Beef

Cowboy Burgers

on August 21, 2020

These burgers are loaded with flavor! This recipe is versatile enough to make ‘em spicy or you can ditch the heat to keep it mild—just adjust the jalapeno seed accordingly! Plus, these patties freeze great so you can save them for later.

INGREDIENTS

4 lb. lean ground beef
1 package of Trader Joe’s Shredded 3 Cheese Blend (Mozzarella, Monterey Jack, and Cheddar)
4 – 6 strips of bacon, cooked and chopped (bake the bacon on a sheet pan in the oven)
2 – 3 whole jalapenos diced (with or without the seeds depending on preference)
2 eggs
1 medium onion, diced
2 Tbsps. Worcestershire sauce
Fresh black pepper, to taste
Brioche buns
8 cloves roasted garlic (if desired)

INSTRUCTIONS

Place the bacon strips on a sheet pan and bake until desired crispiness. Once cooled, chop the bacon into bite-size pieces and add to a large mixing bowl. Dice the onion and jalapenos and mix with bacon. Stir in ground beef, cheese, both eggs, and Worcestershire sauce. Add fresh black pepper to taste (and, if desired, the roasted garlic). Stir well.

Using a ½ measuring cup, measure out the patties. Then, grill patties until the temperature in the thickest part of the burger reaches 165°. Serve with your favorite toppings on brioche buns (lettuce, tomato, pickles, condiments, etc.) and enjoy!

DIRECTIONS – Roasted Garlic

Tear off a small sheet of foil. Set the peeled garlic onto the foil, then pour a tablespoon of olive oil on top of the cloves. Add fresh salt and fresh ground pepper to taste. Wrap it in the foil and set it on a cookie sheet and either roast or bake in a pre-heated oven for 20 minutes at 350°.

After baking, let it rest awhile before unwrapping. The garlic should be like butter; you should be able to smash it with the back of your cutting knife. Chop it up into fine pieces and add to salad.

Filed Under: Beef, Party Foods, Quick & Easy

Southwest Beef Stew

on November 13, 2018

Like all good New Mexican food, this is a wonderful recipe to cook on a relaxing Sunday afternoon. Not only is it comfort food for you and your family, but it will also supply you with plenty of leftovers for the week. Plus, the longer the flavors have to meld together, the tastier this recipe is!

Serves 6 to 10 people.

INGREDIENTS

3 tbsp olive oil
1 tbsp butter
2lbs sirloin, cut into cubes
1 large yellow onion, diced
6 cloves of garlic, minced
1 bay leaf
1 bottle beer, Negro Modella
1 cup fresh green chile, chopped, OR (1 to 2) 4oz can(s) of Hatch Green Chile
2 cups of roasted corn from Trader Joe’s (frozen)
(1) 32oz. box of beef broth
2 beef bouillon cubes
1 tbsp Worcestershire sauce
1 tbsp Sriracha hot sauce
2 tbsp of tomato paste
½ tsp paprika
½ tsp salt
Freshly ground pepper to taste
5 whole carrots, washed, peeled, and roughly sliced
4 large potatoes, sliced, and quartered
Fresh chopped parsley to taste
Optional: Corn starch as needed (see below cooking instructions)

PREPARATION

Heat oil and butter in a large pot over medium-high heat. Cut meat into cubes and brown meat in two batches. Set one batch aside on a plate after sufficiently browned.

Add diced onions to the pot. Stir and cook for two minutes until clear, then add garlic. Let cook for another minute before pouring in beer and beef broth. Then add Worcestershire, tomato paste, paprika, hot sauce, salt, pepper, bay leaf, bouillon cubes, and green chile. Cover and simmer on low heat for 1 ½ to 2 hours.

NOTE: The liquid should cook down to a thicker state. If it gets too thick, add more beef broth. Or if you desire like a thicker stew, add a corn starch base.

Add carrots, potatoes, and frozen corn. Cover and cook for an additional 30 minutes. Taste and adjust seasonings as needed.

Serve in bowls next to crusty French bread or jalapeno cornbread. Our favorite cornbread mix is from Trader Joe’s. If desired, sprinkle with chopped Italian parsley.

Filed Under: Beef, Stews & Soups

Green Chile Cheesy Meat Loaf

on May 3, 2013

Ryan and Gina love this quick recipe because it is a crowd pleaser, and a grown up, New Mexico take on classic meat loaf. Makes great sandwiches the next day, too. But there might not be any leftovers, this dish is that good.

INGREDIENTS

4 Tbs. extra virgin olive oil
2 carrots, cut into ¼” dice
2 celery stalks, cut into ¼” dice
1 onion, cut into ¼” dice
½ cup green chile, diced
3 garlic cloves, minced
2¼ cups fresh bread crumbs
1 Tbs. plus ¼ cup minced fresh flat-leaf parsley
2 oz. mozzarella cheese, shredded, plus 6 oz., cut into ½” cubes
Salt and freshly ground pepper, to taste
2 lbs. ground beef (80% lean)
2 eggs, lightly beaten
½ tsp. minced fresh thyme
Mashed potatoes for serving

DIRECTIONS

Preheat oven at 350°F. Coat bottom of roasting with 1 Tbs. olive oil. In deep sauté pan over medium-high heat, warm 2 Tbs. oil. Sauté carrots, celery, green chile and onion 8-10 minutes. Add garlic. Sauté 1 minute. Cool 10 minutes.

In another bowl, combine ¾ cup bread crumbs, 1 Tbs. parsley, 1 Tbs. oil, shredded cheese, salt and pepper.

In large bowl, mix beef, the remaining 1 ½ cups of bread crumbs, vegetable mixture, eggs, ¼ cup parsley, thyme, cubed cheese, salt and pepper. Transfer to prepared pan; shape into 10” x 5” loaf. Cover top and sides with cheese-bread crumb mixture. Bake until internal temperature registers 165°F, about 1 hour and 10 minutes. Serve with mashed potatoes. Serves 8.

Filed Under: Beef