Hello, burger lovers! Today we are going to dive into the world of grilling and burgers. If you’re a food lover and want to impress your hungry friends and family with your mad grilling skills, read on! We want to share with you some of our favorite hacks for grilling juicy and delicious burgers like a pro. So light the grill, pull the Steakhouse Elite premium beef out of the fridge and let’s get this barbecue party started with five hacks that will have the entire neighborhood drooling.

1. Choose the right meat (us, we're the right meat!).

The key to juicy burgers is the right meat. You want to choose beef that has a good balance of meat and fat content. Ground chuck is one of the best options for burgers as it has just the right amount of fat that will give flavor and moisture to your burgers. Our Kobe-Crafted, 100% all beef burgers are velvety, yet firm, robust, yet beefy for a perfect burger balance every time in your choice of signature Kobe-Crafted, Angus, Grass Fed, Ribeye or Beef with Brisket. Choose your favorite varietal and no need to add anything--these burgers are crafted to perfection and need nothing more than a little salt and pepper.

2. Prep the grill.

Before you start grilling, you should make sure that your grill is hot enough to cook your burgers. A good rule of thumb is to preheat the grill to a high heat for at least 10-15 minutes. Brush your grill with oil to avoid burgers from sticking and to make them easier to turn once they’re on. By doing this, you will create those fancy grill marks on the burgers that will look great and add more flavor, upping your overall grill game.

3. Form your burgers.

It’s essential to form your burgers properly. Making your burgers too thin might dry them out, and making them too thick might cause them to be too rare in the center. That's why our burgers are pre-pressed to perfection in a 6-ounce portion--so there's no fighting over the largest patty!

4. Cook the burgers.

The most important step in making delicious burgers is cooking them properly. You want to sear each side of your burgers for an initial two minutes on high heat to achieve those grill marks we mentioned earlier. After that, you will want to turn them over and keep cooking them until they reach your desired temperature (approximately 4 minutes on each size for medium-rare--the industry standard). Medium-rare means the center should be around 130°F or 55°C. The more you cook your burgers, the tougher they’ll become, so stick to the medium-rare goal to get that perfect juicy burger.

5. Build your burger.

Now the fun part--the toppings!  Customize and build your burger to your liking with an assortment toppings such as lettuce, cheese, bacon, pickles, or onions; or show some real kitchen creativity and experiment with various cheeses, sauces or toppings like pimento, maple bacon, sriracha, jalapenos, fried onions--the sky is the limit when you use Steakhouse Elite because our beef is bold and flavorful enough to top with anything!

Grilling is a skill that, with practice, can be mastered like a top chef. Burgers are a delicious staple of any barbecue party, and with these tips, you’ll be grilling them like a pro in no time. So have fun, experiment with innovative tastes, and enjoy your creations with your friends and family. Happy grilling!

It's hard to imagine a world without burgers - juicy patties, melted cheese, and flavorful toppings all sandwiched between two doughy buns! But have you ever stopped to think about where this beloved creation came from? From humble beginnings to worldwide phenomenon, the burger has certainly come a long way!

The origins of the burger can actually be traced back to ancient times, where minced meat was often combined with spices and shaped into patties. However, it wasn't until the 19th century that the concept of the burger as we know it today started to take shape. During this time, German immigrants brought the dish known as "Hamburg-style" to the United States. These patties were made from ground beef and served between two slices of bread, often with condiments like ketchup and mustard.

As the burger gained popularity in the U.S., it began to evolve and take on new forms. In the 1920s, the legendary White Castle chain was born, serving up small, square burgers affectionately known as "sliders." Meanwhile, in California, the famed In-N-Out Burger opened its doors in the 1940s and introduced the world to "animal-style" burgers, a fan favorite to this day.

Fast forward to the present day, and burgers have become a global food staple. Whether you're craving a classic Big Mac from McDonald's, a gourmet creation from a trendy bistro, or a Kobe-crafted you-grill Steakhouse Elite burger, there's truly a burger for every taste preference.

But why are burgers so universally loved? Part of it has to do with their versatility - you can dress them up or down, add any toppings you like, and make them as simple or complex as you please.  The key is really finding beef you love and dressing it to your desire. Burgers are also the ultimate comfort food, bringing a sense of familiarity and satisfaction to any meal.

So there you have it - the history of burgers from their humble beginnings to today's modern varieties. Whether you're a die-hard burger lover or simply enjoy them from time to time, the burger's enduring popularity is a testament to its deliciousness and flexibility. So next time you bite into a juicy patty, take a moment to appreciate the long and fascinating history behind this beloved food which now can be found in restaurants world-wide, at events, or crafted by you and put on your own dinner plate!

How do you know when your burger is done? No, really! It may look, feel and smell done, then you cut it in half and the oozing red from the meat tells you, you were wrong!

The problem is, the majority of people don't know when a burger is actually "done" because they rely on very unreliable methods to detect doneness such as:

• The “poke” test. Poking the beef with a BBQ fork to see how much (and what color) juice comes out.
• The “smell” test. Cooking beef until it smells so good, you can no longer resist but pull it off the grill.
• The “cut” test: Stabbing the center of the burger with a knife to view the doneness of the inside, then putting the cut burger on your plate and in between the bun so no one notices the wounded burger.
• The “taste” test. Pulling beef off the grill, skillet, or out of the oven, sitting down for dinner, cutting open the burger, and then circulating it around the table until the group consensus is: "it's done." If not "done",  undone pieces go into the microwave while the host profusely apologizes.

The problem is, none of these methods--though oh-so-scientific in nature--will guarantee your burger is done. Underdone and overdone are common results of this ambiguous methodology, and the ONLY way to guarantee the proper cooking of your burger to your liking  is using an instant read thermometer (psst...the widely-accepted wellness standard for a burger is medium-rare). 

Using a thermometer, the general rule of thumb is to cook ground meats until the internal temperature of the thickest part of the meat reaches  your desired temperature, generally between 130 and 160°F. The safest temperature for beef is well done at 160°F. However, the following temperatures are commonly accepted with proper handling for doneness:

Medium: 140°F to 145°F – Slight pink throughout the inside of the burger.
*Medium Rare: 130°F to 135°F – If proper precautions are taken, you can cook and eat at this temperature.
Rare: 120°F to 125°F – You should never cook and eat a burger at this temperature for safety reasons.

Note: Due to the natural nitrate content of certain ingredients sometimes used in burgers such as onions and/or bell peppers, the burger may remain pink even when 160°F internal temperature has been reached, so the color of the alone is a misleading. Yet another reason to consider a thermometer!

In addition to proper detection of doneness, there are a few other considerations when working with raw beef to help avoid cross-contamination:

• Use a separate cutting board when prepping raw beef, and wash the board thoroughly in hot, soapy water immediately after use on raw food to avoid transferring contaminants from the board to other food like fresh tomato, onion, lettuce and pickle toppings.
• Never put a cooked burger back on the same plate or prep surface you used for a raw patty.
• Never leave cooked food sitting out at room temperature for more than two hours (that goes for refrigerated condiments such as mayonnaise, too!)

So poke it, smell it, cut it, taste it--just also check it with a thermometer! This will prevent having to hide the chef's-cut burger and keep your burgers perfectly cooked and safely served.

Didn't think crockpot dinners could be easy, delicious, affordable AND healthy? Well that's a crock pot of beef! If you haven't explored what your Crock-Pot can do for a family meal lately, then you are one of only an estimated 30 percent of people that either don't own one, or you have yet to find a reason to use yours. 

Busy moms, working parents, overwhelmed singles and even college students craving a home-cooked meal have found the benefits of slow cooking using their Crock-Pot. 

Benefits to Using a Slow Cooker or Crock-Pot:
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• Saves Time. Slow cookers allow you to leave food unattended, so you can be cooking dinner while at work or school.

• Enhances Flavor and Softens Meats. Slow cooking can help soften tougher (and often less expensive) cuts of meats.  The result is a robust, tender, delicious, one-pot meal. 
• It’s Good for Novice Cooks.  Using the lower temperatures of a slow cooker lessons the chance of burning foods or scorching them on the bottom.  It also allows you to put all your ingredients together at once, eliminating extra steps, utensils, and dishes. 
• Saves Space. Using a slow cooker relieves the need for an oven and stove-top, which is especially convenient when hosting or cooking a large meal, or helpful to dorm-occupying college students. 
  
• Easy.  Because slow cooker recipes are generally one-dish ideas, it’s an easy way to feed one–or many, with minimal cleanup. 

Even delightfully textured and supple meat like our Steakhouse Elite Kobe-Crafted ground beef can benefit from slow cooking by bringing out the subtle flavors and softer textures of the other ingredients. It's so simple--just add ingredients, set the timer and enjoy a fulfilling, home cooking meal with almost no effort. 

One quick look on Instagram or Pinterest can spark the idea wagon for which Crock-Pot recipe you'd like to give a try, but if you're stumped, try this no-fail Steakhouse Elite Crock-Pot Bolognese and see just how delicious and savory slow cooking can be.

Crockpot Bolognese by Steakhouse Elite

Ingredients:
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2T Extra Virgin Olive Oil (EVOO) 1lb Steakhouse Elite Ground Beef 3T Butter
3T Garlic (minced)
1/2C Onion (chopped)
2/3C Celery (chopped)
2/3C Carrot (chopped)
28oz Can of Diced Tomatoes (preferably fire-roasted) 8oz Tomato Paste
Salt, Pepper, Italian Seasoning & Nutmeg (to taste) 1C Cream
1C White Wine
1/4C Parsley (chopped)
1/2C Parmesan (shredded)
Pappardelle Pasta or Spaghetti (or lighten it up with zucchini noodles)

Instructions:

Heat 1T of EVOO in a pan over medium-high heat. Add Steakhouse Elite ground beef and brown. Set aside.

Turn heat on your slow cooker to high and add EVOO and butter. Add garlic, onion, carrots and celery and stir. Add tomatoes, tomato paste and then add the beef. Stir and add your favorite combinations of seasonings (we recommend a heavy dose of salt, pepper, oregano and basil with a touch of red pepper and rosemary). Stir in cream and white wine, parsley (if desired), and parmesan and bring to a boil.

Turn slow cooker temperature to low and simmer for 4 – 8 hours. Serve over Pappardelle Pasta, spaghetti or zucchini noodles.

It's tailgating season, and it hits every one of your senses: the team colors dance off your eyes, the fight song plays in your ear, the feel of the pigskin rubs across your finger tips, the smell of fresh grass hits your nose, and the taste of stadium food favorites like fresh grilled burgers and potato salad are savored with every bite. It's not just a game, it's an experience, and you get to enjoy it with a former group of strangers that, for at least the next few hours, are now part of your community.

Every part of the tailgate experience amplifies the atmosphere for fun, enjoyment and camaraderie. But no element--besides the game itself--is a bigger part of the experience than the food. Food, as it turns out, is the reason for the coined term, "tailgate" to begin with. It is believed the term was coined by fans of the Green Bay Packers in 1919, when Packers fans would park their pickup tracks around the field, sit in the truck bed and enjoy foods with fellow fans such as ham, potatoes and custards. 

Modern day tailgates generally include a hand-held entrees like sandwiches, breakfast burritos, hamburgers, hot dogs or fried chicken, but those with more tailgate swagger--and generally a tailgate-friendly RV to cook in--will dabble in more sophisticated culinary adventures like tri-tip, rotisserie chicken, chili--almost anything goes! 

For sophisticated, next level taste that will impress any fan without the heavy-duty prep time, tailgates all over have found the secret: Kobe-crafted Waygu beef, perfectly formed into a ready-to-grill burger, courtesy of our expert beef handlers at Steakhouse Elite. It's juicy, firm in texture, beefy, bold and savory. Sandwiched between a soft bun and topped with any assortment of gourmet toppings, it's burger perfection with all the taste of a steakhouse burger right at your tailgate. 

For the best tailgating burger experience, there are a few tips we--as seasoned tailgaters ourselves--can offer for the optimal tailgating experience:

1. Don't waste time on the stuff that doesn't matter.  Fancy football-shaped napkins are cute, but nothing more than a place to wipe that condiment and burger juice, and nobody seems to notice the design. Simple will do just fine, and that goes for the paper plates as well--they are covered with food as soon as you set them out and then tossed into the garbage, so put your efforts into the food and not the frill.
2. Don't choose being a grill master over a fan! Sure, it's great to push the smells of the grill across the stadium, but you don't want to be stuck there all day. Some grilled dishes can leave you attending to the grill all day long, instead of enjoying the pregame vibe, complete with trash talking the other team (only in fun of course; good sportsmanship only!), complimenting your neighbor on their decked out vehicle, and taking bets on the final score. Don't miss out on the pregame because you're stuck in the kitchen or behind the grill. Opt for simple and delicious pre-pressed Steakhouse Elite burgers you can just throw on the grill and enjoy a few minutes later.
3. Preparation is key to the win! On game day, the focus should be on the game, not kitchen chores. Prepare ahead of time by chopping veggies, prepping the side dishes and putting condiments in convenient, ready-to-serve containers. Bonus points for using disposable or ready-to-serve bakeware which makes clean up a snap so you're not late to the game!
4. Handheld foods make for less mess. No-utensils-required means no utensils to clean. That's a win-win! Choose from handheld tailgate favorites like burgers, chicken wings, burritos, taquitos, veggies and ranch, fried chicken, hot dogs, sliders and chips.
5. Don't forget the after-party. You can burn a lot of energy being the twelfth man on the field! Be sure you have something to eat when you get back from the game. You'll need to get your energy up for next week's game! Easy snacks for the aftermath are much appreciated and often consumed, and it can be as simple as some hot dogs, pizza or leftovers from earlier!

The yells of fans can be heard. People are dressed in a sea of coordinating colors. The deep beat of drums is thundering through blocks around the stadium. The football is being tossed. And that's all before the game even starts! Keep up the tradition of a fantastic, food-focused tailgate and add to the sights, smells, sounds and tastes by offering up simple, easy, and delicious tailgate food options this football season. Go team!

What do you think of when you think about fresh air feasting?

Do you think of a flimsy blanket over scratchy grass, soggy sandos and ants on parade? Well, if you think THAT'S the way picnicking is, we challenge you to a sophisticated brunch or lunch picnic makeover! 

When the beach, winery, boat or park is calling, answer the call with a perfectly-planned brunch or lunch outdoors, but with all the victuals and comforts of a table side meal.

This time of year makes for a perfect fresh-air feast, but an "elite" lifestyle demands a change in venue, menu and activities to enhance your outdoor agenda and take  you from a "picnic" to a sophisticated outdoor dining experience, with just a few small considerations that will elevate your entire experience. 

The Venue (Location)
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Picnics don't have to be limited to a park or picnic table. If a fresh-air feast is on your mind, consider upping the ante by choosing an unusual location (such as a new trailhead, winery, or waterfront lookout point), changing up the picnic menu, and adding some interesting activities to your picnic agenda. 

Here’s how:

• Think outside of a park setting. Maybe you would like to hike-in to a destination overlooking the falls, or pick a bench near a fountain, sit across a stadium or amphitheater, plop down under a climbing rock or hot air balloon launch site, or simply pick a grassy area in your own backyard!  Atmosphere, not location, is what’s important when selecting a picnic spot.  
• Add your own atmosphere.  Maybe you are lucky enough to find a picnic location near live music or street performers.  If not, consider bringing along your own music to set the tone of your picnic retreat. 
• Enhance the experience with comforts of home like fluffy blankets, pillows, centerpieces, flowers or aesthetics that might elevate the experience. Other ways to make your picnic feel more elite include stemware, silverware or decorate plastic plates.
• Consider other picnic “buggers.” Consider picking a spot with lots of shade if it’s a particularly warm day, lots of sun on a colder day. Also, consider things like which locations are bug-ridden, muddy, or have lots of clapping geese or seagulls before laying out your picnic blanket.

The Menu

Lunch and brunch are the best picnic meals to consider for your sophisticated outdoor dining experience. While there are some basic rules to selecting menu items like choosing handheld, non-saucy, single dish cold foods--don't feel isolated to those rules! Try something new, and use clever ways to keep your picnic foods looking delicious, staying warm or keeping from getting soggy. For example, bento containers keep food from shifting around. Disposable containers make for easy clean up. Thermoses and ice chests keep things cool, but also can help keep things warm, too! And separating your foods from sauces before consumption prevents soggy bread and veggies.

All of these considerations allow you to think outside the standard picnic and incorporate some delicious and unique recipes for your sophisticated outdoor experience. And, when you combine these swanky recipes with the robust, velvety flavor of Steakhouse Elite Kobe-Crafted beef, the result is a next-level elevated lunch or brunch picnic experience.

Brunch Recipes

Beef-stuffed Breakfast Burritos (a silverware-free version of egg breakfast)
Cheeseburger on an English Muffin (what's more brunchy than breakfast AND lunch?)
Brunch Beef Strata (it's an beefy egg casserole!)

Lunch Recipes

Layered Beef Salad Shakers (salad beautifully layered in a mason jar--just shake and serve!)
PB&J Wraps with Steakhouse Elite Beef (a protein-rich version of the traditional PB&J)
Greek Meatball Subs (a Greek twist on a fancy Italian sandwich)

Other (Non-Beef) Picnic Munchables:

Trail mix
Charcuterie Board
S'Mores (Use chocolate frosting instead of chocolate bars)
Fresh or Dried Fruits
Bacon-Wrapped Asparagus
Beef Jerky and String Cheese
Hummus and Fresh Vegetables
Sparkling Juice, Infused Water, Mimosas (champagne and juice), Wine

What to Pack

Finally, the key to the perfect picnic is preparedness. Comfort comes from thoughtfulness and adequate preparation, so be sure to throw the following items into the trunk of your car before your brunch or lunch picnic.

• Food and drink
• Utensils (especially ones needed for serving or spreading condiments)
• Napkins
• Non-glass drinking containers
• A bag for garbage
• Sun block
• Water
• Ice packs to keep food cold
• Activities. Consider packing a bug exploring kit or bat and ball for the kids, or you can improvise with an impromptu scavenger hunt.  For an adults-only picnic, consider downloading question/answer game such as Table Topics or Scattegories (available through your App Store)

So, how do you enjoy a bougie, sophisticated picnic? You start with the location, the atmosphere, the menu and packing all the essentials and mix it with the next-level flavor of recipes infused with Steakhouse Elite for a picnic worthy of impressing anyone!

There are just so many reasons to dust off that grill right now: Cheeseburgers. Bacon Burgers. BBQ Burgers. BBQ Bacon Cheeseburgers...to name a few. But May is National BBQ Month, and without a seasoned and ready-to-barbecue grill and Kobe-Crafted Steakhouse Elite burgers, you, my friend, are more a of a "miss and loss" than a "pit boss."

But we got ya covered. De-winterizing your gas, coal or pellet grill is easy and will have you tossing up beef burgers like a baller in your own backyard in no time.

How to De-Winterize and Prepare Your Grill for Spring Cooking
 
Gas Grills
 
Spring Maintenance of Your Gas Grill:

• Remove the grates . Clean them on both sides with hot, soapy water, then air dry.
• Remove and clean the metal barriers over the burners and below the grates to remove drippings, grease, and other organic debris.
• Brush out the inside of the grill with a wire brush.  Loosen and dispose of debris by wiping them out or using a small vacuum.
• Attack stubborn stains with a steel wool pad.
• Turn on the burners and check the flame with the grates and barriers removed. If needed, clean out the burners with a pipe cleaner to remove any blockages that are preventing even distribution of the flame.
• Clean out or replace the drip pan.
• Give the grill exterior a good wipe down with soap and water (specific cleaners can be used for stainless steel or iron, depending on the finish).
• Replace everything and let smoke burn off on high for 10 minutes (or until the smoke clears) before using the grill again.

 
Every-Use Maintenance

• Always pre-heat the grill completely before using it to clean and disinfect the grill and grates to prevent contamination of organic matter.
• Brush off residue and debris with a grill brush to expose a clean grilling surface.
• Burn off grease and drippings on high after each use to clean off grill.
• Cover your grill after use (and when it’s cooled down) to help maintain it and keep it from being exposed to outside elements (and critters).
• Replace and clean the drip pan regularly.

 
Charcoal Grills
 
Spring Maintenance of Your Charcoal Grill

• Remove any leftover briquettes and ash and dispose of them in a noncombustible container.
• Remove the grates and clean them on both sides with hot, soapy water. Allow to air dry.
• Brush out the inside of the grill.  Loosen and dispose of debris by wiping them or vacuuming them out. Attack stubborn stains with a steel wool pad.
• Give the grill exterior a good wipe down.
• Restock with new coals according to manufacturer’s recommendations.

 
Every-Use Maintenance

• Always heat the grill completely before using it to clean and disinfect the grill and grates.
• Brush off residue and debris with a grill brush to expose a clean grilling surface.
• After grilling and while grill is still hot, clean the grates again with a grill brush.
• Oil or "season" the grill to prevent food from sticking by oiling a paper towel with a small amount of grease or fat and rubbing it along the grates (while the grill is not lit, please!).  Be sure to prevent oil or grease from dripping onto the coals.

Pellet Grills (Traeger Grills and similar)

Spring Maintenance of Your Pellet Grill:

• Scrape clean residue and build up in the smoke stack/chimney with a non-metallic tool.
• De-grease the chimney cap with soap and water.
• Do not use water, soap or cleaners on the inside of the grill; scrape the insides with a non-metallic tool or wipe clean with a paper towel.
• Scrape out the grease bucket with a non-metallic tool and wipe clean with paper towels.
• Disconnect the power and wipe the exterior with warm soapy water and a rag.

Every-Use Maintenance

• Clean the grates with a non-metallic tool while still warm.
• Inspect the fire pot after three to five uses and vacuum out any residual ash.
• Clean your grease pan and empty your grease bucket as needed.
• Cover your grill when not in use.
• Check and refill pellets as needed.

Rock that grill like a boss--a pit boss! Make sure your BBQ grill is ready for barbecue season and maintained all summer long with these tips for spring cleaning and every-use maintenance of your gas, coal or pellet barbecue grill.

When you think movie, you think popcorn. When you think cookie, you think milk. And when you think of a barbecued burger, you think of beer!   
 
Historically, beer and beef have always been a good culinary combination; spring and summer barbecues are often hosted with a mix of hamburgers and domestic beers.  But America’s growing taste for culinary-quality beef, alongside a craft brew revolution, has created more opportunities for beer and beef pairings that are vast, delicious, and delightfully complex on the palate!
 
Beef has traditionally always been a nice complement to a variety of craft beer selections such as Amber Ales, Reds, Brown Ales, Stouts, Porters, and Dark Ales. This makes it hard to go wrong when pairing burgers with beer. After all, burgers are delicious, and beer is delicious, and together they are dynamite!  But next level burgers like our Steakhouse Elite Kobe-crafted beef, hanker for a bit more sophisticated and thoughtful approach to pairing your burger with beer—finding a place where “Master of the Grill” and “Brew Master” can find one another.
 
Five Basic Rules to Pairing Burgers and Beer

1.  Know whether a beer is better before, during, or after a meal.
 
Some beers, such as Pilsners, make great aperitifs—or pre-course drinks--meaning they “spark the appetite.” Choose a light beer to serve before a meal. 
 
Other, sweet and dark beers, such as Stouts, make better digestifs, or after-dinner fare, and are better suited for the dessert course.
 
2.  Don’t mix your beer marinade with a different beer at mealtime.
 
If a recipe or marinade calls out for a beer, pair that same beer at mealtime for a no-fail, winning combination.
 
3. Default to full-bodied, colorful and fruity ales.
 
When in doubt, choose full-colored, fruity ales, which almost always pair nicely with red meats of any kind. An IPA, Hefeweizen, Red or Pale Ale is a good choice for a beer that is very palatable but also has enough acidity and sweetness to cut through the beefy flavor of a burger.
 
4. Make the switch for the sake of the pairing.
 
Even if you are normally a wine fan, consider making the switch to beer, especially if you are going to enjoy a spicy or heavily spiced burgers.  Lagers and hoppy Pilsners are best suited for these dishes, as they complement the acidity in these foods.
 
5. Don’t stop at the cooler. Incorporate beer into your burger dish.
 
Consider beer for your marinade. Beer makes for a great marinade because the acidity helps tenderize and soften meat. Our burgers are designed for optimal texture, but a beer marinade can still enhance subtle flavors in our crafting. Porters, Stouts and Autumn seasonals (such as an Oktoberfest) all make for great flavor-boosting marinades.

If these ideas have your refrigerator opened and your kegerator tapped, it’s time to put burger and beer combinations to the test. Try these beer and burger combinations for maximum kudos on your grill skills and beverage selection.
 
Burger and Beer Pairings
 
If you like: Lager
Pair it with:  Spicy, Mexican-style burgers and sides such as grilled jalapenos, salsa, queso, pepper Jack cheese, spicy stuffed burgers, cilantro or chili.
 
If you like: Pale Ale
Pair it with: American BBQ-style burgers with BBQ sauce, bacon, American cheese, cheddar, garlic and sautéed mushrooms or onions.
 
If you like: Pilsner
Pair it with: Herb-rubbed or marinated burgers such as beer burgers with onion rings, burgers with Italian spices or Cajun-rubbed burgers.
 
If you like: Porter
Pair it with: Burgers with bacon, pork, smoked beef, shallots or onions, horseradish and a variety of cheeses like Blue cheese, queso, Swiss or sharp cheddar.
 
If you like: Stout
Pair it with: Rich flavors and spices, like Blue cheese, shallots, Italian spices, Cajun spices, Swiss cheese, brie, roasted red peppers, wine sauces or Au Jus.
 
If you like: Brown Ales
Pair it with: Peppered patties, teriyaki burgers or Thai-inspired toppings like carrots, cabbage, cilantro, Serrano peppers, pineapple and peanut sauce.
 
It may take a few times at the BBQ or a couple tasters of beer, but we are confident that with a few of these tips, you can create a next level culinary experience with brightly paired beer and burger combinations. After all, beef and beer are only one letter apart.

Confession: we are picky about our food and love the best, but we are no super hero when it comes to work/life/meal balance. Just like everyone else, our team does not have time to spend hours after work hunched over a range, attending to a skillet or watching over the barbecue.

We believe that meals can be simple, quick and of premium quality without all the work. That’s the inspiration for our conveniently packaged, 100 percent nothing-but-beef products, available in your favorite grocer's case in the form of ground beef, fresh burgers, frozen burgers and even sliders.

But you can't have burgers every night, and we know 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. Always well-intended, we see you: on Pinterest, pinning ideas for meal planning, plotting your grocery rendezvous…

But as meal planners ourselves, we know despite the best efforts, execution of a meal prep plan sometimes falls short. Too much mess, a forgotten ingredient, lack of tupperware; all these things can be very discouraging. So, to help you along with this process, we have developed realistic tips, tried and true, prepared by actual meal preppers to be shared with our meat loving, well-intended, ameteur meal planners.

Tip 1: Compile a Running 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 to 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 single-dish meals. 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.

Tip 2: 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 Instacart is having a sale on Steakhouse Elite (lucky you!), you can opt to try one of our recommended burger combinations. Same goes for fruits, vegetables and other fresh foods–let them drive your cart of ideas of what to cook for the week!

Tip 3: Minimize and by Maximizing Your List with Proper Planning.
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.

Tip 4: 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 or food service like Instacart. 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.

When making your list, try to consolidate ingredients to avoid over-buying. For example, if two recipes call for a 1-½ of onions between both of them, two onions should do to meet the needs of both recipes. A family pack of chicken, though too much for a single meal, might work nicely for two meals during the week. Also consider possibly substituting like ingredients for each other to cut back on the overall order.

Tip 5: 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 to set up, is much less time-consuming than driving to the store, meandering through the aisles, checking out and loading up the car with groceries, 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!
Tip 6: 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

Tip 7: 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 a pasta side dish?  

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.

Tip 8: Make Your 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.
Tip 9: Think About How to Store the Meals Ahead of Time

Meal prep isn’t just about dicing, prepping and stirring, it’s also about storing! Put all ingredients for your crock-pot meal in a baggie, pre-measure ingredients for your meal,  or prepare and refrigerate a lasagna or casserole in a disposable pan so all you have to do is reheat and serve on a busy night.

Tip 10: Make Clean Up Time Part of the Process.
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! So, look at the clean up from a positive perspective: this one clean up will save your six clean ups throughout the week!

Hey, we're not superman. We like the short cuts and easy ways to do things when they don't compromise taste. These real-life meal prep hacks can help resolve the dilemma between time and quality, with time-saving, realistic tips for food preparation.

Why beef should be part of a holistic and inclusive diet.

When people make health-related New Year's resolutions for better eating, weight loss and 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. Almost like we can’t have delicious beef, and diet too!

As our notions of "good" versus "bad" foods are constantly challenged, one thing remains constant: opting for a holistic and inclusive approach to eating and exercise is generally more sustainable and produces better results than restrictive and limited diets. 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, while also supporting a healthy metabolism, and assisting in converting 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, will convert fuel more efficiently, and assist your body in converting energy throughout the day, encouraging you to burn more calories with exercise!

So, what are these super-power nutrients in beef? They include the following ten mega- nutrients.

So, next time someone talks about what their diet lets them have, think of how an inclusive diet fueled in part by beef and it’s ten incredible nutrients can help you move towards your holistic nutrition goals in the new year without sacrifice or compromise.