Recipe: Mexican Burgers with Spicy Ranch Sauce

Estimated Cost:  $10.00

Prep Time:  15 minutes

Grill Time:  12 minutes

Serves: 6

hamburguesa Wonderful!

1 pkg. taco seasoning, divided
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup ketchup
1 1/2 lbs. ground beef
6 slices Monterey Jack cheese
6 hamburger buns

1. Combine 1 teaspoon of the taco seasoning, mayonnaise and sour cream in small bowl; mix well. Cover. Refrigerate until ready to serve.

2. Mix ketchup and remaining Seasoning Mix in medium bowl until well blended. Add ground beef; mix gently. Shape into 6 patties; refrigerate until ready to grill.

3. Grill over medium heat 5 to 6 minutes per side or until burgers are cooked through. Add cheese to burgers 1 minute before cooking is completed.

4. Serve burgers on rolls with Spicy Ranch Sauce and desired toppings (see below).

Mike’s comments:

One of the most fun part of serving grilled burgers is providing your guests with delicious and appropriate toppings. A few toppings to consider when serving Mexican Burgers include: guacamole, salsa, sliced onion, sliced jalapeno, leaf lettuce, and avocado slices.

Original recipe source: Lawry’s Grill Labratory

Recipe: Old Bay Horseradish Mayonnaise

Estimated Cost:  $2.00

Prep Time:  5 minutes

Chill Time:  1 hour

Serves:  12

A wonderful mayonnaise blend that goes wonderfully with seafood like Outer Banks Shrimp Burgers or Original Old Bay Crab Cakes.

1 cup mayonnaise
1/4 tsp. salt
1 Tbs. plus 1 tsp. horseradish
1 tsp. lemon juice
1/2 tsp. Old Bay Seasoning

1. In a medium-bowl combine all ingredients; whisk to combine.

2. Refrigerate for at least 1 hour to allow flavors to meld.

Mike’s comments:

I put this mayo blend on more then just seafood. It’s excellent on a grilled burger for a change of pace.

Recipe: Tex-Mex Burgers with Cajun Mayo

Estimated Cost:  $8.00

Prep Time:  25 minutes

Grill Time:  15 minutes

Serves:  4

I love full-flavored burgers and these are some of the tastiest I’ve ever eaten; combined with the Cajun Mayo, this recipe is off the hook!  I believe I’ve been asked for the recipe every time I’ve served them.

Cajun Mayo:

1 cup mayonnaise
2 tsp. Cajun spice blend

Tex-Mex Burgers:

1 1/3 lbs. ground beef, sirloin
1 jalapeno pepper, seeded and chopped
1/2 cup white onion, chopped
1 clove garlic, minced (how to)
1 Tbs. 1 tsp. Worcestershire sauce
4 slices pepper-jack cheese
4 hamburger buns, split
4 leaves lettuce
4 slices tomato

1. In a small bowl combine the mayonnaise and 2 tsp. of Cajun spice blend; mix to combine; refrigerate until needed.

2. In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun spice blend, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties. Refrigerate patties until ready to grill. **Tip: I like to prepare my patties before lighting the grill. The extra chill time helps them stay together while on the grill.

3. Prepare the grill for medium-high heat.

4. Once the coals are ready, lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until they reach the doneness your desire. During the last 2 minutes, lay a slice of cheese on top of each patty.

5. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.

Mike’s comments:

You don’t have to make your own Cajun spice blend. There are many different blends available at the grocery store, including Slap Ya Mama Original Blend Cajun Seasoning, which I’ve used with excellent results.

Recipe: Pineapple Coleslaw

Estimated Cost:  $6.00

Prep Time:  15 minutes

Chill Time:  1 – 2 hours

Serves:  8

Awesome alternative to standard slaw, Pineapple Coleslaw goes together in a breeze and is assured to please your guests.  It’s also what I consider the best topping for a pulled pork sandwich, such as the ones from my Savory Shredded Pork recipe.

5 cups cabbage, shredded
1 can (20 oz.) pineapple chunks, drained
1/2 cup half-and-half cream
1 cup mayonnaise
1/4 cup sugar
3 Tbs. vinegar
1 tsp. Worcestershire sauce
salt and pepper (to taste)

1. In a large-bowl mix cabbage and pineapple.

2. In a medium-bowl mix the half-and-half, mayonnaise, sugar, vinegar, and Worcestershire sauce.

3. Add cream dressing from the medium-bowl into the large-bowl with the cabbage and pineapple; mix just to combine.

4. Salt and pepper to taste.

5. Cover and store in refrigerator for 1-2 hours before serving. Lasts 4 or 5 days in fridge.

Mike’s comments:

Pineapple Coleslaw is a wonderful alternate for your standard slaw. I think its best heaped on top of a wonderful pulled pork sandwich. See my recipe for Savory Shredded Pork for a spectacular sandwich this slaw was meant to sit atop.