Shrimp Cajun Hamburger

https://www.tastemade.com/videos/cajun-style-surf-and-turf-burger

Best Burger Ever

https://www.tastemade.com/videos/marcuss-best-burger-ever

Texas Style Chili

Ingredients

1/4 cup rendered bacon grease or vegetable oil
3 pound tri-tip or boneless sirloin or chuck roast, cubed
1 large white onion, chopped
3 large jalapeno or serrano peppers, stemmed, seeded and chopped
5 cloves garlic, peeled and crushed
5 New Mexican green or red chiles, roasted, stemmed, seeded and chopped
6 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons Mexican oregano
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 large tomatoes, peeled, seeded, and chopped
1 (12-ounce) bottle Lone Star or Shiner Bock beer
2 ounces tequila
3 chipotle chiles in adobo, chopped
4 to 5 cups beef stock
1/4 cup to 6 tablespooons masa harina
Chopped fresh cilantro leaves, garnish
Finely chopped white onions, garnish
Sour cream, garnish
Fresh hot cornbread, accompaniment
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Directions

*NOTE: When working with chile peppers, always wear rubber gloves and be careful not to touch your eyes or skin. Wash all utensils and cutting surfaces well with hot, soapy water before proceeding.

In a large heavy pot (such as a cast iron Dutch oven), heat the fat or oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring, to deglaze the pan. Add the chipotles and adobo sauce and 4 cups of the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the meat is tender and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking after the addition of each before adding more.

Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface.

Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream. Serve with hot cornbread.

Read more at: http://www.foodnetwork.com/recipes/texas-style-chili-recipe.print.html?oc=linkback

Chorizo-Chile Burger

Ingredients:

Avocado Spread (see recipe below)
1 medium red onion, thinly sliced

Juice of 1 lime (2 Tbsp.)
1 tablespoon white vinegar
1/2 teaspoon ground cumin
Kosher or sea salt and freshly ground black pepper, to taste
6 ounces uncooked chorizo sausage
1 1/4 pounds ground beef chuck
6 hamburger buns

Directions:

Prepare Avocado Spread. Cover and refrigerate.

For pickled onions, in medium saucepan of boiling water, heat onion slices 30 seconds. Transfer to bowl of ice water to cool. Drain.

In second bowl combine cooled onions, lime juice, vinegar, cumin, salt, and pepper. Toss to coat. Let stand 30 minutes.

In large skillet over medium-high heat, cook chorizo about 5 minutes, until slightly browned and becoming crisp, breaking up meat with a spatula.

Remove from heat. Spread on plate lined with paper towels to cool.

Build charcoal fire or preheat gas grill for direct cooking.

In bowl combined cooled chorizo with ground beef.

Form into six 3/4-inch thick patties. Indent center of each patty.

Grill over medium heat, covered, for 10 to 12 minutes, until done (160 degrees F), turning once midway through grilling time.

Spread Avocado Spread on buns. Layer patties and pickled onions on buns. Makes 6 burgers



To Make The Avocado Spread:

Ingredients:

1 fresh poblano pepper
1 medium avocado, halved, seeded, and peeled
Juice of 1 lime (2 tablespoons)
1 tablespoon chopped fresh cilantro leaves
1 teaspoon mayonnaise
Kosher or sea salt

Directions:

Hold poblano pepper with tongs over gas flame of burner or broil until charred on all sides. (Or place pepper on a foil lined baking sheet.

Bake in a 425 degree F oven for 20 to 25 minutes or until skin is bubbly and browned.) Wrap in foil and lets stand for 20 to 30 minutes or until cool enough to handle.

When cool enough to handle, slip off blackened skin, twist off stem, and scoop out seeds and discard.

Coarsely chop and transfer to small bowl.

Add half of the avocado and coarsely mash with a fork.

Slice the remaining half of the avocado and add to the bowl.

Stir in lime juice, cilantro and mayonnaise.

Season to taste with salt.

Deen Burger

Ingredients

• 8 slices applewood bacon
• 1 1/2 pounds ground beef (blend of ground chuck and lean sirloin, 80/20 ratio)
• 1/2 white onion, chopped
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 4 slices sharp Cheddar
• 4 burger buns
• 1/2 Vidalia onion, sliced into rings and sauteed
• Shredded iceberg lettuce, for serving
• Heirloom tomatoes, for serving
• Avocado, mashed, for serving
• Jamie's Special Sauce, recipe follows

Directions

Preheat the oven to 350 degrees F.

Place the bacon on a baking sheet and bake until crisp, 12 to 15 minutes.

In a bowl, mix together the ground beef, white onions and some salt and pepper until just combined. Don't overwork it. Form the beef into four 1-inch-thick patties and use your thumb to create an indent in the center of each burger. Place on a plate and refrigerate until ready to grill.

Preheat the grill to medium-high heat and brush the grill grates with the oil.

Place the burgers on the grill and cook, 3 to 5 minutes per side. Add the cheese slices to the burgers the last minute of grilling, covering the grill to help the cheese to melt. Remove the burgers from the grill to rest. Toast the buns cut-side down for 1 minute when the burgers are resting.

Sandwich the burgers with the Vidalia onions, bacon, shredded lettuce, tomatoes, avocado and Jamie's Special Sauce.

Jamie's Special Sauce:

• 1/4 cup mayonnaise
• 2 tablespoons ketchup
• 1 1/2 tablespoons mustard

Mix the mayonnaise, ketchup and mustard together in a small bowl. Makes 1/2 cup.

Meatloaf Sandwich

The key to my meatloaf, and even my meatballs: always use 1 egg for every pound of meat you have...you'll thank me later.

Ingredients

Meatloaf:

• 1 tablespoon olive oil
• 1 small Spanish onion, minced
• Salt
• 3 cloves garlic, minced
• 1 cup coarsely crushed soda crackers, such as Nabisco Saltine Crackers (about 24 crackers)
• 1/2 cup whole milk
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce
• 2 large eggs
• Freshly cracked black pepper
• 1 pound ground beef chuck
• 8 ounces ground pork
• 8 ounces ground veal
• 1/3 cup chopped fresh parsley

Glaze:

• 1/2 cup ketchup
• 4 tablespoons brown sugar
• 4 tablespoons apple cider vinegar

Sandwich Build:

• 4 slices sharp Cheddar
• 4 potato rolls, buttered and toasted
• Bread and butter pickles (3 to 5 per sandwich)
• 1 can crispy onions, such as French's French Fried Onions

Directions

For the meatloaf: Preheat the oven to 350 degrees F. Heat a small skillet over medium heat. Add the oil and onions, season with some salt and saute until translucent, 3 to 5 minutes. Add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Remove from the heat and let cool.

In a large bowl, add the crackers, milk, mustard, Worcestershire, hot sauce and eggs. Whisk together, and then sprinkle with salt and pepper. Add the meat, parsley and cooled onions. Mix with your hands until evenly combined. Bake a tester meatloaf patty to taste and test the seasoning, adjusting as necessary. Using your hands, gently form the meatloaf into a loaf about 9-by-5-inches. Place on a baking sheet.

For the glaze: In a small bowl, combine the ketchup, brown sugar and apple cider vinegar. Slather half of the glaze over the meatloaf. Make sure not to touch the meatloaf with the spoon and then put that spoon back into the glaze; don't cross contaminate, people! Bake until the meat registers 160 degrees F on an instant-read thermometer, about 1 hour. Let rest for 20 minutes before slicing for sandwiches.

For the sandwich build: Place a slice of cheese on the bottom griddled bun, then a slice of meatloaf, spoon some extra glaze on the loaf, pop on a few pickles and top with crispy onions. Repeat to make 3 more sandwiches.

Pot Roast 2

Ingredients

• Extra-virgin olive oil
• One 3-pound chuck roast, tied
• Kosher salt
• 3 ribs celery, diced
• 2 onions, diced
• 1 pinch crushed red pepper
• 3 cloves garlic, smashed and finely chopped
• 1/2 cup tomato paste
• 1/2 cup red wine vinegar
• 3 bay leaves
• 2 star anise
• 1 fresh thyme bundle
• 2 strips orange zest (removed from the orange with a vegetable peeler)
• 2 cups 1/2-inch diced butternut squash
• 1 1/2 cups 1/2-inch diced Jerusalem artichokes
• 6 to 8 dried figs, stems removed and quartered
• 1/2 cup chicken stock

Directions

Preheat the oven to 350 degrees F.

Coat a Dutch oven with olive oil and bring to medium-high heat. Sprinkle the chuck roast generously with salt, add it to the Dutch oven and brown it on all sides. Remove from the pan and reserve. Drain the excess oil, lower the heat to medium, add a few drops of new oil and add the celery, onions and crushed red pepper to the pan. Season the vegetables with salt and cook until they are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for 1 to 2 minutes. Add the tomato paste and cook for 1 to 2 minutes. Toss in the vinegar, stir to combine and cook for 2 to 3 minutes. Taste and adjust the seasoning if needed. Toss in the bay leaves, orange strips, star anise and thyme bundle. Return the meat to the pan, and add 4 cups water. Add the orange zest. Cover the Dutch oven and put it in the oven for 1 hour.

Remove the pan from the oven, turn the meat over and check the liquid level. If the liquid level has gone down, add about 1/2 cup water. Return the pan to the oven and cook for another hour.

Remove the pan from the oven. Remove the meat from the pan and add the squash, Jerusalem artichokes and figs. Taste, then add the chicken stock and adjust seasoning, if needed. Return the meat to the pan, cover and cook for another 30 minutes.
Remove the lid to the pan and roast until the squash and Jerusalem artichokes are tender and the liquid is reduced, another 15 to 20 minutes.

Remove the pan from the oven. Remove the meat from the pan and skim off any excess fat from the surface of the cooking liquid, if need be. Slice the meat in 1/2-inch slices and serve with the veggies and pan juices.

Sloppy Joes

1 1/2 lb ground beef
1 can tomato soup
1 small can tomato sauce
1 Tbs mustard
2 Tbsp cider vinegar
1/8 c brown sugar
1/4 Tsp celery salt
1/2 Tsp minced onion
1/2 Tsp garlic salt
Salt and Pepper

Brown Hamburger. Add soup, sauce, mustard, vinegar, brown sugar (we add more to make the Sloppy Joe's sweeter), and spices. Simmer for 15 minutes until thick.

Wendy's Chili

2 lbs ground beef
1 12-oz can tomato paste
2 29-oz cans tomato sauce
1 29-oz can kidney beans (with liquid)
1 29-oz can pinto beans (with liquid)
1 c diced onion (1 medium onion)
1/2 c diced green chili (2 chilies)
1/4 c diced celery (1 stalk)
3 medium tomatoes, chopped
2 tsp. cumin powder
3 tbs. chili powder
1 1/2 tsp. black pepper
2 tsp. salt
2 cups water

1 - Brown the ground beef in a skillet over medium heat; drain of the fat.
2 - Using a fork, crumble the cooked beef into pea-size pieces.
3 - In a large pot, combine the beef, plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2-3 hours. Makes 12 servings.

Dripping Roast Beef Sandwiches with Melted Provolone

1 can Condensed French Onion Soup
1 Tbsp Worcestershire sauce
3/4 lb thinly sliced deli roast beef
4 Hoagie rolls
4 slices deli provolone cheese cut in half
1/4 c drained mild or pickled banana pepper rings

Heat oven to 400'. Heat soup and Worcestershire in 2-quart saucepan over medium-high heat to a boil. Add beef and heat through, stirring occasionally. Divide beef among rolls. Top beef with cheese slices and place sandwiches onto baking sheet. Bake 3 minutes or until sandwiches are toasted and cheese is melted. Spoon soup mixture onto sandwiches. Top each sandwich with 1 Tbsp. pepper rings.

Bobby Flay's Hamburgers with Double Cheddar Cheese and Grilled Vidalia Onions

Ingredients

Burgers:

• 2 pound(s) ground chuck
• Salt and freshly ground black pepper
• 8 slice(s) (1/4-inch thick) white Cheddar cheese
• 8 slice(s) (1/4-inch thick) yellow Cheddar cheese

Toppings:

• 2 tablespoon(s) olive oil
• 2 (1/4-inch thick) Vidalia onions, sliced crosswise
• 8 hamburger buns
• Horseradish mustard, for garnish
• 8 leaves romaine lettuce
• Pickles and ketchup (optional)

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Directions

1. Preheat grill to high. Shape the beef into eight 4-oz. burgers and season both sides with salt and pepper to taste. Grill for 3 to 4 minutes on each side for medium-rare, or to desired doneness. During last minute of cooking, add 2 slices of cheese (one of each kind) to each burger; cover grill and let the cheese melt, approximately 1 minute.
2. Meanwhile, brush olive oil on both sides of the onion slices and season with salt and pepper. Grill onions for 3 to 4 minutes on each side, until golden brown.
3. Place burgers on buns; top with horseradish mustard, lettuce, grilled onions, pickles, and ketchup, if you like.

BBQ Meatballs with Mango Relish

BBQ Meatballs and Mango Relish

BBQ Meatballs:

2 lbs. ground beef (80/20)
1 ea. jalapeno
½ ea. medium onion
¼ cup chopped cilantro
1/8 cupchopped parsley
2 ea. chopped garlic clove
½ cup panko bread crumbs
1 Tbsp.Worcestershire sauce
Directions:
Mix all ingredients in a bowl. When mixed, use a 2 oz. ice cream scoop to portion out balls. Roll into smooth balls. (Chef's note: Use a little oil on your hands to make it easier.) Use 4 in. wood skewers and put three meatballs on each. Place skewers in pan and bake at 350° for about 20-25 min. (Chef's note: Test to see if they are done by breaking one open. If it's too pink for you, put them back in for 5 min. increments.) You can also place the skewers on a barbeque grill.


Mango Relish:


1 ea. mango peeled and small diced
¼ ea. red onion
½ bunchchopped cilantro
1 Tbsp.fresh lemon juice
1 ea. jalapeno very small diced (optional; add more or less for spiciness)
Directions:
Add all ingredients together salt and pepper to taste (two pinches or so). (Chef's note: The riper the mango, the greater the contrast between sweet and spicy.) If the mangos are a little hard, you can add a little mango puree to sweeten it up. Mango puree can be easily made by using frozen mangos in the freezer isle. Let them defrost in the refrigerator overnight. Put them in the blender and puree.

Plate: Place a little of your favorite BBQ sauce on the bottom of your plate. Place your warm meatballs on top. Scoop some mango relish over your meatballs. Don't forget to put the love in them and enjoy.