LOVE. GOOD. STEAK.

We’ve enjoyed these in restaurants for years before I attempted to make them at home.  My wife now tells everyone that my filets are consistently better than all but one restaurant – Zelo in Minneapolis, Minnesota.  Hey, I’ll take it.

2022 update: Zelo is no longer, maybe another victim of the pandemic?  So now my filet is on top!

So how do you make filet at home?  It REALLY is one of the easiest things to cook!  Read on…

The Sear

Take your raw filets and hit them with a bit of salt and pepper on both sides.  Pre-heat your oven to 275 F as we will finish the cook in the oven.  In a frying pan (I prefer cast iron but any fry pan will do) heat up about 2 tablespoons of butter on medium-high.  Once the pan is hot place the filets in the pan along with some fresh rosemary sprigs.  You can forgo the rosemary if you want, you’ll still make great steak, but the rosemary imparts a nice flavor that I think you’ll enjoy and is a classic way to cook filet mignon.

Once the first side has browned nicely (this should only take one to two minutes) flip the filets over. Use a tablespoon to spoon the pan’s rosemary infused melted butter over the top of the filets.  You’ll want to do this a few times while the second side is browning.  If juices are too sparse to spoon, toss in another chunk of butter to give enough to spoon over the filets.

Bring up to Temp

Once the second side of the filets has browned nicely, about another minute or two, remove from heat and put in the oven.  Now, as I use cast iron, my pan can go directly into the oven after the browning of the filets.  If your fry pan is not oven safe, you can simply take a pizza pan or any aluminum cake pan, etc. and line it with some aluminum foil to make clean up easier.  Then transfer your filets to the oven safe pan before placing in the oven.  You will want to spoon some of the rosemary infused butter over the filets after you transfer them to your pan.

You want these in the oven until the internal temperate reaches 145 F, for medium rare (recommended).  In you have an aversion to the red center of medium rare you can let these reach 155 F for a less red center.  DISCLAIMER: Your results will vary – based on: the thermometer or method used to determine doneness, how your thermometer is placed in the filet, and the size of your filets.  This is where practice makes perfect.  If it’s a little under or over, adjust your target temperature next time until you’re cooking them just the way you like them!

I use a wired remote thermometer, like this one.  Place the probe into the center (very important) of the largest filet, inserting probe at least to the center, maybe a little past the center.  You want to pick up the temp from the center of the filet.  You can also use an instant read thermometer, like this one, and check the temp every so often until the target temperature has been reached.

The Finish

Once the target temperature is reached, use a hot pad to remove from oven.  Note, if you placed your fry pan directly into the oven, DON’T absent mindedly grab the handle to remove the pan from the oven! (I have done this)  Use these.

Now let the filets rest.  Tent some aluminum foil over the filets to retain some heat and let them rest at least 3 minutes, up to 5 minutes.  This allows the internal juices to redistribute and the temperature to stabilize a bit.  If you cut into the filets right away without allowing them to rest they may produce some quite red juices on the plate, resting should prevent this, assuming the internal temperature was properly reached.

I know this is a long read, I wanted to give you all the ins and outs, but these really are as simple as 1) Brown in butter and seasoning, 2) Bake until internal temperature has been reached.  Now go make some great steak, and save $100 in the process!

Not ready to take on filet mignon?  Try my great burger recipe!

Filet Mignon

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Serves: 2 Prep Time: 5 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 307 calories 12 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• (2) 5 oz. filet mignon
• 2 tbsp. butter
• salt and pepper
• fresh rosemary (optional)

Instructions

1. Turn oven on to 275 F to let it heat up while you sear the filets.
2. If your frying pan is not oven safe, prepare a oven safe baking pan, I have used a pizza pan, covering with foil (not necessary but makes cleanup a breeze).
3. Put a light coat of salt and pepper on the filets, flip and repeat to coat both sides.  Let rest while you heat up the pan.
4. Place the butter in a small to medium size pan and set to medium high heat.  On my stove I use around 7 or 8 on the dial that goes to 10.
5. Once the pan is hot or the butter is starting to bubble, place the filets in the pan and into the melted butter.
6. Toss in some fresh Rosemary sprigs around the filets.
7. Wait about 1 to 2 minutes and with a fork or tongs lift up the filets and check the browning.  Keep cooking these and checking the level of browning until well browned or to your liking.
8. Flip the filets over to brown the other sides.
9. Use a tablespoon to scoop up and baste the filets with the rosemary infused butter mixture.
10. The second side won't take as long as the first, so check after a minute or so and continue to sear until browned to your liking, basting occasionally.  Remove pan from heat immediately once browning is complete.
11. With a fork or tongs transfer the filets to the baking pan and spoon some of the pan juices over the filets.  Alternately, if using and oven safe pan, you can place it directly into the oven.
12. If using a remote digital meat thermometer, set it to 145 F and place the probe in the center of the filet.
13. Bake the filet mignon in the 275 F oven until the internal temperature reaches 145 F.
14. Remove pan with filets from the oven and place on a the stovetop or another heat resistant surface.
15. Leaving filets on the pan, cover loosely with aluminum foil and let rest for 3 - 5 minutes.

Serve and enjoy!

Notes

DISCLAIMER: Your results will vary - based on: the thermometer or method used to determine doneness, how your thermometer is placed in the filet, and the size of your filets.  This is where practice makes perfect.  If it's a little under or over, adjust your target temperature next time until you're cooking them just the way you like them!

The post Filet Mignon first appeared on Bear Dog's Kitchen.

SMOKE. SMOKE. PULL.

You’ll need a smoker to make this pulled pork recipe.  It is possible to adapt a regular gas grill to a smoker using an A-MAZE-N smoker tube or other similar device; I have done this in the past with limited success.  My smoker now is a Green Mountain Grill (GMG) pellet grill, Daniel Boone model.  It’s eight years old now and has lived primarily outside in the elements which is starting to take a toll but it still cranks out great temperature controlled heat and smoke.  It’s also survived a major grease fire, which is a cautionary tale I plan to share another day…

To Start

Get your smoker set up for a 7 – 9 hour smoke.  Follow the directions from your smoker manufacturer unless you’ve already developed your own methods you’ll be using.  My smoker has a grease collection system (drip channels and collection can) however some smokers need a aluminum drip tray(s) placed under the pork butt.  Pork butt’s produce a lot of rendered fat (grease) and if allowed to collect near a heat source can ignite and become a large grease fire!  Yes, this has happened to me!  Please keep a kitchen fire extinguisher on hand at all times.  I recommend this one.

With your smoker ready to go, next you’ll want to consider trimming any excess fat off the pork butt.  We like our pulled pork lean and not too greasy and therefore we have found trimming any large portions of fat prior to cooking does a nice job of accomplishing this.

After trimming the fat, rub the pork butt with a couple tablespoons of yellow mustard.  The mustard will act as a binder to allow the rub to stick to the pork butt.  Don’t worry if someone doesn’t care for yellow mustard; once the pork is done you won’t be able to taste the mustard!

Apply the Rub

I highly recommend using our Bear Dog’s Kitchen All-Purpose Rub.  You can find this in our store.  Apply the rub until evenly coated on all sides of the pork butt.  The best way to apply rub, in almost all cases, is actually not to rub it on.  Sprinkle the rub over the surface of the meat and if needed pat the rub to help it adhere to the surface, flip the meat and repeat for all surfaces until well coated with rub.

Smoke It

After applying the rub, make sure your smoker is around 225 degrees F and setup for a good heavy smoke.  Place the pork butt on the smoker and prepare a spritzer.  You’ll want to spritz the pork every half hour to hour to help prevent it from drying out.  Note, spritzing is optional and some people prefer to not spritz an let a thicker harder bark to form.  This is personal preference and something you could experiment with and find which you prefer.  My spritz is a combination of apple juice, Worcestershire sauce and water in a food grade spray bottle.

The Crutch

“The Crutch”, sometimes called The Texas Crutch, is used to help the pork butt move through the process of breaking down and transitioning into the tender, fall-apart consistency we know and love in pulled pork.  This transition period is sped up by wrapping the pork butt in heavy duty aluminum foil.  Again, this is personal preference, you can choose not to wrap in foil and the cook will take much longer (maybe 3-4 hours longer!) and the pork will develop a thicker harder bark on the outside.

To execute the crutch:  Once the internal temp reaches around 165 degrees F, take the pork butt off the smoker and wrap in two layers of heavy duty aluminum foil trying not to tear the foil as you want to trap in the juices, not drip them out into your smoker at this point.  Before closing up the foil, optionally pour some or all of the remaining spritz over the pork butt, then seal up with the foil.  Place the wrapped pork butt back on the smoker and turn it up to 250 F.  NOTE: Once wrapped your pork butt will no longer be in contact with the smoke from your smoker.  Because of this you optionally can finish the cook in your oven if you so choose.  Just be sure to put it in a pan to catch any dripping that may leak out.

Finish It

Once the internal temperature reaches between 195 and 205 F remove from smoker (or oven) and let it rest about 20 minutes minimum before pulling the pork to let if cool and allow the juices to consolidate.  If you didn’t already know, a finished pork butt can be wrapped in a bath towel or two and placed hot into a chest cooler and stored as long as 5 hours before removing, pulling and serving.  It will still be super hot and safe to serve.  This often helps in planning your cook as you can start the smoking earlier and store it in a cooler  This way your not trying to time the end of your cook with expectations around time to eat!

After resting your pork butt I like to rip a hole in the corner of the foil and drain the juices into a bowl so I can selectively add them back in later.  Now unwrap the pork butt and place into a large shallow pan for pulling.  You may need to do this in sections if your pan is on the small side.

Pull the pork, shredding until it reaches a consistency to your liking.  To pull pork you can use a couple forks, or to make life easier get a pair of Bear Claws like these.  Remember to add back in some of the drained juices if you want a juicier wetter final pulled pork, and to recapture the flavor in these drippings!  Enjoy!

Smoked Pulled Pork

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Serves: 12-20 Prep Time: 30 minutes Cooking Time: 8-10 hours 8-10 hours

Nutrition facts: 362 calories 10.8 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 pound pork butt (you'll find these typically range from 7-10 pounds)
• 1/4 c. yellow mustard
• The rub:
• 4 tbsp. smoked paprika
• 2 tbsp. garlic powder
• 2 tbsp. cumin
• 1 tbsp. sea salt
• 1 tbsp. pepper
• 4 tbsp. brown sugar
• The spritz:
• 1/4 c Worcestershire sauce
• 1/2 c apple juice
• 1/4 c water

Instructions

1. Start your smoker and set to 225 F.  I like hickory pellets for smoking pulled pork.
2. Place into a bowl the smoked paprika, garlic powder, cumin, sea salt, pepper and brown sugar.
3. Combine with a fork until well blended. Set aside.
4. Unwrap your pork butt, rinse and pat dry with paper towels.
5. Option: Trim excess fat with a sharp knife.  We like our pulled pork lean and low fat but this is a personal preference...
6. Coat top of pork butt with enough yellow mustard to create a thin coat of mustard.
7. Sprinkle the dry rub mix over the yellow mustard until a well coated thin layer of rub binds to the mustard.
8. Flip the pork butt over and coat the bottom and sides with a thin layer of yellow mustard.
9. Sprinkle with rub mix again and pat some rub on the sides.
10. Put the pork butt on the smoker.  Place the fat cap side up, especially if you choose not to trim off excess fat, this will help the fat baste the meat as it cooks.
11. In a clean food grade spray bottle (I mark mine "BBQ" with a sharpie) add the Worcestershire sauce, apple juice and water.
12. Every 1/2 hour to 1 hour - spritz the pork butt and cover all accessible surfaces with the spritz to keep the outside from getting overly dried out.
13. At around the 5 or 6 hour mark, place a remote food thermometer in the center of the pork.
14. Once the internal temp reaches around 160 - 165 F remove the probe and double wrap the pork in foil.  Large heavy duty foil works best.  Make a tray out of the foil and set the pork butt into the tray.  Pour the rest of your spritz over the pork and pull the foil in tight covering with more foil to completely wrap the pork butt.
15. Place the temperature probe back into the center, poking it through the foil.
16. Turn the smoker up to 250 F and continue to cook until temperature reaches between 195 - 205 F.  About another 3 - 4 hours.
17. Remove the wrapped pork from the smoker and place directly into a large pan like a roaster pan.
18. Let pork rest in the foil covered with at least a double layer of bath or kitchen towel.  Rest for 15-20 minutes up to 2 hours if needed.
19. Option: I suggest tearing open a lower corner of the foil and collecting the juices in a separate container so you can selectively add back in later.
20. Unwrap the pork and pull into shreds in the pan.  I use bear claws to shred the pork but some use a couple kitchen forks.
21. If you separated the juices earlier selectively add back in until you achieve your desired level of juice in the pork.
22. Congratulations!  Serve!

Notes

After wrapping the pork in the foil you can use a higher temp, like 275 F to finish the pork faster. As a general rule low and slow is best, higher temps risk drying things out and/or overcooking but it can be done since it's wrapped and you keep an eye out for that 195 - 205 F finished temp. I used mustard as a 'binder' to make the rub stick however some people use their favorite BBQ sauce, olive oil, apple juice or no binder at all. Some people think binders block the smoke from penetrating the meat. This is where you can experiment over time and find your favorite methods and spice mix!

The post Smoked Pulled Pork first appeared on Bear Dog's Kitchen.

SLOPPY JOES? BAR-B-QUES? MADE-RITES?

Where I come from these are called Sloppy Joes.  These are sometimes called made-rites, bar-b-ques, or BBQs, and even loose meat sandwiches.  Although we did have a Made-Rite restaurant in town for a while and I loved their sandwiches.  I could never figure out how they got the hamburger so tender.

My pan fried sloppy joes always seemed a bit tough compared to the sandwiches we used to get at Made-Rite.  However I recently discovered the Instant Pot (like 2 or 3 years after everyone else).  I digress.

With the Instant Pot, some magic happens apparently through pressure cooking.  These are way more tender than straight pan frying!  Not sure why, or what method Made-Rite uses to cook their ground beef, but give these a try and let me know what you think!

What you need to know

The great thing about homemade sloppy joes is that you can use whatever you have on hand to make the sauce and create the flavor profiles you want.  In this recipe I use a small onion, brown sugar, smoked paprika, garlic powder, ketchup, yellow mustard, Worcestershire sauce, white vinegar, liquid smoke, tomato paste, and Jalapeño slices.

I would suggest and of these ingredients are optional and subject to substitution.  For instance the white vinegar can be replaced by a bit of dill pickle juice, right from the jar!  Your favorites flavor of BBQ sauce could easily be used in place of the ketchup and tomato paste.  Of course, if your not a fan of Jalapeño slices you may want to replace with dill pickle slices!

If you’re looking for a unique burger recipe instead of these Sloppy Joes you need to check out my Wedge Burger.  My Wedge Burger uses my secret burger recipe that makes for a most juicy and tender burger!

Homemade Sloppy Joes

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Serves: 4 Prep Time: 10 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 240 calories 7.2 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound ground beef (thawed, 80/20 or leaner)
• 1 small onion (optional)
• 2 tbsp. brown sugar
• 1/2 tsp. smoked paprika
• 1/2 tsp. garlic powder
• 2 tbsp. ketchup
• 2 tsp. yellow mustard
• 2 tsp. Worcestershire sauce
• 1 tbsp. white vinegar
• 1 tsp. liquid smoke (optional)
• 1 tbsp. tomato paste (optional)
• Jalapeño slices (optional)

Instructions

1. Dice the onion.
2. Set your Instant Pot to sauté.
3. Once hot put the thawed ground beef in the Instant Pot and stir/break up with a wooden spoon until browned and broken up into crumbles.
4. Add the diced onions, continue the sauté and stir occasionally for another minute or two.
5. Turn off the Instant Pot for now, remove ground beef/onion and drain off some or all of the fat if you like.  I almost always drain off about 75% of it as I prefer my sloppy joes a bit less greasy in the end.  Be careful! the grease is hot!
6. Return ground beef/onion to Instant Pot and add all the other ingredients.
7. Give a quick stir to combine the ingredients and let the flavors infuse the beef while pressure cooking.
8. Put lid on Instant Pot and close the vent.
9. Set Instant Pot to 'High and Pressure Cook' for 5 minutes.  Let stand 10 minutes and open the vent if not naturally vented already.
10. Stir again to thoroughly combine flavors and serve!

Note: I prefer my sloppy joes on a toasted bun and with the added kick of a handful of jalapeño slices!  All optional of course!  To brown buns melt a 1/2 tbsp. of butter in a hot fry pan. Place buns face down in the butter and check frequently for your preferred level of browning.  You may need to push down on the centers of the buns if they crown up while browning...

Notes

The beauty of homemade sloppy joes is that you can use a vast array of ingredients, depending on what you have on hand. That's why onion, tomato paste, and liquid smoke are optional but keep in mind you can use whatever flavors sound good to you! For example, my grandma used a dash of dill pickle juice straight from the jar instead of the white vinegar here. You can vary the volume of the spices and all ingredients to your preferred levels to get the flavor you desire. It may take some experimenting but that is the joy of cooking! Some other ideas: Try adding a bit of your favorite bar-b-q sauce or if you prefer a much more tomato type sauce base for your sloppy joes, add a 1/2 can or up to a full can of tomato sauce leaving out the ketchup.

The post Homemade Sloppy Joes first appeared on Bear Dog's Kitchen.

CAST IRON LOVE.

I like to use my cast iron pans for pan frying fish fillets.  Of course any pan will work but cast iron imparts that crispy pan fried crust and flavor just a bit better and feels more like camping and shore lunch!  I was able to acquire fresh perch filets however you may only have access to frozen.  If that’s the case just be sure to thaw well per instructions on packaging.  Make sure your perch filets are flexible and not hard in the center after thawing.  Hard centers indicate they are still frozen in the center and they won’t cook through this way.

To Start

Grab a medium size bowl and add the flour, cayenne, salt and pepper.  Mix well with a fork to blend the spices.  Add the butter to your pan and get it warmed up on medium – medium high heat.  Once the butter begins to bubble simply dip your perch filets in the flour spice mixture and shake off excess.

Pan Fried Perch

Place the perch filets in the cast iron pan in a sequence, like going around the clock face for example.  You do this to help keep track of how long the perch filets have been in the pan.  After about two minutes you’ll want to start checking the first filet you placed in the pan.  Once browned go ahead and flip. Work your way around the pan following the order you put the filets into the pan.  Keep flipping once browned until all the perch filets have been flipped.  Now, about two minutes after the first filet was flipped you’ll want to check it again.  Once well browned on the second side you should be able to remove it from the pan.  Be careful as they are fragile at this point.  I recommend using tongs like these to avoid breaking the filets! Other signs that the filet is done is the filet will firm up and the flesh will be flaky.

The Finish

Now that all filets have been browned and flipped,  Work your way around the pan again removing the filets when done.  When removing the finished perch filets it helps to place them on a platter with a paper towel or two underneath to absorb some of the butter and liquids from the pan, keeping the fish crispier prior to serving!

For another quick pan-fried meal be sure to check out my Pan-fried Chicken Tenders!

Pan Fried Perch Filets

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Serves: 4 Prep Time: 5 minutes Cooking Time: 10 minutes 10 minutes

Nutrition facts: 198 calories 7.1 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound fresh perch filets
• 1/2 cup flour
• 1 tsp. cayenne pepper
• 1 tsp. salt
• 1 tsp. fresh grind black pepper
• 4 tbsp. unsalted butter
• lemon juice or one fresh lemon

Instructions

1. Place flour, cayenne pepper, salt, pepper in a large bowl and mix thoroughly.  You want to make sure the spices are well distributed throughout the flour.
2. Heat the butter in a large skillet on medium - medium high heat.
3. Once the butter is melted and starts to bubble dip the perch filets one at a time in the flour mixture.  Coat well and shake off excess, you want a thin coating.
4. Lay the filets in the pan and keep track of where you started, laying filets from left to right or in another sequence you can remember.  This will help you know which perch filets are likely next to be browned up and ready to flip.
5. Let cook for 2-3 minutes checking the first couple perch filets you placed in the pan to see if they're well browned on the bottom starting around the 2 minute mark.
6. Once the perch filet you put in the pan first is browned nicely, go ahead and flip it over slowly work your way around the cast iron pan again checking for good browning and proceed to flip until all filets are turned.
7. Once it's been about 2 minutes from when you flipped the filets, start checking them again for good brown color on the bottom.  Also pay attention to the firmness, when they are done they will firm up.  They will also get flaky and might break open a bit.  Firm and flaky is done.
8. Once done take the filets out of the pan being careful not to break them, they are delicate.  A tongs works well.  Place filets on a serving platter and serve them up hot!
9. Note: We enjoy these with a dash of fresh lemon juice right before diving in with a fork!

Notes

Serve with your favorite sides! When I cooked up these perch I had the oven on 'warm' (170F) and placed the platter of cooked perch in the warm oven while I tossed a handful of fresh asparagus back into the hot pan until browned up nicely for my side. Classic sides for this meal include coleslaw, buttered dinner rolls, white clam soup, and baked potatoes!

The post Pan Fried Perch first appeared on Bear Dog's Kitchen.

PAIRS WELL WITH A STRONG RED WINE. JUST SAYIN’…

I like to pair blackened salmon with pan fried asparagus and a strong red wine like Shiraz.  Malbec or Cabernet Sauvignon also works well!

To Start

Combine the smoked paprika, garlic powder, black pepper and celery salt (optional) in a small bowl and combine well.  I like to stir with a fork until spices are fully blended.  Alternately you can buy pre-made blackening seasoning if you wish.  Old Bay makes a blackening seasoning that we have used before we started making our own by blending the spices ourselves.

Sprinkle the spice mix on the salmon filets coating both sides liberally.

The Cook

Add the butter and olive oil to a small frying pan and place the burner on a medium – medium high temperature.

Once the butter and oil gets hot (butter starts to bubble a bit) roll the pan around a bit to combine the oil and butter.

Place the filets in the pan and cook for 3 – 4 minutes.

Check if well browned/blackened to your liking and turn them over.

The second side usually will cook faster due to the filets being hotter and the burner and pan being at full temp so check after about three minutes.  Cook until blackened to your liking.

Remove from heat and serve!

This meal is super keto friendly.  Be sure to check out my entire Keto Friendly section here!

Blackened Salmon

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Serves: 2 Prep Time: 5 minutes Cooking Time: 10 minutes 10 minutes

Nutrition facts: 224 calories 13 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• (2) 5 oz. salmon filets
• 1 tsp. butter
• 2 tsp. olive oil
• spice rub:
• 1 tbsp. smoked paprika
• 1 tsp. garlic powder
• 1 tsp. black pepper
• 1/2 tsp. celery salt (optional)

Instructions

1. Combine the smoked paprika, garlic powder, black pepper and celery salt (optional) in a small bowl and combine well. I like to stir with a fork until spices are fully blended.
2. Sprinkle the spice mix on the salmon filets coating both sides liberally.
3. Add the butter and olive oil to a small frying pan and place the burner on a medium - medium high temperature.
4. Once the butter and oil gets hot (butter starts to bubble a bit) roll the pan around a bit to combine the oil and butter.
5. Place the filets in the pan and cook for 3 - 4 minutes.
6. Check if well browned/blackened to your liking and turn them over.
7. The second side usually will cook faster due to the filets being hotter and the burner and pan being at full temp so check after about three minutes.  Cook until blackened to your liking.
8. Remove from heat and serve!

Notes

If your salmon filets are quite thick you may want to reduce to a slightly lower heat setting and cook longer on each side. This will allow the salmon to cook through to the middle without over blackening the outside. Salmon is done when it feels firm to the touch and flakes easily. (Note for comparison how the salmon is soft and flexible when raw) If you prefer a more definitive way, use and instant read thermometer and cook to an internal temp of 145 F.

The post Blackened Salmon first appeared on Bear Dog's Kitchen.

On the marathon drive home after hours and hours on the road we finally stopped to eat.  I was so hungry I ordered a wedge salad appetizer while waiting for the main course.  To this day I don’t know if was the exhaustion from the trip of if it really was the best wedge salad in the world!

In this recipe I combine my secret recipe for the juiciest, most tender burgers with the flavors of a wedge salad to create this Wedge Burger that’s hard to beat!  Enjoy!

LOVE WHAT YOU DO. DO WHAT YOU LOVE.

To Start

This recipe uses real mayonnaise and shredded cheddar cheese blended into the ground beef to keep the patties moist and provides for a richness in the flavor profile.  Worcestershire sauce along with salt and pepper are added for flavor.

Hamburger Patties

Next you will combine the ingredients by hand until well blended and then form into burger patties and get ready to fry them up.  Dimple the center a bit as this helps them achieve a better (flatter) final shape, burgers tend to swell in the center more than on the edges.

Ready for the pan!

The Cook

Heat up your fry pan and place burgers in one at a time and cook for 2 or 3 minutes.  I place a cover loosely over the pan to help steam the burgers a bit, keep the cover slightly cocked open, not sealing shut entirely.

Cook and steam for 1 to 2 minutes.  Remove lid and turn burgers to other side.  Put cover back over the pan, again with it slightly cocked open so as not to fully seal shut.  Cook and steam for 3 minutes or so.

Remove cover and check for doneness.  Juices bubbling out of burgers should be clear or brownish.  Redness in the juices indicate they’re not quite done.  You can also continue to flip and/or move the patties around a bit to evenly brown the patties if your heat is uneven as you finish up the cook on these.  The best way to verify doneness is to use an instant read meat thermometer and cook until you achieve a minimum temperature of 160 degrees F.

Ready to plate!

Top with lettuce, bleu cheese, and balsamic vinegar glaze!  Balsamic glaze is also sometimes called balsamic reduction.

Of course with all my recipes, please feel free to experiment with different flavors, spices, quantities and methods until you arrive on your new favorite!  This is the joy of cooking, in my opinion…and how I arrived at most of my recipes!  If not, these are great made just as described below!  If you’re looking for another classic ground beef recipe check out my Homemade Sloppy Joes!

The Wedge Burger

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Serves: 4 Prep Time: 15 minutes Cooking Time: 8 minutes 8 minutes

Nutrition facts: 472 calories 23.5 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• The burgers:
• 1 pound 85/15 ground beef (or leaner)
• 1-1/2 tbsp. real mayonnaise
• 1 tbsp. Worcestershire Sauce
• 1/4 cup shredded cheddar cheese (swiss or monterey jack will work as well)
• salt and pepper to taste
• To serve:
• 4 brioche buns
• 2 tbsp. (qty. approximate) balsamic glaze (a thickened balsamic vinegar you can find in the grocery store)
• leaf lettuce for four burgers - amount to taste

Instructions

1. Place the pound of ground beef in a bowl.
2. Add the mayonnaise, Worcestershire sauce and shredded cheese to the bowl on top of the ground beef.
3. Add salt and pepper to taste, I estimate I use about 1/2 tsp of each.
4. Mix well - clean washed hands are the most effective - get in there and blend it well!
5. Form into 4 burger patties, dimple the center a bit as this helps them achieve a better (flatter) final shape, burgers tend to swell in the center more than on the edges.
6. Preheat a frying pan between medium and medium high heat.
7. Once pan is hot place burgers in one at a time and cook for 2 or 3 minutes.
8. Place a cover (or pizza pan if you don't have a cover) over the pan to help steam the burgers a bit, keeping the cover slightly cocked open, not sealing shut entirely.
9. Cook and steam for 1 to 2 minutes.
10. Remove lid and turn burgers to other side.
11. Put cover back over the pan, again with it slightly cocked open so as not to fully seal shut.
12. Cook and steam for 3 minutes or so.
13. Remove cover and check for doneness.  Juices bubbling out of burgers should be clear or brownish.  Redness in the juices indicate they're not quite done.  You can also continue to flip and/or move the patties around a bit to evenly brown the patties if your heat is uneven as you finish up the cook on these.  The best way to verify doneness is to use a instant read meat thermometer and cook until you achieve a minimum temperature of 160 degrees F.
14. Place cooked burger on a brioche bun and top with leaf lettuce (to taste).
15. Drizzle with balsamic glaze (to taste).
16. Place the bleu cheese crumbles on top of the balsamic glaze (again - to taste).
17. Top with the other 1/2 of the brioche bun or serve open face with the top on the side to enjoy the presentation!

Don't forget sides!  Of course french fries are always acceptable with burgers.  Another idea to mix things up a bit: Try fresh fruit, like grapes and/or pineapple along with a bit of cottage cheese on the side to make this burger's flavors pop and provide for a bit lighter meal, great idea for lunch time!

Notes

Fundamentally, like any burger patty, you want to cook for about 4 minutes on each side (including time covered and uncovered in this case).  Although I always find the first side takes a little longer than the second side. The best part of these burgers is the mayo and cheese acts as a safety net, making it harder to overcook and dry out your burgers.  However the mayo and cheese does aid in browning so if you find they are getting overly browned and not yet up to temperature, try cooking longer at a lower temperature next time and/or adding more covered steaming time to aid in heating the burger through to the center.

The post Wedge Burger first appeared on Bear Dog's Kitchen.