BLUE CHEESE, BACON, AND BALSAMIC ONION BURGER RECIPE
This spiced-up burger is finished with warm, melty blue cheese, and balsamic-soaked red onions lend an extra flavor kick.
Provided by Woman's Day Kitchen
Categories Barbeque Father's Day feed a crowd Fourth of July picnic Summer Super Bowl tailgate dinner main dish
Total Time 25 minutes
Prep Time 25 minutes
Cook Time 0S
Yield 4
Number Of Ingredients 10
Steps:
- In a small bowl, toss together the onion, vinegar, and 1/4 teaspoon each salt and pepper. Let sit, tossing occasionally, until ready to use.
- Heat grill to medium-high. Gently form the beef into 4 balls. (Don't overwork the meat — this can result in a tough, dry burger.) Flatten each ball into a 3/4-inch- thick patty. Using your thumb, make a shallow 1 1/2-inch-wide indent in the top of each patty. Season the patties with 1/2 teaspoon each salt and pepper.
- Place the patties on the grill, indent facing up, and cook until the burgers release easily from the grill, 3 to 4 minutes. Flip and cook to desired doneness, 3 to 4 minutes more for medium. During the last 2 minutes, top with the blue cheese and grill, covered, until gooey.
- If desired, grill the buns until lightly toasted. Serve the burgers on buns and top with the balsamic onions, lettuce, tomato, and bacon, if desired.
Nutrition Facts : Calories 579 calories
BUFFALO CHICKEN CHEESE BALLS RECIPE | AARON MCCARGO JR ...
For a high-impact appetizer at your next party, serve Aaron McCargo Jr's Buffalo Chicken Cheese Balls from Big Daddy's House on Food Network.
Provided by Aaron McCargo Jr.
Categories appetizer
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 15 to 20 balls
Number Of Ingredients 16
Steps:
- Have oil heated to 350 degrees F.
- Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
- Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
- When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
- To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.
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