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 |  The Dish Recipe CardThe Dish: The Meat House -- Tailgating alternativesThe Meat HouseChefs: Jason Parent, Justin Rosberg The meat houses bacon cheddar burgers Yield: 6 burgers 2 lbs 85 percent ground burger bacon - thick cut - 18 slices (try the meat houses north country smoked bacon) 12 ounce block of cheddar cheese options: leaner suggestion: Naturewell 95 percent all natural beef, lean ground buffalo or ground turkey. Vegetable toppings: lettuce, tomato, onion, pickles, relish, ketchup, hot sauce -- feel free to grill burger rolls if you have time . . .just butter the insides and toast em' up! Recipe Video - www.whdh.com/features/articles/dish/BO127680 | |
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| Extra credit: Grill the onion slices for an added kick of flavor! Instructions: Dice the cheddar cheese into small cubes or strips. Par-cook the bacon in a large skillet on medium heat. While the bacon is cooking, combine the beef and cheese, mixing thoroughly by hand. When the bacon has browned up slightly but is not yet crispy, remove the slices from the skillet and drain them. Placing the strips on an upside down rack over paper works great, simply placing them on a paper towel covered plate is fine, too. After a minute or two, chop the bacon into bits and mix it into the meat and cheddar blend, as well. Recipe Video - www.whdh.com/features/articles/dish/BO127680 | |
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| Make sure you roll and knead the cheese cubes and bacon bits into the meat with your hands to ensure that each burger will contain an even amount. Time to get the grill ready! Pre-heat to medium-high, clean and oil the grates. Then, divide the meat into 6 equally large meat balls, and press them by hand into patties. ** tip: press a three fingered indent into the middle of the burger. This allows the meat to cook more evenly as the edges of a burger will cook more quickly than the center. Recipe Video - www.whdh.com/features/articles/dish/BO127680 | |
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| Grill on medium-high heat, turning once at about 10 minutes. Grill until reaching desired doneness . . . Try not to go past 160 degrees for medium. They will cook for a bit after taking them off the grill so aim for medium rare for a medium burger. While the burgers are cooking, let them rest for 3 minutes before pairing them with the rolls, veggies and your favorite sides. The meat houses chicken, turkey and beef kabobs Yield: 6 kabobs 2 lbs chicken breasts, turkey tips or steak tips (try the meat houses pre-marinated options to add flavor -marinades options range from garlic and pepper, sweet barbeque, teriyaki, Cajun and tomato basil, as well as our signature the meat house original steak tips.) Recipe Video - www.whdh.com/features/articles/dish/BO127680 | |
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| Vegetables - we recommend onions, red bell peppers, green bell peppers, and cherry tomatoes 6 long wood kabob skewers Options: If you have summer veggies left from your garden, throw in some zucchini or summer squash, too. If you're going with a teriyaki marinade, you may also enjoy adding pineapple to the mix. Instructions: Slice all of your veggies into large chunks or cubes, about 1 inch thick. If using chicken breasts or turkey tips, do the same. If using the meat house steak tips, simply cut each of the larger tips into halves and they should be the perfect size. Sprinkle salt, pepper and other desired seasonings on the veggies. Recipe Video - www.whdh.com/features/articles/dish/BO127680 | |
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| Tip: Make sure you soak the wood kabob skewers in water for a few minutes before adding the meat and vegetables to them and placing them on the grill. Doing so will prevent the skewers from burning. Spear each of the meat and veggie slices or chunks onto the skewers, making sure to pierce through the very middle of each piece to ensure they cook evenly. Alternate placement of each item, with veggies in between the meat. Load up each kabob to make sure the food is packed tightly on - not only does this mean more delicious food for each person, but it will also help prevent veggies and meat pieces from falling off the skewer while on the grill. Recipe Video - www.whdh.com/features/articles/dish/BO127680 | |
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| Time to get the grill ready! Pre-heat to medium-high, clean and oil the grates. Place each of the skewers on the grill. Grill on medium-high heat, turning once at about 10 minutes. If cooking steak kabobs, grill until reaching desired doneness . . . Try not to go past 160 degrees for medium. They will cook for a bit after taking them off the grill so aim for medium rare for a medium temperature. If cooking poultry, play it safe and leave them on longer until the outsides char somewhat and the flesh is no longer pink. When the kabobs are finished, let them sit for a minute or two before serving and enjoy! Recipe Video - www.whdh.com/features/articles/dish/BO127680 | |
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| (Copyright (c) 2009 Sunbeam Television Corp. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.) Recipe Video - www.whdh.com/features/articles/dish/BO127680 | |
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