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Meatball Bombs

7/17/2017

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

Ingredients:

1-2 pounds Steakhouse Elite Kobe-crafted or grassfed ground beef
1/2C diced onion
2C diced mushrooms
1/2C panko breadcrumbs
1/2C parmesan
1/4C chopped parsley
1T sriracha sauce
1T soy sauce
1t worcestershire sauce
1 large, whole sweet onions, cut in half through the sprout
12 slices of bacon
BBQ sauce or Ranch dressing (optional)

Instructions:

In a large bowl, combine all ingredients except the last three (whole onions, bacon and BBQ sauce or Ranch dressing). Mix well with hands, then form large meatballs.

Take two halves of the cut onion and place meatball inside, creating an onion housing over the meatball. Wrap two slices of bacon around the onion-covered meatball, one going directly over the onion seam, and the other crisscrossing the other direction. Wrap with tin foil.

Heat the BBQ or grill to medium-high. Place meatballs (in tin foil) on the grill. Rotate after 10-20 minutes and grill on other side for 10-20 minutes. Actual grill time will depend on your grill heat and the size of the bombs. When thoroughly cooked, remove from grill and unwrap. Serve with BBQ sauce or Ranch dressing if desired.

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Next Level Grilled Burgers

7/1/2017

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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

Ingredients:
1-1/2 pounds Steakhouse Elite Kobe-Crafted ground beef
2T Caribbean jerk seasoning
Salt

Mango Salsa:
1 large mango, peeled, coarsely chopped
1T chopped fresh cilantro
1T chopped green onion
1T finely chopped seeded jalapeño pepper
1T fresh lime juice

Instructions:

Combine Steakhouse Elite ground beef and jerk seasoning in large bowl, mixing lightly but thoroughly. Shape into four 3/4-inch thick patties.
Place patties on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 14 minutes), until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Season with salt, as desired.
Meanwhile, combine salsa ingredients in medium bowl, mixing lightly. Serve burgers with salsa.

Mushroom Merlot Burger

Ingredients:
1 pound Steakhouse Elite Grassfed ground beef
2T chopped fresh parsley
1/8t salt
1/8t pepper
4 large portobello mushrooms
4 slices French bread, cut diagonally 1/2 inch thick
2oz goat cheese (1/2 cup)
4 romaine lettuce leaves
Chopped fresh parsley (optional)

Sauce:
1t olive oil
2T minced shallots
1C Merlot or other dry red wine
1/4C beef broth
2t fresh thyme, chopped
1T butter
2t all-purpose flour
1/4t salt
1/4t pepper

Instructions:

To prepare sauce, heat oil in large nonstick skillet over low heat. Add shallots; cook and stir 6 to 8 minutes or until caramelized. Stir in wine, broth and thyme. Cook over medium-high heat 8 to 10 minutes or until liquid is reduced to 1/2 cup. Combine butter and flour; whisk into sauce. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover; keep warm.
Combine Steakhouse Elite beef, 2 tablespoons parsley, 1/8 teaspoon salt and 1/8 teaspoon pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties. Set aside.
Place mushrooms on grid over medium, ash-covered coals; grill, uncovered, 16 to 18 minutes or until tender, turning occasionally. About 10 minutes before mushrooms are done, move mushrooms to outer edge of grid. Place patties on center of the grid; grill 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Place bread slices on grid; grill until toasted, turning once.
Reheat sauce, if necessary. Spread 1/2 of cheese on toasted bread slices. Top each with lettuce leaf, mushroom and burger; drizzle evenly with sauce. Crumble remaining goat cheese over tops; sprinkle with parsley, as desired.

The Thai Burger

Ingredients:
1 pound Steakhouse Elite Kobe-Crafted ground beef
1C shredded Napa cabbage
2T fresh lime juice, divided
1/2C chopped green onions
1t ground ginger
1t hot chili sauce
1T peanut butter
1T hoisin sauce
1t toasted sesame oil
Salt and pepper
4 whole wheat or white hamburger buns, split

Instructions:

Combine cabbage and 1 tablespoon lime juice in medium bowl; set aside.
Combine Steakhouse Elite ground beef, green onion, ground ginger and hot sauce in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
Heat nonstick skillet over medium heat until hot. Place patties in skillet; cook 10 to 12 minutes until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Season with salt and pepper, as desired.
Meanwhile, combine peanut butter, hoisin sauce, remaining 1 tablespoon lime juice and sesame oil in small bowl. Cover and refrigerate until ready to use.
Place 1 burger on bottom half of each bun; top evenly with peanut butter mixture and cabbage mixture.

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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Meatball Bombs

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