Craft Burger Chili

Craft Burger Chili

1 Tbsp. Vegetable Oil
1 Cup Sweet Onion, large dice
2 Tbsp. Garlic, minced
1.5 lbs. Beef Craft Burger or Ground Beef
5 Large Tomatoes, quartered
1 can Tomato Paste
¼ Cup Chili Powder
1 Tbsp. Cumin
1 tsp. Sea Salt
1 tsp. Black Pepper
1 tsp. Garlic
1 Cup Chicken Broth
1 can Black Beans, drained and rinsed

Toppings (optional):

Green Onion, diced
Shredded Cheddar Cheese
Sour Cream or Plain Greek Yogurt
1 Jalapeno Pepper, sliced

Sauté Onion and Garlic in Vegetable Oil over medium heat until softened and fragrant. Add Craft Burgers of Ground Beef and break apart lightly into bite-size pieces. Stir until meat is browned.

Add Tomatoes and Tomato Paste to thicken. Season with Chili Powder, Cumin, Sea Salt, Pepper and Garlic, stirring until seasoned evenly. Add Chicken Broth and simmer over low heat until thickened.

Add Black Beans and stir until heated through. Add optional toppings as desired.

Salmon Burger Salad with Lemon Vinaigrette

Salmon Burger Salad with Lemon Vinaigrette

1 Tbsp. Vegetable Oil
2 Salmon Craft Burgers
4 Cups Baby Arugula
½ Cup Grape Tomatoes, sliced
1 Medium Avocado, sliced
1 Mini English Cucumber, sliced
¼ Cup Goat Cheese
½ tsp. Lemon Zest, grated

For Lemon Vinaigrette:

2 Tbsp. Lemon Juice
1 tsp. Sugar
½ tsp. Dijon Mustard
¼ tsp. Himalayan Pink Salt
3 Tbsp. Extra Virgin Olive Oil
Ground Black Pepper, to taste

Pan sear Salmon Burgers in Vegetable Oil over medium heat until cooked through (approximately 3-5 minutes per side). Set aside to cool.

In two large bowls toss together Arugula, Tomatoes, Avocado, Cucumber and Goat Cheese.

Whisk together Lemon Zest, Lemon Juice, Sugar, Mustard, Salt, Olive Oil and Pepper.

Toss Salad with Dressing and top with Salmon Burgers. Garnish with Lemon Slices.

Quick & Simple Shepherd’s Pie

When the weather starts to change so do our appetites. Shepherd’s Pie is one of those classic dishes that has everything you need to keep warm and cozy. Traditionally a dish of leftovers originating in the UK, Shepherd’s Pie has become an elevated menu item appearing in Gastropubs across the country.

Shepherd’s Pie

Fresh Rosemary
Fresh Thyme
1 lb. Craft Burger Beef or Ground Lamb
Salt
Pepper
Garlic Powder
Diced Carrots
Diced Bell Peppers
Diced Onions

In a large plan, warm 1 Tbsp. of oil and add Rosemary and Thyme. Sauté for 1-2 minutes until the oil has taken on the aroma and flavor of the herbs. Remove the herbs from the oil.

Mix together Craft Burger Beef or Ground Lamb with Salt, Pepper and Garlic Powder until crumbled. In same pan used for the herbs, brown the meat for 1-2 minutes, stirring frequently. Add the diced vegetables until just softened and remove from heat. Drain and place into an over safe casserole dish or cast-iron skillet.

2 pounds potatoes (Mix Yukon Gold and Russet Potatoes)
1 Tbsp. Garlic, Minced
Fine Sea Salt, to taste
2 Tbsp. Butter
1 cup Whole Milk
1 oz. Cream Cheese (Room Temp)

Peel the Potatoes then cut them into evenly-sized chunks, about an inch or so thick and put in a large pot full of cool water (enough to sit about one inch above the potatoes).
Stir the Garlic and 1 tsp of sea salt into the water. Over high heat, bring water to a boil. Reduce heat to medium-high and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily. Drain all of the water and return to the pot.

While the potatoes cook, heat the Butter, Milk and an additional 1 tsp of sea salt together in a small saucepan until the butter is just melted. Set aside.

Place the potato pot back on the eye and turn the heat down to low. Sauté for 1 minute to cook off the remaining moisture and steam within the potatoes. Remove from heat and cool. Mash the potatoes to your desired consistency. Pour in the butter mixture and Cream Cheese until they are just blended. Add additional warm milk and butter as needed to reach a creamy consistency. Season with additional salt as needed.

Place a thick layer of potatoes over the Craft Burger Beef and bake until potatoes are turning golden brown at the peaks. OPTIONAL: Top with additional Craft Burger Beef if desired and garnish with fresh thyme.

Shepherd's Pie

Supreme Pizza

As the weather cools and football season is in full swing, we are changing up fall menus with comforting, simple fare that the whole family will love. Pizza is an easy and fun way to satisfy your football cravings that beats comfort food boredom as long as you switch up the ingredients.

CLASSIC – Supreme Pizza
Why choose between toppings when you can have them all. Top with ground beef, bacon, pepperoni, sausage and peppers to create a supreme pizza that everyone will cheer for.

Pizza Crust
Tomato Sauce
Shredded Mozzarella
Oregano
Green Peppers, sliced thin
Bacon, diced
Pepperoni Slices
2 Rastelli Craft Burgers
Salt, Pepper and Garlic Powder

Preheat oven to 375. While the over preheats, spread Tomato Sauce evenly over Pizza Crust. Sprinkle evenly with Shredded Mozzarella and Oregano. Top with Green Peppers, Bacon and Pepperoni.

In a pan over medium heat, saute Rastelli Craft Burgers, breaking apart into pieces, seasoned with Salt, Pepper and Garlic Powder until lightly browned but not cooked through (drain any excess grease). Sprinkle over Pizza and place on center rack in the oven. Cook for 15 minutes until crust is golden brown, cheese is bubbling and bacon is crisp.

Remove from oven and cool before slicing.

LOW CARB ALTERNATIVE – Meatza
Looking to save some carbs? Skip the crust and go for a “Meatza”

Oregano
Garlic Salt
Black Pepper
Red Pepper Flakes to taste (optional)
4-6 Rastelli Craft Burgers
2 Eggs
1/2 cup Grated Parmesan Cheese
Tomato Sauce
Shredded Mozzarella Cheese
Green Peppers, sliced thin
Bacon, diced and crisped
Pepperoni Slices

Preheat oven to 450. Mix together Oregano, Garlic Salt, Ground Black Pepper and Crushed Red Pepper Flakes in a bowl. Mix Rastelli Craft Burgers and Eggs in a large bowl until completely blended. Add Parmesan Cheese and seasoning from small bowl until evenly mixed. Press Rastelli Craft Burger mixture into a large, rimmed cookie sheet or pizza pan.

Bake until meat is no longer pink, about 10 minutes (drain any excess grease). Spread Tomato Sauce over the Rastelli Craft Burger “Crust” and sprinkle with Mozzarella Cheese and top with Peppers, Bacon and Pepperoni.

Bake until cheese is melted, bubbling, and lightly browned, 3 to 5 minutes.

Cheddar & Bacon Stuffed Burgers with Oven Roasted Brussels Sprouts in Dijon Butter

Serves 2 Keto Diet Recipe (You’ll forget that burgers usually came with a bun with Dijon butter and cheddar cheese)

For the Burger:
2 Angus Craft Burgers (6 oz.)
2 tbsp. Cheddar Cheese (Shredded)
2 Strips Cooked Bacon (Chopped)
Salt and Pepper – to taste

For the Brussels Sprouts:
½ lb. Brussels Sprouts (Halved and Oven Roasted)
1 Cup Heavy Cream
2 tbsp. Dijon Mustard
3 tbsp. Unsalted Butter (Cubed)
2 tbsp. Parmesan Cheese (Grated)
2 tbsp. Chives (Finely Chopped)
Salt and Pepper – to taste

Phase 1: Sauté Pan

Oven roast the Brussels sprouts in a 350 degree oven for 12 minutes or until the interior is softened and the outside is crispy, keep warm to add to the sauce. In a sauté pan, simmer the cream over medium heat for 3-4 minutes and add the Dijon mustard. Whisk in the butter and parmesan cheese until all ingredients are fully incorporated and add the Brussels sprouts. Season with salt, pepper, and chives and reserve for the finished burger.

Phase 2: Oven, Grill, Broiler, Sauté Pan

To prepare the burger, slice a thawed burger in half to create two equal circles. In a bowl, mix all the cheddar cheese and bacon together and place equal parts of the filling in the center of one of the burger halves, leaving about ½” from the edge. Place the other half of the burger on top and seal the edges, forming the burger into a round, flat shape. Proceed to cook the burger on both sides for 5-6 minutes or until the burger has reached an internal temperature of 165 degrees.

Tip: When stuffing burgers it’s important to press the meat as evenly as possible so it cooks evenly, using a meat mallet between parchment paper or plastic wrap works best.

Total prep/cooking time: 15 minutes

Recommended Sides:

½ Bunch Grilled Asparagus

1 Cup Pulled Pork for topping the burger

California Steak Burger Stack

Serves 2 Paleo Diet Recipe (This burger is so irresistible, try to remember there isn’t a bun so hands off!)

For the Burger:
2 Angus Craft Burgers (6 oz.)
2 tbsp. Extra Virgin Olive Oil
2 tbsp. Garlic (Finely Diced)
2 tbsp. Cilantro (Finely Diced)
2 tsp. Jalapeno Pepper (Finely Diced)
Salt and Pepper – to taste

For the Avocado Puree:
1 Avocado (Kept Whole, Seed Removed)
1 Lime (Juice Only)
¼ Cup Mayonnaise (Made with Eggs and Extra Virgin Olive Oil)
2 tbsp. Sesame Seeds (Toasted)
Salt and Cracked Black Pepper (to taste)

For the Hamburger Stack:
4 Slices Seasonal or Heirloom Tomato
4 Leaves Bibb Lettuce
¼ Cup Red Onion (Thinly Shaved)
¼ Cup Cucumber (Thinly Shaved)
2 tbsp. Extra Virgin Olive Oil
½ Lemon (Zested and Juiced)
2 tbsp. Black Olive (Finely Chopped)
Salt and Cracked Black Pepper (to taste)

Phase 1: Mixing Bowl, Food Processor or Blender

In a blender or food processor, puree the avocado and the lime juice first, then add the mayonnaise and blend until fully incorporated. Stir in the sesame seeds and seasoning. In a small mixing bowl, add the red onion, cucumber, olive oil, lemon (both zest and juice) and chopped olives together and reserve for assembly.

Phase 2: Oven, Grill, Broiler, Sauté Pan

To prepare the burger, cook on each side for 2 minutes each over high heat. Remove from the heat and apply the olive oil, seasoning, garlic, cilantro, and jalapeño pepper. Continue to cook the burger on both sides until it has reached an internal temperature of 165 degrees. To assemble the burger line the plate with the avocado puree, tomato, lettuce, onion mixture and then the burger. Proceed to add an additional layer of the tomato, lettuce, and onion mixture and top with more of the avocado puree.

Tip: When enhancing the flavor of a meat, it’s always best to add the ingredients halfway so that the additional flavoring does not burn while protein finishes cooking.

Total prep/cooking time: 20 minutes

Recommended Sides:

½ lb. Sweet Potato French Fries

1 Cup of Grilled Zucchini

Egg Wrapped Breakfast Burger with Charred Tomato Sauce

Serves 2 Gluten Free Recipe (Our Version of “Steak and Eggs” will be on every burger menu)

For the Burger:
2 Angus Craft Burgers (6 oz.)
4 Eggs
4 tbsp. Milk
4 tbsp. Butter (Cubed)
4 Strips Bacon (Cooked Fully)
4 tbsp. Cup Onions (Caramelized)
½ Cup Hash Brown Potatoes (Shredded)
1 Avocado (Sliced)
Salt and Pepper – to taste

For the Charred Tomato Sauce:
2 tbsp. Extra Virgin Olive Oil
4 Plum Tomatoes
¼ White Onion (Kept in a whole piece)
1 tbsp. Garlic (Roasted and Mashed)
2 tbsp. Cilantro
½ Cup Whole Peeled Tomatoes (Pureed in juice)¼ Lemon (Zested and Juiced)
Salt and Pepper – to taste

Phase 1: Grill Broiler, Blender

Mix the tomato and onion with the olive oil and cook both the interior and exterior of the ingredients until softened on the inside and charred on the outside. In a blender, add the remaining ingredients and pulse lightly so the sauce is not pureed smooth.

Phase 2: Large Omelet or Non-Stick Pan (Preferably 9-10 inches in diameter) and Oven (if needed)

To make the egg wrap, mix the eggs and milk together and fully incorporate. Heat 2 tbsp. of the butter over medium to low heat and add half of the egg mixture to create a thin or crepe style omelet. Due to the large size of the egg omelet, as long as you create the initial surface of egg, you can finish the omelet in the oven at 350 degrees for 4 minutes instead of tearing the omelet by flipping it. Repeat to create the second egg wrap and reserve to assemble the burger.

Phase 3: Oven, Grill, Broiler, Sauté Pan

To prepare the burger, cook completely to 165 degrees. Combine the bacon, caramelized onions, and hash brown potatoes together and season with salt and pepper. To assemble, lay an omelet flat on a surface and place the burger in the center, top the burger with half of the potato mixture, then fold over into the middle of the burger to seal all edges and invert so the burger is on the top half of the potato mix. Top the burger with the avocado and serve with the Charred Tomato Sauce.

Tip: To create the egg wrap, be sure to fully incorporate the egg and milk together, try using a blender to add air and mix completely. This will also create fluffier omelet.

Total prep/cooking time: 25 minutes

Recommended Sides:

4 Strips of Bacon or Sausage Links

2 Cup of Cooked Grits