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 Whether you need a quick snack to enjoy during a football game, or an easy weeknight dinner for the family, ground beef is one of the most versatile ingredients to pull out of the fridge! Pair the ease and crowd-pleasing taste of beef with quality, Kobe-crafted beef products, and you've just elevated your dinner or snacking experience into something extraordinary! Maximize the win-win of beef and Kobe-crafted Steakhouse Elite this evening with a combination of pizza and cheeseburgers--our Cheeseburger Pizza! Select from simple ingredients that probably already reside in your fridge like onion, mayo, ketchup, tomato, cheese, lettuce and pickles, and spread it over a doughy crust for a delightful twist on pizza that goes beyond basic burger night!  cheeseburger pizza recipe 
Ingredients: 1 tablespoon olive oil 4 Steakhouse Elite Kobe Beef Burgers (or 1 pound ground beef) ¼ teaspoon Kosher salt, to taste Freshly cracked black pepper, to taste 1 cup chopped onion ¼ cup mayonnaise ¼ cup ketchup 1 (12-inch) pre-baked pizza crust 1 plum tomato, chopped 3/4 cup part-skim mozzarella cheese, shredded 1/2 cup Cheddar cheese, shredded 1 cup shredded iceberg lettuce 10-12 dill pickle slices Instructions:
Place a large baking sheet or pizza stone in the oven and preheat to 450 degrees F. Meanwhile, heat oil in a large skillet over medium-high heat. Cook the onions for about 5 minutes until soft, remove from skillet into a small dish. Sprinkle the burgers with salt and pepper and cook for about 3 minutes on each side until beef is browned (medium to medium rare). Remove pan from the heat and crumble the burgers or break into large chunks and set aside. (If using ground beef, cook and crumble until slightly pink/medium.) Combine mayonnaise and ketchup in a small bowl with a whisk, then spread the mixture over the pizza crust leaving a ½ inch border. Add the crumbled burger chunks, onions, tomatoes and sprinkle the mozzarella and Cheddar cheese over the top. Bake 8 minutes until the cheese is melted and lightly browned. Remove pizza from oven and let cool for a few minutes. Garnish the pizza with lettuce and dill pickle slices and sprinkle with sesame seeds. Cut pizza into 8 slices and serve.
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 We are happy to announce our partnership with Darlington Raceway on the entitlement of the NASCAR Xfinity Series race on May 8.
As an industry leader in the crafted burger movement, this opportunity expands our existing partnership for the entitlement of the spring Xfinity Series race at Darlington Raceway. The official race name will be the Steakhouse Elite 200. Said Darlington President Kerry Tharp, “Steakhouse Elite has been at the forefront of the burger craft movement, so we welcome them as part of the Official Throwback Weekend of NASCAR at Darlington Raceway." “We look forward to the intense competition of NASCAR’s future stars racing on the track Too Tough To Tame in the Steakhouse Elite 200.” The Steakhouse Elite 200 Xfinity Series race will be held on Saturday, May 8 at 1:00 p.m. as part of the Official Throwback Weekend of NASCAR at Darlington Raceway. The Lady in Black previously hosted spring Xfinity Series races from 1982-2014 and 2020. “We are pleased to be a part of this official throwback Mother’s Day weekend at Darlington Raceway,” says Ty Freeborn, CEO at Steakhouse Elite. “Steakhouse Elite burgers offer a great opportunity to fire up the grill this weekend and honor mothers across the country with our signature Kobe-Crafted™ burgers.” Enjoy our superior quality, innovative and American-raised beef products on race day by looking for our responsibly handled and USDA-certified products on Instacart or in your local grocer's fresh meat department. We have a complete line of fresh and frozen burgers, “tailored to your taste” for at-home tailgating every race day, game day, or backyard BBQ day.  If you enjoy a low-carb lifestyle packed with beefy dinner options, but are a little tired of bun-less burgers and taco salads, let us temp you with a vegetable-packed, low-carb dinner idea made with our grass-fed beef product: Beef Cabbage Rolls in red sauce! Don't let the beauty of this fresh, creative dish fool you; it's incredibly simple! Using boiled cabbage as the wrapper, and stuffed with beef, rice (or sub with cauliflower) and seasonings, then topped with a simple homemade red sauce, this easy dinner idea looks far more complex than it actually is! The result is a homemade, fresh and veggie-packed dish that's as healthy as it is tasty!  Healthy Beef-Stuffed Cabbage Rolls 
Ingredients: 1 large head green cabbage, cored 1 1/2 tablespoons olive oil 1 large yellow onion, diced 2 garlic cloves, minced 1/2 teaspoon red pepper flakes 2 cups crushed tomatoes (28-oz can) 1 tablespoon cider vinegar 1 tablespoon brown sugar Kosher salt and freshly ground black pepper, to taste 1 cup chicken or beef broth or water 1/2 cup cooked brown rice 3/4 pound Steakhouse Elite Grassfed Ground Beef 1 large egg, beaten ½ tablespoon paprika Instructions:
Preheat oven to 375 degrees. Core the cabbage and rinse. In a large pot of boiling salted water, add the cabbage and cook for about 15-20 minutes until tender. Drain and separate the leaves with tongs. Cut out the thick ribs from 10-12 of the largest leaves and set aside on a plate lined with paper towels and pat each leaf dry. Prepare a large casserole dish or Dutch oven on top of a baking sheet lined with foil. Heat the olive oil in a medium saucepan over medium-high heat. Cook the onions about 5 minutes until soft, add garlic and red pepper flakes and stir for about 1 minute, until fragrant. Transfer half the onion mixture into a large bowl. Place crushed tomatoes, cider vinegar and brown sugar into the saucepan, season with salt and pepper and paprika; bring to a boil. Reduce heat to a simmer and cook over low heat for about 10 minutes. Spread 1 cup of the sauce in the bottom of the casserole dish. In a large mixing bowl, add cooked onion mixture, rice, ground beef, egg; season with additional salt and pepper to taste and paprika. Stir in a little bit of the tomato sauce and mix well. Lay the cabbage leaves on a work surface and place a portion of the beef in the center of each leaf. Fold the bottom half over the filling, then fold in sides and roll up tightly like a burrito. Transfer the cabbage leaves seam down to the casserole dish on top of the sauce. Top with remaining sauce and broth or water; cover the dish with foil, and bake on top of the baking sheet for about 25 minutes. Rotate the dish in the oven and bake for an additional 25 minutes, basting with more sauce on top of the cabbage rolls. Remove the foil and bake an additional 20-30 minutes until the sauce is hot and bubbling. Remove from oven and let cool for 10 minutes before serving. Serve the cabbage rolls with extra sauce spooned over the top and some fresh parsley for garnish.  We almost never get sick of savory, rich hamburgers. But, after a long holiday filled with indulgent delights, we are sometimes drawn to a nice, green and crunch salad. Our Italian Chopped Burger Salad, packed with crunchy romaine hearts and topped with our beefy Grassfed Beef Burgers, is a spin on a traditional Caesar salad that’s loaded with flavor. The salad is made with chopped romaine hearts, red onion, tomatoes, cucumber and hard boiled eggs then topped with one of our juicy grilled burger patties. Finished with a lemony Garlic Parmesan dressing and toasted Parmesan croutons, this salad gives it a bright and light flavor and crunch you’ll absolutely love. Buon Appetito! Steakhouse Elite Italian Chopped Burger Salad with Garlic Parmesan Dressing
 Serves 4 Ingredients: Parmesan Croutons: 1 loaf French or Italian bread ¼ cup butter 3 tablespoons grated Parmesan cheese 2 cloves of minced garlic Garlic Parmesan Dressing: ¼ cup lemon juice ¼ cup extra virgin olive oil 2 cloves garlic, minced ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ¼ cup grated Parmigiano Reggiano cheese 2 tablespoons fresh Italian parsley, chopped Italian Chopped Salad: 2 tablespoons olive oil 4 Steakhouse Elite Grass-Fed Beef Burgers Kosher salt, to taste Freshly ground black pepper, to taste 4 cups romaine lettuce, chopped 2 green onions, sliced Red grape tomatoes, chopped ½ English cucumber, chopped 1 hard-boiled egg, chopped (optional) Parmesan cheese, for garnish Parmesan croutons, for garnish Instructions:
Make the Parmesan Croutons: Preheat oven to 300 degrees F. Cut four ¾ inch thick slices of French or Italian bread into small pieces (about 3 ½ cups). In a small saucepan, melt ¼ cup butter over medium heat and transfer to a large bowl. Stir in 3 tablespoons grated Parmigiano Reggiano cheese and 2 cloves of minced garlic. Add the cut bread pieces and stir to coat. Spread the bread pieces on a shallow baking sheet in a single, even layer. Bake for 20 minutes until croutons are golden brown, stirring at least once halfway through. Cool the croutons completely until crispy. They can also be made ahead and stored in an airtight container at room temperature up to 24 hours. Cook the Burgers: Preheat a grill or large grill pan to medium-high. Meanwhile, season the ground beef burger patties with salt and pepper, making an indentation in the center of each. Brush the burgers with olive oil and cook for about 3 minutes, turn over and cook for another 4-5 minutes until burger is cooked through medium or to your liking (adjust time for desired temperature). Italian Chopped Salad and Dressing: Meanwhile, make the salad dressing by whisking together lemon juice, olive oil, garlic, salt and pepper, incorporating the Parmigiano Reggiano cheese and fresh parsley in a small bowl. Set aside. Add the chopped salad ingredients into a large mixing bowl – romaine, onions, tomatoes, cucumber. Add the Garlic Parmesan dressing to the salad and toss to coat. Divide chopped salad mixture between four individual salad bowls. Top each salad with a cooked burger (sliced or chopped into large chunks) and garnish with shaved Parmigiano Reggiano cheese and Parmesan croutons. Serve any additional salad dressing on the side. We like our burgers big and bold! So when we make burgers with all the fixings, we go all the way and stuff it, top it, and sauce it like we did with our BBQ Bacon and Cheese-Stuffed burgers. These burgers (also aptly named the “Juicy Lucy” Burger) are a Midwestern favorite! By stuffing it with cheese, it becomes an inside-out cheeseburger that will knock your socks off! When paired with our Steakhouse Elite Kobe Beef Burgers and stuffed with sharp Cheddar and sautéed onions inside, the end product is a gooey, melted center wrapped in a bold, beefy casing. Grilled to perfection and topped with crispy bacon, sautéed onions and BBQ sauce on a toasted bun with lettuce and tomato, the only thing that could make this burger better would be to serve it alongside BBQ chips and an ice cold beer.  BBQ Bacon Cheese-Stuffed Burgers
Ingredients:
8 slices thick center-cut bacon 1 medium sweet onion, diced 4 Steakhouse Elite Kobe Beef Burgers 1 cup shredded cheese (sharp cheddar) Kosher salt, to taste Freshly ground black pepper, to taste 1-2 tablespoons olive oil ½ cup BBQ sauce 4 slices tomato 4 lettuce leaves Sliced dill pickles 4 hamburger buns, toasted BBQ Chips, for serving Ice cold beer, for serving Instructions: In a large skillet, cook bacon over medium-low heat until crispy and cooked through to your liking. Drain the bacon on paper towels, reserving a tablespoon of bacon fat in the pan. Turn the heat up to medium and cook the onions in the same pan until lightly golden brown, about 8-10 minutes. Set aside while grilling the burgers. Preheat a grill or large grill pan to medium-high. Meanwhile, cut each burger in half and top 4 burgers with ¼ cup shredded cheese and 1-2 tablespoons of onion, leaving a border around the edge of the patties. Top with another patty and seal the burgers by pressing edges together. Season the burger patties with salt and pepper to taste. Brush or spray the burgers with the olive oil and grill for about 4-5 minutes per side until burger is cooked through medium (adjust time for desired temperature). Add lettuce and tomato to the bottom of the bun and top the burgers with BBQ sauce, pickles, and bacon. Serves 4. A lot of American families split their meals between taco night, spaghetti night, pizza night and burger night. But when you can't pick between two, why not combine their deliciousness into a single dish: The Pizza Burger! Our Pizza Burger recipe, made with juicy grilled Steakhouse Elite Kobe Beef Burgers and topped with marinara sauce, fresh mozzarella, pepperoni and topped with grated Parmesan, fresh basil, parsley and toasted ciabatta rolls are the perfect family dinner compromise that will please everyone at the table. Served with a side or crispy Parmesan Garlic Fries and extra marinara sauce for dipping, it turns dinner into a fun and delicious Italian burger night!  Steakhouse Elite Pizza Burgers
Serves 4.
Ingredients: 2 tablespoons olive oil or canola oil 4 Steakhouse Elite Kobe Beef Burgers Kosher salt, to taste Freshly ground black pepper, to taste ½ teaspoon garlic powder 1 cup marinara sauce, divided 4 ounces fresh mozzarella, thinly sliced ½ cup mini pepperoni slices ½ teaspoon red pepper flakes ¼ cup Parmesan cheese, shredded 1 tablespoon freshly parsley or basil, chopped 4 Ciabatta or Kaiser rolls, toasted Parmesan Garlic fries and marinara sauce, for serving Instructions: Preheat a grill or large grill pan to medium-high. Meanwhile, season the ground beef burger patties with salt, pepper and garlic powder, making an indentation in the center of each. Brush or spray the burgers with oil and grill for about 3 minutes, turn over and grill for another 3 minutes until burger is cooked through medium-rare (adjust time for desired temperature). Spoon half of the marinara sauce onto each burger and top with mozzarella, pepperoni slices and red pepper flakes. Close the grill lid and cook 2-3 minutes more until the cheese is melted and pepperoni is crisp. (Alternatively, you can melt the cheese and crisp the pepperoni on the burger on top of the bottom bun under the broiler for 2-3 minutes.) Spread the remaining half of the marinara sauce on the bottoms of the toasted buns and place the burgers on top. Garnish the burgers with grated parmesan cheese and chopped parsley; serve with Parmesan Garlic fries and extra marinara on the side. Cheesy. Savory. Buttery. Is there any other way to describe a Patty Melt? All these adverbs are easier than ever to hear when you pair a classic Patty Melt recipe with salty Texas Toast and boldly-beefy Steakhouse Elite Kobe-Crafted burgers. Just saute, grill, stack and serve!  Steakhouse Elite Patty Melts on Texas Toast
Serves 4
Ingredients: 8 tablespoons butter 1 large sweet onion, sliced thin 4 Steakhouse Elite Kobe Beef Burgers Kosher salt, to taste Freshly ground black pepper, to taste ½ teaspoon garlic powder 8 slices Texas Toast 8 slices Swiss cheese Curly Fries or Onion Rings, for serving Instructions: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onions and cook slowly, stirring occasionally, until soft and golden brown, 20-25 minutes. Remove onions from the pan and transfer to a plate, set aside. Turn heat up to medium-high. Melt 2 additional tablespoons of butter in the same sauté pan and season the burger patties with salt, pepper and garlic powder. Cook the burgers, pressing down gently with a spatula, for about 3 minutes on each side until browned but slightly pink in the center (medium). Transfer patties to a plate and keep with warm covered with tented foil. Wipe the skillet clean and reduce heat to medium heat. Assemble the patty melts with a slice of Texas Toast bread on the bottom, a slice of Swiss cheese, hamburger patty, sautéed caramelized onions, another slice of cheese and top with a second slice of Texas Toast. Melt 2 tablespoons of butter back into the large sauté pan and grill the patty melts until bread is golden brown on one side, pressing down on the sandwiches while cooking, about 3 minutes. Remove the sandwiches and melt the remaining 2 tablespoons of butter and return the sandwiches to the pan, grilling them on the other side until crispy, golden brown and the cheese is melted, another 3 minutes. Slice the sandwiches in half and serve with curly fries or onion rings and ketchup on the side. Tuesdays were made for tacos! But when your taco cravings beckon for some creativity, give a new meaning to Taco Tuesday with our Crunch Wrap Supreme Taco Burgers! Made with taco-seasoned Steakhouse Elite Kobe-Crafted beef burgers, shredded cheese, onions, shredded lettuce, tomatoes, jalapeños, taco sauce, sour cream and fresh cilantro perfectly wrapped inside Doritos taco-shell-stuffed tortillas, this mind-blowing, maximum density taco creation adds extra crunch, texture and flavor to your Tuesday dinner.  Steakhouse Elite Crunch Wrap Supreme Taco Burgers
Ingredients: 2 tablespoons vegetable or canola oil 4 Steakhouse Elite Kobe Beef Burgers ½ large onion, minced Kosher salt, to taste Freshly ground black pepper, to taste 2 tablespoons taco seasoning 4 large flour tortillas 1 cup shredded Mexican Blend or Cheddar cheese Doritos or taco shells, broken into med-large pieces ½ cup sour cream 1 cup iceberg lettuce, shredded 1 cup grape or cherry tomatoes, halved (roasted or fresh) 1 jalapeno or ½ poblano pepper, roasted and chopped (optional) ½ cup taco sauce 4 tablespoons fresh cilantro Chips, salsa and guacamole, for serving Fresh made lime Margaritas, for serving Instructions: Preheat a grill or large grill pan to medium-high. Meanwhile, season the ground beef burgers with salt, pepper and taco seasoning and mix in minced onions. Reform into four patties, making an indentation in the center of each. Brush or spray the burgers with oil and cook for about 5 minutes, turn over and cook for another 5 minutes until burger is cooked through medium and slightly pink in center (adjust time for desired temperature). Lay a large tortilla on a flat surface and layer each Crunch Wrap Supreme Taco Burger as follows: burger, shredded cheese, Doritos or broken taco shells, sour cream, lettuce, tomatoes, jalapeno or poblano peppers, taco sauce, and cilantro. Fold the edges of the tortilla in on all sides to make the Crunch Wrap Supreme Taco Burger and place seam-side down in a skillet sprayed with cooking oil over medium-high heat. Cook for 3 minutes on one side and then flip the Crunch Wrap Supreme Taco Burger and cook for another 3 minutes until the tortilla is crunchy and golden brown on both sides. Cut the Crunch Wrap Supreme Taco Burger in half (or quarters) and serve with additional hot sauce or taco sauce and sour cream. Serves 4. This hearty, impressive twist on tacos pairs nicely with fresh lime margaritas and a side of salsa, sour cream, guacamole, and tortilla chips. It's the perfect main dish for an outdoor summer fiesta or any Taco Tuesday.
July is the season of land and sea, where we spend our days lakeside, shore side or poolside, then head home for some hammock time or porch sitting. In honor of our activities on both land and sea, we were inspired to create a burger that so aptly represents the season. Our Surf & Turf Burger--which combines the juicy, robust flavor of Steakhouse Elite Kobe-Crafted burgers with a homemade seafood salad--will be the hit of your next beach party or backyard BBQ. When the gourmet, beefy flavor of our Kobe-crafted burgers (the "turf") is combined with Old Bay spiced lump crab meat and shrimp, corn, mayo, celery, chives, and lemon juice alongside green leaf lettuce and juicy tomatoes (the "surf"), the delicious tastes of summer, both land and sea, spill out of every bite.  Surf & Turf Steakhouse Elite Burgers
Ingredients: Seafood Salad: 8 ounces cooked lump crab meat 8 ounces cooked shrimp, shelled and de-veined, cut into 2-3 pieces ½ cup fresh corn kernels, cooked ½ cup celery, finely chopped 4 tablespoons mayonnaise 2 tablespoons fresh lemon juice 1/2 teaspoon Old Bay seasoning 1 1/2 tablespoons chives Dash of sea salt Burgers: 2 tablespoons vegetable oil 4 Steakhouse Elite Kobe Beef Burgers Kosher salt, to taste Freshly ground black pepper, to taste ½ teaspoon Old Bay seasoning 2 tablespoons butter 4 Potato Buns, for serving 4-8 Green leaf lettuce leaves, for serving 1 large Heirloom or Beefsteak tomatoes, sliced, for serving Potato chips, for serving Instructions: Make the Seafood Salad: In a large mixing bowl, add crab meat, shrimp, corn, celery, mayo, lemon juice, Old Bay seasoning, chives and sea salt. Cover and set aside in the refrigerator while cooking the burgers. Make the Burgers: Preheat a grill or large grill pan to medium-high. Season the Kobe beef burgers with salt and pepper and Old Bay seasoning, making an indentation in the center of each. Brush or spray the burgers with oil and grill for about 3 minutes, turn over and grill for another 4-5 minutes until burger is cooked through medium (adjust time for desired temperature). Remove from grill and tent with foil to keep warm. Brush the split potato buns with butter and grill for 1-2 minutes until lightly toasted and golden brown. Add a slice of lettuce and tomato to the bottom buns and top each with a burger and scoop of Seafood Salad. Garnish with additional chives, sea salt and pepper if desired. Serves 4. Fill your backyard BBQ with the tastes of land and sea with our Steakhouse Elite Surf & Turf Burger, perfectly matched with a side of crunchy potato chips and a crisp, light Sauvignon Blanc or Pinot Grigio.
 If the past months have made you a little thicker around the middle, or if you are just looking for a healthy new dish to put on the family dinner table, we have created a health-conscience, fresh and unique dish inspired by the taste of the Mediterranean and made with our grass fed beef. These grilled Mediterranean Beef Kebabs are the perfect low-carb/Keto/Whole30-friendly dish. They are big on flavor with a fresh and tasty twist. Created using lightly-spiced Steakhouse Elite Grass-Fed Ground Beef, skewered and grilled, they are served with fresh combination of tomatoes, cucumber, red onions, parsley, mint, and crumbled feta, and a side of homemade tzatziki sauce. Healthy, light and delicious! Mediterranean Beef Kebabs with Tzatziki
Products: Steakhouse Elite Grass-Fed Ground Beef
Recipe: Kristen Hess, The Artful Gourmet Beef Kabobs Ingredients: Kebabs: 1 medium onion, minced 2 garlic cloves, minced 1 cup fresh parsley, minced 1 1/2 pounds Steakhouse Elite Grass-Fed Ground Beef 1/2 cup finely ground almond flour + 1 tablespoon water Kosher Salt and Freshly Ground Black Pepper 4 teaspoons Mediterranean or Greek seasoning Sides: 1 large tomato, sliced 1 red onion, sliced 1 cucumber, sliced Parsley, chopped Mint, chopped Feta Cheese, crumbled Tzatziki (recipe follows) Instructions: Soak 10 wooden skewers in water for about 30 minutes to 1 hour, removing when ready to start making beef kebabs. Lightly oil a grill or grill pan and preheat to medium-high. Finely mince the onion, garlic, and parsley and place in a large mixing bowl. Add the ground beef, almond flour/water mixture, salt and pepper and Mediterranean spices. Mix together with your hands until well combined. Alternatively, you can mince all the ingredients together in a food processor. Take a handful portion of the meat mixture and mold it on a wooden skewer into a long log-shaped kebab about 1 inch wide. Repeat with the rest of the meat and skewers, laying them on a large baking sheet lined with parchment paper or foil. Place the beef kebabs on the grill and cook for 4 minutes on one side, turn over and cook for another 3-4 minutes. Serve the kebabs with a side salad made of sliced tomatoes, onions, cucumbers, parsley, mint and feta cheese with a side of tzatziki for dipping. (recipe follows) ----- Tzatziki Ingredients: 3 Persian, Kirby or ½ English cucumbers, cut into ¼-inch pieces Kosher salt 1 cup plain Greek yogurt 3 tablespoons olive oil 2 tablespoons fresh lemon juice 1 garlic clove, lightly crushed ¼ cup chopped mint Preparation: Toss cucumbers with a few generous pinches of salt in a small bowl; firmly squeeze several times with your hands to release excess water. Drain. Mix cucumbers, yogurt, oil, lemon juice, and garlic in a medium bowl; season with salt. Let sit at room temperature 15–20 minutes; discard garlic. Stir in mint just before serving. Do Ahead: Tzatziki can be made 2-3 days ahead (without mint). Cover and chill in the refrigerator, and add fresh mint just before serving. Serves 4. |
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