Smokehouse Burgers with Salsa and Horseradish Sauce

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Smokehouse Burgers with Salsa and Horseradish Sauce

Almino has turned into a disaster for many parts of the country, but here in Upper Michigan it has created a spectacular winter. This has allowed me to fire up the grill more than I normally would.

This Smokehouse Burgers with Salsa and Horseradish Sauce recipe is simple to put together, has a unique smoke flavor, and cooks quickly so you can have them on the table in less than an hour. I used Applewood chips in this recipe but you can use what you prefer, or whatever is available.

The next time you’re in the mood for grilled burgers, give this one a try, the burgers turn out moist and are really good. Enjoy

Smokehouse Burgers with Salsa and Horseradish Sauce 3

Smokehouse Burgers with Salsa and Horseradish Sauce
 
Prep time
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Author:
Recipe type: Grilling
Serves: 4
Ingredients
  • Ingredient for Burgers
  • 1 pounds 85 percent lean ground beef (I used ground chuck)
  • 3 tablespoons thick chunky salsa (I used Pace Medium - if you want to turn up the heat use hot)
  • 1 teaspoons onion powder
  • 1 teaspoons garlic powder
  • Salt and pepper
  • 4 hamburger buns
  • 2 cups wood chips (soak in water for 15 minutes)
  • Ingredients for sauce
  • ¼ cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoons prepared horseradish
  • 1 tablespoon Dijon mustard
  • 1 garlic clove (crushed and finely minced)
  • Salt and pepper
  • Hot sauce to taste
Instructions
  1. Directions for Sauce
  2. in a small bowl mix together the mayo, sour cream, horseradish, garlic, and mustard. Add the hot sauce, salt, and pepper to taste; set aside.
  3. Directions for burgers
  4. Place wood chips on top of a piece of aluminum foil large enough to form a packet, seal, and cut slits in the top of the foil to release the smoke. Place the packet between the grate and primary burner.
  5. Preheat the grill on high heat with cover closed until wood chips are smoking; prepare the grill for cooking.
  6. While grill is heating, in a large bowl using your hands, mix together the burger, salsa, onion powder, and garlic powder until well combined. Divide mixture into 4 equal size burgers and sprinkle with salt and pepper.
  7. Place burgers on grill, close cover, (do not place any burger directly over foil packed) and grill on high heat until burgers are nicely browned and slightly charred on both sides. Turn of all heat except for the burner under the foil packet. Continue cooking the burgers with indirect heat with cover closed until done (150F.)Remove burgers from grill, tent with aluminum foil, and let rest for about 5 minutes. While burgers are resting toast cut side of buns on the grill.
  8. Serve with you choice of condiments with sauce poured over the top.

Smokehouse Burgers with Salsa and Horseradish Sauce 2

Inspired by Cooks Country

Check out How Your Food Choices Impact the Environment

by Sylvie Shirazi at Mode

Mushroom Smothered Pork Chops Recipe for Two

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mushroom smothered pork chop recipe

This is another simple recipe to feed just 2 people. It does take a little bit of time because the chops are marinated for at least 2 hours, but if you plan your meals ahead of time you can start the marinade the night before. The chops are topped with mushrooms and pepper jack cheese.
(The weather wasn’t permitting, but if I make this dish again I will do it on the grill, I think the grilled flavor would turn them into a delicious treat)

Mushroom Smothered Pork Chops Recipe for Two
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • Chops
  • 2 boneless butterflied pork chops (about ½ inch thick – 8 ounces each)
  • ½ cup olive oil
  • 2 teaspoons grated lemon zest
  • 1 tablespoon lemon juice
  • 3 garlic cloves (crushed and minced)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon dried basil
  • ½ teaspoon parsley flakes
  • ½ teaspoon dried rosemary (crushed)
  • Topping
  • 1 cup sliced fresh mushrooms
  • 2 tablespoons butter
  • Salt and pepper to taste
  • 2 slices pepper Jack cheese.
Instructions
  1. In a medium size bowl mix together all the ingredients for the chops until well combined to form the marinade. Place the chops into a 1 gallon food grade disposable bag and pour the marinade over the chops. Seal, and using your hands on the outside of the bag work the marinade around the chops; refrigerate and marinade for at least 2 hours or overnight. (occasionally work the bag with your hands to thoroughly coat the chops with the marinade)
  2. In a small sauce pan using the butter sauté the mushrooms until tender; salt and pepper to taste.
  3. Remove chops from marinade allowing any excess marinade to run off; discard marinade. Place chops on a broiler pan and broil 4-5 inches from the heat for 6 to 7 minutes on each side. Cook until an instant read thermometer registers 145F, remove chops from the oven, and using a slotted spoon, spoon the mushrooms onto the top of each the chops. Top the mushrooms with the cheese and return the chops to the oven. Continue to broil until cheese is melted – serve hot.

Adapted from Taste of Home Cook Book

Slow Cooker Beer Brats

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slow cooker beer brats

With the Super Bowl coming up I thought this would be a good time to post this Slow Cooker Beer Brats recipe. Because they are cooked in the slow cooker they turn out super tender and eliminate any possibility of tough and chewy casings. If you want to you could take this recipe a step farther and finish the brats on the grill.
I you’re looking for a really good game day recipe give these Slow Cooker Beer Brats a try; enjoy.

Slow Cooker Beer Brats
 
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Author:
Recipe type: Main
Serves: Makes 10
Ingredients
  • I you’re looking for a really good game day recipe give these Slow Cooker Beer Brats a try; enjoy.
  • 1 pound onions (peeled and sliced into ¼ inch thick slices)
  • ¼ cup soy sauce
  • 2 tablespoons brown sugar
  • 10 brats
  • 3 cups beer
  • ¼ cup Dijon mustard (plus extra for serving)
  • ½ teaspoon Caraway seeds
  • 1 cup sauerkraut
  • 10 Brat buns or hoagie buns
Instructions
  1. In a medium microwave safe bowl mix together the onion and soy sauce. Microwave for 5 minutes or until onion is softened. (Stir half way through the cooking cycle)
  2. Spread the onion mixture over the bottom of the slow cooker and arrange the brats in a single layer on top. In the same bowl whisk together ¼ cup Dijon mustard, beer, and caraway seeds; pour the mixture over the brats. Cook for 6 – 8 hours on low or 4 hours on high.
  3. Remove the brats to a serving platter and cover with aluminum foil to keep warm, add the sauerkraut to the onion mixture in the slow cook, and cook until warm. Pour the mixture though a colander and discard the juices.
  4. Serve brats on the buns covered with the onions, and sauerkraut, and additional mustard.

 

Adapted from Cook’s Country

Grilled Hamburger Sliders Recipe

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slider recipe

With football season here I thought it would be a good time to post this Grilled Burger Sliders Recipe. This is a simple recipe that doesn’t require many ingredients, and because of the size they cook quickly. You can use your choice of condiments on the burgers to make them as fancy as you would like.
Give these Grilled Hamburger Sliders a try; they’re really good.

Grilled Hamburger Sliders Recipe
 
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Author:
Recipe type: Appetiser
Serves: makes 8
Ingredients
  • 1 pound lean ground beef (I used ground chuck)
  • 9 whole wheat slider buns or dollar rolls (divided)
  • ¼ cup finely chopped onion
  • 1 egg white
  • 2 cloves garlic (minced)
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
Instructions
  1. Tear 1 burger bun into pieces and process it in a food processor, or blender, to create fresh bread crumbs - Should have about ½ cup.
  2. Place the burger in a large bowl and add the bread crumbs, garlic, egg white, onion, salt, and pepper; mix thoroughly using your hands. Roll the mixture into 8 equal size balls. (Like making meatballs) and flatten each ball to ½ inch to form patties.
  3. Preheat and prepare grill over high heat, reduce heat to medium, oil grill grates, cover and grill burgers for 8 – 10 minutes on one side. Flip burgers and continue cooking to 160F.
  4. Place buns on grill cut side down and grill until lightly toasted.
  5. Serve with your choice of condiments.

Adapted from beefitswhatsfordinner.com

Grilled Southwest Pork Burgers Recipe

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grilling pork burgers

porkburger recipe

If the shocking price of ground beef is getting you down give this Grilled Southwest Pork Burgers Recipe a try. These burgers have a delicious combination of flavors, and are nice and juicy.
My wife says she likes them better than the grilled ground beef burgers. Although I wouldn’t go that far; these burgers are really good. This is a simple recipe that’s quick to put together, and doesn’t require that many ingredients. For the hot peppers in this recipe, I used Hot Banana pepper rings, but you can substitute the type of peppers you prefer, or have on hand.
Give this one a try; these burgers are delicious.

Grilled Southwest Pork Burgers Recipe
 
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Author:
Recipe type: Grilling
Cuisine: Southwest
Serves: 4
Ingredients
  • 1 slice hearty white sandwich bread, torn into pieces (you can also process in a blender)
  • 1 shallot (finely chopped)
  • 2 tablespoons low far milk (I used 2%)
  • 2 tablespoons jarred hot pepper rings (chopped)
  • 4 teaspoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1½ teaspoons chili powder
  • ½ teaspoons thyme (crushed)
  • 1 teaspoon pepper
  • ½ teaspoon salt
  • ⅛ teaspoon dried rosemary (crushed)
  • 1½ pounds lean ground pork
  • 4 onion buns (toasted on grill)
Instructions
  1. Using a fork in a large bowl mix together the bread, shallot, milk, hot peppers, soy sauce, Worcestershire, chili powder, thyme, pepper, salt, and rosemary. Mash the bread with the fork while mixing to kind of form a paste. Add the pork to the mixture, and mix using you hands until well combined. Divide meat into 4 equal parts and form 4 patties about ½ inch thick.
  2. Preheat and prepare grill on high heat, reduce heat to medium, and grill patties until nicely browned and slightly charred on one side; flip and continue cooking until done. (150F.) while patties are cooking lightly toast buns cut side down.
  3. Serve with your choice of condiments

 

Adapted from Cooks Country

Mexican Macaroni Salad Recipe

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mexican cold salad recipe

With Labor Day approaching I thought this would be a good time to post another side dish recipe. This is a simple recipe to prepare and will feed a good size crowd. The recipe is mildly seasoned so if you want to heat it up a little bit, it should work out well; Jalapenos would be a good addition to this recipe.
If you looking for a good side dish give this Mexican Macaroni Salad Recipe a try.
This is a good recipe for pot luck, or a Labor Day picnic.

Mexican Macaroni Salad Recipe
 
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Author:
Recipe type: Side Dish
Cuisine: Mexican
Serves: 12
Ingredients
  • 1 pound elbow macaroni
  • 2 ears corn
  • 1 can black beans (drained and rinsed)
  • ½ cup black olives (chopped)
  • 6 Roma tomatoes (seeded and diced)
  • 3 green onions sliced
  • 1 cup shredded cheddar cheese
  • ½ red onion (finely chopped)
  • 1 cup jarred salsa
  • 1 cup sour cream
  • ¼ cup mayonnaise
  • ½ teaspoon cumin
  • Salt and pepper to taste
Instructions
  1. Cook macaroni according to package directions; drain, rinse, and set aside to cool.
  2. While macaroni is cooking grill corn over medium high heat until done and slightly charred. Cool and cut kernels off the cob.
  3. In a large bowl mix together the elbow macaroni, corn, black beans, tomatoes, and green onions.
  4. in a medium size bowl mix together the mayo, sour cream, cumin, and salsa until thoroughly combined. Mix the sauce into the macaroni mixture, fold in the cheese; salt and pepper to taste.
  5. Serve cold

Adapted from Food Network

Gas Grill Smoked Pork Chops Recipe

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grilled smoked pork chops recipe

Adding smoked flavor to your grilled food can be a nice added touch. This Gas Grill Smoked Pork Chops Recipe adds a nice lightly smoked flavor to the pork chops complimented by a delicious homemade barbeque sauce. The pork chops for this recipe are thick cut to allow enough time for the pork to absorb the smoked flavor before they are finished cooking.

Fire up the grill, place a packed of soaked wood chips between the grate and the burner, and you are ready to create your own smoke flavoring using your gas grill.

This is a simple recipe, and fairly quick. Create the BBQ sauce while your pork chops are smoking – just be sure to use thick cut chops to allow enough smoking time before the chops are done.

Gas Grill Smoked Pork Chops Recipe
 
Prep time
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Author:
Recipe type: Grilling
Serves: Makes 4
Ingredients
  • Ingredients for sauce
  • ½ cup ketchup
  • ¼ cup molasses
  • 2 tablespoons grated onion
  • 2 tablespoon Worcestershire sauce
  • 2 tablespoon Dijon mustard
  • 2 tablespoons cider vinegar
  • 1 tablespoon light brown sugar (packed)
  • Ingredients for Pork Chops
  • 2 cups wood chips (soaked in water for at least 30 minutes)
  • 4 bone in pork chops (cut 1 ½ inch this) original recipe calls for rib chops – they were not available so I used sirloin chops.
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • Vegetable oil
  • Heavy Duty Aluminum foil to crate packet for wood chips.
Instructions
  1. Using a piece of heavy duty aluminum foil place the wood chips in the center and form the foil into a closed packet around them. Using a knife cut slits in the top of the packet to release the smoke. Place the packet between the primary burner and cooking grate. Preheat and prepare the grill on high heat until foil packet starts to generate smoke. Reduce primary burner to medium high heat and shut all other burners off.
  2. Brush chops lightly with cooking oil and season each one with ½ teaspoon salt, and pepper. Place chops on cool side of grill, close cover, and smoke chops for about 20 minutes, or to an internal temperature of 120F.
  3. While chops are cooking mix all sauce ingredients together in a medium size sauce pan. Bring mixture to a boil, reduce heat medium, and continue cooking, stirring occasionally, until mixture starts to thicken. Remove ½ cup of the sauce, and set it aside for a serving sauce.
  4. Brush chops with sauce, and turn the burners under the chops to medium high heat. Continue brushing and turning chops until sauce is used up and chops are slightly charred. Cook to and internal temperature of 145F. Remove chops to a serving platter, tent with aluminum foil, and let rest 10 minutes before serving.
  5. Serve with reserved sauce.

Adapted from Cooks Country Meat Book

Tennessee Whiskey Smoked Pork Ribs Recipe/with Gas Grill

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smoked pork ribs recipe

Incorporating wood smoke into your grilling can be a little challenging, and time consuming, but it is well worth the time and effort. Different types of wood can give off unique types of flavor.
Smoking with your gas grill is not as hard as you think. A piece of aluminum foil, some wood chips, and you are set to go.
This is a simple recipe that takes some time, but the whiskey and smoked flavor turn these ribs into a delicious summertime treat.

smoked pork ribs recipe

Tennessee Whiskey Smoked Pork Ribs Recipe/with Gas Grill
 
Prep time
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Author:
Recipe type: Grilling
Ingredients
  • 2 – 3 pounds country style pork ribs (I used 3 pounds which was about perfect for the amount of sauce)
  • Kosher salt
  • Pepper
  • Wood chips (soaked for at least 30 minutes in cold water – the longer the better.)
  • Ingredients for glaze
  • ⅓ cup Tennessee whiskey
  • ⅓ cup brown sugar (packed)
  • 1 tablespoon chili powder
  • 1 peach (very ripe)
Instructions
  1. Prepare wood chips by folding them into aluminum foil to form a packet, cut slits into the top of the foil to vent the smoke. Place the packet to a far side between the grill grate and burner. Preheat and prepare the grill on high heat. Close cover and heat grill until wood packet starts to smoke.
  2. Salt and pepper pork ribs on both sides.
  3. Reduce heat to medium high, generously oil grades and grill pork ribs until browned on both sides. Shut off all burners except for the burner under the foil packet; turn that burner to low. Move pork ribs to cooler side of grill. Close cover and smoke for 1 ½ to 2 hours.
  4. Directions for Glaze
  5. Peel the peach, remove the pit, place it a medium size sauce pan and mash it using a fork. Stir in the whiskey, brown sugar, and chili powder. Bring mixture to a boil, reduce heat to medium high and continue cooking until mixture is reduced to a light syrup texture. Remove ⅓ cup and set aside for dipping sauce.
  6. Turn all burners on, increase grills heat to medium, and brush the chops with the glaze, turning as needed. Cook to an internal temperature of at least 145F and glaze is used up. (about 15 minutes)
  7. Serve with the reserved dipping sauce.

 adapted from charbroil.com

Grilled Pork Burgers with Horseradish Burger Sauce Recipe

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grilled pork burgers recipe

You don’t see recipes for pork burgers very often maybe because they have a tendency to turn out kind of bland. This Grilled Pork Burgers with Horseradish Burger Sauce recipe is an exception, it is a little on the spicy side, but delicious. This is a simple and quick recipe so you can have burgers in front of your family or guests in less than an hour.
The next time you’re looking for a change from ordinary burgers, fire up the grill and give this Grilled Pork Burgers with Horseradish Burger Sauce Recipe a try. Enjoy

Grilled Pork Burgers with Horseradish Burger Sauce Recipe
 
Prep time
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Author:
Recipe type: Grilling
Serves: 4
Ingredients
  • Ingredients for Sauce
  • ¼ cup real mayonnaise
  • 2 tablespoons sour cream
  • 2 tablespoons prepared horseradish
  • 1 tablespoon stone ground mustard
  • 1 garlic clove (crushed and minced)
  • ⅛ teaspoon sugar
  • Salt and pepper
  • Hot sauce to taste
  • Ingredients for burgers
  • 2 slices white bread (process in blender for fresh bread crumbs)
  • 1 shallot (minced)
  • 2 tablespoons milk
  • 4 teaspoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon thyme
  • 1 teaspoon pepper
  • ½ teaspoons salt
  • 1 ½ pounds ground pork
  • 4 hamburger buns
Instructions
  1. prepare the Horseradish Burger Sauce in a medium size bowl by mixing together the mayonnaise, sour cream, horseradish, mustard, garlic, and sugar. Add the salt, pepper, and hot sauce to taste. Set aside.
  2. Preheat and prepare the grill on high heat.
  3. In a large bowl mix together the fresh bread crumbs, shallot, milk, soy sauce, Worcestershire, thyme, pepper, and salt. Add the ground pork into the mixture and thoroughly combine using your hands. Divide mixture into 4 patties.
  4. Oil grill grates, turn heat to medium and grill patties till browned and slightly charred on one side. Flip patties and continue cooking to an internal temperature of 150F. While burgers are grilling lightly toast buns cut side down.
  5. Serve burgers on buns with sauce and choice of condiments.

Adapted from cooks country

Chili Corn Chip Hot Dogs Recipe

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chili corn chip hot dogs recipe

Sometimes a lot can be said for keeping it simple. If you’re in a hurry this recipe is for you.
I didn’t have a lot of time to spare, and I had most of the ingredients on hand to put together this Chili Corn Chip Hot Dogs Recipe. I used the grill for the hot dogs, but if you don’t have the time to prepare the grill, the oven broiler should work out fine. This is basically a chili dog recipe with a few added ingredients. I decided to use whole-wheat hot dog buns for this recipe, but that was a matter of preference, replace them with white if you don’t care for the whole-wheat.
If you’re in a hurry, and still have a desire to fire up the grill, give this Chili Corn Chip Hot Dogs Recipe a try. Enjoy

Chili Corn Chip Hot Dogs Recipe
 
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Author:
Recipe type: Grilling
Serves: Makes 6
Ingredients
  • 6 bun length hot dogs
  • 1 can chili without beans (15 ounces)
  • 6 whole wheat hot dog buns
  • ⅓ shredded cheddar cheese
  • ⅓ cup chopped sweet onion
  • ½ cup regular corn chips (coarsely crushed – I put the corn chips in a food grade plastic band and crushed them with a rolling pin)
Instructions
  1. Prepare grill on medium high heat. Grill hot dogs until grill marks form and dogs are slightly charred and heated through.
  2. While hot dogs are grilling heat the chili in a small sauce pan according to can directions.
  3. Just before hot dogs are done place the buns cut side down on the grill; grill until lightly toasted.
  4. Serve the hot dogs in the bun topped with chili, onion, cheese, and crushed corn chips.

Adapted from Kraftrecipes.com