Chef Ben's BBQ Burger


Main Dish
Chef Ben's BBQ Burger

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Bun topped with barbecue sauce, lettuce, burger patty, sliced red onions and tomatoes, with slices of bacon

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Some of the best barbecue comes from Kansas, inspiring Chef Ben to create this barbecue-enhanced burger with barbecue sauce both in and on the patty.

Recipe Tags

Servings and Ingredients

Serves 4
2 lbs.85%-lean ground beef
½ c.Hy-Vee cheddar cheese snack crackers , crushed, (such as Cheez-Its)
3 1/3 c. Hy-Vee barbecue sauce, divided
2 tsp.Hy-Vee garlic powder
½ tsp.Hy-Vee ground mustard
Hy-Vee kosher sea salt, to taste
Hy-Vee ground black pepper, to taste
4 slice(s)Hy-Vee Muenster cheese
4 oz.smoked Gouda cheese, sliced into fourths
4Hy-Vee Bakery hamburger buns, split
2Roma tomatoes, thinly sliced
1medium red onion, thinly sliced
8 slice(s)Hy-Vee bacon, crisp-cooked
Green leaf lettuce, for serving
Hy-Vee bread and butter sweet pickle slices, optional

Things To Grab

  • Charcoal or gas grill
  • Large bowl
  • Meat thermometer


  1. Prepare a charcoal or gas grill for direct cooking over medium heat.
  2. In a large bowl, combine ground beef, crackers, 3 tablespoons barbecue sauce, garlic powder and mustard. Season to taste with salt and pepper. Shape into four 3/4-inch-thick patties, about 8 ounces each.
  3. Grill patties on a well-greased rack for 12 to 14 minutes or until internal temperature of patties reaches 160 degrees, turning once halfway through. During the last 2 minutes of grilling, top patties with Muenster and smoked Gouda cheese, and place buns, cut sides down, on grill directly over heat to lightly toast. Remove from grill; let patties rest for 5 minutes.
  4. Serve patties on buns with remaining 1/3 cup barbecue sauce, tomatoes, red onion, bacon, lettuce and, if desired, pickle slices.

Nutrition facts


1060 Calories per serving

Amounts Per Serving

  • Total Fat: 62g
  • Cholesterol: 225mg
  • Sodium: 1380mg
  • Total Carbohydrates: 51g

Daily Values

Vitamin A 20%
Vitamin C 10%
Iron 45%
Calcium 45%

Recipe Source:

Hy-Vee Seasons Summer 2016.