We love sports: racing, football, soccer--you name it! And it's our love of sports that has welcomed us to be a part of one of the most iconic teams ever in sports: The New York Yankees.
As a proud partner of Yankee Stadium and the New York Yankees, we want to introduce you to one of the burger combinations now available at the newly-remodeled 105 City Winery stand at Yankee Stadium: The Steakhouse Elite Burrata Burger.
Sr. Executive Chef Matt Gibson shows fans the process involved in making this decadent burger, with a seasoned Steakhouse Elite beef burger patty, toasted brioche bun, house-made tomato and red pepper relish with panchetta and an ENTIRE ball of burrata cheese imported from Italy.
Can't make it to Yankee Stadium? That's ok! Our Kobe-Crafted®, Grass Fed and Angus burger varieties are available in store or online, and with the help of Chef Matt Gibson, you now have the recipe to re-create the same stadium taste at home.
It's no secret that we love our burgers and we love our sports. As an official sponsor of NASCAR's ISC Racetracks and Yankee Stadium, we are proud to serve up bold, robust, quality beef burgers for spectators around the track or in the stadium. But with 162 baseball games a year and 38 NASCAR races, it's likely that at lease a few of those events will be hosted at home.
So, when game day has you beckoning for a taste of the ball game, our burgers and dogs are only a trip to the store away, and these game day recipes bring a bit of the taste of stadium to your dinner table.
The "Babe" Burger
1 package of Steakhouse Elite Kobe-Crafted beef burgers
Salt (to taste)
1 yellow onion, sliced into rings
4 slices Swiss cheese
4 sesame seed buns
Baby cornichons (pickles)
In a saute pan over medium to high heat, saute onions until caramelized and slightly crispy on the edges. Remove onions from pan and set aside. In the same pan, add mushrooms, butter and salt and cook over medium high for 2-3 minutes. Remove from heat.
Cook your burgers on the grill to desired doneness. Just before removing from the grill, add Swiss cheese to the patties until slightly melted. Place cooked patties on a bun slathered with Dijon mustard. Top with onions, mushrooms and baby cornichons. Add onion rings for a perfect side.
1 package of Steakhouse Elite 100% all beef hot dogs
1 sweet yellow onion, cut into rings
4 slices of bacon, chopped
1 fresh jalapeno, cut into coins
6 bakery-style hoagie rolls
Ketchup and Mayo
In a saute pan, heat to medium-high. Add bacon and saute until cooked to about rare. Continue cooking but add onions to the pan. Coat onions with bacon mixture until caramelized and bacon is fully cooked. Drain onion/bacon mix on a paper towel or paper plate.
Cook hot dogs on grill. Generously spread mayo onto hoagie roll and add grilled hot dog. Top with bacon/onion mix and four jalapeno rings. Add ketchup and other toppings if desired.
Whether you are at the stadium or near your own grill, there's always a #reasontoburger and a way to get the big league taste of Steakhouse Elite burgers and dogs.
Steakhouse Elite has announced a partnership with the 27-time champion New York Yankees to serve its burgers at concession stands throughout Yankee Stadium. The partnership will also be highlighted through in-stadium signage during the season.
Steakhouse Elite, a New York-based company, produces its burgers from American-raised, responsibly handled beef that is USDA-certified in the highest possible standards of production and safety.
"The Yankees are our hometown team, and we couldn't be more excited to partner with them," said Evan Wexler, Steakhouse Elite COO. "A great day at the ballpark always includes your favorite ballpark food, and we're proud that game days at Yankee Stadium will now include Steakhouse Elite burgers."
"We are excited to be partnering with Steakhouse Elite to feature its burgers at the Stadium, and look forward to working together to augment its brand awareness in the tri-state area and beyond," said Michael J. Tusiani, New York Yankees Senior Vice President, Partnerships.
The partnership with the Yankees represents an expansion of Steakhouse Elite's sports marketing activations, bringing their products to some of the most iconic venues in the country. In February, Steakhouse Elite announced a multi-year, multi-facility deal with the International Speedway Corporation (ISC) to serve its burgers at ISC facilities, including Daytona International Speedway.
Steakhouse Elite burgers can be found at most major retailers across the East Coast. For a full list, visit their Store Locator.
All burgers deserve a little bacon and cheese. But an extraordinary burger deserves homemade pimiento cheese and bacon jam. Spoil your Steakhouse Elite Kobe-CraftedⓇ burger with toppings as robust and flavorful as the patty you put them on. These simple recipes for pimiento cheese and bacon jam are impressive, yet easy, and the perfect way to elevate a tasty burger to something unreal!
Homemade Pimiento Cheese
1/2t Cayenne powder
1C Roasted red peppers (drained and diced)
12oz Extra-sharp white Cheddar, coarsely grated
12oz extra-sharp yellow Cheddar, coarsely grated
Salt and pepper to taste
In a medium bowl, mix together mayonnaise, cayenne, salt and pepper (about 1/2 teaspoon each). Add the red peppers, white Cheddar and yellow Cheddar and gently fold until combined. Cover the bowl and refrigerate for at least 30 minutes before using.
Homemade Bacon Jam
1 lb Bacon (cut into 1" pieces)
1 White onion (finely chopped)
4 Shallots (minced)
2 Garlic cloves (minced)
1/2C Brown sugar
1/4C Maple syrup
1/3C Apple cider vinegar
1t Chili powder
In a medium saucepan over medium heat, cook bacon until crispy. Drain and place bacon on a paper plate or paper towels, reserving about 1 tablespoon of bacon grease in the pan.
Reduce heat to medium-low and add onion and shallots to the pan and cook. Stir often until onions are caramelized.
Once caramelized, add garlic, brown sugar, maple syrup, vinegar, chili powder and cooked bacon. Bring mixture to a simmer then reduce heat to low. Cook until the liquid has reduced and thickened and the onions are jammy, about five to 10 minutes.
Allow mixture to cool and transfer to a jar and refrigerate until ready to use.
A Steakhouse Elite burger is delicious on it's own. But add homemade pimiento cheese and bacon jam and the combination is above and beyond! We finish our Pimiento Cheese and Bacon Jam Burger off with scallions and a toasted bakery bun, but we encourage you to use your imagination to create your own culinary delight!
What’s the difference between an average host/hostess and a “Hostess With the Most-est?” Well, to earn the latter title, one must be prepared, creative and pleasantly relaxed while hosting. In other words, really great hosts and hostesses find ways to simplify the hosting routine so they can attend to their guests rather than slave away in the kitchen all day and get overwhelmed with the details.
One way to do this is to find creative ways for your guests to help themselves. When guests are able to help themselves, they are relaxed, they can serve themselves and pick their portion size, accommodate their own tastes and dietary needs, and save the host time on serving up food.
Traditionally, people often do this without even knowing it by setting up a hamburger station, buffet or potluck. But for the host or hostess looking for a more creative idea, why not try a Gourmet Hot Dog Bar?
Setting up a hot dog station is a fun way to let your guests serve themselves and free up more time for the host or hostess to enjoy their company. Setting up the hot dog bar is easy! Just raid your kitchen or local dollar store for condiments and toppings, buy a couple packs of Steakhouse Elite all-beef hot dogs (because, a good host knows the best, all-beef dogs makes guests happy!), and let your guests be the chef!
You can let your guests’ creativity flow, or you can opt to guide them with recipe cards for flavor combinations like these:
Gourmet Hot Dog Recipes
When you create a hot dog station, your guests will come up with 1000's of varieties of custom dog deliciousness, making it a party win! Your guests will have a great time talking about, and sampling, their favorite combinations and you can sit back and play host! And, when you use quality all-beef hot dogs like the ones from Steakhouse Elite, your guests will feel spoiled from first bite, all the way to the last dog standing!
If you have been wanting to try the tasty, Steakhouse Elite crafting of our Angus burgers, we have the perfect recipe to try! Paired with the classic, tender flavor of Angus beef, our Angus Gouda Bacon Burger with Homemade Bourbon BBQ Sauce adds a dramatic flair to this perfectly balanced burger.
For a tasty night in, or to impress your guests during an outdoor dinner party, when you pair the flavors of Bacon, Gouda and homemade bourbon sauce with a perfect Angus patty, there’s simply no better burger.
Homemade Bourbon BBQ Sauce
3T brown sugar
3T light molasses
3T apple cider vinegar
2T Worcestershire sauce
1T soy sauce
1T Dijon mustard
11/2t liquid smoke
1t onion powder
1 1/2t garlic powder
1/2t crushed red pepper (add more or less for a mild or spicier version)
1/2t ground black pepper
Combine ingredients in a medium saucepan over medium heat, stirring occasionally, until brought to a boil. Reduce heat and simmer until sauce is reduced to 2 cups, stirring constantly (about 10 minutes). Use immediately or refrigerate up to two weeks.
Angus Gouda Bacon Burger
1 package Steakhouse Elite Angus Burgers
1 onion, sautéed until soft
8 slices of thick sliced pepper bacon, cooked
4 slices of smoked Gouda cheese
4 bakery-quality hamburger buns
1 tablespoon of homemade Bourbon BBQ Sauce (see recipe above)
16 pickle slices (dill or sweet)
Cut onion into 2mm rings. In a medium saucepan, sauté onion pieces until soft (you can add a little butter or olive oil to the pan for added flavor). Set aside.
Cook pepper bacon until done. Set aside.
Cook Steakhouse Elite Angus Burgers to desired doneness. Just before removing from heat, top with a slice of thick Gouda cheese and remove from heat when melted.
Separate four bun halves and place one cheesy burger patty on each bottom piece. Slather the top half generously with homemade Bourbon BBQ Sauce. Stack the burger in the following order: pickles, two slices of bacon and sautéed onions. top with burger bun and serve hot.
When you pair two perfectly delicious things together like bourbon BBQ sauce and Angus beef burgers, the result is a succulent, tasty and flavorful dinner treat.
From the concession stands, to the cars on the track, Steakhouse Elite is proud to be the burger of racing and a part of the NASCAR community. We are proud to announce our return to Pocono Raceway this weekend in the Pocono 400 with driver JJ Yeley and are excited to share a car with Weis Markets.
Rick Ware Racing welcomes Steakhouse Elite as a primary partner at Pocono Raceway this weekend, for Sunday’s Pocono 400. Monster Energy NASCAR Cup Series Veteran, JJ Yeley (Official) will be back behind the wheel of the No. 52 Chevrolet.
Crunch, savory, satisfying onion rings!
What's better than a late afternoon bite of a fresh onion ring? Well, the only thing we could think is that same bite atop a buttery, delicious beef patty.
Join the burger-ring revolution with your own home-fried onion rings, and then spoil yourself with our Spicy Sriracha Onion Ring Burger recipe.
Panko-Battered Onion Rings
1 large vidalia sweet onion
2 large eggs
1 dash pepper
1/8t garlic powder
1/8t seasoning salt
1-2C panko bread crumbs
oil for frying
Slice onion and separate into rings of desired thickness (we prefer about 1/4" slices).
In a medium bowl, whisk together the egg and milk and set aside.
In a separate medium bowl, stir together the flour, salt, cayenne, pepper, garlic powder, and seasoning salt. Set aside.
Place breadcrumbs in a separate, shallow dish.
Preheat about 1.5 inches of oil in a fry pan over medium heat.
While the oil is heating, take an onion slice and coat with flour mixture, then dip in the egg mixture, repeat flour/egg dip, and then bread with the panko mixture.
Fry each ring until golden brown (about 1-2 minutes) and them cool in a single layer on paper towels or newspaper.
Homemade onion rings are a great way to spoil your household. Serve them aside your favorite burger as a crunchy sidekick or french fry alternative, or go all the way and serve them atop a Steakhouse Elite burger using this Spicy Sriracha Ring Burger.
Spicy Sriracha Ring Burger
1 package of Steakhouse Elite Kobe-Crafted® Beef Burgers
4 potato hamburger buns
4 slices of sharp cheddar cheese
1 fresh jalapeno (sliced)
4-8 homemade onion rings (see recipe above)
Prep ahead of time the sriracha mayo by mixing 1T of mayonnaise with 1t of sriracha sauce in a small bowl. Set aside.
To assemble this delicious burger, grill your Steakhouse Elite burgers to desired doneness. Before pulling burgers from the heat, place one slice of cheese on each burger. Once corners of cheese begin to drip due to melt, remove burgers from heat.
Place one cheesy burger patty on the bottom half of a hamburger bun. Place sliced jalapenos atop the cheddar cheese, then top with 1-2 onion rings.
Generously coat the inside of the top half of the hamburger bun with sriracha mayo sauce and place atop the assembled burger.
Onion rings are tasty. Steakhouse Elite burgers are delicious. But when put together, this Spicy Sriracha Ring Burger is a game changer!
First, there was the Mega Meatball, a baseball-sized meatball topped with mozzarella and marinara, so large it served as the main course. Made with the rich, velvety flavor of Steakhouse Elite ground beef, only a quality beef like this could hold up to the density and flavor of a meatball this large.
But we’ve moved on…
Summer’s here and we are interested in something a little hotter, a little spicier, maybe something Mexican-inspired. So, here it is…the Titanic Taco! Because, well, we’re addicted to tacos and the only beef that can hold it’s own in this much quantity is Steakhouse Elite!
Titanic Taco Recipe
1 pound Steakhouse Elite Kobe-Crafted or Grassfed ground beef
4 – 12” tortillas
1/4t garlic powder
1/4t onion powder
1/4t oregano (dried)
1t black pepper
1T chili powder
Prep the taco shells: Heat oven to 375. Lay tortillas directly over 2-3 rungs of the rack, allowing the ends to fall through the rack to create a “U” taco shell shape. If tortillas are too stiff, microwave for a few seconds or toss them over high heat in a pan with a shallow amount of oil. Bake until tortilla holds its shape (about five minutes), then remove from oven and allow to cool.
Prep the taco seasoning: In a small bowl, mix together garlic powder, onion powder, oregano, black pepper, chili powder, paprika, salt and cumin. Set aside.
Brown the beef: In a large skillet, brown Steakhouse Elite beef. Drain if needed or desired (note: Steakhouse Elite Grassfed product is so lean, this step may not be required). Add seasoning mix and half a cup of water. Stir together and let simmer for five minutes.
Make the taco: Layer meat inside of large taco shell and top with desired toppings.
That’s all it takes to make one “mega” delicious taco! When you use a premium quality beef like Steakhouse Elite Grassfed beef, you end up with a succulent, flavorful taco that’s never too greasy or lacking in texture and complexity.
When you use Steakhouse Elite beef for your St. Patrick's Day meal, the real pot of gold is on your dinner table. That's because our buttery, savory beef is the perfect compliment to the rich and creamy taste of Guinness stout beer--and Irish classic! Combine the two and you have a recipe that is so tasty, it's far too good to be used only once a year.
Guinness Sloppy Joes
1 package of Steakhouse Elite ground beef (any variety)
1/2C yellow onion
1/2C shredded carrots
1/2C diced mushrooms
1/2C diced celery
1/2C diced bell peppers
1/2C fresh diced tomatoes
1/4C tomato paste
1T Dijon mustard
1/2C beef broth
1C Guinness beer
In a large skillet, saute Steakhouse Elite beef until almost completely browned. Drain if desired. Add to pan with beef: onion, carrots, mushrooms, celery, bell peppers and tomatoes and cook on medium high for 4-5 minutes until softened.
Lower heat to medium and add tomato paste, Worcestershire, Dijon mustard and ketchup. Mix well and add beef broth and beer. Let simmer until liquid is reduced by half, leaving a slightly watery but paste-like consistency.
Spoon onto a Brioche bun and top with sharp cheddar.
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