 cup cola, divided
1/2 cup crushed saltines (about 15)
6 tablespoons French salad dressing, divided
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1-1/2 pounds ground beef
6 hamburger buns, split
Optional toppings: Lettuce leaves, sliced tomato, sliced red onion,
pickles and sliced cheese
Directions:
In a large bowl, combine egg, 1/4 cup cola, cracker crumbs, 2 tablespoons salad dressing, Parmesan cheese and salt. Crumble beef over mixture and mix lightly but thoroughly. Shape into six 3/4-in.-thick patties (mixture will be moist).
In a small bowl, combine remaining cola and salad dressing; set aside.
Grill burgers, covered, over medium heat for 3 minutes on each side. Brush with cola mixture. Continue grilling until a thermometer reads 160°, 6-8 minutes, brushing and turning occasionally. Serve on buns. Serve burgers with optional toppings as desired.
Cola Burgers Variations
Use a different dressing: Catalina dressing, which is similar to French dressing but has a more savory flavor, can also be used in this recipe. Steak sauce, barbecue sauce and Russian dressing are also popular variations that work well.
Use a different soda: Replace the cola with your favorite can of bubbly. Root beer is a common variation that will taste just as great. Make it into meatloaf: Because of the added egg and cracker crumbs, this recipe would also make a great meat loaf. Form the meat into a log on a baking sheet, or place it in a loaf pan. Bake it in a 350° oven until the interior reaches 160°.
Switch up the meat: You can also make these burgers with ground turkey or ground chicken, but you’ll want the internal temperature to reach 165°.
Tasteofhome.com recipe & image
Comments
{tag_commentlist}