Triple Beef Cheeseburgers With Spiced Ketchup Red Vinegar Pickles Recipe 455 Food

TRIPLE PICKLE

Steps:

• Combine the vinegar, sugar, salt, pickling spice and 1 cup cool water in a medium saucepot. Bring to a simmer over medium-high heat.
• Add the radishes, jalapenos and onion to the pot and stir to combine. Bring back to a simmer, then turn off the heat and allow to cool to room temperature. Transfer to a resealable container and store in the refrigerator.

TRIPLE BEEF CHEESEBURGERS WITH SPICED KETCHUP & RED VINEGAR PICKLES RECIPE - (4.5/5)

Steps:

• Back to the grind: To make this burger, the meats, suet, and marrow must be ground. Their are three different ways to do this. Have the butcher grind the meats. Ask your butcher to cut all trimmed meats into 3/4-inch pieces, chop the suet and marrow, and grind everything into 1/16-inch pieces. Use a meat grinder. Use a food processor. Cut all trimmed meats into 1/4-inch pieces. Chop the suet and marrow. Freeze until partially frozen. Working in batches and using on/off turns, grind into 1/16-inch pieces. Combine all ground meats, beef suet, and bone marrow in large bowl and mix lightly with fork. Add miso mixture and stir lightly just to incorporate (do not over mix) Divide meat mixture into 8 equal portions. Form each portion into scant 4-inch-diameter patty. Sprinkle both sides of patties generously with salt and pepper. Brush 2 large skillets with oil; heat over medium-high heat. Add 4 burgers to each skillet; cook 3 minutes. Turn burgers over. Cook 2 minutes; top with cheese and cook 30 seconds to 1 minute longer for medium-rare. Remove from heat. Place 1 bun bottom on each of 8 plates. Top each with 1 burger, 1 tomato slice, 1 red onion slice, watercress, and red vinegar pickles. Spread bun tops generously with spiced ketchup and place atop burgers.

CRISPY AND STICKY MONGOLIAN BEEF RECIPE - (4.4/5)

Steps:

• First combine the marinade ingredients in a medium bowl and marinate the beef for 30 minutes. Then using your fingers lightly coat each piece in a plate with cornstarch. Heat the oil in a wok or small saucepan on high. Once the oil is hot and about to smoke, reduce the heat to medium high, add the beef in batches and fry on one side for 1 minute. Do not overcrowd the pan. Then flip and cook the other side for 30 seconds or until golden and crisp. Repeat with the remaining beef. If not using a wok, transfer 2 tablespoons of oil used from frying the beef into the bigger saucepan. Heat the pan on medium high and add garlic with ginger. Sauté for 15 seconds, watch for it not to burn. Then add soy sauce, red chili pepper flakes, chicken stock and bring to a boil. Reduce the heat and simmer for couple minutes on low. Add the brown sugar, and stir until dissolved. Slowly incorporate the cornstarch mixture into the pan and stir until the sauce coats the back of the spoon. Add the beef, scallions and mix everything together for 1 minute or so. Serve immediately with steamed rice or noodles.