Are you ready for the big game? Still need a few appetizer ideas to keep everyone fed and coming back for more during the commercial breaks? Check out this list of easy and delicious beef recipes, and then your playbook is set!
Bump up your meatball mojo. Gently form this tried-and-true blend into bite-sized balls, then broil and slather in a spicy, sweet and too-good-to-be-so-simple sauce.
It’s the big night full of fun costumes, trick-or-treating, and, most importantly, some family time. We want everyone to have the best night possible, and one way to help guarantee that happens is by leaving the house with a nice full belly! We’ve put together a recipe collection to help you make a healthy meal and do it quickly so you can get back to painting faces, adding accessories, and making sure everyone has their candy bucket ready to go.
Because just getting out of the house is hard, here is a recipe you can take on the go. Put the ingredients out on the table buffet style, let everyone add what they want and then head out to go collect candy!
Depending on where you are, Halloween night can be a chilly one. So warm everyone up from the inside before they head out with this delicious and easy beef chili recipe.
This is an idea for the picky eaters and a way to make everyone happy with one meal. Cook up your beef and offer various ideas to your family. Everyone will walk away with a full belly!
And if getting a meal in before trick-or-treating is just not going to happen, offer this delicious and easy snack full of protein and other nutrients. It’ll keep everyone fueled up for the night and not because of the sugar.
Reposted from the Chiles and Smoke blog found HERE. Brad Prose is a Phoenix-born family man, professional recipe developer, food writer, and culinary photographer – the force behind Chiles and Smoke™. His combined passion for fine dining and BBQ shines through his presentations and cooking style. Brad uses social media, the website, and his brand to share his passion and story to inspire new ideas.
If you smoke it, they will come. Smoked Burgers should be the official smell of the summer. There’s something magical about the way the smoke lightly permeates the rich beef. It’s that added ingredient you never knew you were missing.
Burgers cooked on the grill already induce that Pavlovian response. Burgers enveloped in a mysterious hug of smoke will make you the new king of the hill and backyard hero. This will break down the process of burgers on a pellet grill, gas grill, and charcoal grill.
Whether it’s happened to you, or you’ve witnessed the pyrotechnics of someone else grilling burgers, we’ve all seen them get torched. These easy-to-follow steps will give you juicy burgers packed with flavor every single time. Here are some of the reasons you’re going to convert to smoked burgers:
Smoking burgers keep them juicy while adding another layer of flavor.
This method works on any type of grill or smoker.
Precise timing allows you to plan accordingly.
Customize the flavor profiles with both your choice of wood and toppings.
Less likely to burn as they are cooked indirectly.
This method works for a few burgers or if you decide to smoke burgers for a crowd.
HOW TO MAKE SMOKED BURGERS
Whether you’re looking for how long to smoke burgers or learning how to cook hamburgers in a smoker, let’s bite into the meat of it all. The process to make smoked burgers starts the same regardless of what you are going to smoke your burgers on. This step can be done the night before.
PREPPING THE BEEF FOR SMOKING
Form your ground chuck into four equal-sized patties, careful not to over-press the meat. Use your thumb to lightly press down in the center of each burger patty to create a divot. This will prevent the smoked burgers from swelling in the center during the cooking process.
Chill the beeffirst. Place each individual patty onto a piece of parchment paper on a baking sheet. Allow them to refrigerate for at least an hour up to overnight. Letting them set up will help them keep their shape while also giving them a red smoke ring on the outside that will impress your family and friends.
Form the patties about 1/2-inch wider than the bun. They will shrink on the grill, so make sure you use a bun to measure the size if you need.
SEASONING OPTIONS
Is there anything better than a juicy cheeseburger dripping down your arm as you go in for that cheesy bite? It doesn’t take many ingredients for these smoked hamburgers to have you rolling up your sleeves and going in for the burger hunch. You could go with a typical salt & pepper blend and have success, but if you’re looking for a deeper flavor profile, here’s a suggestion:
Espresso Steak Rub
This rub provides a balance of earthy, bitter, warm, and savory flavors that compliments the ground beef without overpowering it. In addition, it also works well with the flavors of barbecue sauce.
One of the best things about this recipe is that you don’t have to sweat over having the right equipment. Any grill or smoker will work for making smoked burgers, as long as you have the wood chips for it. They are SO affordable and allow you to mix and match.
Using the Pellet Smoker
Make sure your hopper is filled with pellets.
Preheat your grill or smoker to 250-275°F. Make sure your grates are clean.
Place your burgers onto the grates and close the lid.
Using a Charcoal Grill
Prepare your charcoal grill for 2-zone cooking, aiming for about 250-275°F. This means you are going to bank your charcoal to one side of the grill creating a hot zone and cool zone.
Add a handful of wood chips over the top of your charcoal, making sure to evenly distribute them. This will prevent any flare-ups.
Place your burgers on the cooler side, making sure to monitor the ones closest to the coals.
Using a Gas Grill
Create a foil pack. Tear off a piece of foil large enough to accommodate about 1 cup of wood chips that are spread out. Fold all the sides over to create an envelope. Use a fork or knife to carefully pierce 2-3 holes in the top of the foil pack so the smoke can escape. Be careful not to pierce all the way through both sides of the foil, and also don’t create too many holes.
Preheat your grill to 250-275°F. Place the foil pack on top of a burner turned to high heat. Allow the wood chips to smolder as it comes to temperature.
Place the prepared burger patties on the cool side of the grill and close the lid.
ADDING FLAVORS WITH WOOD CHIPS
If you’re using a charcoal grill or a gas grill, wood chips come in handy for an affordable way to add smoke.
Use a stronger wood flavor, such as mesquite, pecan, hickory, or oak. These smoked hamburgers don’t take too long, and beef can really soak it in. My personal favorite is a combination of hickory and mesquite, giving it that nice smokey bacon profile. This is the time to infuse it with flavor!
Check out the video tutorial below for a highlight of the benefits and uses:
Important Tips for Maximum Flavor
Use beef with at least 15% fat. The low and slow process of having your burgers in a smoker can cause the beef to dry out if it’s too lean. I typically recommend either 80/20 or 85/15, whichever you prefer.
Don’t season your burgers ahead of time. Salt can draw out the moisture in a way that will cause the textures and flavors to be off with burgers. Season the hamburger patties right before you place them into the smoker or grill instead.
Monitor the temperature of your smoked hamburgers. An instant-read thermometer is a great way to ensure you reach your desired temperature. If you are looking for a slightly pink color, you’ll want to smoke the burgers until about 135°F before searing (if you choose to), or just cook them until about 160°F temperature and allow the burgers to rest.
Searing your burgers is not necessary. Not only is it an extra step (and potentially much more work depending on your grill) but you run the risk of overcooking. However, if you would like more of a crust on your burgers, begin searing them when you are about 20 degrees from your desired temperature.
Rest is best, even with burgers. Allow the smoked hamburgers to rest for 5-10 minutes, loosely tented with foil. This is a great time to toast your hamburger buns.
IDEAL TOPPINGS FOR YOUR BURGERS
When it comes to building the ultimate smoked hamburger, you always want to think about how flavors and textures play together, as well as temperatures. Because these burgers have a hint of sweetness from barbecue sauce, something acidic is a nice counterpoint.
There should never be too much of any one thing because you want to taste each burger topping while also having them all work together. These are just some suggestions for this smoked burger, but let the burger be your canvas and make it your own.
Gouda cheese: mildly and creamy, it has an ideal melt factor while not overpowering the smoke flavor. Muenster, Havarti, and the classic American cheese are other options.
White onions: The sharp freshness of the onions cuts through the richness of the beef and cheese. They also offer an irresistible crunch.
Pickled jalapenos: The heat and acid balance the sweetness of the barbecue sauce while adding a kick to every bite. The white onion and pickled jalapenos are a traditional pairing with Texas BBQ which compliments the barbecue sauce.
Smoked Dijon mustard: This spicy condiment is worth the effort, which isn’t much work.
Good quality mayonnaise: Spread it, slather it, smear it. Nobody likes dry buns. Mayo is the ideal condiment for this burger. It doesn’t overpower anything while offering up just enough tang to liven everything up.
FREQUENTLY ASKED QUESTIONS
Why should I smoke burgers?
Smoking burgers allows you to infuse your burgers with the additional flavor of smoke while keeping them juicy. Cooking them at a lower temperature keeps them juicy and helps prevent flare-ups.
Do I need to sear my smoked burgers?
No. This process uses a lower temperature to cook the burgers more gently. However, you can sear them if you want the additional texture; you just risk overcooking them.
Do I need to soak my wood chips for smoked burgers?
No! There is no need to soak your wood chips for either use on a charcoal grill or gas grill. Not only does it drop the temperature for charcoal grilling, but it also affects the flavor.
What type of wood should I use for smoked burgers?
Have fun playing around and discover what you like. Any type of oak, mesquite, or hickory is all great options.
Celebrate National Cheeseburger Day on September 18th with a few of these great-tasting recipes created just for you by the culinary team over at Beef. It’s What’s for Dinner. You will find a recipe for everyone in this collection, from the Lean Mean Cheeseburgers to the Classic Cheeseburger recipe. Check all of these out, and have a great National Cheeseburger Day!
Switch up your usual burger toppings with this French bistro-style cheeseburger recipe. Grilled onions and a tasty Dijon-style mustard sauce top these tasty cheeseburgers.
It’s that time of the year: when we patiently wait for the Arizona temps to drop, pumpkin spice is now in every coffee cup, and the Friday night lights kick on along with our favorite teams competing on Sundays. Whether you’re at the stadium tailgating or entertaining at home, nothing brings people together like a little party with a lot of beef. Check out some of our favorite Beef. It’s What’s for Dinner. recipes for tailgating season.
Celebrity chef Hugh Acheson shares one of his favorite snacks, perfect for an at home tailgate, with this “as seen on GoodMorningAmerica.com” recipe that pairs chicken-fried Strip Steak with a hot sauce gravy.
National Fajita Day is August 18th this year, but in reality, any day is a good day for fajitas! They are easy, convenient, and oh so delicious. We didn’t even talk about their versatility! To help you celebrate this important day (or any other day), we’ve put together a collection of beef fajita recipes sure to satisfy any craving. This recipe collection has everything from quick and easy to traditional to boundary-pushing! Check it out, save the link for later, and enjoy!
Do a little bit of prep and tomorrow’s dinner is basically ready to go. Marinate Flank Steak overnight in lime juice and garlic, then chop up a zesty pico de gallo while the beef is on the grill. Be sure to slice steak against the grain for max tenderness.
Got a hankering for just classic beef fajitas? This recipe is every bit as easy as ordering from a restaurant. Marinate and grill beef Flank or Skirt steak, serve with peppers and onions. Easy as that.
Looking for a flavorful lunch on the go? Try this steak and brown rice bowl with peppers and pineapple salsa. Top it off with coconut flakes for a complete island experience.
While beef fajitas are already packed with loads of nutrients, if you want to up your veggie intake just a little more, this is the recipe for you! All the flavors of Flank Steak fajitas served on a crunchy bed of greens make for a colorful and peppery salad.
Hot days are here, and lighter dishes that utilize the grill are preferred by many during these warmer summer months. Save the link to this post because you are going to want to reference these beef recipes that are on the lighter side and use the grill. So you keep the heat outdoors, where it belongs. Check out some of our favorite salad recipes and even a special recipe to help use leftover hamburgers from your family cookout in four ways.
Could this recipe get any better? Grilled steak and grilled watermelon? We don’t think so. Watermelon and steak are grilled and served with a bright and colorful salad. This recipe is perfect for summertime.
Savor the flavors of the summer with this salad topped with grilled beef Strip Steak, red onions, yellow squash, zucchini and drizzled with a balsamic glaze.
Try a nutritious twist on an American favorite! This recipe offers four variations to a tasty burger salad. A cooked Ground Beef patty on top of greens with toppings. How easy is that?
Denver, CO (June 30, 2022) – Dressing in red, white, and blue and rounding up the sparklers is all part of the fun of Independence Day, but what’s really going to light up the holiday – is steak on the grill. With the holiday falling on a Monday this year, Beef. It’s What’s For Dinner., funded by the Beef Checkoff, is here with ideas for using leftovers from the Fourth for delicious meals to keep the celebration going all week long.
Image courtesy of BeefItsWhatsforDinner.com.
If you’re looking for something light and fresh after a night of watching fireworks, this Grilled Steak and Watermelon Salad recipe makes for the perfect meal. Grilled watermelon, cherry tomatoes, and red onion give it color, but grilled slices of steak from the night before pack this salad with protein. Just toss it together with your favorite dressing and some feta cheese and you instantly have a hassle-free, summertime favorite.
Image courtesy of BeefItsWhatsforDinner.com.
Another mouthwatering meal to make use of those Fourth of July leftovers are these Sirloin Sandwiches with Red Onion Marmalade. A hoagie bun filled with slices of grilled top sirloin steak with creamy goat cheese and homemade red onion marmalade will get your tastebuds booming with flavor.
Image courtesy of BeefItsWhatsforDinner.com.
And to top off the week, this Pesto Steak & Arugula Pizza gives a delectable new take on everyone’s favorite pie. Featuring slices of grilled sirloin steak, pesto, tomatoes and arugula, this pizza aims for new heights when it comes to repurposing a nice, juicy steak.
So, fire up the grill and plan to hang on to those leftovers, because these three recipes are just a few examples of how you can celebrate big.
The big football game is coming up and we want you to bring the best dish to the party! We’ve listed a few of our favorite appetizers here so they’re easy to find. Make sure you make your shopping list and take home the big win, for the best appetizer that is.
Chef Brooke Williamson offers a beefy twist on the tailgating classic, Pigs in a Blanket, with Beef in a Blanket featuring Braised Beef Short Ribs and a Gochujang Honey Mustard Dipping Sauce.
Impress your party guests with these sweet and spicy bite-size beef ribs. Using Country-Style Ribs, chili garlic sauce and brown sugar, this recipe will be a big hit!
Wow your friends with this delicious beef appetizer. Fully-cooked beef Pot Roast from your grocery store is mixed with cheese and wrapped in puff pastry. Even though you take a short cut, you can take all the credit.
If you use one of these delicious recipes be sure to take a photo and share it on social media. Tag us so we can see what you created!
As a fifth generation Arizonan, I love life in the desert and am captivated with the culture of the Southwest. The cactus dotted landscape, beautiful sunsets and mountains create a landscape that is like none other. It feels that the last bit of the “Old West” is preserved here.
Not only do I love the landscape and tradition of the Southwest, but I also love the food! Much of the food is shaped by hispanic culture and my family grew up eating a lot of that food. One of my favorite meals is beef enchiladas. They are a staple at my house, but they also remind me of one of my favorite traditions. We have enchiladas and celebrate “Feliz Navidad” every Christmas Eve with all of my extended family.
Our favorite enchilada recipe is from The Pioneer Woman. I’ll share some tips that we learned from making these enchiladas, but make sure to check out the full recipe at the bottom of this post!
One of the most important parts of the enchiladas is the red sauce.
The base of the sauce is a canned red enchilada sauce, and flour, canola oil, salt, pepper, garlic powder, chicken broth, and cilantro is also added to it. All of these ingredients are mixed together and heated till they come to a boil. When the ingredients are boiling, turn down the heat and let the sauce simmer for 30-45 minutes.
Now it’s time for the star of the show! The yummy, beef filling!
Cook the Ground Beef in a skillet until it is about halfway done. When it is halfway done, add in a chopped onion, green chiles, cilantro, salt and pepper. Mix this all together and cook until the Ground Beef is browned all of the way through. Ground Beef should be cooked to a safe and savory 160ºF.
Next, it’s time to cook the tortillas. These enchiladas are wrapped in corn tortillas, but I love flour tortillas and usually use those. Choose whichever you prefer!
Time to assemble the enchiladas! Put some spoonfuls of red sauce in the bottom of a casserole dish and spread evenly on the bottom. Using tongs, dip both sides of the tortilla into the red sauce. Put the beef filling and grated cheese in the tortilla, wrap and place in your casserole dish.
Repeat until your dish is full.
Top with extra red sauce, plenty of cheese and some cilantro.
Cook at 350 degrees for about 25 minutes, until the cheese is melted.
While I love this recipe, it’s the tradition and memories behind it that mean even more to me. Food has a way of bringing people together and it is even better when beef is the star of the show!
Check out the full recipe and read a fun story by The Pioneer Woman, Ree Drummond, here: Simple Perfect Enchiladas.
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