An original recipe from Chef William Cornelius & Buehler’s Fresh Foods.
INGREDIENTS
1 Lb. ground sirloin beef
2 Tbsp. Canola oil, divided
1 Lb. cooked bratwurst links, large dice
2 medium onions, chopped
1 red onion, chopped
2 yellow bell peppers, diced
2 Tbsp. Minced garlic
1, 12 oz. bottle beer
1, 28 oz. can crushed San Marzano tomatoes
1, 14 oz. can mild green chilies, undrained
1, 16 oz. can chili beans, undrained
1, 16oz. Can black beans, drained
1, 14 ¾ oz. can cream-style corn
1, 14 ¾ oz. can whole kernel corn
1, 8 oz. can pickled jalapenos
1, 12 oz. jar roasted red peppers, diced
2 Tbsp. sugar
1 Tbsp. cilantro
1 tsp. Cumin
1 tsp. Chili powder
2 Tbsp. beef base
¼ C. lime juice
1 tsp. Smoked paprika
½ tsp. Each: celery salt, granulated onion, black pepper
¼ tsp. Crushed red pepper flakes
shredded cheddar
sour cream
INSTRUCTIONS
1. In a Dutch Oven over a medium heat, brown the ground sirloin in 1 Tbsp. olive oil.
2. Add the bratwurst, white & red onion, bell peppers, minced garlic, and remaining oil to the pan; cook and stir over medium heat until sausage begins to brown.Add beer. Turn heat to high and stir in the tomatoes, beans, creamed and whole kernel corn, jalapenos, roasted red peppers, sugar, chili powder, cumin, smoked paprika, roasted red pepper, cilantro, celery salt, granulated onion, granulated garlic, black pepper.
3. Bring to a boil then add beef base and lime juice.
4. Reduce heat; simmer uncovered until heated through, 25 – 30 minutes.Serve with shredded cheddar, sour cream or any of your favorite toppings!
An original recipe from Chef William Cornelius & Buehler’s Fresh Foods
INGREDIENTS
2 Tbsp. Olive Oil
1 lg. onion, diced
1 Tbsp. minced garlic
2 Lbs. ground sirloin beef (90% lean)
2 pks. taco seasoning
12 oz. beer
1 Tbsp. beef base
6-8 hot baked potatoes
non-stick cooking spray
1 Lb. shredded sharp cheddar cheese
½ C. chopped green onion
12 oz. salsa
8 oz. sour cream
shredded iceberg lettuce
For The Potatoes:
Preheat oven to 400F.Using a fork, poke holes in the potatoes.Using as many pieces of foil as you have potatoes, spray each piece with non-stick spray.Salt the foil then wrap each potato and bake for 1 hour.
INSTRUCTIONS
1. In a large saute pan, saute onion & garlic until translucent then add in the ground sirloin and brown (you won’t need to drain the 90% lean beef).
2. Add taco seasoning in the same pan the beef was cooked in along with beer and beef base.Stir & simmer to incorporate.
3. For the fully prepared taters, prep with a sharp knife.Cut an X in the top of each potato.Press the ends of the potatoes toward the middle to open them up.
4. Top with cheese, taco meat, more cheese, onions, and garlic
5. Serve with salsa and/or sour cream, even guacamole would be an option.Then you decide, go crazy!
12 – 1 ½” square chunks Deli American cheese, ¼” thick
6 slices Muenster cheese
6 slices sharp cheddar cheese
Bacon Burger Sauce:
1 C. bacon crumbles, oven baked at 400F for 6 minutes, drain on paper towel, allow to cool for 10 minutes
½ C. mayonnaise
½ C. Thousand Island dressing
Build Da Burgers:
12 brioche slider buns/snowflake rolls
3-4 large leaves of green lettuce
2-3 tomatoes, sliced thin (Roma tomatoes are perfect!), need 12 slices
dill pickle
*onion jam (optional)
INSTRUCTIONS
1. Preheat the oven to 450F.Prepare a 13×9” non-stick sheet pan.
2. In a large bowl, combine the ground sirloin, salt, pepper, granulated onion, granulated garlic, Worcestershire sauce then mix well until all ingredients are completely incorporated.Divide the mixture in half.
3. Press half of the ground sirloin mixture into a thin layer on the sheet pan.For first layer of cheese use the Muenster then place 12 chunks of American in place where the center of each slider would be. Leave room around the edges to press and seal the next layer of burger.Cover with the remaining slices of cheddar.Press remaining beef on a sheet of parchment paper to create the rectangle.Do this by placing another sheet atop and pressing into desired shape.Place top burger sheet over the cheddar then seal the edges.
4. It is a good idea to put a larger sheet pan below the slider pan before you are off to the oven. Now bake for about 20 to 25 minutes or until cooked through.
5. As the sheet pan burger cooks, mix together the mayonnaise, cooked bacon, and Thousand Island dressing to create the Burger Sauce then set aside.
6. Place bottom layers of slider buns on a cutting board and dress with lettuce then spread Burger Sauce on the inside of the top layer of buns.
7. When the burger is done cooking, drain off the oil.Using a large spatula (or two) place the burger on the bottom buns.
Last Step For Sliders
1. Spoon a dollop of Onion Jam in the center of each slider then a slice of Roma tomato on top of the dollop.I find it easier to cut the bottom and tops separately with a big ol’ knife.After cutting bottoms with burger, give each slider a little room on the cutting board.Top off your 6-Pack Juicy Lucy Sliders with a pickle topped bun using a sandwich pick to keep things together!
Chili Brew
Chili Brew
An original recipe from Chef William Cornelius & Buehler’s Fresh Foods.
INGREDIENTS
INSTRUCTIONS
1. In a Dutch Oven over a medium heat, brown the ground sirloin in 1 Tbsp. olive oil.
2. Add the bratwurst, white & red onion, bell peppers, minced garlic, and remaining oil to the pan; cook and stir over medium heat until sausage begins to brown. Add beer. Turn heat to high and stir in the tomatoes, beans, creamed and whole kernel corn, jalapenos, roasted red peppers, sugar, chili powder, cumin, smoked paprika, roasted red pepper, cilantro, celery salt, granulated onion, granulated garlic, black pepper.
3. Bring to a boil then add beef base and lime juice.
4. Reduce heat; simmer uncovered until heated through, 25 – 30 minutes. Serve with shredded cheddar, sour cream or any of your favorite toppings!
Po-Tacos
Po – Tacos
An original recipe from Chef William Cornelius & Buehler’s Fresh Foods
INGREDIENTS
For The Potatoes:
Preheat oven to 400F. Using a fork, poke holes in the potatoes. Using as many pieces of foil as you have potatoes, spray each piece with non-stick spray. Salt the foil then wrap each potato and bake for 1 hour.
INSTRUCTIONS
1. In a large saute pan, saute onion & garlic until translucent then add in the ground sirloin and brown (you won’t need to drain the 90% lean beef).
2. Add taco seasoning in the same pan the beef was cooked in along with beer and beef base. Stir & simmer to incorporate.
3. For the fully prepared taters, prep with a sharp knife. Cut an X in the top of each potato. Press the ends of the potatoes toward the middle to open them up.
4. Top with cheese, taco meat, more cheese, onions, and garlic
5. Serve with salsa and/or sour cream, even guacamole would be an option. Then you decide, go crazy!
Toppings
Possibilities
Juicy Lucy 6 Pack
Juicy Lucy 6 – Packs, Sliders 6 at a time.
An original recipe from Chef William Cornelius & Buehler’s Fresh Foods
Juicy Lucy Video
INGREDIENTS
Pregame on the burgers:
Bacon Burger Sauce:
Build Da Burgers:
INSTRUCTIONS
1. Preheat the oven to 450F. Prepare a 13×9” non-stick sheet pan.
2. In a large bowl, combine the ground sirloin, salt, pepper, granulated onion, granulated garlic, Worcestershire sauce then mix well until all ingredients are completely incorporated. Divide the mixture in half.
3. Press half of the ground sirloin mixture into a thin layer on the sheet pan. For first layer of cheese use the Muenster then place 12 chunks of American in place where the center of each slider would be. Leave room around the edges to press and seal the next layer of burger. Cover with the remaining slices of cheddar. Press remaining beef on a sheet of parchment paper to create the rectangle. Do this by placing another sheet atop and pressing into desired shape. Place top burger sheet over the cheddar then seal the edges.
4. It is a good idea to put a larger sheet pan below the slider pan before you are off to the oven. Now bake for about 20 to 25 minutes or until cooked through.
5. As the sheet pan burger cooks, mix together the mayonnaise, cooked bacon, and Thousand Island dressing to create the Burger Sauce then set aside.
6. Place bottom layers of slider buns on a cutting board and dress with lettuce then spread Burger Sauce on the inside of the top layer of buns.
7. When the burger is done cooking, drain off the oil. Using a large spatula (or two) place the burger on the bottom buns.
Last Step For Sliders
1. Spoon a dollop of Onion Jam in the center of each slider then a slice of Roma tomato on top of the dollop. I find it easier to cut the bottom and tops separately with a big ol’ knife. After cutting bottoms with burger, give each slider a little room on the cutting board. Top off your 6-Pack Juicy Lucy Sliders with a pickle topped bun using a sandwich pick to keep things together!
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