Jucy Lucy Burger

2 pounds Ground Beef (80% preferred), chilled


3 oz Frozen Spinach, frozen and crumbled

1 tbsp. Worcestershire Sauce

2 tsp. Garlic Powder

4 oz. Cheese (American or Fontina, or whatever you like), cut to roughly 1″ squares.

Kosher Salt

Ground Black Pepper

Directions:
 
1. Pre-heat grill to high.
 
2. Thoroughly combine beef, spinach, Worcestershire, salt and pepper. If the meat starts to warm up (from your hands) put it back in the fridge, you need to keep it chilled. Measure out 4 oz balls of beef mixture.


3. Roll into a ball then flatten into a thin patty on top of wax paper, about 1/4″ high and roughly 5″ in diameter. On half of the patties place 1 oz of cheese.


4. On to each cheese-topped patty, flip a second patty to cover the cheese. Pinch the edges together forming a swell in the middle. Re-cover with wax paper and refrigerate at least 10 minutes.

5. Grill chilled patties five minutes on first side, then flip, grill another two minutes. Serve on your favorite bun with sauteed onions.

Spicy Chilli Beef

Serves 8

2 medium onions, chopped


2 tablespoons vegetable oil

2 cloves garlic, finely chopped

1/2 to 1 hot chile pepper - jalapeno, serrano, or habanero, seeded and minced

1 teaspoon ground cumin

1/3 cup pure mild chili powder

3 pounds coarsely ground beef

1 teaspoons dried Mexican oregano or Italian leaf oregano

1/2 teaspoon salt

1 can (14.5 ounces) diced tomatoes with juice, or chili style tomatoes

2 cups beef broth

1/2 teaspoon ground cayenne

1 cup (15 ounces) pinto beans, drained and rinsed

3 to 4 tablespoons tequila

shredded Cheddar or Monterey Jack cheese, optional

sour cream, optional

canned nacho-sliced jalapeno peppers, optional

Preparation:

1. In a large Dutch oven or kettle, cook the onions in the oil, covered, over medium heat. Uncover and continue to cook, stirring occasionally, until the onions are golden, but not browned, about 5 minutes longer. Add the garlic, minced chile peppers, and ground cumin. Cook, stirring often, for about 2 minutes. Add the chili powder and cook, stirring constantly, for 1 minutes.

2. Add the ground beef, oregano, and salt. Cook, stirring often, until the meats are no longer pink, 8 to 10 minutes. Add the crushed tomatoes, stock, cayenne, and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer, with cover slightly ajar, for about 1 1/2 hours.



3. Add the beans, crushing some of them against the side of the pot to help thicken the chili. Add the tequila and season with additional salt and cayenne to taste. Simmer, uncovered, for 10 to 15 minutes longer.



4. Good or better when reheated and freezes well for up to 3 months, though it may need an extra dash of cayenne before serving.


5. Top each serving with shredded cheese, a teaspoon of sour cream, and jalapeno pepper slices, if desired.

5. Serve with bread or tortilla wraps

Grilled Marinated Mozzarella with Crunchy Bread, Smoked bacon and Black Olive and Lemon Dressing

Serves 4

1 loaf ciabatta bread

8 thinly sliced smoky bacon

2 lemon zest

4 large buffalo mozarella cheese

8 sticks rosemary

1 clove garlic

olive oil

3 handfuls mixed herbs

Dressing:

1 handful black olives, stones removed

1 fresh chilli, deseeded and chopped

5 tbs lemon juice

5 tbs oil

salt and pepper

Directions:

1. Remove crust from bread. Tear into 1 inch pieces

2. Throw into bowl with bacon and lemon zest. Divide cheese into 8 equal pieces. Add to bowl. Smash 1/4 rosemary, leave stick with motar and garlic. Stir in 8 tbs oil

3. Pour over bread and cheese. Marinate 15 min - 1 hr

4. Thread rosemary sticks with bacon, with bread and cheese inside. (using rosemary as a string to wrap bacon around bread and cheese)

5. Line on wire rack and grill with high heat till bacon brown and bread crispy and cheese gooey

6. Dressing pt 2: chopped olives, mix with chilli, 5 tbs lemon juice and some oil and salt to taste

Sloppy Joes Burger

Serves 4

Prep time: 20 minutes
Total time: 40 minutes
 
Ingredients:
 
1 tablespoon canola oil


1 medium onion, finely chopped

½ green bell pepper, finely chopped

1 stalk celery, finely chopped

2 garlic cloves, minced

Coarse salt and ground pepper

1 pound ground beef

1 can (15 ounces) tomato sauce

¼ cup ketchup

1 tablespoon Worcestershire sauce

4 hamburger buns, split and toasted

Directions:
1. In a large skillet, heat the oil over medium-high heat. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Cook, stirring frequently, until vegetables are softened, 5 to 7 minutes.

2. Add the ground beef to the skillet. Cook, breaking up meat with a wooden spoon, until it is no longer pink, 6 to 8 minutes.

3. Stir tomato sauce, ketchup, and Worcestershire sauce into beef mixture in skillet. Simmer until thickened, stirring occasionally, 6 to 8 minutes.

4. Season the mixture with more salt and pepper, as desired. Spoon onto buns, and serve immediately.