Add any of the following to your 85/15 hamburger and then Tweak it to make it YOUR own!
. package of Lipton Onion Soup mix
. package of dry ranch dressing mix
. package of Louisville Italian Beef Mix
. string cheese, pepperoni, bacon and mushrooms
. package of taco seasoning
. package of dry Italian dressing mix]
. chopped ham and pineapple tibbits
. cheese , cheese and more cheese
Spicy Peanut Butter Bacon Sliders
2 pounds ground beef
1/4 cup soy sauce
2 tablespooons sriracha (or more to your liking)
1/2 cup creamy peanut butter, divided
1 pinch pepper
6 tablespoons butter, softened
12 whole slider buns
12 slices pepper jack or cheddar cheese
12 slices cooked bacon
2 whole jalapenos, sliced
2 cups crispy French fries
1 whole purple onion, sliced
•Preheat a grill to medium-high heat.
•Mix together the ground beef, soy sauce, sriracha, 2 tablespoons of the peanut butter (you can leave the peanut butter out of the patties if desired) and a pinch of pepper. Divide the beef in 12 balls and flatten each ball into a patty the size of the slider buns.
•Butter both halves of each bun.
•When the grill is medium high, place the patties on the grill and cook for 4 minutes. Flip the patties over with a spatula and cook until your desired doneness is reached. During the last 2 minutes of cooking, place a slice of cheese on the top of each patty and close the grill lid. Remove the sliders to a plate and cover with foil.
•Grab the buttered slider buns and place cut side down on the grill for 1-2 minutes to toast them.
•Divide the remaining peanut butter among the 12 bottom buns, top each with a burger patty, slice of bacon, jalapenos, crispy fries and red onion. Drizzle with more sriracha, if desired. Cover with the top of the bun and serve immediately!
Black Bean Veggie Burgers
Serving size: 6
•2 tablespoons olive oil, divided
•1/2 cup finely chopped onion
•1/2 cup finely diced fresh beets (optional; if omitting beets, increase cooked sweet potato to 1 cup)
•3 garlic cloves, minced
•1 (15-ounce) can black beans, rinsed and drained
•1/2 cup dry whole wheat breadcrumbs
•1/4 cup Whole Wheat Flour
•2 tablespoons minced fresh parsley
•1/2 teaspoon each salt and ground black pepper
•1/2 teaspoon dried thyme leaves
•1/2 teaspoon ground coriander
•1/2 cup mashed cooked sweet potato
•7 ounces Cabot Seriously Sharp Cheddar, grated (about 1 3/4 cups), divided
•Juice of 1/2 lemon
•Heat 1 tablespoon of oil in medium skillet over medium heat; add onions and beets, if using, and saute until soft, about 7 minutes. Add garlic and cook until fragrant, 1 to 2 minutes longer; set aside.
•In food processor, combine beans, breadcrumbs, flour, parsley, salt, pepper, thyme and coriander; pulse 5 to 10 times until combined.
•Transfer mixture to large bowl and add sweet potato, 1 cup of cheese, lemon juice and reserved onion/beet/garlic mixture. Mix by hand to combine, then shape into six burgers.
•Heat remaining tablespoon oil in large skillet over medium-low to low heat. Cook burgers until browned on both sides and heated all the way to center, about 10 minutes. Top with each burger with about 2 tablespoons of remaining cheese.
Pioneer Woman’s Favorite Burger Ever
Prep Time: 20 Minutes Cook Time: 6 Minutes
Difficulty: Easy Servings: 4
2 pounds 80/20 Ground Beef
1 teaspoon Salt
1/2 teaspoon Black Pepper
Tabasco Sauce, To Taste
2 Tablespoons Butter
1 whole Red Onion, Sliced
2 Tablespoons Brown Sugar
1/4 cup Real Mayonnaise
1 cup Crumbled Blue Cheese
Your Favorite Lettuce
Place the ground beef into a medium mixing bowl. Add 1 teaspoon salt and ½ teaspoon of ground black pepper. Add a few dashes of Tabasco sauce. With your hands, mix the meat and seasoning well. Set aside.
Next, for the onions, heat a medium skillet over low heat. Add in 2 tablespoons butter. Dump in the sliced (not too thick, not too thin) red onions. Now add 2 generous tablespoons brown sugar. Give it a toss to combine the ingredients, and then allow the onions to caramelize over low heat for about twenty minutes, tossing occasionally.
While the onions are caramelizing, make the spicy mayo: Place ¼ cup mayonnaise into a small bowl and simply add a few dashes of Tabasco. Stir together and test for taste.
Next, slice the Kaiser rolls in half and spread each half with about ½ tablespoon of butter. Place them face down on a grill pan or skillet over medium heat. Lightly grill the rolls so they’ll be tough enough to hold the spicy mayo. Let the rolls cool on a plate until you need them.
Form the meat into two patties and place on a grill pan or skillet over medium to medium-low heat. Allow each to cook about 3 minutes, then using a spatula, rotate 45 degrees, leaving it on the same side.
Flip the burger and cook it for a couple of minutes, rotating it 45 degrees again to get the nice grill marks.
Now add a large helping of caramelized onions over top of that glorious patty, followed by an equally generous helping of crumbled blue cheese.
As it finishes cooking, spread the spicy mayo on the Kaiser rolls and transfer the burger onto the bottom half of the bun. Top with a handful of greens and top with the bun.
Cooler Packing Tips:
1.Start With A Good Quality Hard Cooler.
2.Wash Your Cooler Before Packing It.
3.Pack Raw Meat [And Beverages] Separately.
4.Store Food In Leak-Proof Containers.
5.Monitor The Cooler Temp With A Thermometer.
6.Don’t Pack Room Temperature (or Warm) Items.
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