Yep, another burger post.

Ingredients

• 1/2 pound ground beef
• 1/2 pound ground veal
• 1/2 pound chorizo
• 2 chipotle peppers diced
• 1 large onion finely diced
• 1/2 cup panko or breadcrumbs
• fresh mozzarella

• 1 large onion, sliced
• 2 jalapeños, sliced
• 1 tbsp olive oil
• 1/4 cup brown sugar

• 4 chibata rolls
• chipotle ranch or mayo
• sliced avocado

Directions

Combine the beef, veal, chorizo, peppers, onion and panko in a large bowl. Place in fridge for about a half an hour covered to let everything gel.

In the meantime get started on the onions. Place onions and jalapeños in a frying pan with some olive oil on medium-hi and fry until onions become soft. Reduce heat to medium-low and allow the pan to cool a bit, then add brown sugar. Cook for another 3-4 minutes or until sugar has all been liquified and begins to caramelize in the pan. Salt and pepper to taste. Place peppers and onions in a bowl for later.

Take meat mixture out of the fridge and form into burger patties. Either grill or pan fry until medium/medium-well. You don’t want rare burgers due to the chorizo. When burgers are close to being done, top with a healthy portion of onions and mozzarella balls. Allow enough time for the balls to melt. Now is a good time to toast up those buns on the grill or in the broiler.

Slather some chipotle ranch on those toasted buns. Give each bun a burger and top with sliced avocado. Enjoy!

Click to see it on flickr

Ingredients

• 1lb ground beef/veal/lamb mixture (sells as meatloaf mix)
• salt pepper to taste
• 2 ciabatta rolls
• 2 thick Vidalia onion slices
• 1/2 ripe avocado, sliced
• 4-6 slices of pickled beet
• 2-3 leaves of green leaf lettuce
• 2-4 nice tomato slices
• favorite seedy brown mustard to taste
• Mayo to taste
• Catsup to taste
• 2 fried eggs
• 1/4 cup grated cheddar

Directions

1. Salt and pepper ground meat to taste and form into two patties. Add burgers and onion slices to grill and cook to desired doneness, adding cheese to the patties at the last minute while still hot. Allow to rest for 5 minutes after removing from grill.
2. While burgers are cooking fry the two eggs in a bit of oil/butter/spray/favorite lube over easy. Since you wont be eating the immediately I turn off heat after flipping and remove from burner but allowing pan to finish the other side. Setting aside and allowing to cool a bit will ensure thick yummy yolk on your burger.
3. Lightly toast ciabatta rolls and slice for bun usage.
4. Assemble and enjoy. If you squeeze down on the burger and hear a slight pop of the yolk you will know its perfect.

Italian Sausage Metloaf with Potato Gravy, originally uploaded by balyho0o.

So I was totally craving something  hearty like meatloaf and mashed potatoes so I surfed around the web and took my inspiration from a couple of different recipes which use Italian Sausage to help bring things to life. This one from allrecipes.com had some good ratings and some helpful comments and this one was the catalyst for the blue cheese, which was fantastic.

Sadly the potatoes were meant to be something like this but because I used baby reds, which don’t quite stand up the way a Russet or Gold might, what I ended up with was more of a potato gravy. ..and it was so damn good! I just love it when accidents turn in to amazing discoveries. It was a bit “gluey” but was oh so rich and yummy. Really hit the spot.

Meatloaf Ingredients:

• 1 1/4 pounds ground beef
• 4 (4 ounce) links Italian sausage, casings removed
• 1 egg, beaten
• 1/2 a red bell pepper, chopped
• 1 yellow onion, chopped
• 1/2 cup oats
• 1/2 cup milk
• 1 tsp Worcestershire sauce
• 4 oz blue cheese crumbles
• 1/4 cup fresh chopped parsley
• 1 tbs fresh chopped basil
• 1 tbs fresh chopped oregano
• 2 tbs tomato paste
• salt and pepper to taste

“Gravy” Ingredients:

• 2 lbs of baby red potatoes (Don’t you dare peel these!)
• 1 tbs fresh rosemary
• 1 1/2 tbs Kosher salt
• 3 cloves of garlic
• 1/4 cup butter or margarine
• 1/2 tbs fresh ground pepper

Meatloaf Directions:

1. Preheat oven to 400°.
2. In a large bowl combine beef, decaseified sausage, egg , bell pepper, onion, oats, milk, blue cheese, Worcestershire sauce, herbs,  salt and pepper. Mix together, preferably with your hands (feel that squishy goodness!), and press into a loaf pan line with aluminum foil.
3. Add a nice thick layer of tomato paste to the top as if you were frosting a cake.
4. Bake in the preheated oven for about 1 hour, or until center temp reads about 145° (should continue to rise to about 155° while resting). Let stand about 10 minutes and use the foil to lift out and drain grease.

“Gravy” Directions:

1. Buy the wrong type of potatoes for the “Mashed” varietal. In this case baby reds
2. Cut larger taters in half, and add them, 1tbs salt, garlic and rosemary to boiling water and boil until soft
3. Drain and drop contents into a food processor making sure to get the garlic and rosemary bits. Add butter, pepper and remaining salt and puree the crap out of it. Add a little milk if it isn’t “gravy like” enough for you.

Provide a nice “base” of gravy, add a slab or two of the meatloaf and drizzle with more gravy goodness. I DARE you not to go back for seconds!

Ingredients:

• 3 pounds of flank steak (I have substituted London broil which also works well)
• Taqueria Marinade
• Lime Onion Relish
• Roasted Tomato Chipotle Puree
• 24 pack of corn tortillas
• Olive oil
• 1 cup shredded cheese (jack or cheddar) (*optional)
• 2 limes, wedged

Directions:

1. Marinate beef in a large freezer bag with Taqueria marinade for 1-2 hours.
2. Preheat grill on high and reduce to med high
3. Using a skillet and just enough olive oil to keep them from sticking, crisp your tortillas on each side (About 1 min. each side once oil is hot).
4. Cover tortillas with paper towels to absorb excess oil.
5. Grill steak on each side for 4-5 minutes or until about medium rare (nice and pink through out but not red)
6. Once grilling is complete, allow the meat to rest 5 minutes.
7. In a food processor, using the slicing blade, shred the beef.
8. Load up 2-3 tortillas with beef, cheese, salsa and relish and enjoy!

Ingredients

• 1 1/2 lbs. flank steak
• 2 bell peppers cut into strips
• 1 red onion cut into strips
• 1 package of large flour tortillas

Marinade

• 1/4 cup lime juice
• 1/3 cup water
• 2 tbs. olive oil
• 4 cloves garlic, chopped
• 2 tsp. soy sauce
• 1 tsp salt
• 1 tsp liquid smoke
• 1/2 tsp cayenne pepper
• 1/2 tsp fresh ground black pepper

Optional

• fresh salsa
• guacamole
• sour cream
• shredded cheese
• black beans (canned or fresh)
• green onion for garnish

Directions

1. Use two forks and stab the flank steak thoroughly on both sides to tenderize and allow the marinade to penetrate.
2. Blend together marinade ingredients with a whisk in a medium mixing bowl
3. Put steak, veggies and marinade ingredients into a large freezer bag. Remove as much air as possible from the bag and refrigerate for at least 30 minutes. Do not marinate the meat for more that 2 hours or your meat may become over seasoned and soggy.
4. Grill meat on high for about 4-5 minutes on each side depending on thickness or until meat is still pink all the way through but not bloody. Allow meat to rest 5 minutes before slicing.
5. Saute veggies in remaining marinate over medium-high heat until tender but not limp.
6. Cut meat into 1/2 inch strips against the grain
7. Fold meat, cheese, beans and veggies into a flour tortilla and grill in a skillet or frying pan in a small amount of olive oil on both sides to seal the deal
8. Serve with guac, salsa or sour creme and enjoy!

The sauce would probably work well with just about any barbecue. Ribs are especially good with this sauce.

We served this with some rosemary potatoes and a simple garden salad. Mmmmm good!

Ingredients

• 2 (28 oz.) bone-in porterhouse steaks, about 1 1/2″ thick
• 3 tbsp olive oil
• 1 yellow onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 tbsp. hot red pepper flakes
• 3 c. canned plum tomatoes, pureed
• 1 c. dark brown sugar
• 2 tbsp. tomato paste
• 2 tbsp. honey
• 2 tbsp. chopped fresh Italian parsley leaves
• 2 tbsp. chopped fresh basil leaves
• 1 tbsp. chopped fresh oregano leaves
• Salt and fresh ground pepper

Directions:

Sauce:

1. Heat the oil in a saucepan over medium-high heat, add the onion, and cook, stirring until soft, about 5 minutes; do not brown.
2. Add the garlic and pepper flakes and cook for 1 minute.
3. Add the remaining ingredients (except steak), season to taste with salt and pepper, and simmer until thickened, 35-40 minutes.

Note: The sauce can be made 2 days in advance, cooled, covered, and kept refrigerated. Bring to room temperature before serving.

Steaks:

1. Heat your grill to high.
2. Season the steaks with plenty of salt and pepper. Set aside a few tablespoons of sauce for brushing on the cooked steaks and set aside about 1/2 c. of sauce to pass at the table.
3. Grill the steaks until lightly charred and crusty, 4-5 minutes.
4. Turn the steaks over, reduce heat to medium or move to a cooler part of the grill, and brush the tops of the steaks with sauce. Close the grill hood and grill for 5 minutes.
5. Open the grill hood and continue grilling, brushing often with the sauce, until medium-rare, about 5 minutes more.
6. Remove the meat from the grill and brush with the sauce. Let rest for 5 more minutes, then cut away from the bone and then cut meat into 1″ thick slices.

This dish is great served over a bed of your favorite pasta or alone with a great salad and mashed potatoes!

Ingredients

• 5 skinless, boneless chicken breast
• 5 slices of swiss cheese
• 5-10 slices of ham
• 3 tbsp all-purpose flour
• 1 tsp paprika
• 3 tbsp butter
• 3 tbsp olive oil
• 1 cup white wine
• 3 tsp. chicken bouillon granules
• 2 tbsp cornstarch
• 1 tsp. garlic powder
• 2 c. heavy whipping cream
• 1/4 c. fresh chopped Oregano
• 1 tsp. fresh ground pepper

Directions

1. Pound chicken breasts so they are approximately 1/4 to 1/2 inch thick.
2. Cut each slice of swiss in half. Now wrap/roll the swiss in the ham like a burrito and place in the center of the chicken breast and roll up. Secure with 3-4 toothpicks.
3. In a small bowl, mix the flour and paprika.
4. Heat the butter and olive oil in a large skillet over medium-high heat. Add the chicken breasts and sprinkle with the flour/paprika mixture. Cook until golden brown on all sides.
5. Add the wine and bouillon. Reduce heat to med. low, cover, and simmer for 30 minutes, turning every 8-10 minutes until chicken is no longer pink and juices run clear.
6. Remove chicken from pan and remove toothpicks (keep on a warm platter).
7. Blend the cornstarch with the cream and garlic powder in a small bowl. Add 1/4 cup of fresh chopped Oregano and whisk slowly into the skillet (keeping the leftover juices from the chicken/wine mixture). Stir until thickened and pour over chicken. Serve warm.

Ingredients:

• 1 pound lean ground beef
• 1/4 cup onion, chopped
• 1/4 cup green bell pepper, chopped
• 1/2 teaspoon garlic powder
• 1 teaspoon prepared yellow mustard
• 3/4 cup ketchup
• 3/4 teaspoon liquid smoke
• 3 teaspoons brown sugar
• ground black pepper to taste

Directions

1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir in the garlic powder, mustard, ketchup, liquid smoke and brown sugar; mix thoroughly.
3. Reduce heat, and simmer for 30 minutes. Season with pepper to taste.