While we will always love our bacon-wrapped, Kobe-crafted burgers and savory meatloaf made from Steakhouse Elite ground brisket, we have a lighter side, too! And we thought there was no better way to feature our feel-good grass-fed line of Steakhouse Elite ground beef than with a grass-fed Paleo recipe.
So, if you are thinking more about what you are putting into your body, or maybe you’ve even made the switch to a more natural or even paleo diet, here is a recipe that pairs feel-good grass-fed beef with a Paleo dinner dish.
Paleo Swedish Meatballs
1 lb Ground Steakhouse Elite Grass-fed Beef
1 lb Ground Pork
1 TBSP of Parsley
1 TSP Salt
1 TSP Black Pepper
¼ TSP Cinnamon
¼ TSP Nutmeg
1/8 TSP Ground Cloves
1/2C Sweet Onion, chopped
1 Garlic Clove, minced
1/3C Sweet Onion, chopped
1 Garlic Clove, minced
14 oz Can of Full-Fat Canned Coconut Milk
2 C Beef Broth
2 TBSP Butter
1 TSP Black Pepper
3 TBSP Tapioca Flour (for thickening)
Salt to taste
For the Meatballs
For the Gravy
Feel good food made with feel-good beef. Now that’s a win-win!
Whether it’s your Monday Night Football go-to, your favorite Halloween Crockpot dish, or just a fall classic in your household, chili is as much a part of October as pumpkins. So, why not take both these classics, chili and pumpkin, and put them together in a seasonal Paleo recipe: Pumpkin Spice Chili.
Paleo Pumpkin Spice Chili Recipe
What You’ll Need:
1T Olive Oil
1 White Onion, chopped
6 Cloves Garlic
1 Bell Pepper, diced
1 Jalapeño, minced
1-1/2 lbs Steakhouse Elite Grassfed Ground Beef
2 (14.5oz) Cans Roasted Tomatoes
1C Beef Broth
1T Chili Powder
1 (15oz) Can of Pumpkin Puree
How to Do It:
Heat a large stock pot over medium heat. Add olive oil, onion and garlic and brown until onions become slightly translucent.
Add bell pepper and jalapeno and cook until soft.
Add raw Steakhouse Elite ground beef and brown. Once browned, add tomatoes, broth and spices and simmer for five minutes. Add pumpkin and simmer for another 10 to 30 minutes (the longer you simmer it, the more the flavors will develop).
Contrary to popular belief, the meatball is not an Italian dish at all; it’s actually American. Dense, round and packed with breadcrumbs, herbs and cheese, it’s a common American favorite.
But at Steakhouse Elite, we like to do things, well, a little bigger and a little better! So, we’ve elevated this recipe for meatballs to entirely new level, with giant meatball Parmesan made in with the velvety, Kobe-crafted texture of Steakhouse Elite ground beef.
But before you race to pull out that brick of ground beef sitting in your fridge, we warn against using just any ground beef for this recipe. The size of the meatball without the delicious marbling of our ground beef would leave this humongous beef ball too dense, or falling part, and lacking flavor. But when you use quality beef, culinary creations like this are possible, allowing you to have the biggest, most succulent American meatball around.
Mega Meatball Parm
1lb Steakhouse Elite Kobe-Crafted Ground Beef
14oz pork sausage
1/3C seasoned breadcrumbs
1 clove garlic
2t tomato paste
1T parsley (minced)
1/4C shredded Parmesan
1 jar of favorite marinara sauce
1/4C shredded mozzarella
Preheat your oven to 350 degrees.
In a large bowl, combine beef, sausage, breadcrumbs, egg, garlic, tomato paste, parsley, salt and Parmesan and mix well with hands to combine.
Create giant meatballs with hands and place in a greased loaf pan. Bake on 350 degrees (uncovered) for 45-50 minutes until the middle of the meatball reaches at least 160 degrees.
Remove giant meatballs from oven, carefully drain excess fat, and top with marinara and mozzarella. Bake for an additional 3-5 minutes until cheese is hot and melted.
Just because we are picky and love the best doesn't mean that our team here spends hours over a stove, oven or barbecue. We believe that meals can be simple, quick and restaurant quality without all the work. That's why we offer our Kobe-Crafted, Grass Fed and Angus products, conveniently packaged and available in your grocer's case in the form of ground beef, fresh burgers, frozen burgers and even sliders.
But you can't have burgers every night (however if you do, no judgement here...you've now become our favorite customer). So, coming up with a way to mix up your dinner routine without a lot of extra effort is at the top of many of our customers' lists. We see you...out there on Pinterest, pinning ideas for meal planning and meal prep, and we get it! In fact we are meal planners ourselves. So, to help you along with this process, here are a few realistic tips we've developed for meat-loving meal preppers. Hey, we're not superman either. We like the short cuts and easy way to do things when they don't compromise taste.
Real-World Tips for Meal Planning & Meal Prep
Compile a List of Recipes.
Enlist your best effort deciding ahead of time the meals you would like to make and sketch out a list. We find the best way to do this is to compile a working list of meals you like to cook or would like try and write them down or create a Pinterest board. Make sure to include recipes with a variety of meats, vegetables and sides so you have plenty to choose from.
When selecting recipes, consider one dish wonders. Casseroles, foil meals and crock-pot recipes are a great way to get your meats and veggies in one simple dish. They also require little prep, attendance, and clean up afterwards.
Check Out What's On Sale and In-Season.
Now that you have a list of recipes you would like to cook, take a look at your favorite grocer's ad to see what's on sale and in-season. From there, you can get a good idea of what makes the most sense to cook that week. For example, if pork chops are on sale, pull out that Mustard Dill Pork Chop Recipe, and if Steakhouse Elite is on sale (lucky you!), you can opt to try one of our many recommended beef recipes. Same goes for fruits, vegetables and other fresh foods.
By thinking ahead of time what you want to serve for the week, you can eliminate last-minute runs to the grocery store, saving you time and money. Those who meal plan well not only save by cooking around what’s fresh, on-sale, and in-season, but they also find ways to re-use pieces of their meal throughout the week. For example, a roast can be eaten one night, and then used to make shredded beef tacos the next; or spaghetti and meatballs becomes pizza sauce and toppings the next. Another way to do this is to try to target recipes that have similar ingredients to maximize your budget, like tacos, a southwest chicken salad and a ground beef pizza.
Make Your List.
The most time-consuming, and probably least favorite part of meal planning is making the list. We suggest doing this chore when you can squeeze in a free 15 to 30 minutes. Many of our people are seen pulling their lists together during baseball practice, on lunch break or while waiting in line at the DMV or post office. Efficiency is key!
You can opt to make a list on paper, digitally, or directly on your grocer's website. Often, these lists and orders can be saved so you can simply re-use the same list or order when you choose that same meal plan another week.
Find Ways to Cut Corners.
With the development of online ordering, store delivery and in-store pickup, the process of grocery shopping has become a lot easier! We have found that ordering online, though it initially takes about 20-30 minutes, is much less time-consuming than driving to the store, meandering through the aisles, checking out and loading up the car--all of which can take upwards of one to two hours. There's also an added bonus of only buying what you need and nothing more, which saves money and waste!
Make Your Food Prep Painless.
There are a few ways you can really cut down on the time spent prepping in the kitchen. Some of these include:
Rethink Your Idea of Balanced.
We spend a lot of extra time preparing unnecessary extras for our dinners. Next time you are pinched for time, take a moment to really evaluate each ingredient for taste and nutrition. For example, do you really need to add croutons to the salad? Or dinner rolls? Or even rice or pasta side dishes? You can simplify your meals by creating beef and vegetable combinations and skimp on the starches. This will save you time, and your family may not even notice the difference.
Make You Cooking Day Fun.
Pick one day out of the week to prepare the majority of your meals ahead of time and make an event out of it. Put on some music, invite a friend over to prep with you and maybe even cork a bottle of champagne and cook with mimosas-infused enthusiasm. Let the cooking begin, start dicing, prepping, stirring and storing. Put all ingredients for your crock-pot meal in a baggie, or prepare and refrigerate a lasagna or casserole so all you have to do is reheat and serve on a busy night.
Clean Up Time.
After meal prepping there's always a mess in the kitchen. The good news is, if done right, it is one mess, one time a week! There's nothing else to clean up for the rest of the week because your meals are grab-and-cook with very little--or no--dishes to scrub, counters to clean or messes to sweep up!
Where else but a tailgate can you be part of the live action, celebrate with like-minded fans, wear face paint, and act like you’re 21 all over again? Why, tailgating!
As the self-proclaimed "official burger of race season" and a tailgating burger that's always "first to the finish," we consider ourselves to be pretty lucky that our burgers are the main event of the BBQ at many concerts, football games, NASCAR races, festivals and cook outs. And while we know tailgaters look forward to more than just their burger--the party atmosphere, the live action, the fans, the games, the drinks and the swag--we know FOOD is a pretty important piece of the party. Any tailgater is proud to receive the title of "most savory burger", "best chili" or "most outrageous" grilled specialty.
So, whether you are opting to drive to the stadium and pull the tailgate down, or just cozy up on your own couch on game day, these crowd-pleasing tailgating recipes can help make your game day meal something to root for!
Best Of: Tailgating Recipes
Best Crowd-Pleasing Make Ahead Dish: Crockpot Bolognese
Best Twist on a Steakhouse Burger: Maple Bacon Beer Burger (just sub with Steakhouse Elite Angus or Grass Fed ground beef)
Best Serve-Yourself On Game Day Dish: Sweet Sloppy Joes (a perfect complement to the bold and savory flavor of our Steakhouse Elite Kobe-Crafted beef)
Most Creative Tailgate Dish: Create Your Own Hot Dog Bar
Best Chili Dish: Pumpkin Spice Chili
Before the National Anthem. Before the lights. Before someone wins and someone loses.
Before all of that there is a long moment when sports fans come together over a cold beer and hot grill in honor of their favorite team or athlete and think, "we could win this one."
Before there are winners and losers, there are tailgaters. But to non-sports the mystery of tailgating is one that is perplexing. Why does it draw such a crowd and what makes it so fun? The answer is actually quite simple: the excitement of the possibility of winning exists and it is amplified by surrounding yourself by other people who want it just as badly.
Hope, tradition, and camaraderie bring sports fans together to tailgate. As long as these three things exist, a tailgate culture is inevitable, whether you are at the track or stadium, in a bar or on the comfort of your own couch with friends.
The Culture Behind Tailgating: 3 Components
You love what you love. That may be a racer, player or team. We become connected to these teams and players as if we know them personally, wishing upon them the best as if they were a son, daughter, niece, nephew, friend or family member. Their win is our win, and their loss pains us personally. But before the game or competition, there is a moment when anything can happen. That moment conjurers hope: the idea that the win is there for the taking and it could belong to anyone. Everyone wins in a tailgate because before game time or race time, everyone has an equal opportunity to win.
Think tailgating is a new development? Think again.
John Sherry, a University of Notre Dame cultural anthropologist, conducted a two-year study of college tailgating and found that the parking lot parties have ties to harvest celebrations in ancient Rome and Greece, picnics during Civil War battles and modern gatherings such as camp-outs at Jimmy Buffett concerts and Occupy Wall Street encampments. He says, "The idea of getting out of your house and feasting and drinking somewhere else is a pretty old tradition. People eat and drink and build up community in the process. It's one last blowout before we hunker down for winter."
So, the idea of gathering over food and events is not only one of ancient tradition, but it's one that takes on many forms--from concerts, to rallies, to celestial events, to sporting events. It is almost ingrained in us to celebrate an event or happening over food and drink and is the reason we associate the smell of charcoal-roasted burgers and iced-down drinks with BBQ's, tailgates, picnics and festivals.
There's a reason every stadium, track, game or tailgate flows with sports fans daunting the same attire, talking the same sports talk and eating the same tailgate foods: camaraderie.
At a tailgate, sports fans become a miniature, temporary community of people. A spectator may scratch their head as to why every week fans would be such a magnet to a tailgate that often dons the same food, entertainment and people. The answer to that is tailgaters have created their own community and culture within the sport that they love.
Tailgating "is more about sharing than it is about competition," and people who participate help build the brands of their favorite teams. "The individual traditions that they are creating add to the larger tradition. They see it as participating in the team experiences," says John Sherry, Anthropologist from University of Notre Dame.
While the culture behind the tailgate may seem perplexing, it quite simply has to do with meeting the needs of the things we want: hope, tradition and belonging. It's a couple hours over the grill, in a parking lot and with friends that creates an environment where there aren't yet any winners or losers, just sports fans.
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!
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