You don’t need the luck of the Irish to host a great Irish dinner this St. Patrick’s Day. What you do need is the flawless texture of Steakhouse Elite beef, some corned beef and the appetite for a flavor-punching Reuben Burger!
This loaded burger only has a few ingredients, but when made with our Steakhouse Elite ground beef, is enhances the buttery, beefy flavor of the beef; a nice contrast to the bitterness of the corned beef.
This corned beef/ground beef combo creates a succulent, rich burger with a punch of flavor. Mix up you burger routine into something distinctive and bold this March! Great for St. Patrick’s Day or afterwards (just use leftover corned beef).
Reuben Burger by Steakhouse Elite
1lb Steakhouse Elite ground beef
1C shredded corned beef
1/2C Irish cheddar, cubed
Salt and Pepper (to taste)
½ head of red cabbage, shredded
1C rice vinegar
Onion potato buns
Combine cabbage, rice vinegar, sugar and salt in a container and shake well to mix. Refrigerate 20 minutes to overnight.
Prep burger patties by combining Steakhouse Elite ground beef with corned beef, Irish cheddar and salt and pepper. Mix well with hands and mold into a burger patty.
Grill to desired doneness. Prep potato bun with mustard, then place burger on the bun and top with arugula, onion and pre-made cabbage slaw.
The mouth-watering combo of corned beef mixed with our carefully crafted beef will make you want to kiss this burger. Go ahead! It’s Irish!
Despite having a grass fed burger line, trying out the latest Paleo recipes and our small obsession with spaghetti squash, deep down we are still #addictedtoburgers . So, when Fat Tuesday calls, we gladly oblige, with a sinfully delicious and loaded burger inspired by the French Quarter. Call it Mardi Gras #burgernirvana wrapped in a buttered bun with purple, yellow and green slaw!
Prepare the French Quarter Sauce, Mardi Gras Slaw Topping, New Orleans Burger Glaze and Louisiana Burger Patties.
Heat grill to medium-high heat and grill each patty approximately 5-7 minutes on each side, turning once and brushing the New Orleans Burger Glaze on the cooked sides throughout the cooking process. Cook to desired doneness. Brush one more time with New Orleans Burger Glaze. Remove from heat and let sit for five minutes.
Meanwhile, brush buns with melted butter and grill for two minutes.
To assemble the burger, spread both sides of the bun halves generously with the French Quarter Sauce. Add the Louisiana Burger Patty to the bun and brush with the New Orleans Burger Glaze. Top the burger patty with the Mardi Gras Slaw. Assemble and eat!
There are two ways to "lean up" your beef dishes. The first, is to select a leaner, better-for-you beef such as our Steakhouse Elite Grass Fed beef, which is rich in omega-3 fatty acids, vitamin B6 and other nutrients and comes from humanely-raised, hormone and antibiotic-free cattle. The second way is to lean up what accompanies your beef dishes, like the carbohydrates, fats and sugars.
So, when a heaping bowl of delicious, homemade spaghetti sauce with plump, Steakhouse Elite meatballs comes calling, you can lean up this dish by opting for our grass fed ground beef, and eliminate excess carbohydrates by swapping your spaghetti noodles for spaghetti squash.
Deciding to make the switch is actually the hardest part! Spaghetti-ing a squash is very easy, inexpensive and tastes surprisingly authentic to an actual spaghetti noodle. Plus, when you use the bold and distinct flavor of crafted Steakhouse Elite beef, you'll notice that the spaghetti squash absorbs and complements its robust flavor, creating a dish that's healthier and surprisingly satisfying.
How to do it:
How to Make The Best Tailgate Burger
Ground burger comes in a variety of fat percentages, generally between 80 percent lean to 96 percent. Most people prefer a burger with a slightly higher fat content for extra juicy flavor and a supple texture.
(Note: Our Kobe-crafted products are 80 percent lean)
The taste of the beef can differ dramatically depending on the type and blend, so choose your meat based on personal taste preferences. For example, grass fed beef typically has a leaner texture and a bit of a game-like taste, while Angus is more of a traditional flavor. For the maximum in robust flavor, try Kobe-crafted products or products that are crafted with brisket or Ribeye beef. These small changes in the crafting can provide distinct flavor differences in your burger that give it an extra "wow" factor.
To really wow your tailgate pals, you can accent the beef patty with a variety of add-ins. Worcestershire, onion or BBQ sauce are great add-ins for Angus or brisket burgers, while chilies, red pepper, bacon or hot sauce stand up to the boldness of Kobe-crafted beef. For grass fed beef, you can intensify and challenge the flavor with more unusual add-ins like cilantro, soy sauce, sun-dried tomatoes or herbs.
(Note: do not over-mix the patty, as this can lead to an undesirable consistency)
Most people consider the ideal thickness of a patty to be about 3/4 of an inch. Thinner patties have the potential to dry out and thicker ones might burn on the edges before reaching appropriate doneness in the middle.
(Note: never worry about making the perfect patty by selecting Steakhouse Elite pre-shaped burgers, available in your grocer's case)
To avoid the burger "puff" that happens when the beef is grilled, make a shallow thumbprint in the center of the burger patty. This will help produce a nice, flat patty.
Finally, season the burger with salt and pepper before putting it on the grill.
Make sure your grill grate is clean and free of debris, then heat your grill to a medium-high temperature of 400 - 450 degrees. Pre-heating your grill will create a nice crust on the patty that helps hold in juices and also produces distinct grill marks. Once on the grill, let cook for 4-5 minutes before flipping and try to avoid flipping your patty more than once. Generally, 4-5 minutes on each side will bring the doneness of the patty to medium (160 degrees).
(Note: Never press down on the patty with the spatula; this will remove delicious and savory juices from your patty)
While grilling, shut the lid of the grill to add a smokey flavor to the patty. This will also keep your burger moist and juicy.
Win or lose, it's about savoring the moments around the game, and making the perfect burger is a part of that! Grilling the perfect tailgate burger is easy: just follow these simple steps to choose the right patty, add-in additional flavors, prep it perfectly and grill it to perfection.
We know, we know. It's the season of the turkey. And while we do--as self-proclaimed burger addicts--appreciate an occasional slice off the old bird, we will probably never fall out of love with ground beef.
So, while we will thoroughly enjoying a tidbit of turkey this season, we may slop some all-beef gravy atop the potatoes, and deep down we will probably be contemplating this...
10 Reasons Beef is Better Than Turkey
1. It tastes better.
Succulent, moist and juicy, we just think poultry's got nothing on beef.
2. It's cheaper.
We went to the grocery store and gasped when we saw that bird was $45. Yes, it feeds a lot of people, but so does spaghetti.
3. Beef has better holidays.
Ok, so the bird's got Thanksgiving and Christmas. But beef has Independence Day, Labor Day, Memorial Day, and all football season. Beat. That.
4. Beef comes in different varieties.
There's no such thing as "crafted" turkey, turkey and brisket, or turkey with rib eye. Turkey just always tastes like...turkey. The only choice you get is light or dark meat.
5. You can eat beef with your hands.
Turkey on the go just isn't a thing. But burgers are for real!!!
6. Beef has more choices for leftovers.
Turkey leftovers include the following: turkey, turkey sandwich, turkey pot pie, turkey noodle soup. But leftover beef? Why...you can do so much with it: sloppy joes, loose beef sando, tacos, taco salad, beef and noodles, ground beef stroganoff, burritos, breakfast burritos, stuffed peppers, lasagna...
You can put turkey in a taco, but it's just not the same.
8. Taco Tuesday.
If tacos are good enough that they get their own weekly holiday, then "tacos" deserves two bullet points.
9. Turkeys are hard to carry.
Turkeys are big. And heavy. And take days to thaw. And all day to cook. But beef is easy. You can carry it, store it, fit it in a grocery bag, freeze it, thaw it and cook it with way less effort than a turkey.
There's nothing more American (in our opinion) than a perfectly-grilled burger. Yes, turkey is the traditional choice for Thanksgiving, but burgers are a part of nearly every household and American restaurant all year round.
So there you have it. Beef is better. But regardless what you choose for your holiday meal, we wish you savory moments throughout. Happy Turkey (or Beef) Day!
Can you call chili without beans chili? Well, we think you can if you up the ante with flavor from rich, premium ground Steakhouse Elite beef and little help from the season's most popular flavor, pumpkin spice.
So, we've combined our delicious Grass-Fed ground beef product with tomatoes, pumpkin, onion and spices to create a new classic, which is bean-free, Paleo-friendly, lower in carbs and Keto-friendly. The result is satisfying beefy dish with tons of flavor and personality and a seasonal touch of pumpkin spice.
Bean-Free Pumpkin Spice Chili Paleo and Keto-Friendly
This pumpkin spice chili is the perfect way to ease in a cold day, ring in the game or warm up the stomach over a work-time lunch. It can be served alone, topped over a can of your favorite beans, or even topped on a Steakhouse Elite all-beef dog. The flavor and texture is reminiscent of fall, minus the need to pile on a larger sweater or loosen the jeans after eating it. Happy Fall!
We say nothing goes better together than fall and football. Except, maybe fall, football and Steakhouse Elite beef!
It’s hard to imagine a tailgate BBQ without the sweet smells of a burning Kobe-beef burger grilling with a side of ice-cold beer.
But, this tailgate season, we encourage you to think outside the traditional burger bun and try some of these exciting new tailgating recipes. Paired with our Kobe-crafted Steakhouse Elite beef, there’s just no better way to tailgate!
Steakhouse Elite Football-inspired Tailgating Recipes
When you take your fandom to another level, then your tailgate BBQ should go there too! These NCAA-inspired tailgating recipes, combined with the best crafted ground beef around, make an unforgettable tailgating combination.
Four Out-Of-The-Ordinary Burger Recipes
As July kicks off camping season, we thought we’d share a campfire-ready, meat-heavy recipe that’s both delicious and filled with enough protein to keep your energy up during all that daytime adventuring.
This recipe can be made ahead of time and packed away, then quickly grilled in tin foil for a delicious, easy, no-mess meal by the campfire.
BBQ-Ready, Bacon-Wrapped Meat Bombs
Because July is “National Grilling Month,” we thought, what better way to celebrate than with three of our favorite grilled burger recipes? It’s a great way to expand your burger portfolio with three recipes that are anything but your plain, old, boring hamburger: the Caribbean Beef Burger, Mushroom Merlot Burger, and the Thai Burger (these recipes and more courtesy of www.beefitswhatsfordinner.com ).
Caribbean Beef Burger With Mango Salsa
Mushroom Merlot Burger
The Thai Burger
Where there’s a grill, there’s a way! With these delicious, non-traditional recipes, you can enjoy an easy, outside-the-to-go-box burger experience. Happy Grilling Month!
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