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.

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:

• Pre-shredding cheese or buying pre-shredded cheese
  
• Washing and de-stemming fruits and vegetables ahead of time
  
• Dicing commonly-used vegetables such as onions
  
• Measuring and bagging any items you like to have portion control on
  
• Pre-thawing any meats you will be using
• Buying pre-made chicken stock, pre-chopped garlic, and other healthy pre-prepared items
• Pre-shredding meats when possible
• Buying prepped meats like Steakhouse Elite pre-made burgers or pre-pulled chicken off the rotisserie (often available in the deli section)
• Purchasing disposable cooking trays and tins for easy storing, cooking and clean up afterwards

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!

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.

1. Hope.

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.

2. Tradition.

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.

3. Camaraderie.

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.

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.

The “Intimidator”

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
3T Mayonnaise
4 t Mustard
4 t Dill pickle relish 
White onion slices
Tomato 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
Beefsteak tomatoes
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
Mayonnaise
Dijon mustard

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
1/4C Salsa
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:

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.

Patty Ingredients
 
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 paprika
1T cayenne pepper
1t cumin
1t oregano
1t allspice
1t pepper
1t red pepper flakes
 
Marinade Ingredients
 
1C tequila blanco
1/4C lime juice
1/4C orange juice

Instructions
 
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.

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!

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.

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.

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).

Ingredients
 
Burger Patty
1lb Steakhouse Elite ground beef
1C shredded corned beef
1/2C Irish cheddar, cubed
Salt and Pepper (to taste)
 
Cabbage Slaw
½ head of red cabbage, shredded
1C rice vinegar
1/2C sugar
1T salt
 
Toppings
Onion potato buns
Mustard
Arugula
Red onion
 
Instructions
 
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!

Instructions: 
 
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!