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Bison Burgers

Ingredients

  • 1 pound ground beef
  • ½ cup bread crumbs
  • 1 egg
  • 1 Tbsp oil
  • 3 Tbsp Worcestershire sauce
  • 4 dashes hot sauce
  • 1 pinch granulated garlic
  • 1 pinch ground black pepper
  • 1 serving olive oil cooking spray
  • 4 slices cheese
  • 4 hamburger buns


Directions

Preheat an outdoor grill for high heat and lightly oil the grate.

Mix beef, bread crumbs, egg, Worcestershire sauce, hot sauce, garlic, and pepper together in a bowl and create 4 patties. Place patties on baking sheet, cover with aluminum foil, and refrigerate until chilled, about 15 minutes.

Grill until hot and slightly pink in the center, about 5 minutes per side. Top each burger with a slice of cheese; continue cooking until the cheese melts, about 2 minutes more. Center should be (60 degrees C)

Build your Burger and Enjoy!

Easy Beef Meatloaf

Ingredients

  • 1 1/2 lbs ground beef
  • 1 egg
  • 1 onion, diced
  • 1 cup milk
  • 1 cup dried breadcrumbs
  • Salt and pepper to taste
  • 2 Tbsp brown sugar
  • 2 Tbsp prepared mustard
  • 1/3 cup ketchup


Directions

  • Preheat oven to 350°/175°C
  • Mix the beef, egg, onion, milk, and breadcrumbs together in a bowl. Add salt and pepper.
  • Place in a greased/lined 9" x 5" loaf pan
  • In a small bowl, mix the brown sugar, mustard, and ketchup. Spoon over the meatloaf.
  • Bake for 1 hour
  • Enjoy!
Italian Meatballs

Ingredients

  • 2 large eggs
  • 1/2 cup milk
  • 3 slices bread, crumbled
  • 2 lbs lean ground beef
  • 2 cups onion, minced
  • 2 tbsp parsley, chopped
  • 1 clove garlic, minced
  • 1 tsp salt
  • 1/2 tsp pepper


Directions

  • Beat eggs in a medium bowl.
  • Add milk and bread, let stand a few minutes.
  • Add remaining ingredients, and mix well until blended.
  • Shape into 24 meatballs.
  • Brown in a frying pan or bake at 450°F for 25 minutes.
  • Add meatballs to italian sauce and simmer up to an hour.
Three Chili Beef Chili

Ingredients

  • 2 ancho chiles
  • 2 dried New Mexico chiles
  • 3 dried chipotle chiles
  • 1 tbsp coriander seeds, toasted
  • 1 tsp cumin seeds, toasted
  • 1 tsp yellow mustard seeds, toasted
  • 1 tsp dried thyme
  • 2 garlic cloves
  • 1 tbsp garlic, minced
  • 3 14.5oz cans peeled whole tomatoes, drained
  • 2 tbsp canola oil
  • 2 lbs ground beef
  • 1 large onion, diced
  • 6 oz meaty bacon, diced
  • 6 cups chicken stock
  • 2 cups stout beer
  • 2 cups brewed coffee
  • 1/2 cup crushed tortilla chips
  • 8 cilantro sprigs, coarsely chopped
  • Kosher salt
  • 3 15-ounce cans pinto beans, rinsed and drained


Directions

  • In a heatproof bowl, cover the chiles with boiling water and let stand until softened, 15 minutes; drain. Stem and seed the chiles and transfer to a blender. Add the coriander, cumin, mustard seeds, thyme, garlic cloves and one-third of the tomatoes; puree.
  • In a large enameled cast-iron casserole, heat the oil. Add half of the ground beef and brown over moderately high heat, about 2 minutes. Transfer the meat to a plate. Repeat with the remaining ground beef.
  • Add the onion and bacon to the pot and cook until the onion is golden. Add the minced garlic and cook for 1 minute. Add the beef and chile puree and cook, stirring, for 2 minutes. Add the stock, beer, coffee, tortilla chips, cilantro and remaining tomatoes and season with salt. Bring to a boil, cover and simmer over moderate heat for 1 hour. Add the beans and cook uncovered for 1 hour. Season the chili with salt.