Viewing entries tagged
burger

Brisket Burgers with Poblanos & Onions

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Brisket Burgers with Poblanos & Onions

If you can find ground brisket for half of this, you'll be very happy cuz it'll add a ridiculously good beefy flavor.

Makes 6 burgers

INGREDIENTS

  • 3 poblano peppers
  • 2 - 1/2” thick slices yellow onion
  • Olive oil
  • 2 pounds ground beef, or
  • 1 pound ground beef and 1 pound ground brisket (ask a butcher, you’ll be so glad you did)
  • Kosher salt & fresh ground pepper
  • Ground cumin
  • 1/3 cup mayo
  • 2 tablespoons chopped cilantro
  • 1 large clove garlic, minced fine
  • 6 slices Muenster cheese
  • 6 buns - and use something good like a brioche

DIRECTIONS

  1. Heat grill to medium high
  2. Lightly oil peppers and onions slices, and place on the grill
  3. Cook until peppers are fully blackened and onions are well marked - remove
  4. Let peppers sit until cool enough to handle, then using a paper towel, pull off blackened skin, cut in half and remove seeds
  5. Rough chop peppers and onions together - set aside
  6. While they cook, combine beef with brisket if using and season with salt & pepper, 1 1/2 teaspoons cumin and shape into 6 patties
  7. Put burgers on a medium hot grill and cook until desired temp (which should be medium rare, just sayin) adding cheese in the last few minutes of cooking
  8. Combine mayo, cilantro, garlic, pinch of salt and 1/2 teaspoon cumin - mix well
  9. Lightly oil buns, and place on the grill for color
  10. Build by putting some sauce on a bun, the burger with cheese, some of the peppers and onions and the top bun

WATCH ME MAKE THIS

 

 

 

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LEFTOVER PHILLY CHEESESTEAK SLIDER

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LEFTOVER PHILLY CHEESESTEAK SLIDER

Next time you are cooking steak, cook and extra one or keep any leftovers and make this the next day. Love this. Love this! It only takes 10-15 minutes

Makes 2 sliders

INGREDIENTS

  • 1/2 green peppers, sliced
  • 1/2 yellow onion, sliced semi circles
  • 3 teaspoons canola oil
  • 1/2 lb pre-cooked chilled steak, sliced very thinly (I used ribeye... use whatever you have)
  • 4 Crimini mushrooms, sliced
  • 2 teaspoons soy sauce
  • 4 Provolone cheese slices 
  • 2 crusty rolls, oiled or buttered

DIRECTIONS

  1. Preheat large skillet medium/high heat, add teaspoon oil, green peppers and onions, cook 5 minutes until softened
  2. In separate skillet, add teaspoon oil, cook mushrooms 2 minutes
  3. Add in cooked onions, peppers and soy, cook 1 minute
  4. Grill your roll until golden
  5. In separate skillet on high heat, add teaspoon oil, reheat steak 1 minute
  6. Layer cheese slices on top of steak, cook 30 seconds
  7. Build: roll, veggies, steak/cheese, veggies and eat!
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WATCH ME MAKE THIS >>>

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SALMON BURGER

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SALMON BURGER

If you are looking for a non-beef burger, this is it. Fresh and light perfect for your summer bbq. Don't let the salmon throw you - this is so damn good I could have eaten five of them.

Serves 2

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 raw salmon fillet, finely diced
  • 1/4 cup sprouts
  • 1 red pepper, big chunks
  • 1 tablespoon lemon juice
  • 1 tablespoon dijon mustard
  • 3 teaspoons capers
  • 2 tablespoons mayo
  • 1/2 cup panko breadcrumbs
  • good pinch Kosher salt
  • 4 grinds fresh black pepper
  • 2 burger buns
  • 2 tablespoons butter

Sauce: 

  • 1 tablespoon Sriracha
  • 2 tablespoons mayo or Japanese mayo

 

DIRECTIONS

  1. In hot skillet, add 1 tablespoon oil, cook peppers, 2 minutes each side until charred and blackened, put to one side
  2. Mix in bowl: raw salmon, lemon juice, mustard, capers, mayo, panko, Kosher salt and pepper - form into patties, chill minimum 1 hour, but could do overnight
  3. Heat skillet or flat griddle to high, add oil, cook patties 2 minutes each side or until golden and crispy
  4. Butter and grill buns until golden
  5. Get layering: bun, sauce, red peppers, sprouts, burger, bun top. OMG!

 

WATCH ME MAKE IT>>>

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Grilled Stuffed Teriyaki Pineapple Burgers Recipe

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Grilled Stuffed Teriyaki Pineapple Burgers Recipe

I suggest trying a stuffed burger. And this one has sautéed onions and Swiss cheese.

Serves 2 

INGREDIENTS

  • 1/3 cup red onion, diced
  • 1 teaspoon butter
  • Kosher salt & fresh ground pepper
  • 1 pound ground beef
  • 2 slices Swiss cheese
  • 1/3 cup teriyaki sauce
  • 4 pineapple rings
  • Iceberg lettuce

DIRECTIONS

  1. Cook onions with butter in a non-stick pan until softened, season with salt & pepper and set aside.
  2. Flatten beef into 4 patties, and using your hands or burger press, make a pocket in two of them. Put half the onion and one piece of cheese (folded to fit) into the pockets and top with second patty. Season each stuffed burger well with salt & pepper.
  3. Preheat grill to medium high and put on the burgers and pineapple slices. Cook until done on one side, then flip them over, and begin brushing both with teriyaki. When both sides of burgers and pineapple are almost done, add more sauce, then toast buns on the grill.
  4. Build burger: bun bottom, lettuce, burger, pineapple slices, bun top.

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Stuffing, Mash & Bacon Cake

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Stuffing, Mash & Bacon Cake

Serves 4 as appetizer

Kick up your leftover game with this easy recipe. Mashed potatoes, stuffing & bacon – what wrong could there possibly be?

INGREDIENTS

  • 1/3 pound bacon, diced
  • 1/2 yellow onion, diced
  • 1/2 cup chilled mashed potato
  • 1/2 cup chilled stuffing
  • 1/2 cup cooked turkey, shredded or diced
  • Salt & pepper to taste
  • 1 tablespoon each butter & oil
  • 4 eggs, however you like them
  • Salad for serving

DIRECTIONS

  1. Cook bacon in a large skillet until about halfway done, remove all but about 2 tablespoons of grease and add onion - cook until softened about 4 minutes
  2. As it cooks, in large bowl put mashed potato, stuffing, turkey, cooked onion and bacon – mix well to combine - add salt & pepper to taste
  3. Lightly oil your hands and form mixture into 4 patties
  4. Melt butter with oil in the skillet you cooked the onion in, and add the patties
  5. Cook about 4 minutes each side and serve with a little salad (optional) and an egg (not optional)

 

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Teriyaki Mushroom Mushroom Burger

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Teriyaki Mushroom Mushroom Burger

Makes 4 burgers

I shot a show at the San Diego Zoo – wait, make that ‘world famous’ San Diego Zoo.  I felt like cooking with anything 'meat' would have been in poor taste and my sister in law Cheryl suggested I make something with Portobello mushrooms cuz they taste meat-like but aren't.  So I did…and I loved it and you will too.  

INGREDIENTS

  • 1 pound sliced mushrooms
  • 4 Portobello mushrooms, the big guys right?
  • Olive oil
  • 1/3 cup teriyaki sauce
  • 4 whole wheat buns
  • 8 slices Monterey jack cheese
  • 2 ripe medium tomatoes, cut into 8 slices
  • Mayo

DIRECTIONS

  1. Put sliced mushrooms in a pan and cook over medium heat until softened – add teriyaki sauce, mix and turn off heat
  2. Heat grill to medium/high
  3. Lightly oil Portobello’s, place on grill & cook 3 - 4 minutes on each side until softened, add 2 slices of cheese to each mushroom – and put the buns on the grill
  4. While cheese melts and buns toast – heat the teriyaki mushrooms
  5. On the bottom buns once toasted, put some mayo and a little teriyaki and mix, top with tomatoes, Portobello’s and then the sliced mushrooms and the top bun

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Italian Sausage Burger

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Italian Sausage Burger

Makes 2

Jeez, we all really love this. Just make it – no questions...

Ingredients

  • 1 large red pepper, diced
  • 1/2 large yellow onion, diced
  • Olive oil
  • Kosher salt & fresh ground pepper
  • 3/4 pound hot Italian sausage
  • 1/4 cup mayonnaise
  • 3 large basil leaves, chopped fine
  • 1 big clove garlic
  • 2 slices provolone cheese
  • 2 Ciabatta rolls

Directions

  1. Heat non-stick pan, add red pepper, onion, 1 tablespoon olive oil & salt and pepper – cook until well softened, 6-7 minutes – keep warm
  2. Mix sausage well with 1/2 tablespoon olive oil and season with salt & pepper – form into 2 patties
  3. Cook until done on both sides (145 degrees is fine), and add cheese when you flip
  4. While it cooks, combine mayo, basil & garlic – stir well and set aside
  5. Grill or toast bun and build: bottom bun, basil/mayo, burger, pepper/onion mix, top bun
  6. Oh damn...

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Ahi Slider

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Ahi Slider

Makes 2 sliders

It's a small burger with giant flavor.

Ingredients

  • 2 tablespoons hoisin sauce
  • 2 tablespoons Kewpie (Japanese mayo) or Miracle Whip
  • 1 tablespoon Chili Paste
  • 1/4 cup Jicama, cut into matchsticks
  • 3 green onions, white & light green parts shredded lengthwise
  • Approx 6 ounces fresh ahi - cut into 2 small fillets
  • 2 King's Hawaiian Rolls
  • Kosher salt
  • Fresh black pepper
  • 2 tablespoons olive oil
  • Half an avocado, in thin slices

Directions

  1. In a medium bowl combine hoisin, mayo & chili paste - mix well and set aside
  2. Mix jicama and green onion - set aside
  3. Pre-heat a griddle or non-stick pan or fire up the grill outside to medium
  4. Lightly oil ahi, season with Kosher salt and pepper, cook or grill until 1/4 of the way done up the side, then flip and repeat – this will keep it rare in the middle
  5. While it cooks, slice Hawaiian rolls, lightly oil and grill until brown on both sides
  6. Build: grilled bun, hoisin mix, avocado slices, ahi, jicama slaw and top bun, enjoy!

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Pork² Burger

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Pork² Burger

Makes 4 burgers

While a ground pork burger with bacon mixed in is potentially overkill, this is a way delicious burger. And considering there's a fried egg on this... way delicious.

Ingredients

  • 1lb ground pork (I used 95% lean)
  • 1/3 cup cooked bacon, crumbled
  • 1 big clove garlic, crushed
  • Kosher salt and fresh black pepper
  • 1/3 cup bread crumbs, Panko if possible
  • 4 slices Monterey Jack cheese
  • 4 eggs
  • 3 tablespoons of olive oil
  • 1/3 cup sour cream
  • 3 tablespoons green salsa
  • 4 English muffins (or any hamburger bun)
  • Butter
  • 1/2 - 3/4 cup alfalfa sprouts

Directions

  1. Combine pork, bacon, garlic, salt, pepper and bread crumbs - mix well and make into 4 patties
  2. Pre-heat griddle or non-stick pan to medium
  3. Lightly oil patties and cook 3 minutes then flip, add cheese and 2-3 more minutes until done
  4. Butter the muffins and toast or grill along side eggs in another pan
  5. Mix sour cream and green salsa
  6. Build the burger: muffin on bottom, generous amount of sauce, burger, fried egg, sprouts and top muffin

WATCH ME MAKE THIS

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Pulled Chicken Sandwich

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Pulled Chicken Sandwich

Serves 6

This is usually made with pork that is slowly cooked for something like 6 hours. That doesn't work for me, but this does...

Ingredients

  • 4 cups cooked chicken, shredded
  • 3/4 cup barbecue sauce
  • 2 tablespoons white vinegar
  • 2 cups of the ‘ready-to-go’ cole slaw with dressing, mixed
  • 12 onion rings, cooked
  • 6 good crusty rolls

Directions

  1. Mix chicken, bbq sauce and vinegar in a small bowl and set aside
  2. Cut open a roll and put some of the chicken, the cole slaw and then top with warm onion rings - it's messy but you're gonna love it

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Stuffed Burgers

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Stuffed Burgers

Makes 1

The stuff in the burgers keeps them nice and moist...I love these things.

Ingredients

  • 1/3 cup red onion, diced
  • Two 1/4-1/3 pound hamburger patties - the flat store bought ones are perfect
  • 1-2 tablespoons steak sauce, try a spicy one
  • 1 slice cheese - your favorite is fine
  • 1 quality hamburger bun, not some crappy little thing

Directions

  1. Cook onions in a non stick pan in a little oil or butter until softened - season with salt & pepper
  2. Place a slice of cheese on one burger, then the onions, then the steak sauce and top with the other burger.
  3. Try to gently pinch the edges of the two burgers together and you are set
  4. Preheat grill to medium high and cook the burgers until done

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Grilled Eggplant Parmesan

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Grilled Eggplant Parmesan

Serves 4

Traditionally eggplant is breaded & then deep fried for this sandwich - but we're not doing that. We're going natural and all delicious. I wanna make one just thinking about it...

Ingredients

  • 1 large globe eggplant - or 2 smaller ones
  • 3 large tomatoes
  • 4 slices mozzerella cheese
  • 4 crusty Italian type rolls, split in half
  • 1/3 cup shredded parmesan cheese
  • 1 bunch fresh basil
  • Olive oil
  • Kosher salt
  • Fresh Ground Pepper

Directions

  1. Cut eggplant & tomatoes to get eight 1/4 inch slices of each
  2. Brush eggplant with olive oil and season with salt & pepper
  3. Grill eggplant on both sides until soft and marked with grill lines
  4. Do the same with tomatoes, but for about half the eggplant time
  5. Heat broiler, and toast buns lightly
  6. Remove from oven and on top of the bottom roll place, in this order...
  7. 2 slices of eggplant, 2 slices of tomato, 3 large basil leaves, mozzerella cheese and finally about 2 tablespoons of parmesan
  8. Place openface under broiler to melt cheese and brown the top - but don't go far you don't want them to burn.
  9. Place tops on and slice in half - yummm

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Meatball Sandwich

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Meatball Sandwich

6 servings

Once again, another frozen item to the rescue.

Ingredients

  • 24 ounce jar pasta sauce
  • 24 meatballs, the smaller already cooked and frozen guys
  • 6 crusty Italian rolls or buns
  • 12 slices Provolone cheese
  • Hot sauce

Directions

  1. Put meatballs and sauce in a pot and simmer until balls are cooked through, about 15 minutes
  2. Heat broiler, split rolls down the middle and toast very slightly and remove
  3. Put 4 meatballs plus some sauce on each roll, give a few good shakes with hot sauce and cover each with 2 slices cheese
  4. Put back under the broiler until cheese has melted and you're done

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Brisket Grilled Cheese

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Brisket Grilled Cheese

Makes one

How do you spell comfort food? I spell it: B-r-i-s-k-e-t G-r-i-l-l-e-d C-h-e-e-s-e.

Ingredients

  • 2 tablespoons Finlandia butter*
  • 1 clove garlic, minced, crushed or chopped fine
  • 2 slices sour dough bread
  • enough thinly sliced & heated brisket to cover one piece of the bread - don't skimp but you also don't want too much
  • 2 slices Finlandia* cheddar cheese
  • 2 slices Finlandia* jack cheese
  • 1 tablespoon horseradish sauce - the mayo kind, not the grainy 'prepared' kind

Directions

  1. Put butter and garlic in a small bowl - mix well
  2. On one slice of bread, spread the horseradish sauce, add 2 slices of cheese, then the heated brisket, then the other slices of cheese, then top with last slice of bread
  3. Spread half the butter/garlic mixture on the bread and cook in a hot non-stick pan until golden brown
  4. Butter top side, flip and continue cooking until the bottom is golden as well
  5. Eat - but not too quickly even though you'll want to

*Finlandia butter is available at select COSTCO locations and other fine retailers.


WATCH ME MAKE THIS

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Grilled Meatloaf Sandwich

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Grilled Meatloaf Sandwich

Makes two (crazy good) sandwiches

When we shoot a show, the crew (Michelle and Shannon) eat whatever it is I've made. And this sandwich went into their top 5...immediately.

You can use a store-bought meatloaf for this - or try the Mexican Meatloaf recipe on the site - it's way good.

Ingredients

  • Enough 3/4 thick slices of meatloaf to cover 2 slices of the bread you'll use, which should be:
  • 4 slices of something really good, ie sourdough, a hearty rye, whatever
  • if you made the Mexican Meatloaf (see recipe) use the sauce from that, if not combine:
  • 1/4 cup mayo, 1 Chipotle pepper, minced and a tablespoon of apricot jam
  • 4 slices Muenster, Provolone or Havarti cheese

Directions

  1. On a grill or in a non-stick pan, cook the meatloaf slices until heated through and starting to get crispy
  2. When you flip the slices, add the cheese to the top
  3. Toast or grill bread
  4. Spread chipotle mayo on the bread and add arugula, the meatloaf and the final slice of bread

WATCH ME MAKE IT...


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Pesto Grilled Cheese

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Pesto Grilled Cheese

Makes 2 sandwiches

My first bite and I was like "what the hell...I should have done this years ago"

Ingredients

  • About 1/4 cup pre made pesto
  • 4 slices sourdough bread
  • 1 large tomato, thinly sliced
  • 4 slices Havarti cheese
  • Soft butter

Directions

  1. Warm non stick skillet over medium heat
  2. Spread pesto on two slices of the bread, top with tomato slices, fresh ground pepper, 2 slices of cheese on each and then top with the other slice of bread
  3. Butter both sides of sandwiches and cook in pan until golden brown on both sides

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Chorizo & Cheese Torta

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Chorizo & Cheese Torta

Makes 3

I had this in Cabo recently and couldn't wait to try to make it myself when I got back. And btw...I nailed it.

Ingredients

  • 10-12 ounces Mexican chorizo - it comes in a tube that varies in size
  • 1 big avocado
  • Juice of 1/2 lime
  • Pinch Kosher salt
  • 1/3 cup shredded Monterey Jack cheese
  • 3 crusty Mexican sandwich rolls or 3 Ciabatta rolls

Directions

  1. Cook chorizo over medium heat in pan until fully cooked - 8-10 minutes
  2. While it cooks, put avocado flesh (I hate saying that) in a bowl with lime juice and salt - mix well until it's the consistency of chunky guacamole
  3. Preheat broiler
  4. Split and lightly toast buns under broiler, remove
  5. Put cooked chorizo on bottom of each bun and top with some of the cheese - put back under broiler just until cheese melts
  6. Remove, put guacamole on top bun, close up and cut in half
  7. Eat - and if you're really thinking you'll bust out a good Mexican beer to go with this...just sayin

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Loco Moco

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Loco Moco

Makes 4

Perhaps the epitome of Hawaiian comfort food. Only food snobs wouldn't like this. Oh and my wife, but not because she's a food snob. Because she'd just find this whole combo disgusting.

Ingredients

  • 1 lb ground beef
  • 2 tablespoons soy sauce
  • Kosher salt and fresh ground pepper
  • Olive oil
  • 1 medium yellow onion, sliced
  • 1.5 cups beef gravy
  • 1 tablespoon Worcestershire sauce
  • 4 eggs
  • 2 cups cooked rice

Directions

  1. Mix ground beef with soy sauce, season well with salt and pepper & shape into 4 patties
  2. Heat your grill, pan or whatever to medium high
  3. Brush patties with olive oil and and ccok burgers until done - and by done I mean medium rare
  4. While burgers cook, put onions and 1 tablespoon olive oil in a pan over medium heat and cook until nicely softened, about 5 minutes
  5. Heat gravy with Worcestershire in a small pot
  6. Cook eggs, ideally maintaining a runny yolk
  7. Serve like this from the bottom up: rice, hamburger, onions, egg, gravy
  8. Oh my

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Chipotle Sloppy Joes

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Chipotle Sloppy Joes

Makes 6 slider-sized Joes

Ahhhh yes, the amazing Sloppy Joe - what's not to like? Especially ones made with chipotle.

Ingredients

  • 1 pound ground beef
  • 1 tablespoon oil
  • 1/2 onion, diced small
  • 1 green bell pepper, diced small
  • Kosher salt & fresh ground pepper
  • 2 tablespoons Worcestershire
  • 1 large clove garlic, minced
  • 6 ounces tomato paste
  • 1 cup really good beer, and something a little bitter wouldn't be a bad thing here
  • 2 chipotle peppers, minced well
  • Hawaiian rolls
  • French's Fried Onions

Directions

  1. Cook beef in a pan until almost cooked through
  2. Add onion and green pepper - continue cooking until softened, about 5 more minutes
  3. Stir in garlic and cook about a minute
  4. Season with S&P and add Worcestershire - cook one minute
  5. Add tomato paste and chipotles, mix everything well then simmer a couple on low 5-10 minutes
  6. Serve on Hawaiian rolls and top with the crispy onions

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