The Perfect Burger

Posted on February 21, 2018 by admin
The Perfect Burger
Serves 4
80/20 ground beef is perfect for cooking up juicy burgers on the EGG. You can top your burgers off with your favorite condiments – try this avocado and applewood-smoked bacon salsa with melted Havarti cheese … we think it’s the best burger we’ve ever tasted.
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Burger Ingredients
  1. 2 pounds 80/20 ground beef
  2. 2 tablespoons granulated garlic
  3. Kosher salt and freshly ground black pepper
  4. 4 poppy seed buns
  5. 8 tablespoons unsalted butter, melted
  6. 4 slices Havarti (or your favorite!) cheese
  7. 4 leaves butter lettuce (Boston or Bibb)
Avocado BLT Salsa Ingredients
  1. 1 cup diced vine-ripened tomatoes
  2. 2 cups chopped applewood-smoked bacon, cooked until crisp (12 to 14 slices)
  3. ½ cup chopped scallions
  4. 1 cup diced avocado
  5. ½ cup mayonnaise
  6. 1 tablespoon freshly squeezed lemon juice
  7. ½ teaspoon kosher salt
  8. ½ teaspoon freshly ground black pepper
Burger Instructions
  1. Set the EGG for direct cooking (without the convEGGtor) at 600°F/316°C. Using a Cast Iron Grid will leave those beautiful sear marks.
  2. Form the meat into 4 (8-ounce) patties about 1 inch thick. Season with the granulated garlic, salt and pepper and set aside. Cut the buns in half horizontally and brush the inside of each half with butter.
  3. Place the hamburgers on the cooking grid, close the lid of the EGG, and cook for 3 minutes per side, for medium-rare. Top each burger with a slice of cheese, close the lid of the EGG, and cook for 30 seconds longer, until the cheese is melted. Transfer the burgers to a plate and let them rest while you grill the buns, buttered side down, until lightly toasted.
  4. To assemble, place each burger inside a bun and top with a lettuce leaf.
Avocado BLT Salsa Instructions
  1. To make the salsa, mix the tomatoes, bacon, scallions, avocado, mayonnaise, lemon juice, salt, and pepper in a large bowl. Cover and refrigerate. Place 2 tablespoons of the salsa on top of each burger and serve.
Notes
  1. ©Copyright 2016 Big Green Egg®
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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Breakfast Tostadas

Posted on February 13, 2018 by admin
Breakfast Tostadas
Surprise someone you love with breakfast in bed!
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Ingredients
  1. 2 medium tomatoes, diced
  2. 1/4 cup diced yellow onion
  3. 1 jalapeno, seeded and chopped
  4. 1/4 cup chopped fresh cilantro
  5. 1/2 teaspoon kosher salt
  6. 1/2 teaspoon black pepper
  7. Juice of 1 lime
  8. 8 ounces breakfast sausage
  9. 1 (15-ounce) can refried black beans
  10. 8 large eggs
  11. 8 store-bought tostada shells
  12. 1 cup shredded Monterey Jack cheese
  13. 2 medium avocados, pitted, peeled and sliced
Instructions
  1. In a small bowl, make a salsa by tossing together the tomatoes, onion, jalapeno, cilantro, salt, pepper and lime juice. Taste and adjust seasoning as needed. Cover with plastic wrap and refrigerate until ready to use.
  2. Set your " target="external">Le Creuset nonstick fry pan over medium-high heat. Add the breakfast sausage and cook, crumbling with a wooden spoon, 10 minutes or until brown and crispy. Transfer to a paper towel-lined plate and set aside. Add the refried beans to the same skillet and mash with the back of a spoon. Cook on low until heated through.
  3. Set another fry pan over medium-high heat. Once it’s hot, cook the eggs 2 at a time, sunny side up. Transfer to a plate or platter and continue frying the remaining eggs. While the eggs are cooking, start assembling the tostadas.
  4. Spread the tostadas with the black beans and top with the browned sausage, cheese, a fried egg, avocado and the chilled salsa. Serve immediately.
Notes
  1. All images and content are © 2018 LE CREUSET. All rights reserved.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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Ginger Lime Stir-Fry

Posted on February 13, 2018 by admin
Ginger Lime Stir-Fry
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Ingredients
  1. • 3 tablespoons soy sauce
  2. • Juice from 1 lime
  3. • 1 teaspoon toasted sesame oil
  4. • 1 teaspoon cornstarch
  5. • 1 teaspoon chili paste (optional)
  6. • 2 teaspoons vegetable oil, divided
  7. • 4 ounces mixed mushrooms, sliced
  8. • 1 cup fresh or frozen snow peas
  9. • 1/4 teaspoon salt
  10. • 1/8 teaspoon freshly ground black pepper
  11. • 2 teaspoons minced fresh ginger
  12. • 2 cloves garlic, minced
  13. • 2 scallions, sliced thin, divided
  14. • 2 red bell peppers, sliced thin
  15. • 2 carrots, sliced thin diagonally
  16. • 2 teaspoons sesame seeds
  17. • 3 cups cooked brown rice
Instructions
  1. In a small bowl, whisk together soy sauce, lime juice, sesame oil, cornstarch and chili paste. Set aside.
  2. In your Le Creuset nonstick stir-fry pan, heat 1 teaspoon vegetable oil over medium-high heat. Add mushrooms and cook until they begin to brown. Add snow peas, salt and pepper and toss for 2 minutes until the snow peas are tender. Remove to a bowl.
  3. Heat remaining oil in the pan. Add ginger, garlic and all but 1 tablespoon of the scallions. Cook, stirring, until fragrant, about 30 seconds. Add peppers and carrots and cook, stirring, until just tender, about 3 more minutes.
  4. Stir in the sauce and allow to come to a rapid simmer. Return the mushrooms and peas to the pan and cook 1 minute more.
  5. Serve over steamed rice. Garnish with sesame seeds and remaining sliced scallions.
Notes
  1. All images and content are © 2018 LE CREUSET. All rights reserved.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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