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Ingredients

1 pound(s) lean ground beef
1 egg
1/2 medium onion, grated
1 teaspoon(s) salt
1/2 teaspoon(s) ground black pepper
1 cup(s) blue cheese crumbles
Cooking oil
8 onion rolls or buns

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Directions

Put the ground beef, egg (minus the shell, of course), onion, salt, pepper, and blue cheese in the mixing bowl.

Use your clean hands to squish it all together until well combined.

Form this mixture into patties 1/2 inch thick and as big around as the buns.

Put the patties on the plate as you make them. Wash your icky hands.

Pour enough cooking oil in the skillet to lightly coat the bottom (about 2 teaspoons).

Heat on medium until the oil shimmers. Put the meat patties in the pan.

Leave enough room around them so they’re not touching.

Unless you have a super-huge skillet, you will need to cook the burgers in two batches, or use two pans at the same time.

Cook the burgers 5 to 7 minutes on each side, until they are dark brown and have an internal temperature of at least 160

degrees.

Turn off the stove.

Toast the buns if you like. Dress your burger just the way you like it— use tomatoes, pickles, mustard, whatever.

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Tips & Techniques

The less expensive, pre-crumbled blue cheese holds its shape better than the softer, fancier kind. You can find it

in the dairy section of the grocery store.

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Ingredients:

• 1 beef brisket, about 8-10 pounds
• For Rub:
• 1/2 cup paprika
• 1/4 cup black pepper
• 1/4 cup brown sugar
• 3 tablespoons salt
• 3 tablespoons chili powder
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon cayenne

Instructions:

Preheat smoker and add wood chips of your choice.

Clean and dry the brisket. Combine rub ingredients and apply onto brisket.

Place brisket in smoker for 8-10 hours. Keep the smoker temperature at about 220 degrees.

To increase tenderness, take the brisket out of the smoker, wrap in aluminum foil and place in oven at 180-200 degrees F. for the last two hours.

Typically after 8-10 hours a piece of meat will have absorbed as much smoke as it can and additional smoking may impart a bitter flavor.

Take brisket off of heat and allow to sit for 20 minutes before slicing.

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Ingredients:

• 3-pound beef tenderloin, center cut
• 6 strips of bacon, cooked, drained, and crumbled
• 1/2 pound baby spinach
• 3 tablespoons raisins
• 2 tablespoons garlic, minced
• 2 tablespoons fresh dill
• 2 tablespoons olive oil
• 1 tablespoon water
• salt and pepper to taste

Instructions:

Heat olive oil in a sauce pan.

Add garlic and sauté until it starts to brown.

Add spinach and water. Toss spinach in the hot pan for about 2 minutes or until is is wilted and softened.

Transfer spinach to a bowl. Toss with crumbled bacon, raisins and black pepper. Allow to cool.

Take the beef tenderloin roast and with a knife cut a whole all the way through the center.

Try to expand the whole as much as possible. Stuff spinach and bacon mixture into the whole.

Tie the roast with kitchen twine to make a tightly packed roast. Lightly brush outside with olive oil and season with dill, salt, and pepper.

Preheat grill. Sear roast over high, direct heat until browned on the outside (about 15 minutes).

Move to indirect heat and continue cooking for 20 to 30 minutes or until done. Allow to rest for 5 minutes. Remove string and carve.

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Ingredients:

• 1 1/2 pounds beef sirloin, cut into 1 inch cubes
• 1/2 cup brown sugar
• 1/2 cup dry red wine
• 1/3 cup soy sauce
• 4 scallions, diced finely
• 2 cloves garlic, minced
• 2 tablespoons sesame oil
• 1/4 teaspoon black pepper
• skewers

Instructions:

Place beef into a medium bowl. Combine remaining ingredients and pour over beef.

Make sure beef is well saturated with marinade. Cover bowl and place in refrigerator.

Allow to marinate overnight or at least 12 hours. Preheat grill for medium-high heat.

Remove beef from bowl and discard marinade. Thread onto skewers and place on grill.

Cook for 5 minutes, turn, and grill for an additional 5 minutes. Remove from heat and serve.

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Ingredients:

1 egg white
1/4 cup fine dry bread crumbs
1/4 cup finely shredded carrot
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoon grated parmesan cheese
1 pound ground turkey or lean beef
1 medium tomato — sliced

Instructions:

In a large bowl combine egg white and bread crumbs.(if using beef, stir in 2 T water)

Stir in carrot, onion, green pepper, salt, and pepper. Add Parmesan cheese and ground meat; mix well.

Shape meat mixture into four 3/4″ thick patties. Spray a cold grill rack with Pam.

Then place rack on grill. Grill burgers on an uncovered grill directly over medium coals for 7 minutes.

Turn and grill 8-11 minutes or till no pink remains. Place 1 tomato slice atop each burger and grill 1 minute more.

Add cucumber slices, if desired.

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Ingredients:

1 pound ground beef
1 medium-sized ripe tomato — seeded and cut into 1/4 inch dice
1/2 cup black olives — pitted, chopped
1 teaspoon garlic — finely minced
1/2 teaspoon Dijon mustard
1 tablespoon chili powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
lemon zest — grated, finely
2 tablespoon fresh dill or parsley — chopped
1 pinches salt
1 pinches pepper
4 hamburger buns — toasted
1/3 cup sour cream
3 scallion — 3 inches left on & sliced
1/2 cup Monterey Jack cheese — grated

Instructions:

Prepare hot coals for grilling.

Place beef in bowl and mix well with the tomato, olives, garlic, mustard, chili powder, basil, oregano, lemon zest and dill (or parsley).

Season to taste with salt and pepper. Gently form the mixture into 4 patties.

Grill the burgers over hot coals, 3 inches from heat, for about 4 minutes per side for rare meat. Serve immediately on buns.

If desired, top with sour cream, sliced scallions and grated Monterrey Jack cheese.

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Ingredients:

1 pound ground beef
1 tablespoon cream
1/2 teaspoon salt
1/2 teaspoon pepper
4 teaspoons jalapeno nacho slices — chopped
1 small onion (approximately 4 tablespoons) — diced
1 clove garlic — crushed
4 teaspoons Salsa Picante
1/2 cup Cheddar cheese — shredded

Instructions:

Mix beef, onion, cream, garlic, salt and pepper and form into 8 thin patties.

Top each of 4 patties with 1 teaspoon Salsa Picante, 1 teaspoon Jalapeno Nacho Slices and 2 tablespoons cheese.

Top with remaining 4 patties, press edges to seal in toppings. Grill over medium coals for 12 minutes.

Turn once after 7 minutes.

Description: “This burger can stand alone or be eaten with lettuce and tomato. Spread bun with or dip in extra Salsa.”

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