Maple Bacon Beer Burger

Maple-Bacon Beer Burger -- Beef (check), bacon (check), beer (check.) Be prepared for the best burger you

INGREDIENTS

  1. 1 pound Ground Beef
  2. 1/4 cup beer
  3. 2 tablespoons Worcestershire sauce
  4. 4 whole wheat hamburger buns, split
  5. 4 slices reduced-fat Cheddar cheese
  6. 4 extra-thick slices Maplewood smoked bacon, cut in half, cooked crisp

INSTRUCTIONS

  1. Combine Ground Beef, beer and Worcestershire in medium bowl, mixing lightly but thoroughly. Shape into four 1/2-inch thick patties.
  2. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. About 2 minutes before burgers are done, place buns, cut-side down, on grid. Grill until lightly toasted. During last minute of grilling, top each burger with cheese.
  3. Place burgers on bottom of buns; top with bacon slices. Close sandwiches.
  • Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

Total Recipe Time: 20 to 25 minutes

  • Makes 4 servings

GRILLED T-BONE STEAKS WITH BBQ RUB RECIPE

Grilled T-Bone Steaks with BBQ Rub -- This could be called beef at its best. A simple rub including chili powder, garlic and brown sugar adds that special touch.
INGREDIENTS
2 to 4 beef T-Bone or Porterhouse Steaks, cut 1 inch thick (about 2 to 4 pounds)
Salt
 
BBQ Rub:
2 tablespoons chili powder
2 tablespoons packed brown sugar
1 tablespoon ground cumin
2 teaspoons minced garlic
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon ground red pepper
 
INSTRUCTIONS FOR GRILLED T-BONE STEAKS WITH BBQ RUB
 
1.Combine BBQ Rub ingredients; press evenly onto beef steaks.
 
2.Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove bones and carve steaks into slices, if desired. Season with salt, as desired.
 
Test Kitchen Tips
To broil, place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness, turning once.
Total Recipe Time: 25 minutes
•Makes 4 servings

STEAK KABOBS & WILD RICE WITH MUSHROOMS

Steak Kabobs & Wild Rice with Mushrooms --

Total Recipe Time: 30 minutes

Makes 4 servings

INGREDIENTS

  1. 1 pound beef Round Tip Steak, cut 1 inch thick
  2. 1/2 small red onion, cut into 3/4-inch wedges
  3. 1 small yellow summer squash, cut lengthwise in half then crosswise into 1 inch slices
  4. 1 small red or green bell pepper, cut into 1-inch pieces
Marinade:
  1. 2 tablespoons water
  2. 2 tablespoons coarse-grain Dijon-style mustard
  3. 2 tablespoons red wine vinegar
  4. 2 large cloves garlic, minced
  5. 2 teaspoons vegetable oil
  6. 1/2 teaspoon coarse grind black pepper
Rice:
  1. 2 teaspoons vegetable oil
  2. 2 cups thinly sliced mixed mushrooms such as cremini or shiitake
  3. 1 package (6 ounces) wild rice blend

INSTRUCTIONS FOR STEAK KABOBS & WILD RICE WITH MUSHROOMS

  1. Cut beef steak into 1-1/4-inch pieces. Combine marinade ingredients. Place beef and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Heat 2 teaspoons oil in large nonstick skillet over medium heat until hot. Add mushrooms; cook and stir until tender. Remove and keep warm. Meanwhile cook rice according to package directions, omitting salt and butter. When rice is done, stir in mushrooms.
  3. Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Remove beef from marinade; discard marinade. Alternately thread beef, onion, squash and pepper evenly onto skewers. Place on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 9 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  4. Serve kabobs over wild rice.

BEEF AND EGG BREAKFAST MUGS

Breakfast_Mug_pwmINGREDIENTS

  • 1 recipe Basic Country Beef Breakfast Sausage (recipe below)
  • 1 cup chopped fresh vegetables such as tomato, baby spinach, bell pepper, zucchini or green onion
  • 1/2 cup shredded reduced-fat cheese such as Cheddar, Monterey Jack or American
  • 8 large eggs
  • Salt and pepper (optional)
Toppings (optional):
  • Dairy sour cream, salsa, sriracha, ketchup

INSTRUCTIONS FOR BEEF AND EGG BREAKFAST MUGS

  • Prepare sausage. Remove skillet from heat; let cool 10 minutes, stirring occasionally. Evenly divide beef and vegetables into eight food-safe quart-size plastic bags. Close securely and refrigerate up to 4 days.Basic Country Beef Breakfast Sausage:
    Combine 1 pound Ground Beef (93% or leaner), 2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt and 1/4 to 1/2 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add beef mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.
  • For each serving, spray one 6 to 12-ounce microwave-safe mug or bowl with non-stick cooking spray. Add 1 egg and 1 tablespoon water; whisk with fork. Stir in 1 bag refrigerated beef-vegetable mixture.
  • Microwave, uncovered, on HIGH 30 seconds. Remove from oven; stir. Continue to microwave on HIGH 30 to 60 seconds or until egg is just set. Stir. Top with cheese. Let stand 30 seconds or until cheese is melted. Season with salt and pepper, if desired. Serve with Toppings, if desired.Taco Seasoning Variation:
    Prepare beef as directed above, substituting 1 packet (1 ounce) reduced-sodium taco seasoning mix for herbs and seasonings in sausage in step 1.

Test Kitchen Tips

Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.

For more great recipes, visit www.beefitswhatsfordinner.com

THREE-MUSTARD BEEF ROUND TIP WITH ROASTED BABY CARROTS & BRUSSELS SPROUTS

MustardBeefTipRoast._pwmINGREDIENTS

  • 1 beef Sirloin Tip Roast (about 3 pounds)
  • 3 tablespoons Dijon-style mustard
  • 1 tablespoon fresh thyme, chopped
  • 1/2 teaspoon coarse grind black pepper
  • 2 tablespoons dry bread crumbs
Vegetables:
  • 1 pound small Brussels sprouts, trimmed
  • 2 pounds packaged baby carrots
  • 2 tablespoons olive oil
  • 2 teaspoons fresh thyme, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon coarse grind black pepper
Mustard Sauce:
  • 1 tablespoon olive oil
  • 1/4 cup minced shallots
  • 1/2 cup Dijon-style mustard
  • 2 teaspoons mustard seeds
  • 1 teaspoon dry mustard
  • 2 tablespoons fresh lemon juice
  • 1/2 cup reduced-fat dairy sour cream
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon coarse grind black pepper

INSTRUCTIONS FOR THREE-MUSTARD BEEF ROUND TIP WITH ROASTED BABY CARROTS & BRUSSELS SPROUTS

  • Heat oven to 325°F. Combine 3 tablespoons Dijon-style mustard, 1 tablespoon thyme and 1/2 teaspoon pepper in small bowl. Spread mustard mixture evenly over all surfaces of beef roast. Press bread crumbs evenly onto roast over mustard.
  • Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-3/4 to 2 hours for medium rare; 2-1/4 to 2-1/2 hours for medium doneness.
  • Meanwhile prepare vegetables. Cut shallow “X” into bottom of each Brussels sprout. Toss Brussels sprouts, carrots, oil, thyme, salt and pepper in large bowl. Transfer to metal baking sheet. Cover tightly with aluminum foil. Roast in 325°F oven 1 to 1-1/4 hours or until crisp-tender. Uncover baking sheet; continue roasting 5 minutes or until lightly browned.
  • Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand, covered, 20 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)
  • Meanwhile prepare Mustard Sauce. Heat oil in small saucepan over medium heat until hot. Add shallots; cook and stir 3 to 5 minutes or until tender. Add Dijon-style mustard, mustard seeds and dry mustard; cook and stir 30 seconds. Remove from heat; stir in lemon juice until well blended. Add sour cream, parsley and pepper; stir until smooth. Keep warm.
  • Carve roast into thin slices. Serve with vegetables and Mustard Sauce.

    Recipe as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt

For more great recipes, visit www.beefitswhatsfordinner.com