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.
When people make health-related New Year's resolutions for better eating, weight loss or overall dietary health, they sometimes eliminate a major part of their diet: beef. While lifestyle choices like Ketogenic, Paleo and Low Carb eating are changing that a bit, there is still sometimes a stigma around enjoying beef.
But as our notions of "good" versus "bad" foods are constantly challenged, one thing remains a constant: opting for a holistic and inclusive approach to eating and exercise is generally more sustainable and produces better results. So, instead of simply exercising more or eating fewer carbs/calories/fats, instead, why not focus on total health and nutritious eating by eating foods that are all-natural, free of additives and sweeteners, and high vitamins and minerals?
Including foods high in vitamins and minerals such as protein, niacin, and riboflavin--like ground beef--can actually help build (and preserve) muscle, supports a healthy metabolism, and helps our system convert food into fuel. Ground beef varieties contain 10 (!) vitamins and nutrients--all of which can contribute to your overall health and diet. And, bonus! These nutrients also help reduce your appetite so you will crave fewer unhealthy foods, convert fuel more efficiently, and have more energy throughout the day, encouraging you to burn more calories with exercise! What are these super-power nutrients in beef? They include the following:
10 Nutrients Found in Beef
What does it do? Supports nervous system development.
What does it do? Helps your body use oxygen.
What does it do? Supports energy production and metabolism.
What does it do? Helps build bones and teeth.
What does it do? Helps preserve and build muscle.
What does it do? Helps convert food into fuel.
What does it do? Helps protect cells from damage.
Nutrient: Vitamins B6 and B12
What does it do? Helps maintain brain function.
What does it do? Helps maintain a healthy immune system.
Is all meat created equal?
If you ask us, the answer is a hard “no.” Flavor, texture, heritage and diet determine the taste and health of beef…and it can vary drastically!
Cornering the market in the velvety, luscious flavor and taste of our Kobe-crafted beef products, we wanted to take what we know about crafting beef and offer a revolutionary grass-fed product that still is robust in flavor, but offers the health benefits of grass-fed beef.
Better for you, and still very tasty, our grass-fed product is “better beef;” allowing you to feel good about selecting a ground beef product that is lower in fat and calories, contains no added antibiotics or hormones, and comes from cattle raised humanly on US pastures.
But for those who are less versed on the differences between grass-fed products and standard meat production, we wanted to take a moment to answer the most common questions we get asked about grass-fed beef by Steakhouse Elite.
What qualifies Steakhouse Elite grass-fed beef as grass-fed?
Our cattle are born and raised on US pastures, and completely pasture-fed. This type of feeding is considered more conventional and natural. We guarantee quality beef with no added antibiotics or hormones.
What’s the difference between grass-fed and organic beef?
Organic beef in large part refers to whether the food source of the cattle is “organic”. It has to do with the type of pasture the cattle are raised on, as well as the cattle themselves. It requires a different process of certifying that the pasture itself is “organic.”
Grass-fed refers to the treatment of the cattle and their diet. Our cows are born and humanely raised on US pasture, freely grazing throughout their lifetime. They are never given growth hormones or antibiotics.
What are some of the health benefits of grass-fed beef?
Because grass-fed cattle are pasture fed and free of growth hormones, the beef contains more heart-healthy omega-3 fatty acids and antioxidant vitamins (such as Vitamin E and B6).
It is important to know that lean beef of any kind can be part of a healthy diet, providing the body with protein, nutrients and satiety when portion size and healthy eating habits are applied.
But does it taste like regular beef?
No doubt, grass-fed beef has a leaner texture and distinct flavor. We’ve have taken our generations of experience in the cattle business crafting beef to create a grass-fed option that is rich and buttery in flavor, unlike any other grass-fed beef on the market. We believe that quality beef should have highest standards of production, taste and food safety, so our customers can feel good about what they are feeding to their family.
There are a variety of ways that beef can be raised, fed, treated, processed and crafted. We wanted to offer an option for consumers looking for the health benefits and social consciousness of a grass-fed product that still has the bold and distinct flavor of our crafted beef. We are excited to add to our offerings a “better beef,” both in flavor and health.
Weight and nutrition-related New Year’s Resolutions are among the most common for 2019—or any year for that matter. However, only about 8 percent of people who make resolutions will actually achieve them.
If this goal has been on the top of your list this year, we would like to suggest some ways you can stay on track and help yourself be healthier in 2019.
One way to do this is by adding lean beef to your diet. Did you know that a serving of 80% ground beef has 213 calories? That’s about the same as two slices of bacon, a tablespoon of mayo, a whole bagel or a pint of beer. This is important because many people find that for this amount of calories, they are left feeling satisfied, have fewer cravings, are hungry less often and are less likely to snack.
Add to the nutrition aspect of ground beef the fact that you can opt for grass-fed beef and you have a satisfying and feel-good way to tackle your New Year’s Resolution.
Now that you know you can have your beef and eat it too, here are few other ways to keep those resolutions and make your way towards a healthier and more fulfilling life:
While many people enter the New Year with good intentions, it’s easy to fall short if you don’t make wise decisions on how to accomplish your health and nutrition goals. Being realistic, measuring your progress, holding on during the tough times, enlisting the help of others and finding a way to incorporate protein-rich and satisfying foods to your diet are a few ways that you can conquer those resolutions.
Steakhouse Elite Beef - Awesome!
Meatloaf - Amazing!
Steakhouse Elite Stuffed Meatloaf - Perfection!
Maybe you just love the taste of savory meatloaf or perhaps you are trying to substitute your carbohydrate intake with protein-rich dishes. Either way, this Goat Cheese Stuffed Mini Meatloaf recipe says you can have it all!
Why mini-meatloafs? Well, while this recipe can be easily adapted and made into a larger meatloaf, we found the mini-pans are perfect for freezing, help with portion control, are easy to take for lunch, and are perfect for a one-person meal!
So, whether you decide to do this recipe in mini’s, or go all in, you have a savory, low carb dish good enough deserve delicious Steakhouse Elite beef.
Steakhouse Elite Goat Cheese-Stuffed Mini Meatloafs
6 mini-meatloaf aluminum pans
2 lbs Steakhouse Elite grassfed beef
½ tsp cayenne pepper
1 pinch of oregano
1 tsp salt
½ tsp pepper
3 scallions, chopped
1 yellow onion, chopped
3 cloves of garlic, minced
1 bunch raw spinach leaves
5 fresh basil leaves, chopped
4 oz goat cheese
4 oz can of tomato paste
1 sprig of fresh rosemary, de-stemmed
Preheat oven to 425 degrees. Line up mini meatloaf pans and spray inside with cooking spray to grease.
In a bowl, season Steakhouse Elite grassfed beef with cayenne, oregano, salt, and pepper. Add two eggs and mix well with hands Add scallions, onion, and garlic and mix with hands until well distributed.
Grab a handful of the beef mixture and firmly press into bottom of each meatloaf pan. Then, layer on top of the meat mixture spinach and basil leaves, a dollop of goat cheese. Seal mixture by placing another handful of beef mixture on top and sealing it by folding in the sides to create a stuffed “pocket” in the center.
Top the mini meatloafs with tomato paste and sprigs of rosemary. Bake at 425 until cooked throughout and middle temperature reaches 160 degrees (actual time depends on altitude and size of mini-pans).
Such a simple twist on traditional meatloaf, but when made with premium ingredients like Steakhouse Elite premium ground beef, goat cheese, and fresh herbs, this small change turns a bland dish into a culinary treat!
How do you become a "host with the most?" Well, whether you are hosting a tailgate, BBQ or holiday party, we believe the best hosts are those who make their guests feel comfortable and relaxed by being comfortable and relaxed themselves. Preparing ahead of time, being organized, and enjoying some of the holiday cheer yourself will ensure guests will be comfortable enough to do the same.
Holiday hosting hacks for a happy host
Hosting Hack No. 1: Prepare, prepare, prepare!
Preparation is the key to good hosting so you can spend time with your guests instead of with your stove top. Cook what you can ahead of time, and chop, slice, dice, and prepare anything you can’t. Simplify buffet preparation by marking trays, bowls, and platters with notes of what dish goes where, what time it needs to go in the oven/on the table and what it is served with. Not only will this help you visualize the display, but it will also allow you to enlist the help of others to pop items in the oven or transfer the food from pots and pans to the correct bowls.
Hosting Hack No. 2: Pick the right food.
Stick with easy, delicious, and proven recipes. If people always compliment your meatballs or dip--no matter how simple--now is the time to break it out! A holiday party is NOT the time to experiment with a six-page recipe! Simple, delicious finger foods will keep you out of the kitchen and part of the party. Plus, finger foods keep serving ware and utensils at a minimum, helping with overall clean up afterward.
And speaking of food, here are a few Steakhouse Elite party favorites:
Hosting Hack No. 3: Organize.
Decide ahead of time where guests will put their purses, coats, and other personal items. Assure there is room for leftovers in the fridge. Find the bottle openers. Make sure there is ice. Empty the garbage cans and put them out for guests to use. Make sure there is extra toilet paper in the bathroom. Anything you can do now to prepare and organize ahead of time will help you navigate through your guests without getting stopped dozens of time to answer questions like "where is the garbage?"
Hosting Hack No. 4: Mix up your guest list.
A good party has a mix of guests: couples, singles, old friends, new friends, work friends, friends from the gym, older individuals, and young ones, too! A good mix keeps things fun and interesting, just be sure to introduce everyone so no one feels like an outsider. And about kids...kid-friendly parties are at the sole discretion of the host, but if you choose to make it an adult-only occasion, be clear on the invite (and address parents with infants who might think they don't apply). If kids are allowed--that's great! But set up a place for the kids to be and establish any limits or rules ahead of time.
Hosting Hack No. 5: Create the mood.
Put on your favorite party music, enjoy a glass of wine, light the candles, and dress up! All of this will contribute to the overall mood and atmosphere of the party. The guests will follow your lead for a more enjoyable time.
Hosting Hack No. 6: Create independent guests.
Having independent guests helps the host have a good time, so be sure to show them where they can serve up their own beverages and food, and introduce them to the other guests so you can spend your time mingling instead of pouring a glass of champagne or serving food. Setting up a beverage station can also help guests feel comfortable pouring their own drinks. A general rule is to get your guests their first glass and then let them know to help themselves moving forward.
Hosting Hack No. 7: Trade out the good stemware.
Too much holiday cheer can leave your good crystal shattered. Minimize the damage with a preventative stash of cheap stemware (we promise that guests will gladly swap fancy stemware for a good host)--and try to cry over split wine.
Hosting Hack No. 8: Limit the cleanup.
Table cloths, paper and plastic utensils, and paper napkins all make cleaning up a snap. If this is too informal for your tastes, then at minimum be sure to clear away and any preparation dishes before the guests arrive so your left with less of a mess when they leave. Either way, whatever you do, don’t let the cleanup begin until after the guests leave--a good host is never distracted by a mess!
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