Category: Beef

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Grilled Taco Burgers

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Grilled Taco Burgers

Cinco de Mayo is coming up and we’ve got your BBQ party food covered! Why make traditional corn shell tacos when you can grill up some taco burgers! So try out this delicious recipe for grilled taco burgers and you won’t be disappointed.

Ingredients

  • 1.5 pounds ground chuck
  • 1 taco seasoning packet
  • 2 jalapeno peppers
  • 1/2 white onion
  • 2 plum tomatoes
  • 3/4 cup cilantro
  • 1 romaine lettuce heart
  • 1 cup shredded monterey jack cheese
  • 1/2 cup sour cream
  • 1/2 cup guacamole
  • 6 keiser burger buns
  • 1/2 stick salted butter

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Directions

Start with a large bowl for chopped veggies, and a medium bowl for the ground beef mixture. First dice half of a white onion and place it into the large bowl. Take out ¼ cup of the onion and finely chop it, then place it in a medium bowl. Next dice 2 plum tomatoes and add them to the large bowl. Next pick 1/2 cup of cilantro leaves and place them in the large bowl. Following this, finely chop ¼ cup of cilantro and place it in the medium bowl. Next slice 2 jalapenos and put them aside in a small container. Wash and shred one heart of romaine lettuce and set it aside in another container.


Next, add the ground chuck to the medium bowl. Mix the beef, onion, and cilantro for about 1 minute until it is well mixed. Add in one packet of taco seasoning and mix together for another minute. Form the beef into 6 equal sized patties and place them on a cutting board. Add salt and pepper to the tops of the patties.


Next melt 1/2 stick of butter and brush the butter onto sliced keiser burger buns.


Preheat your grill to 400 degrees and then turn down all burners to low temp.


When your grill is preheated, grease the grill area and add the burger patties. Cook the burgers for 8 minutes, then flip and cook another 8 minutes. After this, move the burgers to the top rack of your grill, then add shredded cheese to burger patties. Place the keiser buns on the grill and allow everything to cook for 2 minutes with the grill lid closed. Remove the keiser buns and burger patties.


Assemble the burgers starting with the bottom bun followed by guacamole, shredded lettuce, burger patty, sour cream, onion tomato cilantro mix, shredded cheese, then sliced jalapenos. Finally add top bun and take a bite and enjoy.

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Beer Brats

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Beer Brats

Beer brats are a super comfort food that’s easy to make and you end up with a bunch of them! If you like grilled sausage and you have never tried beer brats, then you need to try this recipe!

Ingredients

  • 2 yellow or white onions
  • 2 green peppers
  • 2 cloves minced garlic
  • 2 tablespoons butter
  • 10 – 12 brats
  • 2 bottles or cans of beer
  • 1 pack hot dog buns
  • 1 pack swiss cheese

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Directions

This recipe assumes 2 packages with usually 5 or 6 brats. First, chop the onion, pepper and garlic and add to a dutch oven or an 8 quart pot. Next add the butter to the pot and turn the heat to medium. Cook everything for about 5 minutes or until onions start to become translucent, then add the brats and the beer. Bring everything to a boil on medium high, then reduce back to medium. Allow beer to reduce down until ⅓ is remaining. This will take around 3 hours. At this point place brats on the grill to add color and fire flavor. Grill for about 5 minutes per side. Add a few hot dog buns with swiss cheese on the top rack for a few minutes. Place brats back into dutch oven and set burner on low. The brats are now ready to serve on buns topped with the onion and pepper mixture. As an alternative, skip the buns and serve with mashed potatoes.

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Chili Con Queso

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Chili Con Queso

Need a party appetizer for your “That big game lawyers won’t let you mention” party? Throwing a cinco de Mayo festival? Well check out this hearty cheese beefy dip for your tortilla chips!

Ingredients

  • 1 pound ground chuck (20% fat)
  • 1 white onion
  • 1 green bell pepper
  • 4 garlic cloves
  • 1 poblano pepper
  • 3 jalapeno peppers
  • 3 plum tomatoes
  • 2 green onions
  • 1/2 cup cilantro
  • 1 1/2 cups milk or half n half
  • 1/2 cup sour cream
  • 1/2 cup guacamole
  • 4 tablespoons salted butter
  • 1 cup chicken broth
  • 1/2 pound Monterey jack cheese
  • 1/2 pound sharp cheddar cheese
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon chipotle powder
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons all purpose flour

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Directions

Chopping veggies – this can be done the night before (requires 3 containers)

Start by dicing the onion and place half in one container and the other half in another container. Do the same for the bell pepper. Chop or mince 2 garlic cloves and add to one container, then mince the remaining 2 cloves and add to the other container. Close one container and place in the refrigerator. Next remove the seeds and dice the jalapenos and poblano peppers. Add them to the remaining container. Close this container and place it in the refrigerator. Next, dice the tomatoes and chop the green onions and add to a new container. Pick 1/2 cup of cilantro leaves and add it to the container. Close the container and place in the refrigerator.


Carne

In a large skillet, cook the ground beef on medium high heat until it turns brown. When the beef is cooked, move it to a baking dish using a slotted spoon to allow the juices and fat to remain in the pan. Lower the heat to medium. Add the diced onion, bell pepper, and garlic mixture to the pan. Add some salt and pepper then cook until the onions are nearly translucent (about 8 minutes). Add cumin, chili and chipotle powder, and cayenne and cook for 1 more minute. Add the broth and then add the cooked beef back into the skillet. Stir everything frequently and scrape any bits from the bottom of the frying pan into the mixture. Allow everything to simmer until the liquid is evaporated then transfer everything back to the baking dish.


Cheese sauce

Melt the butter in the skillet on medium heat. Add the diced onion, bell pepper, jalapeno, poblano and garlic mixture. Cook until the onions become translucent (about 8 minutes). Add half of the diced tomatoes and 1 teaspoon of kosher salt. Slowly add flour and stir until well mixed. Add the milk and allow the everything to come to a boil. Reduce the heat to medium low and slowly whisk in the shredded cheese. Add the cheese in parts at a time instead of all at once. As more cheese is added, it will become more difficult to whisk around. So you may need to increase the burner heat to help melt the cheese. After all the cheese is added and melted, pour the cheese mixture over the beef in the baking dish. Stir the beef and cheese to mix everything together. Top the cheese with spoonfuls of sour cream, guacamole, diced tomatoes, green onions, and cilantro. You can also add sliced jalapeños, bacon bits, more shredded cheese, hot sauce, or anything else you like.

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Guinness Beef Stew

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Guinness Beef Stew

Are you ready for Saint Patrick’s Day? Well it’s still a few months away, but you can celebrate any time with this Guinness beef stew recipe. This is not exactly a traditional recipe, and that is not the point here. But you will find the Jameson whiskey marinated beef to pair very well with the Guinness stew flavor. It’s so good that you will want to make it any time of the year.

Ingredients

  • 1 2 pound beef chuck roast
  • ½ pound thick sliced of bacon
  • 1 large yellow onion
  • 4 cloves of garlic
  • 3 large carrots
  • 4 celery stalks
  • 1 pound yellow or gold potatoes
  • 1 package sliced portabella mushrooms
  • 1 cup beef broth
  • 1 beef bouillon cube
  • 1 bottle Guinness
  • ¼ cup tomato paste
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ cup flour
  • 2 teaspoons cornstarch
  • ⅓ cup soy sauce
  • ¼ cup Worcestershire sauce
  • 1 shot jameson whiskey

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Directions

First place the beef chuck roast in a 1 gallon zip seal bag. Add 1 shot of jameson or other Irish whiskey. Add 1/4 cup of soy sauce, then ¼ cup of worcestershire sauce. Finally add 1 minced garlic clove then seal the bag. Mix everything together well and refrigerate overnight or at least 24 hours.


The next day, start out with dicing the onion and setting it aside in a bowl. Mince the garlic cloves and add with the onion. Chop the celery and carrots, then place them in another bowl. Next, dice the potatoes and set them aside. Wash the sliced mushrooms in a colander and allow them to dry.


Next, it’s time to make bacon bits. Slice the bacon into small bits, then fry it on medium heat in a large pot or dutch oven. Cook for about 10 minutes or until the bacon is brown and the grease is foamy. At this point, remove the bacon with a slotted spoon and allow it to dry on paper towels leaving the grease in the pot.


While the bacon is cooking, cut the beef chuck into small cubes. Remove any fat from the meat and throw it away. Season the beef chunks on all sides with salt and pepper, then lightly coat with all purpose flour.


After removing the cooked bacon, add just enough beef cubes to cover the bottom of the pot or dutch oven. Continue cooking on medium heat and brown the beef on all sides. Once browned, remove the beef and set aside. Continue in batches until all beef is browned. Next add the mushrooms and allow to cook for 5 minutes. Next add the onions and garlic and cook for 10 minutes. Add the remaining vegetables and cook for another 5 minutes. Stir the vegetables occasionally while cooking. Add the bottle of Guinness and increase the heat to medium high. Allow it to reach a boil while stirring and scraping up any bits on the bottom of the pot. Add the tomato paste and stir until it dissolves. Add a beef bullion cube and stir for 1 – 2 minutes until it dissolves. Add the bacon and beef and continue to boil for 5 minutes. Next, reduce the heat to low, cover and simmer for at least 2 hours. After 2 hours, you can thicken up the stew liquid by adding 1 teaspoon of cornstarch and stir until blended. Add another teaspoon if needed.

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