Ground Ribeye Burger with Pepper Jack cheese and Tomato Jalapeno Salsa
Tired of Bubba Burgers? Your burgers just not as moist as you hoped they would be?
Well here is a solution: ground your own beef. But, of course!
This is a fun task that even your kids will enjoy helping with (parental supervision required).
Start with a nice piece of meat. We are using a 2.5 lb ribeye steak.
Cube meat and place in freezer for 20 minutes. You want the meat very cold but not completely frozen.
Run meat through grinder.
Ellie had a great time! The older kids will think it's like Play Doh!
Place all ground beef in a large mixing bowl and season
The key to a good burger is not to over mix and never, I mean never, press on the meat with a spatula while cooking. The reason pressing the meat cooks it faster is because it releases on the moisture. Not a good thing!
The white chucks you see mixed in with the red is the fat, very necessary for a moist burger.
Thinly slice 3-4 washed potatoes and add to a hot oiled pan, season with salt pepper and granulated garlic. Toss in hot pan until potato sticks begin to lightly brown. Finish cooking in 350 degree oven for 20-30 mins. Time depends on desired crispness ( also size will depend on how crispy the sticks get, thinner more crispy).
Tomato Jalapeno Salsa:
- Hand full for grape tomatoes
- Half of a red onion
- half of a jalapeno
- 1 oz red wine vinegar
- 1 oz olive oil
- Salt and pepper
For the most part I cook the majority of my meats in a pan on the stove and finish cooking them in the oven, and when its 26 degrees outside there is not doubt that i will not be firing up the grill.
So heat a pan, non stick if you have one, and a little oil and put your burger down. Cook on first side until the sides are turning brown, flip and finish in the oven.
Pretty tasty!
Beer of choice: Rocky Mountain IPA
Enjoy!!!
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