Archive for the ‘burgers’ Category

SLOPPY JOSÉ

Posted: October 16, 2022 in beef, burgers, Carnivore!, cheese, Food, Recipes, taco
Tags: , , , , , ,
1

Instead of opening a nasty can of Manwich or other similar product, the classic Sloppy Joe sandwich is easy enough to make from scratch.

My version takes on a Mexican twist (hence the name Sloppy José), using seasoned taco meat and a great barbecue sauce. Putting them together with a sprinkling of Mexican cheese on a bun with lettuce and tomato makes for one sloppy but delicious sandwich!

sloppy jose

 

For the barbecue sauce…

2 cups ketchup
3/4 cup water
6 tablespoons white vinegar
6 tablespoons apple cider vinegar
6 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons salt
2 teaspoons black pepper
1 1/2 teaspoons cumin

 

Mix all the ingredients in a saucepan and simmer until the flavors have blended, about 20 minutes. Remove from the heat and cool to room temp. If you store it in an airtight container in the fridge, it’ll stay good for a few months.

 

For the seasoned taco meat…

1 teaspoon granulated garlic
1 teaspoon onion powder
1/4 teaspoon crushed pepper flakes
1 teaspoon dried Mexican oregano
1 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
1 Spanish onion, finely chopped
olive oil
2 lbs. grass-fed ground beef

 

Combine all the spice ingredients in a bowl.

Sauté the onions in a bit of olive oil until translucent. Add the beef and sauté until cooked, mixing in the spice mixture a little at a time until you’ve used it all.

 

For the sandwich…

Take some of the taco meat and place it in a small non-stick pan and heat it on medium. Squirt in as much of the barbecue sauce as you like, mixing thoroughly. Sprinkle some grated Mexican cheese on top. (I like Cotija, which is like a Mexican feta, but a bag of mixed cheeses works great, too.) Mix thoroughly, letting it all melt together into one warm, gooey mess. Throw it on a bun. Add lettuce, tomato, avocado slices, whatever you like!

 

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LAMBURGERS WITH FETA CHEESE DRESSING

Posted: August 21, 2022 in barbecue, burgers, Carnivore!, CHARCOAL, Food, lamb, Recipes
Tags: , , , , , ,
0

When it comes to grilling, lamb is often overlooked. Some folks think it tastes too gamey, which can be true with grass-fed lamb that comes from New Zealand or Australia. Although you can’t beat their strict quality standards, the flavor can be intense.

I don’t mind that intense lamb flavor in a chop, but when I make lamburgers, I like to mix ground beef with ground
lamb to give it a milder flavor. And when I cook them over hardwood charcoal, the flavor is outstanding! Even seared in a cast iron skillet and finished in the oven, these burgers are awesome.

1 lb. ground lamb
1 lb. ground beef
2 tablespoons
1/2 onion, minced
1 tablespoon Dijon mustard
1 teaspoon each fresh parsley, mint, and dill, finely chopped
1 teaspoon dried Greek oregano
1/2 teaspoon cumin
1 large clove garlic, squeezed through a garlic press
1 scallion, finely chopped, green part only
1/2 cup breadcrumbs
1 egg
1 teaspoon salt
1/2 teaspoon black pepper

Fresh herbs make the difference!

Heat the olive oil in a skillet over medium heat. Add the onion. Cook it until it’s translucent, about 6 minutes. Transfer the onion to a plate to cool.

In a bowl, mix the cooled onion, mustard, parsley, mint, dill, oregano, cumin, garlic, scallion, and salt and pepper.

In another bowl, combine the lamb with the beef, so they are mixed well. Then add the onion mix bowl to the meat and make sure all the ingredients are combined. Add the breadcrumbs and mix again. Then add the egg and mix one more time.

Form the meat into patties. Place them on a baking sheet covered with non-stick foil, and place the baking sheet in the fridge.

The indentation in the center of the patty keeps it from swelling up while cooking.

Don’t let the lamburgers get too cold in the fridge…just enough to firm the meat up a bit. If it gets too cold, give it a few minutes at room temp to warm up again.  Grill the burgers over hardwood charcoal until they are cooked to medium.

If you’re cooking indoors, heat some avocado oil in an oven-proof pan, preferably cast iron. Sear the burgers well on both sides, then place the pan in a 350-degree oven to finish cooking.

Extra meat is great for meatballs! Just freeze them for another time.

Place the burgers on buns, and smear the bun with the feta cheese dressing.

If the food is good, someone’s always watching!

My recipe for feta cheese dressing works really well with lamburgers. But it’s also great on a salad.

3/4 cup plain Greek yogurt
1  cup mayo
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper sauce, like Franks Red Hot
1 teaspoon Dijon mustard
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4–5 oz. crumbled feta cheese

Combine all the ingredients in a bowl. Mix well. Cover and refrigerate. If you can wait a day, it’s even better.

FullSizeRender (14)

INSIDE-OUT BURGER

Posted: August 12, 2022 in bacon, barbecue, beef, burgers, Carnivore!, CHARCOAL, cheese, Food, frying, grilling, salt
Tags: , , , , , , ,
1

Not a very complex idea. I just put the stuff that’s usually on the outside, on the inside of my burgers. Why? Why not?

If I’m making bacon cheeseburgers to bring to a barbecue, even if it’s on my back deck, instead of bringing a package of bacon and a package of cheese and a stack of burgers, I’ve got all the ingredients conveniently in the patties. And as the burgers cook, the fat from the bacon and the gooey cheese melt and combine with the burger meat to make a really tasty and moist burger.

I make 2 lbs. of burgers at a time, using grass-fed beef.

image

2 lbs. ground beef
1/2 cup sharp cheddar cheese, cut into 1/4″ cubes
1/2 lb. bacon, cooked crisp, cooled and crumbled
garlic salt
avocado oil or pork fat

 

In a bowl, combine the beef, the cheese and the bacon, mixing well so that all the ingredients are evenly incorporated.

Form the beef into 1/4 lb. patties. Refrigerate them until you’re ready to cook to firm them up.

Heat a cast iron skillet and add a drop of oil or pork fat. Place the burgers in the hot skillet to sear and sprinkle with the garlic salt. When browned, flip the burgers and place the skillet in a 350-degree oven to finish cooking.

image

 

LAMBURGERS WITH FETA CHEESE DRESSING

Posted: June 22, 2021 in barbecue, burgers, Carnivore!, CHARCOAL, Food, lamb, Recipes
Tags: , , , , , ,
2

When it comes to grilling, lamb is often overlooked. Some folks think it tastes too gamey, which can be true with grass-fed lamb that comes from New Zealand or Australia. Although you can’t beat their strict quality standards, the flavor can be intense.

I don’t mind that intense lamb flavor in a chop, but when I make lamburgers, I like to mix ground beef with ground
lamb to give it a milder flavor. And when I cook them over hardwood charcoal, the flavor is outstanding! Even seared in a cast iron skillet and finished in the oven, these burgers are awesome.

1 lb. ground lamb
1 lb. ground beef
2 tablespoons
1/2 onion, minced
1 tablespoon Dijon mustard
1 teaspoon each fresh parsley, mint, and dill, finely chopped
1 teaspoon dried Greek oregano
1/2 teaspoon cumin
1 large clove garlic, squeezed through a garlic press
1 scallion, finely chopped, green part only
1/2 cup breadcrumbs
1 egg
1 teaspoon salt
1/2 teaspoon black pepper

Fresh herbs make the difference!

Heat the olive oil in a skillet over medium heat. Add the onion. Cook it until it’s translucent, about 6 minutes. Transfer the onion to a plate to cool.

In a bowl, mix the cooled onion, mustard, parsley, mint, dill, oregano, cumin, garlic, scallion, and salt and pepper.

In another bowl, combine the lamb with the beef, so they are mixed well. Then add the onion mix bowl to the meat and make sure all the ingredients are combined. Add the breadcrumbs and mix again. Then add the egg and mix one more time.

Form the meat into patties. Place them on a baking sheet covered with non-stick foil, and place the baking sheet in the fridge.

The indentation in the center of the patty keeps it from swelling up while cooking.

Don’t let the lamburgers get too cold in the fridge…just enough to firm the meat up a bit. If it gets too cold, give it a few minutes at room temp to warm up again.  Grill the burgers over hardwood charcoal until they are cooked to medium.

If you’re cooking indoors, heat some avocado oil in an oven-proof pan, preferably cast iron. Sear the burgers well on both sides, then place the pan in a 350-degree oven to finish cooking.

Extra meat is great for meatballs! Just freeze them for another time.

Place the burgers on buns, and smear the bun with the feta cheese dressing.

If the food is good, someone’s always watching!

My recipe for feta cheese dressing works really well with lamburgers. But it’s also great on a salad.

3/4 cup plain Greek yogurt
1  cup mayo
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper sauce, like Franks Red Hot
1 teaspoon Dijon mustard
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4–5 oz. crumbled feta cheese

Combine all the ingredients in a bowl. Mix well. Cover and refrigerate. If you can wait a day, it’s even better.

FullSizeRender (14)

SLOPPY JOSÉ

Posted: February 7, 2021 in beef, burgers, Carnivore!, cheese, Food, Recipes, taco
Tags: , , , , , ,
0

Instead of opening a nasty can of Manwich or other similar product, the classic Sloppy Joe sandwich is easy enough to make from scratch.

My version takes on a Mexican twist (hence the name Sloppy José), using seasoned taco meat and a great barbecue sauce. Putting them together with a sprinkling of Mexican cheese on a bun with lettuce and tomato makes for one sloppy but delicious sandwich!

sloppy jose

 

For the barbecue sauce…

2 cups ketchup
3/4 cup water
6 tablespoons white vinegar
6 tablespoons apple cider vinegar
6 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons salt
2 teaspoons black pepper
1 1/2 teaspoons cumin

 

Mix all the ingredients in a saucepan and simmer until the flavors have blended, about 20 minutes. Remove from the heat and cool to room temp. If you store it in an airtight container in the fridge, it’ll stay good for a few months.

 

For the seasoned taco meat…

1 teaspoon granulated garlic
1 teaspoon onion powder
1/4 teaspoon crushed pepper flakes
1 teaspoon dried Mexican oregano
1 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
1 Spanish onion, finely chopped
olive oil
2 lbs. grass-fed ground beef

 

Combine all the spice ingredients in a bowl.

Sauté the onions in a bit of olive oil until translucent. Add the beef and sauté until cooked, mixing in the spice mixture a little at a time until you’ve used it all.

 

For the sandwich…

Take some of the taco meat and place it in a small non-stick pan and heat on medium. Squirt in as much of the barbecue sauce as you like, mixing thoroughly. Sprinkle some grated Mexican cheese on top. (I like Cotija, which is like a Mexican feta, but a bag of mixed cheeses works great, too.) Mix thoroughly, letting it all melt together into one warm, gooey mess. Throw it on a bun. Add lettuce, tomato, avocado slices, whatever you like!

 

LAMBURGERS WITH FETA CHEESE DRESSING

Posted: May 28, 2020 in barbecue, burgers, Carnivore!, CHARCOAL, Food, lamb, Recipes
Tags: , , , , , ,
0

It’s National Hamburger Day! But instead of the usual beef burger, try something that’s often overlooked: lamb. Some people think the taste of lamb is too strong. The really good lamb, grass-fed Australian or New Zealand lamb, can have that taste. Most American lamb is a bit milder. I mix one pound of ground lamb meat with one pound of ground grass-fed beef to cut the gaminess of the lamb. The flavor is just right.

These lamburgers are best when grilled over hardwood charcoal. But they’re just as tasty if you pan-sear them in a cast iron skillet and finish them in the oven.

 

 

 

1 lb. ground lamb
1 lb. ground beef
2 tablespoons + 2 teaspoons extra Virgin olive oil
1/2 onion, minced
1 tablespoon Dijon mustard
1 teaspoon each fresh parsley, mint, and dill, finely chopped
1 teaspoon dried Greek oregano
1/2 teaspoon cumin
1 large clove garlic, squeezed through a garlic press
1 scallion, finely chopped, green part only
1/2 cup breadcrumbs
1 egg
1 teaspoon salt
1/2 teaspoon black pepper

 

 

Heat 2 tablespoons of the olive oil in a skillet over medium heat. Add the onions. Cook them until translucent, about 6 minutes. Transfer the onions to a plate and let them cool.

In a bowl, mix the onions, mustard, parsley, mint, dill, oregano, cumin, garlic, scallions, breadcrumbs, egg, and salt and pepper.

In another bowl, combine the lamb with the beef. Then add the onion mix bowl to the meat and make sure all the ingredients are combined.

Form the meat into slider-sized patties. Place them on a baking sheet covered with non-stick foil, and place the baking sheet in the fridge.

Don’t let the lamburgers get too cold in the fridge…just enough to firm the meat up a bit. If it gets too cold, give it a few minutes at room temp to warm up again.  Grill the burgers until cooked to medium.

If you’re cooking indoors, heat some avocado oil in an oven-proof pan, preferably cast iron. Sear the burgers well on both sides, then place the pan in a 350-degree oven to finish cooking.

Place the burgers on slider buns with lettuce and tomato, and smear the bun with the feta cheese dressing.

 

 

My recipe for feta cheese dressing works really well with lamburgers. But it’s also great on a salad.

3/4 cup plain Greek yogurt
1  cup mayo
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper sauce, like Franks Red Hot
1 teaspoon Dijon mustard
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4–5 oz. crumbled feta cheese

Combine all the ingredients in a bowl. Mix well. Cover and refrigerate. If you can wait a day, it’s even better.

FullSizeRender (14)

 

 

 

SLOPPY JOSÉ

Posted: May 19, 2019 in beef, burgers, Carnivore!, cheese, Food, Recipes, taco
Tags: , , , , , ,
2

Instead of opening a nasty can of Manwich or other similar product, the classic Sloppy Joe sandwich is easy enough to make from scratch.

My version takes on a Mexican twist (hence the name Sloppy José), using seasoned taco meat and a great barbecue sauce. Putting them together with a sprinkling of Mexican cheese on a bun with lettuce and tomato makes for one sloppy but delicious sandwich!

sloppy jose

 

For the barbecue sauce…

2 cups ketchup
3/4 cup water
6 tablespoons white vinegar
6 tablespoons apple cider vinegar
6 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons salt
2 teaspoons black pepper
1 1/2 teaspoons cumin

 

Mix all the ingredients in a saucepan and simmer until the flavors have blended, about 20 minutes. Remove from the heat and cool to room temp. If you store it in an airtight container in the fridge, it’ll stay good for a few months.

 

For the seasoned taco meat…

1 teaspoon granulated garlic
1 teaspoon onion powder
1/4 teaspoon crushed pepper flakes
1 teaspoon dried Mexican oregano
1 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
1 Spanish onion, finely chopped
olive oil
2 lbs. grass-fed ground beef

 

Combine all the spice ingredients in a bowl.

Sauté the onions in a bit of olive oil until translucent. Add the beef and sauté until cooked, mixing in the spice mixture a little at a time until you’ve used it all.

 

For the sandwich…

Take some of the taco meat and place it in a small non-stick pan and heat on medium. Squirt in as much of the barbecue sauce as you like, mixing thoroughly. Sprinkle some grated Mexican cheese on top. (I like Cotija, which is like a Mexican feta, but a bag of mixed cheeses works great, too.) Mix thoroughly, letting it all melt together into one warm, gooey mess. Throw it on a bun. Add lettuce, tomato, avocado slices, whatever you like!

 

LAMBURGERS WITH FETA CHEESE DRESSING

Posted: June 29, 2018 in barbecue, burgers, Carnivore!, CHARCOAL, Food, lamb, Recipes
Tags: , , , , , ,
0

When it comes to grilling, lamb is often overlooked. Some people think the taste of lamb is too gamey. The really good lamb, grass-fed Australian or New Zealand lamb, can have that taste. Most American lamb is a bit milder, so give that a try.

These lamburgers are best when grilled over hardwood charcoal. But they’re just as tasty if you pan-sear them in a cast iron skillet and finish them in the oven.

I  mix one pound of ground lamb meat with one pound of ground grass-fed beef to cut the gaminess of the lamb. The flavor is just right.

 

 

 

1 lb. ground lamb
1 lb. ground beef
2 tablespoons + 2 teaspoons extra Virgin olive oil
1/2 onion, minced
1 tablespoon Dijon mustard
1 teaspoon each fresh parsley, mint, and dill, finely chopped
1 teaspoon dried Greek oregano
1/2 teaspoon cumin
1 large clove garlic, squeezed through a garlic press
1 scallion, finely chopped, green part only
1/2 cup breadcrumbs
1 egg
1 teaspoon salt
1/2 teaspoon black pepper

 

 

Heat 2 tablespoons of the olive oil in a skillet over medium heat. Add the onions. Cook them until translucent, about 6 minutes. Transfer the onions to a plate and let them cool.

In a bowl, mix the onions, mustard, parsley, mint, dill, oregano, cumin, garlic, scallions, breadcrumbs, egg, and salt and pepper.

In another bowl, combine the lamb with the beef. Then add the onion mix bowl to the meat and make sure all the ingredients are combined.

Form the meat into slider-sized patties. Place them on a baking sheet covered with non-stick foil, and place the baking sheet in the fridge.

Don’t let the lamburgers get too cold in the fridge…just enough to firm the meat up a bit. If it gets too cold, give it a few minutes at room temp to warm up again.  Grill the burgers until cooked to medium.

If you’re cooking indoors, heat some lard or avocado oil in an oven-proof pan, preferably cast iron. Sear the burgers well on both sides, then place the pan in a 350-degree oven to finish cooking.

Place the burgers on slider buns with lettuce and tomato, and smear the bun with the feta cheese dressing.

 

 

My recipe for feta cheese dressing works really well with lamburgers. But it’s also great on a salad.

3/4 cup plain Greek yogurt
1  cup mayo
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper sauce, like Franks Red Hot
1 teaspoon Dijon mustard
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4–5 oz. crumbled feta cheese

Combine all the ingredients in a bowl. Mix well. Cover and refrigerate. If you can wait a day, it’s even better.

FullSizeRender (14)

 

 

 

INSIDE-OUT BURGER

Posted: April 18, 2018 in bacon, barbecue, beef, burgers, Carnivore!, CHARCOAL, cheese, Food, frying, grilling, salt
Tags: , , , , , , ,
0

Not a very complex idea. I just put the stuff that’s usually on the outside, on the inside of my burgers. Why? Why not?

If I’m making bacon cheeseburgers to bring to a barbecue, even if it’s on my back deck, instead of bringing a package of bacon and a package of cheese and a stack of burgers, I’ve got all the ingredients conveniently in the patties. And as the burgers cook, the fat from the bacon and the gooey cheese melt and combine with the burger meat to make a really tasty and moist burger.

I make 2 lbs. of burgers at a time, using grass-fed beef.

image

2 lbs. ground beef
1/2 cup sharp cheddar cheese, cut into 1/4″ cubes
1/2 lb. bacon, cooked crisp, cooled and crumbled
garlic salt
avocado oil or pork fat

 

In a bowl, combine the beef, the cheese and the bacon, mixing well so that all the ingredients are evenly incorporated.

Form the beef into 1/4 lb. patties. Refrigerate them until you’re ready to cook to firm them up.

Heat a cast iron skillet and add a drop of oil or pork fat. Place the burgers in the hot skillet to sear and sprinkle with the garlic salt. When browned, flip the burgers and place the skillet in a 350-degree oven to finish cooking.

image

 

LAMBURGERS WITH FETA CHEESE DRESSING AND TZAZIKI

Posted: December 10, 2017 in barbecue, burgers, Carnivore!, CHARCOAL, Food, lamb, Recipes
Tags: , , , , , , ,
0

When it comes to grilling, lamb is often overlooked. Some people think the taste of lamb is too gamey. The really good lamb, grass-fed Australian or New Zealand lamb, can have that taste. Most American lamb is a bit milder, so give that a try. Even so, I like to mix 1 lb. of ground lamb with 1 lb. of ground beef (I like grass-fed beef.)

Don’t wait until summer to make these burgers! If you’re a hardy soul like me, you’re grilling in the dead of winter. But these burgers are just as tasty if you pan-sear them and finish them in the oven.

 

lamburger

 

1 lb. ground lamb
1 lb. ground beef
2 tablespoons + 2 teaspoons extra Virgin olive oil
4 tablespoons minced Spanish onion
2 1/2 teaspoons Dijon mustard
1 teaspoon each fresh parsley, mint, and dill, finely chopped
1 teaspoon dried Greek oregano
1/2 teaspoon cumin
1 large clove garlic, squeezed through a garlic press
1 scallion, finely chopped, green part only
1 teaspoon salt
1/2 teaspoon black pepper

Heat 2 tablespoons of the olive oil in a skillet over medium heat. Add the onions. Cook until browned, about 6 minutes. Transfer the onions to a plate and let them cool.

In a bowl, mix the onions, the lamb, beef, mustard, parsley, mint, dill, oregano, cumin, garlic, scallions, salt and pepper.

Form the meat into slider-sized patties. Place them on a baking sheet covered with non-stick foil, and place the baking sheet in the fridge.

Don’t let the lamburgers get too cold in the fridge…just enough to firm the meat up a bit. If it gets too cold, give it a few minutes at room temp to warm up again.  Grill the burgers until cooked to medium.

If you’re cooking indoors, heat some lard or avocado oil in an oven-proof pan. Sear the burgers well on both sides, then place the pan in the oven to finish cooking.

Place the burgers on slider buns with lettuce and tomato, and smear the bun with the feta cheese dressing or tzaziki. Recipes for both are below.

 

My recipe for feta cheese dressing works really well with lamburgers. If you’re skipping the bun and serving the burger with a salad, you might want to try my tzaziki recipe.

Feta Cheese Dressing:
3/4 cup plain Greek yogurt
1  cup mayo
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper sauce, like Franks Red Hot
1 teaspoon Dijon mustard
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4–5 oz. crumbled feta cheese

Combine all the ingredients in a bowl. Mix well. Cover and refrigerate. If you can wait a day, it’s even better.

FullSizeRender (14)

Tzaziki:
1 pint plain yogurt
1/3 cup extra virgin olive oil
1 tablespoon white balsamic vinegar
1 teaspoon dill weed
1/2 teaspoon granulated garlic
1 English cucumber, peeled and grated
Salt

Combine all the ingredients, except the cucumber, in a bowl.

With the cuke: peel it, then finely grate it into a bowl. (If you’re using a regular cucumber and not an English cuke, scoop the seeds out of it before grating.) Add a pinch of salt and let it sit for a few minutes. Then scoop out the mashed cucumber with your hands and squeeze as much liquid out of it as you can. Add the cucumber to the bowl with the other ingredients. Mix well. Discard the cucumber liquid.

Cover and refrigerate the tzaziki. Again, if you can do it a day ahead, it’ll taste even better!

 

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