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 at https://www.steakhouseelite.com/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.
NASCAR tailgating is no one-meal ordeal. Racing tailgaters commit to a long weekend filled hot-off-the grill delights for breakfast, lunch, dinner and post-dinner!
Filling your ice chest with a pack of rubbery hot dogs, bag of orange chips and a sad bologna sandwich is a rookie move that will have you gunning for your neighboring tailgater's grill. So don't be that guy! Fire up Steakhouse Elite all weekend--even for breakfast!
This Race Day Rise and Shine Burger has all the best parts of breakfast--bacon, eggs and toasted bread--but with a beefy twist good enough for the Daytona 500. Breakfast, lunch, dinner or in the concessions, there's always a #reasontoburger with Steakhouse Elite--on your grill, at your house, in the speedway or at your tailgate.
Race Day Rise and Shine Burger
1 Package of Steakhouse Elite Kobe-Crafted Beef Burgers
1 Package of Buns (or for a breakfast twist, use an English muffin)
1 C Shoestring Hash Browns (pre-made)
8 Slices of Bacon (pre-crisped, and cut into 2" pieces)
4 Slices of American Cheese
Before you leave for your race weekend, pre-prepare the shoe string hash browns and place in a tailgate-friendly plastic storage bag. Crisp the bacon and store in a tailgate-friendly container that will keep the bacon from from getting smashed (we recommend cutting the bacon into 2" pieces for easy storage).
When ready for your breakfast burger, light up the grill and grill your Steakhouse Elite Kobe-Crafted burgers to desired doneness and then top with American cheese.
Place four burger buns or English muffins on the grill to toast them up. Place BBQ-friendly skillet on the grill and pan fry four eggs over easy.
Tailgater Tip: Eggs can be hard to cook over a grill, so another option is to crack the eggs into a muffin pan over the grill and cook them over-easy that way. Or, make a bath for them out of tin foil and cook them over the grill that way! Don't want to pack whole eggs in your cooler? No problem! Cook them over the hash browns and bacon ahead of time in a muffin pan and just reheat the potato/bacon/egg combo over the grill and pop them out an place over your burger.
Stack the breakfast burger as follows: lower bun, beef burger with cheese, hash browns, bacon, over easy egg and top bun. You can assemble the burger and place it back on the grill for a few minutes to melt it all together if desired.
There's no better way to rise and shine than at a NASCAR tailgate with a bold and beefy breakfast burger. But, if you forgot to pack the Steakhouse Elite, don't fret! Steakhouse Elite is now proudly served at ISC concession stands on race day!
You've heard of Meatless Monday, but if the thought of starting your week without a juicy, 100% all-beef crafted burger makes you break out in hives, we've got a better way to cut the cut calories and still and get a good dose of tasty protein: go bunless instead!
Why are so many people jumping on the bunless trend? Well, it's a great way to reduce the calories, sugars and carbohydrates of a dish without losing out on taste, satiety and nutritional value.
Benefits to Going Bunless on Your Burger
1. You may have already ate your share of recommended grains for the day.
The average woman should only consume 3 - 6 portions of bread and grains daily (3 - 8 for men). One slice of bread is equal to one portion.
2. Breads generally have little nutritional value.
Focusing on the nutritional content of bread, it is not as nutritious as other sources of food such as fresh vegetables, fruit, fish, eggs or meat. So skip the bread and focus on the ingredients that have a higher impact on your overall nutrition.
3. Leaving out the bun will reduce the overall caloric intake of the dish.
Despite losing the calories, you don't have to sacrifice taste. Up the satisfaction of the bunless burger by selecting beef with more taste, such as Steakhouse Elite Kobe-crafted beef.
4. Protein has more satiety than grains.
Protein-rich beef will actually keep you fuller and more energized longer than refined breads. That's because carbohydrates in breads spikes our blood sugar up, only to eventually come crashing down, making us more hungry and therefore encouraging us to eat again.
5. Reduction of breads and grains can reduce some intestinal side effects.
Studies show there are many adverse effects to eating too many grains, such as bloating, stool inconsistency, damage to the wall of the intestinal tract and tiredness.
6. There can be a lot of extra and unnecessary sugars and chemicals in bread.
Most bread contains sugar or high fructose corn syrup plus other chemicals and preservatives that can send your pancreas into overdrive and stay in your system longer than desirable. But sticking with basics--meat and vegetables--helps ensure your body is getting only what you expected.
Our Steakhouse Elite Kobe-crafted beef contains only 100% US-raised ground beef from the Wagyu cattle and nothing more, so you are guaranteed a flawlessly delicious portion of sizzling beef every time.
Despite the benefits of going bunless, we know what you're thinking: that sounds good and all, but how tasty is a burger with no bun?
Well, to prove to you that you can have all the taste and succulence of a bunned burger without the bun, we are sharing this Bunless Caprese Burger with Balsamic Aioli Sauce with you. And, because it's made with Steakhouse Elite ground beef, the rich taste of flavorful Kobe-crafted beef is never muted--so no bun is required!
Bunless Caprese Burgers with Balsamic Aioli
1 package of Steakhouse Elite Beef Burgers (any variety)
1 egg yolk
1 TBSP balsamic vinegar
1 TSP Dijon mustard
1 TSP chopped fresh garlic
1 TSP lemon juice
1/4 C extra virgin olive oil
Salt and pepper (to taste)
Cream cheese, sliced into 1/8" pieces
Arugula or lettuce blend
Whisk egg yolk with balsamic vinegar, Dijon, garlic and lemon juice. Slowly whisk in the olive oil, one tablespoon at a time. Add salt and pepper to taste.
Grill your Steakhouse Elite burgers to desired doneness. Remove from grill. On a plate, spread the balsamic sauce on the bottom of the plate, then add the burger patty and top with cream cheese, tomatoes, onion, arugula and fresh basil. Sprinkle with more balsamic sauce and salt and pepper, if desired.
One bite of this burger and you'll be wondering what the point of the bun was to begin with.
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