Memorial Day weekend ushers in the season for barbecues and picnics. And what sounds better for your Memorial Day barbecue than some tasty burgers and nachos?

Some items just taste better when grilled, and hamburgers are a good example. Ready-made frozen hamburger patties are convenient, but if you want to eat a really great burger, these BBQ Bacon Burgers are hard to beat.

What makes these bacon burgers different than most is you fry the bacon first, crumble it up and add it to the raw hamburger, along with a few other ingredients, resulting in a terrific-tasting burger.

And, if you’re looking for something great to go with your burgers, and something you can cook outdoors on the grill as well, these Picnic Taco Nachos are the answer. While the grill is hot, you just throw on a batch of these tasty nachos wrapped up in a foil packet, heat them up, and, voila, you have a delicious side dish.


1/4 cup mayonnaise

1/4 cup barbecue sauce

4 bacon strips, cooked and crumbled

1 1/2 teaspoons dried minced onion

1 1/2 teaspoons steak seasoning

1/2 of a 1-ounce package of dry ranch dressing mix

1/4 cup bread crumbs

1 pound lean ground beef

4 slices Swiss cheese

4 hamburger buns, split

Tomatoes, pickles and onions

Fry and crumble bacon. In a small bowl, combine mayonnaise and barbecue sauce.

In another bowl, combine 2 tablespoons of the mayonnaise mixture with the bacon crumbles, onion, steak seasoning, dry ranch dressing mix and bread crumbs. Crumble beef over mixture and mix well. Shape into four patties.

Grill the burgers, covered, over medium heat for 5-7 minutes on each side or until juices run clear. Top with cheese. Cover and cook 1-2 minutes longer or until cheese melts. Spread remaining mayonnaise mixture over buns; top each with a burger, tomatoes, pickles and onions. Makes four burgers.


5 cups tortilla chips

1 (15-ounce) can black beans, rinsed, drained and mashed

1/2 cup chopped mild green chilies, drained

2 teaspoons taco seasoning mix

2 Roma (plum) tomatoes, chopped

2 medium green onions, sliced (about 2 tablespoons)

2 cups (8 ounces) finely shredded Colby-Jack cheese

Heat gas or coal grill. Spray a 30-by-18-inch piece of heavy-duty aluminum foil with cooking spray. Spread tortilla chips on foil.

Mix beans, chilies and taco seasoning mix; spoon evenly over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese.

Wrap foil securely around tortilla chips. Cover and grill foil packet, seam side up, 4 to 6 inches from medium heat for 8 to 10 minutes, or until cheese melts. Makes 4 servings.

Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.

Looking for a recipe you can’t find? Email me at and I’ll see if I have it.