It doesn’t matter if you are a veteran or rookie to the NASCAR scene, don’t think you can show up for a tailgate party unprepared! There are a lot of components to throwing a good racing pre-party and if you show up with too little, you just might lose your fan base.
Even if you are well-versed in other kinds of tailgating or concert-going, NASCAR tailgating is a beast of its own—it’s a high energy event with loyal fans who show up early, stay for days and never misses a moment of the race action even if they are in the parking lot. A generator failure or shortage of burgers is no joke to a NASCAR fan, and lack of preparation will leave you in the pits.
As an official sponsor of Race Car Driver JJ Yeley, we know a little about NASCAR. And as the mind behind the juiciest, beefiest, most flavorful burgers available, we know even more about feeding a tailgate crowd. So, with those powers combined, we’ve come up with a list of tips for your race day tailgating experience.
Race Day Tailgating Tips
Never be late.
Tailgating is part of the experience of NASCAR and showing up just before the race is a telltale sign you’re a rookie. Most veteran tailgaters will get there several hours (or days) early, camping and socializing long before the race begins. The best spaces fill up fast, so show up when you can, claim your spot and kick back and relax like a pro.
Bring more food than you ever thought you’d need.
This is where we come in. Think you just need one pack of our burgers? Double that! NASCAR is about food and camaraderie. Fans are hungry and bond over great food and their love for racing. You never know who might drop in for a bite of burger and some fan talk, so extra food is always a good idea. And don’t be afraid to go all-in with a new recipe; NASCAR fans don’t skimp on the complexity of their tailgate food just because they are working on a camp grill.
Get serious about your grill.
Speaking of food, nothing makes you look like more of a rookie than a cold sandwich or a frozen lasagna. Grilling is sort of the official sponsor of a NASCAR cookout, and folks will grill up anything from chicken, to ribs, to burgers. So, don’t forget to pack your grill and certainly be sure that you bring enough charcoal or propane (rookie mistake).
Also, don’t get distracted talking track with a fellow tailgater and forget about your grill! Never leave it unattended and keep it far away from vehicles, tents, pets and children.
Throw some major shade.
NASCAR is HOT. And you are sometimes on pavement. You are going to need some serious shade to keep you cool or protect you from a freak rainstorm. This means a canopy or pop up tent large enough to cover up your camp chairs and food. Sandbags, stakes or anchors are also a good idea in case the wind picks up and decides to take your canopy for a ride.
Generators are a popular accessory to most tailgates.
Camping at a tailgate doesn’t have to mean roughing it. If for nothing more than to power a TV so you never miss a racing moment, many tailgaters bring along a generator to this portable party to maximize the experience.
The devil is in the details.
Preparing for your tailgate takes some good thought and preparation. Days before, compile a list of all the essentials: food, condiments, ice, ice chests, tableware, plates, napkins, hand sanitizer, sunscreen, insect repellant, BBQ, spatula, toilet paper, garbage bags, canopy, water, beverages, fuel, can opener, knives and a music or radio source. Yard games, TV’s, cards and other entertainment options are also a good idea to keep you entertained before and after the race. Check, and re-check your list to be sure you have it all because once you park, you aren’t going anywhere!
There are few things more fun than a little race day tailgate. If adequately prepared, you can ensure your race day is complete with a full belly, shaded place to sit and maybe a few new friends.
Whether you are a NASCAR fan, football fan, or even rodeo fan, you love what you love! We want you to feel that way about our burgers, too. When you roll into a tailgate spot, pop open your tent and heat up the grill, we want to be a part of the experience that makes you love the sport you love.
If hosting a tailgate (at home or at the racetrack) is on your 2018 Bucket List, then you know good food and lots of it is required for a perfect race day. That’s why we’ve pulled together some of our favorite NASCAR race day burger recipes. Since our fresh and frozen burger varieties require ZERO work to make a great tasting burger, you can put your energy into the bun and toppings for an over-the-top burger that is sure to make fans out of anyone who stops by your grill.
NASCAR Race Day Burger Recipes Using Steakhouse Elite Burgers
12 Steakhouse Elite Kobe-Crafted Beef Burgers (frozen or fresh)
6 Potato buns, split
1/4C White onion, chopped
1-1/2C cups cheddar, shredded
4 t Mustard
4 t Dill pickle relish
White onion slices
In a small bowl, combine the cheese, mayonnaise, mustard and relish; mix well.
Grill all 12 Steakhouse Elite burgers to desired doneness (Note: a touch of salt on the top just before grilling will add a nice hint of seasoning). Before pulling off the grill, spoon 2T of cheesy mayo mustard mix on six of the burgers, then place another bare burger atop those and let cheese melt, so the burgers create a sandwich with cheesy mixture in the middle.
Serve on buns with lettuce, onion and tomato
The “King” Burger
6 Steakhouse Elite Angus Beef Burgers
6 Sesame seed buns
Dash Worcestershire (optional)
6 Slices American cheese
Burger sauce (mayonnaise, ketchup, mustard, onion, garlic, and vinegar)
Shredded iceberg lettuce
White onion slices
Pre-make your burger sauce using one-part ketchup, one part mayonnaise, 1/4 part onion, a squirt of mustard, pinch of garlic and dash of vinegar. Mix and put in tailgate-friendly container for easy spreading later.
Season your Angus burgers with a dash of salt and dash Worcestershire (if desired), then grill to perfection. Just before removing from the grill, place one slice of American cheese on top until cheese melts enough to barely curve around the burger.
On a fresh sesame bun, generously lather the burger sauce on both sides, and then top the bun with the burger, lettuce, tomatoes and white onion.
The "Jr." Slider Burger
1 Package of Steakhouse Elite Kobe-Crafted Sliders
1 Package Hawaiian sweet roles
1 Small ham steak
1 Can crushed pineapple, drained
6 Slices Swiss cheese
Grill your Steakhouse Elite Kobe-Crafted Sliders to your desired doneness and melt a small piece of Swiss cheese on top. While burgers are cooking, slice the ham steak into petite pieces small enough to fit on a Hawaiian roll.
Lather the Hawaiian roll with a generous amount of mayonnaise and Dijon, then place slider burger on roll and top with ham steak and crushed pineapple.
The Super Tex
6 Steakhouse Elite Angus Burgers
BBQ Sauce (1/2C beer, 2T brown sugar, 2T ketchup, 1T chipotle peppers in adobo sauce, 1t Worcestershire sauce)
12 Slices of Texas toast
2 Spears of pickled okra, sliced
Prepare the barbecue sauce ahead of time by combining 12C beer, 2T brown sugar, 2T ketchup, 1T chipotle peppers and 1t Worcestershire sauce in saucepan. Bring to a boil then simmer 8-10 minutes until thickened. Allow to cool.
Grill your Steakhouse Elite according to your personal preferences. When you are ready to flip your burgers, add the Texas toast to the grill and cook until crispy on the outside.
Remove burgers and Texas toast from the grill, top with okra and BBQ sauce and enjoy!
The Andretti Adrenaline Burger
6 Steakhouse Elite Grassfed Beef Burgers, raw and thawed (fresh preferred)
6 Onion buns
6 Frozen cheese-stuffed jalapeño peppers (poppers)
1/4C Salsa con queso (cheese sauce)
1/4C plum tomatoes
2 T Black olives, sliced
Using a raw and thawed Steakhouse Elite burger, wrap it around one stuffed jalapeno popper and 1T of salsa and fold it into the meat and re-shape into a patty and flatten as much as possible (you may need to cut the jalapenos in half).
Grill to desired doneness.
Stack burger patty onto an onion bun and spread 1T salsa con queso over each, and then top with tomato and olives. Serve with salsa, as desired.
The JJ Burger (named after our 2018 sponsored racer, JJ Yeley)
6 Steakhouse Elite Kobe-Crafted Burgers (frozen or fresh)
BBQ Sauce (1/4C brown sugar, 1/4C beer, 1/4C yellow mustard, 1/4C cider vinegar)
1C Shredded cabbage
6 Gourmet round rolls, split
Prepare BBQ sauce by combing 1/4C each of brown sugar, beer, mustard and vinegar in small saucepan. Bring to a boil then simmer for 15-20 minutes until thickened.
Place burgers on the grill and cook to desired doneness. About 2 minutes before burgers are done, place bun, cut sides down, on grid. Grill until lightly toasted.
Spoon sauce on bottom of each bun and top with burger and cabbage.
There doesn’t have to be a race on or a tailgate in progress to enjoy anyone of these mouthwatering recipes. But why not take your love of sports and burgers and join them in the experience?
We are thrilled to officially announce that Steakhouse Elite has signed a multi-year sponsorship deal with NY Racing. You will see our No. 7 car, driven by JJ Yeley at the Coca-Cola 600 this weekend at Charlotte Motor Speedway.
NASCAR is a perfect fit for Steakhouse Elite, and we are thrilled to be a part of the energy, passion and loyalty that drives the NASCAR culture (and all sports fans alike). It's that same love for sports, camaraderie and tailgating that drives our customers to the store to find a great burger for their next BBQ, so partnership was an obvious choice for us.
Read more about the sponsorship deal at ESPN.com:
NY Racing has signed a multi-year deal with Steakhouse Elite, starting with the Coca-Cola 600 at Charlotte Motor Speedway this weekend. NY Racing will field the No. 7 Chevrolet, with MENCS veteran JJ Yeley behind the wheel.Steakhouse Elite is a New York based company, offers a full line of both fresh and frozen burgers that are "tailored to your taste".
When life gives you limes, make margaritas. When life also hands you a pound of Steakhouse Elite beef and pint of tequila, make Margarita Burgers!
It's no secret that we are #addictedtoburgers, so what could be better to celebrate Cinco de Mayo than a tequila-infused burger that perfectly complements a margarita on the rocks? Slightly salty with hints lime and orange and little bite of tequila in the end, these burgers are juicy, succulent and a refreshing take on the traditional burger.
So go ahead, tequila, lime, siesta and repeat! You don't need an excuse like Cinco de Mayo to fire up the grill...use this recipe anytime you have a little tequila to spare.
Tequila Infused Margarita Burgers
1 lb Steakhouse Elite Kobe-Crafted Ground Beef
1 egg (optional, for binding the patty)
1 small red onion, finely chopped
2 cloves garlic, finely minced
3T fresh cilantro, minced
1T cayenne pepper
1t red pepper flakes
1C tequila blanco
1/4C lime juice
1/4C orange juice
Using one pound of Steakhouse Elite Kobe-Crafted Ground Beef, mix with your hands all the patty ingredients until well distributed. Make into patties of desirable size (one pound generally makes four patties). Lay patties flat onto a shallow metal dish, like a disposable BBQ pan.
Mix marinade in a small bowl and then pour over patties. If patties are not completely covered by the marinade, turn them after two hours. Marinate in the refrigerator at least two hours.
When ready, grill to desired doneness. Place on a bun (ciabatta style buns are recommended) and top with desired toppings such as lettuce, tomato, onions, jalapeno, salsa, guacamole and grilled peppers. Top off with a cold margarita on the rocks!
The story of Steakhouse Elite begins with two men--one, a butcher with ties to the Meatpacking District and the other a 5th generation cattle rancher--who wanted to create a better a burger. Using their knowledge of beef crafting and cattle ranching, they did just that, and the Steakhouse Elite Kobe-Crafted burger was born.
Years later, the same two people are constantly looking for ways to tailor their recipes to create better burgers, dogs and ground beef for customers. Though our customers have different needs, one thing remains in common: they want better beef.
Today, Steakhouse Elite proudly has three product lines tailored to the needs of their customers: Kobe-Crafted, Grass Fed and Angus beef lines.
Our Kobe-Crafted Beef - New Age Flavor
Those looking for the same old burger or beef need not apply: our signature Kobe-Crafted products--which include burgers, ground beef, sliders, beef brisket burgers, hot dogs, frozen burgers, Ribeye burgers, meatballs and meatloaf--are a perfectly-balanced and infused with the distinct and buttery flavor of Kobe beef from Wagyu cattle. One bite of this beef and it is clear: this is no ordinary beef!
Our Grass Fed Beef - Inspired by Health and Happiness
When was the last time doing the right thing was also easy? With our Grass Fed line of beef, you get the same delicious flavor of meticulously cared for beef in a product that is grass fed, pasture-raised, rich in nutrients, and free of added hormones and antibiotics. Our USDA-certified grass fed products take the guesswork out of enjoying a healthier lifestyle.
Our Angus Beef - A Tribute to Americana
Craving that bite that takes you back to the days of classic Americana and backyard barbecues? Savor the flavor of Angus beef just the way you remember it, in a classic recipe designed to enhance the tender, marbled flavor of this beloved variety. U.S.-raised, perfectly balanced, and created to emphasize its signature flavor, our Angus beef line is available to you anytime you crave the nostalgic flavor of 100 percent Angus beef.
Flavor. Wholesomeness. Taste. Whatever your reasons, when you choose the Steakhouse Elite label you can trust that you will get a product suited towards your specific needs. A product that’s always tasty, delicious and meticulously handled.
You don’t need the luck of the Irish to host a great Irish dinner this St. Patrick’s Day. What you do need is the flawless texture of Steakhouse Elite beef, some corned beef and the appetite for a flavor-punching Reuben Burger!
This loaded burger only has a few ingredients, but when made with our Steakhouse Elite ground beef, is enhances the buttery, beefy flavor of the beef; a nice contrast to the bitterness of the corned beef.
This corned beef/ground beef combo creates a succulent, rich burger with a punch of flavor. Mix up you burger routine into something distinctive and bold this March! Great for St. Patrick’s Day or afterwards (just use leftover corned beef).
Reuben Burger by Steakhouse Elite
1lb Steakhouse Elite ground beef
1C shredded corned beef
1/2C Irish cheddar, cubed
Salt and Pepper (to taste)
½ head of red cabbage, shredded
1C rice vinegar
Onion potato buns
Combine cabbage, rice vinegar, sugar and salt in a container and shake well to mix. Refrigerate 20 minutes to overnight.
Prep burger patties by combining Steakhouse Elite ground beef with corned beef, Irish cheddar and salt and pepper. Mix well with hands and mold into a burger patty.
Grill to desired doneness. Prep potato bun with mustard, then place burger on the bun and top with arugula, onion and pre-made cabbage slaw.
The mouth-watering combo of corned beef mixed with our carefully crafted beef will make you want to kiss this burger. Go ahead! It’s Irish!
Despite having a grass fed burger line, trying out the latest Paleo recipes and our small obsession with spaghetti squash, deep down we are still #addictedtoburgers . So, when Fat Tuesday calls, we gladly oblige, with a sinfully delicious and loaded burger inspired by the French Quarter. Call it Mardi Gras #burgernirvana wrapped in a buttered bun with purple, yellow and green slaw!
Prepare the French Quarter Sauce, Mardi Gras Slaw Topping, New Orleans Burger Glaze and Louisiana Burger Patties.
Heat grill to medium-high heat and grill each patty approximately 5-7 minutes on each side, turning once and brushing the New Orleans Burger Glaze on the cooked sides throughout the cooking process. Cook to desired doneness. Brush one more time with New Orleans Burger Glaze. Remove from heat and let sit for five minutes.
Meanwhile, brush buns with melted butter and grill for two minutes.
To assemble the burger, spread both sides of the bun halves generously with the French Quarter Sauce. Add the Louisiana Burger Patty to the bun and brush with the New Orleans Burger Glaze. Top the burger patty with the Mardi Gras Slaw. Assemble and eat!
There are two ways to "lean up" your beef dishes. The first, is to select a leaner, better-for-you beef such as our Steakhouse Elite Grass Fed beef, which is rich in omega-3 fatty acids, vitamin B6 and other nutrients and comes from humanely-raised, hormone and antibiotic-free cattle. The second way is to lean up what accompanies your beef dishes, like the carbohydrates, fats and sugars.
So, when a heaping bowl of delicious, homemade spaghetti sauce with plump, Steakhouse Elite meatballs comes calling, you can lean up this dish by opting for our grass fed ground beef, and eliminate excess carbohydrates by swapping your spaghetti noodles for spaghetti squash.
Deciding to make the switch is actually the hardest part! Spaghetti-ing a squash is very easy, inexpensive and tastes surprisingly authentic to an actual spaghetti noodle. Plus, when you use the bold and distinct flavor of crafted Steakhouse Elite beef, you'll notice that the spaghetti squash absorbs and complements its robust flavor, creating a dish that's healthier and surprisingly satisfying.
How to do it:
How to Make The Best Tailgate Burger
Ground burger comes in a variety of fat percentages, generally between 80 percent lean to 96 percent. Most people prefer a burger with a slightly higher fat content for extra juicy flavor and a supple texture.
(Note: Our Kobe-crafted products are 80 percent lean)
The taste of the beef can differ dramatically depending on the type and blend, so choose your meat based on personal taste preferences. For example, grass fed beef typically has a leaner texture and a bit of a game-like taste, while Angus is more of a traditional flavor. For the maximum in robust flavor, try Kobe-crafted products or products that are crafted with brisket or Ribeye beef. These small changes in the crafting can provide distinct flavor differences in your burger that give it an extra "wow" factor.
To really wow your tailgate pals, you can accent the beef patty with a variety of add-ins. Worcestershire, onion or BBQ sauce are great add-ins for Angus or brisket burgers, while chilies, red pepper, bacon or hot sauce stand up to the boldness of Kobe-crafted beef. For grass fed beef, you can intensify and challenge the flavor with more unusual add-ins like cilantro, soy sauce, sun-dried tomatoes or herbs.
(Note: do not over-mix the patty, as this can lead to an undesirable consistency)
Most people consider the ideal thickness of a patty to be about 3/4 of an inch. Thinner patties have the potential to dry out and thicker ones might burn on the edges before reaching appropriate doneness in the middle.
(Note: never worry about making the perfect patty by selecting Steakhouse Elite pre-shaped burgers, available in your grocer's case)
To avoid the burger "puff" that happens when the beef is grilled, make a shallow thumbprint in the center of the burger patty. This will help produce a nice, flat patty.
Finally, season the burger with salt and pepper before putting it on the grill.
Make sure your grill grate is clean and free of debris, then heat your grill to a medium-high temperature of 400 - 450 degrees. Pre-heating your grill will create a nice crust on the patty that helps hold in juices and also produces distinct grill marks. Once on the grill, let cook for 4-5 minutes before flipping and try to avoid flipping your patty more than once. Generally, 4-5 minutes on each side will bring the doneness of the patty to medium (160 degrees).
(Note: Never press down on the patty with the spatula; this will remove delicious and savory juices from your patty)
While grilling, shut the lid of the grill to add a smokey flavor to the patty. This will also keep your burger moist and juicy.
Win or lose, it's about savoring the moments around the game, and making the perfect burger is a part of that! Grilling the perfect tailgate burger is easy: just follow these simple steps to choose the right patty, add-in additional flavors, prep it perfectly and grill it to perfection.
We know, we know. It's the season of the turkey. And while we do--as self-proclaimed burger addicts--appreciate an occasional slice off the old bird, we will probably never fall out of love with ground beef.
So, while we will thoroughly enjoying a tidbit of turkey this season, we may slop some all-beef gravy atop the potatoes, and deep down we will probably be contemplating this...
10 Reasons Beef is Better Than Turkey
1. It tastes better.
Succulent, moist and juicy, we just think poultry's got nothing on beef.
2. It's cheaper.
We went to the grocery store and gasped when we saw that bird was $45. Yes, it feeds a lot of people, but so does spaghetti.
3. Beef has better holidays.
Ok, so the bird's got Thanksgiving and Christmas. But beef has Independence Day, Labor Day, Memorial Day, and all football season. Beat. That.
4. Beef comes in different varieties.
There's no such thing as "crafted" turkey, turkey and brisket, or turkey with rib eye. Turkey just always tastes like...turkey. The only choice you get is light or dark meat.
5. You can eat beef with your hands.
Turkey on the go just isn't a thing. But burgers are for real!!!
6. Beef has more choices for leftovers.
Turkey leftovers include the following: turkey, turkey sandwich, turkey pot pie, turkey noodle soup. But leftover beef? Why...you can do so much with it: sloppy joes, loose beef sando, tacos, taco salad, beef and noodles, ground beef stroganoff, burritos, breakfast burritos, stuffed peppers, lasagna...
You can put turkey in a taco, but it's just not the same.
8. Taco Tuesday.
If tacos are good enough that they get their own weekly holiday, then "tacos" deserves two bullet points.
9. Turkeys are hard to carry.
Turkeys are big. And heavy. And take days to thaw. And all day to cook. But beef is easy. You can carry it, store it, fit it in a grocery bag, freeze it, thaw it and cook it with way less effort than a turkey.
There's nothing more American (in our opinion) than a perfectly-grilled burger. Yes, turkey is the traditional choice for Thanksgiving, but burgers are a part of nearly every household and American restaurant all year round.
So there you have it. Beef is better. But regardless what you choose for your holiday meal, we wish you savory moments throughout. Happy Turkey (or Beef) Day!
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