Barbecue Roast Beef Burger Recipe for Your Next Cookout
Juicy 80/20 beef patties brushed with smoky barbecue sauce, stacked with thin-sliced roast beef and your favorite toppings on toasted buns—ready fast for weeknights or cookouts.
Equipment
- Grill or large skillet/griddle
- Spatula
- Mixing bowl
- Meat thermometer
- Basting brush
- Knife and cutting board
- Measuring spoons
Ingredients
- 2 lb 80/20 ground beef formed into 4 patties
- 2 tbsp burger seasoning
- 1 tsp garlic powder
- 1/2 tsp liquid smoke optional but recommended
- salt to taste
- black pepper to taste
- 1 cup barbecue sauce plus more for serving
- 2 cloves garlic minced (stir into sauce if desired)
- 1 lb sliced roast beef deli-style, very thin
- 4 hamburger buns brioche preferred
- 1 large onion sliced for grilling or serving raw
- 4 slices tomato optional
- lettuce optional
- pickles optional
- 4 slices cheddar cheese or provolone/Swiss; optional
- coleslaw optional topping
Instructions
- Preheat a grill or heat a large skillet/griddle over medium-high heat (about 375–400°F / 190–205°C).
- In a bowl, gently mix the ground beef with burger seasoning, garlic powder, liquid smoke, and a pinch of salt and pepper. Shape into 4 patties about 3/4-inch thick and press a small dent into the center of each patty.
- Oil the grates/pan lightly. Cook patties 4–5 minutes without moving, then flip and cook 4–5 minutes more, until they reach your desired doneness (160°F / 71°C for well-done).
- During the last minute of cooking, brush both sides of the patties with barbecue sauce (mix minced garlic into the sauce first if you like). Add cheese to the patties and cover briefly to melt.
- Warm the sliced roast beef on the cooler side of the grill or in the skillet for 1–2 minutes, just until heated through (don’t overcook).
- Toast the buns cut-side down for 30–60 seconds until golden.
- Assemble: spread a little barbecue sauce on the bottom bun, add the beef patty, pile on warm roast beef, then add onion and any optional toppings (tomato, lettuce, pickles, coleslaw). Cap with the top bun and serve immediately.
Notes
For extra flavor, caramelize or grill the onions before serving (adds about 10 minutes).
Ask the deli for very thin-sliced roast beef (about 1/8 inch) so it warms quickly and eats easily.
Swap cheeses freely—cheddar, provolone, Swiss, or pepper jack all work well.
Keep buns and meat separate for leftovers; reheat meat gently and assemble with fresh toppings.
Ask the deli for very thin-sliced roast beef (about 1/8 inch) so it warms quickly and eats easily.
Swap cheeses freely—cheddar, provolone, Swiss, or pepper jack all work well.
Keep buns and meat separate for leftovers; reheat meat gently and assemble with fresh toppings.
Nutrition
Calories: 980kcal | Protein: 62g | Saturated Fat: 24g | Cholesterol: 190mg | Sodium: 1250mg