Texas MesquiteBurger

Texas Mesquite Burger

Delicious bacon mesquite grilled burgers.

Ingredients

1 1/2 lbs 80% lean ground beef
12 slices bacon, uncooked
1 1/2 tablespoon grill seasoning (ex McCormicks Mesquite)
1 teaspoon garlic powder
1 tablespoon minced dried onion
1/4 cup Worcestershire sauce
salt and pepper

Directions

Begin by chopping the raw bacon finely with a sharp knife. I slice it in half, then in strips, then dice it. The key is to make it small. I do not recommend a food processor because it heats the bacon up too much and can become gummy.
Gently mix all ingredients in a large bowl and add the bacon. Form into 6-8 patties and put in the freezer for 30 minutes before grilling. This is not a necessary step, but I think the meat holds together nicely when the patties go on cold.
Grill patties approximately 5 minutes on each side. Allow them to rest 5 minutes before serving.
Top with cheese if you wish and any of your favorite toppings.

From:
Food.com

May 24th, 2015|Dinner, Grill|

Homestyle BBQ Burger

May 24th, 2015|Dinner|

Almost White Castle Burgers

May 24th, 2015|Dinner|

Taco Burger

Taco Burger

A taco variation of the classic grilled burger.

Ingredients

1 lb lean ground beef
1/2 cup of your favorite salsa
1 large egg
1/2 (1 1/4 ounce) package taco seasoning mix
1/3 cup mayonnaise (ex. Hellmans)
1 chipotle chile in adobo (from a 4 oz.can of chipotle peppers in adobo sauce)

Directions

Combine the beef, 1/2 cup salsa, egg (if using) and the 1/2 packet of taco seasoning in a large bowl.
Shape into 4 even burgers
Place the mayonnaise and chipotle chile in blender and cover – blend until nice and smooth
Grill or broil burgers, turning once, until desired doneness. Serve on buns topped with chipolte chile mayonnaise and choice of toppings
Serve with your favorite corn tortilla chips

From:
Food.com

May 24th, 2015|Dinner, Grill|

Carolina BBQ Chicken Sliders

Carolina BBQ Chicken Sliders

Shredded grilled chicken in Carolina barbecue sauce, a vinegar-based mix with mustard, a little honey, seasonings, and butter.

Ingredients

1/4 cup thinly sliced red onion
3 tablespoons sherry vinegar, divided
1 1/2 tablespoons honey, divided
2 tablespoons water
3 tablespoons Dijon mustard
3/4 teaspoon freshly ground black pepper, divided
1 tablespoon butter
1 1/2 pounds skinless, boneless chicken thighs, trimmed
1/8 teaspoon salt
Cooking spray
8 (1.5-ounce) pull-apart dinner rolls (such as Sara Lee)

Directions

Preheat grill to medium-high heat.
Combine sliced onion, 1 tablespoon vinegar, and 1 1/2 teaspoons honey in a small bowl; toss well. Cover and refrigerate onion mixture at least 30 minutes.
Combine remaining 2 tablespoons vinegar, remaining 1 tablespoon honey, 2 tablespoons water, mustard, and 1/4 teaspoon pepper in a small saucepan over medium-low heat. Bring to a simmer (do not boil). Simmer 5 minutes; stir in butter. Remove from heat; keep warm.
Sprinkle chicken with remaining 1/2 teaspoon pepper and salt. Place on a grill rack coated with cooking spray; grill 4 minutes on each side or until done. Remove chicken from grill; cool slightly. Shred chicken into bite-sized pieces. Add chicken to saucepan with mustard mixture, and toss gently to coat.
Cut rolls in half crosswise. Place rolls, cut sides down, on grill; grill 1 minute or until toasted. Spoon about 1/3 cup chicken mixture over bottom half of each roll. Top each roll with about 1 teaspoon drained onion slices and top half of […]

May 24th, 2015|Dinner|