Mushroom Swiss Burgers

Mushroom Swiss Burgers

Summer grilling time is here and we have the cure to your burger blues! If you love mushroom swiss burgers, you have to try this recipe for monster 1/2 pound beasts of burgers.


  • 1 pound grond chuck beef
  • 1 pound ground sirloin beef
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1/4 teaspoon everglades seasoning
  • 1 pack sliced portabella mushrooms
  • 1 stick salted butter
  • 6 – 12 slices swiss cheese
  • 6 keiser burger buns

First, in a large mixing bowl add ground chuck and ground sirloin. Add Everglades Seasoning and Worcestershire sauce. Mix the beef and seasonings together for about 1 minute until well mixed. Form the beef into 4 large equal sized patties and place on a cutting board. Add salt and pepper to the tops of the patties. Preheat your grill to 400 – 500 degrees and if you have any smoke chips or wood, use Mesquite. Thoroughly clean the mushroom slices removing all dirt. Add the mushrooms to a cast iron skillet. Add 1/2 stick of butter (4 tablespoons) to the skillet. Coat the mushrooms with soy sauce and season with Everglades seasoning. When the grill reaches temperature, add the skillet. Next melt 1/2 stick of butter and brush the butter onto freshly sliced burger buns. Next place the burger patties on the grill and cook for 8 minutes. After 8 minutes, flip the burgers and cook for another 8 minutes. Be sure to stir the mushrooms occasionally. After 8 minutes, move the burgers to the top rack of your grill and cook another 8 minutes. Next, flip the patties again and then add 2 slices of Swiss cheese to each burger. At this point we will cook the burgers about another 2 – 3 minutes. Place the buns on the grill surface and cook for 2 minutes max, making sure to avoid direct flame. Remove the buns from the grill, place the burger patties on the buns and spoon on some mushroom toppings! Enjoy!

Slow Cooker Jack Daniels Jalapeño Beef Ribs

Slow Cooker Jack Daniels Jalapeño Beef Ribs

Slow cooker beef ribs are easy to make and this recipe fits in perfectly with a busy work week. Simply follow the recipe and prepare the ribs the night before and cook them the next day while you are at work. When you come home, your house will smell great, and your dinner will be ready to eat!


  • 2 pounds beef back ribs
  • 2 shots Jack Daniels
  • 1 large jalapeno pepper
  • 3 garlic cloves
  • 1 can beef broth
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon onion powder

First, you need to make a seasoning rub with the seasoning ingredients. In a small dish or bowl, combine salt, pepper, chipotle powder, mustard powder, and onion powder. Set this aside for later.

Next, add the can of beef broth to the crock pot.

Roughly chop the jalapeno pepper and garlic and add this to the crock pot.

Next pour a shot of Jack Daniels and drink it! Pour another shot and add it to the crock pot.

Next, it’s time to work on the ribs. As an optional step, remove the silver skin from the back side of the ribs. If the ribs are not already chopped, go ahead and cut the ribs up between the bones.

Next add the dry seasonings to all sides of the ribs. Place the ribs in the crock pot and place the pot in the refrigerator overnight.

On the next day, remove the pot from the refrigerator and place in the cooker. Set the crock pot to cook for 8 hours. Once fully cooked, you can make a gravy out of the remaining beef broth and juices.

After removing the ribs, add 3 tablespoons of flour to the crock pot. Stir or blend with an immersion blender. Add the ribs to you favorite side dish (like mashed potatoes) and enjoy!

Slow Cooker Pot Roast

Slow Cooker Pot Roast

Pot roast is one of the best meals one can make in a slow cooker. It’s easy to make and the flavor is rich and beefy. We added a special touch to the usual recipe by seasoning and grilling the beef chuck roast for a quick sear on the meat. And nothing could go better with pot roast than mashed potatoes. We will cover mashed potatoes in separate recipes to follow.


  • 2 – 3 pounds of beef chuck roast
  • 1 can beef broth
  • 2 yellow onions
  • 2 cups baby carrots
  • 3 garlic cloves
  • 2 green onions
  • 3 stalks celery
  • 1 pack of portobello mushrooms
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon thyme
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon Everglades seasoning

First, season the beef chuck roast with Worcestershire sauce and Everglades seasoning on both sides. Place the roast on a pre-heated grill on medium temperature. Grill the roast for 5 minutes on each side, then remove the roast from the grill.

Next, chop and break apart 2 yellow onions and add to the crock pot.

Next, chop 3 celery stalks, 2 green onions and 2 cups of baby carrots and add to the crock pot.

Next mince 3 garlic cloves and add to the crock pot.

Add the can of beef broth, salt, pepper, and thyme to the crock pot. Stir the contents of the crock pot to evenly mix up the vegetables.

Next add the beef roast on top of the vegetables. Add 2 tablespoons of Worcestershire and season again with Everglades seasoning.

Next, place the lid on the crock pot and set the cooking time for 8 hours. After 8 hours, use a fork and knife to break apart the chuck roast into smaller bite sized parts. As an optional step, you can add flour or corn starch to the crock pot 1 tablespoon at a time. Stir the crock pot until the contents thickens. You may need to add up to 3 tablespoons before the gravy has a decent thickness. Spoon yourself out a healthy sized portion of pot roast and add to your mashed potato side dish and enjoy!

Tacos Carne Asada

Tacos Carne Asada

Every day is taco day!! This is a super easy recipe that yields a good amount of food to eat. We’ve followed traditional tacos carne asada street tacos recipes and came up with this delicious gem.


  • 1 London broil / flank steak (2 pounds)
  • 1 package queso fresco
  • 1 white onion
  • 1 jalapeño pepper
  • 4 garlic cloves
  • 1 lime
  • 2 cups cilantro
  • 1/2 cup orange juice
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons white vinegar
  • 30 corn tortilla shells

First, peel and rough cut 4 cloves of garlic and add them to a small food chopper.

Next, wash and pick 2 cups of cilantro leaves. Place 1 cup into the food chopper. Hand chop the other 1 cup of cilantro and place in a container for storage.

Next, deseed and rough cut a jalapeño pepper and add to the food chopper. Run the food chopper to process the garlic, cilantro and jalapeño pepper.

Next peel and chop a white onion and add to a container for storage.

If your queso fresco is a solid block or wheel, chop into small chunks, and add to a container for storage.

Next it’s time to make the steak marinade. Start with juicing 1 lime into a 1 gallon ziplock bag. Next add to the bag the London broil. Add the contents of the food chopper to the bag. Add the orange juice, olive oil, vinegar, salt and pepper to the bag. Seal the bag tightly removing as much air as possible. Move the marinade around in the bag until the steak is covered entirely on both sides. Place the steak bag in the refrigerator along with the chopped white onion, chopped cilantro, and chopped queso fresco. Let this stand in the refrigerator overnight. When possible flip the steak bag and move around the marinade.

Preheat your grill on low and when ready, add the steak and discard the marinade bag. Cook the steak on low with 7 minutes per side for medium rare. For medium or well done, continue to flip the steak and cook another 7 minutes until reaching your desired level. When the steak is cooked to your liking, remove the steak and add corn tortillas to the grill.

Cook the tortillas for 2 minutes each side and then remove. While heating up the tortillas, chop the steak into small chunks. When the tortillas are done, assemble the tacos by placing 2 shells partially overlapped. Add the chopped steak, onion, cilantro and queso fresco. Squeeze a lime over the taco and enjoy!