Rastelli Quesadillas

This yummy quesadilla recipe is great for a quick snack or easy dinner in under 20 minutes.


Rastelli Butcher Shop Burgers
Shredded Cheese (We recommend a cheddar and pepper jack Blend
Red and Green Peppers
Green Onion
Sour Cream
Oil or Cooking Spray


1. Thaw Craft Burgers in refrigerator overnight.
2. The following day, remove Craft Burgers from refrigerator and add into a large mixing bowl. Using hands, carefully break down the burgers to form a ground beef. Season to your liking and cook on pan. Remove from heat when fully cooked and browned.
3. Dice peppers on a cutting board and chop up green onion.
4. Lay your tortilla flat. For a folded quesadilla add your cheese, ground beef, peppers, onion on one side of your tortilla. OR place tortilla down add all of your desired topping and place another tortilla on top.
5. Heat up oil or cooking spray to non-stick pan on a medium to high heat.
6. Add your quesadilla to the pan and cooking until golden brown or cheese is melted. Don’t forget to flip! (Be careful, they cook fast!)
7. Top with sour cream, chopped green onion, & enjoy!

Craft Cheeseburger Dip

Our Craft Burger Dip is the perfect snack & game-day favorite! The best part is- it’s SUPER easy to make.


Queso Brand of your Choice
Rastelli Craft Burger Dip
Tortilla Chips

Add Ins of your Choice: (We Recommend):
Pickle Chips
Seasoning of your Choice
Shredded Cheese


1. Thaw Craft Burgers in refrigerator overnight.
2. The following day, remove Craft Burgers from refrigerator and add into a large mixing bowl. Using hands, carefully break down the burgers to form a ground beef. Season as desired.
3. Add beef into stovetop pan, season as desired and cook until browned. Drain any excess grease. Add queso into pan with ground beef and stir until combined. Add any add ins of your choice, mix in, and remove from heat.
4. Pour mixture into serving dish or pour on top of tortilla chips & enjoy!

Craft Cheeseburger Ring

Try our family-favorite craft cheeseburger ring recipe. It’s an easy dinner or a crowd-pleasing appetizer!


Rastelli Butcher Shop Craft Burgers
2 Cans Crescent Rolls
6 Slices Cooked Bacon, Finely Diced
2 oz. Yellow Onion
Cheddar Cheese as Desired
Pickle Chips as Desired
2 Tbs. Unsalted Butter
Sesame Seeds, Salt & Pepper to Garnish
Optional Condiments: Ketchup & Mustard


1. Thaw Craft Burgers in refrigerator overnight.
2. The following day, remove Craft Burgers from refrigerator and add into a large mixing bowl. Using hands, carefully break down the burgers to form a ground beef. Season as desired.
3. On a cutting board, finely dice bacon and onion. Add into Craft Burger mixture in mixing bowl and combine.
4. Add mixture into a stovetop pan and begin to brown the beef. While that’s cooking, preheat oven to 375°F.
5. As mixture browns, open crescent rolls and add onto a sheet pan (note: keep in square shape; do not tear into triangular pieces). Place each piece in a circular shape to form the ring.
6. Once mixture has browned, mix with ketchup, mustard and cheddar cheese, then add onto crescent roll ring. Top mixture with pickle chips.
7. Pull dough over the mixture and tuck under the bottom to close the ring. Lightly coat ring with butter, then add sesame seeds for garnish.
8. Cook for 20-25 minutes, then let cool for another 5-10. Serve with dipping sauce of your choice & enjoy!

Craft Burger Chili

Our Rastelli Craft Burger beef chili recipe is an ideal delight for those wintery nights.


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

The healthiest low carb salad recipe using our customer favorite: Rastelli Salmon Craft Burgers.


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

Shepherd’s Pie is one of those classic dishes that has everything you need to keep warm and cozy.


Fresh Rosemary
Fresh Thyme
1 lb. Craft Burger Beef or Ground Lamb
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
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.

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


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

Try our Craft Keto Diet recipe and you’ll forget that burgers usually came with a bun with Dijon butter.

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

Try this irresistible Paleo Diet Craft Burger recipe.

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

Try our Craft Burger version of “Steak and Eggs”.

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