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Certified Angus Black and Blue Burger

2017.09.13

Servings:Serves 4

About this Recipe:

This classic black and blue burger recipe will envelop your taste buds. The char broiled taste of the grilled steak burger, combined with the sour bite of blue cheese will get your mouth watering faster than you can blink an eye. For even more flavor and deliciousness, sautee and caramelize onions to pile on top

Ingredient List:

  • 1 pound Certified Angus Beef ® ground chuck
  • 4 pretzel burger buns
  • 4 leaves green leaf lettuce
  • 1 tomato, sliced
  • 4 slices red onion, grilled
  • 4 ounces crumbled blue cheese
  • 4 tablespoons whole grain mustard
  • Salt and blackening spice to taste

Instructions:

  1. Preheat grill. Portion chuck into four patties. Season burgers with salt and blackening spice, grill to an internal temperature of 160°F.
  2. Build sandwich by layering the lettuce, tomato, burger, onion and blue cheese. Spread the top of the bun with mustard.

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February 15, 2018

Heart shaped steak, 1lb King Crab legs, and Swiss cheese fondue. Whenever you’re in the mood for a dinner like this, come see us. We will teach you about the meat, how to cook it, and tips/tricks, for example, how to cut the crab legs for easy eating!

Consider us your neighborly encyclopedia of meat.

Happy Valentine’s Day from your friends at Old World Meats. 🌹

February 14, 2018

In case you missed our Reverse Searing video it last night:

• Season your steak with salt and pepper, garlic if you’d like.

• Bake at 225° until you reach your desired temperature and pull it out of the oven. Be sure to use a temperature probe in the deepest part of the steak! This steak was done rare at 125°, medium rare is 135°, medium is 140°, medium well is about 150°, well is about 160°. ALWAYS err on the lower temperature. You can always cook a steak further, you can’t “uncook” an overdone steak.

• Let rest for 10 minutes covered in tin foil.

• Sear with truffle butter on highest setting your stove offers. 2 minutes per side.

• Serve while sizzling! Enjoy!

February 12, 2018

Have you ever wondered why steakhouse cuts of meat always seem to have a consistent juicy hot pink color throughout and a dark crusted sear on the outside? The truth is, it is easier than you’d think! And FOOLPROOF! Tune in, you’ll be amazed!

Tomorrow Nicole will go live on Facebook to teach you how to reach steakhouse perfection in 45 minutes.

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