Super Bowl Sunday is a week away and while it's mostly about football, we know it's really about food. If you are planning a menu for the big day but have dismissed the idea of burgers as too boring, think again! Everyone loves a good burger when done right, i.e. juicy, beefy and flavorful. We'll let you in on a little secret — the key is in the blend of meats you use.
There are wonderful variations worth exploring when it comes to selecting which cuts of beef to use for your patties. By adding different cuts you can change the flavor profile of your burger in a myriad of ways.
The key to an extremely juicy burger is to create a grind with an overall protein-to-fat ratio of 70/30 for medium-rare to medium-well and 80/20 for rare. As long as you maintain this ratio, you can experiment to your heart's content.
Some of our favorite grinds include short rib, hangar steak, and sirloin. For a smokey flavor, try adding bacon. Ask us, we are happy to suggest some creative and flavorful combinations.
One of the most famous burgers on the scene these days is from the Charleston, South Carolina restaurant Husk. There, Chef Sean Brock has blended chuck, flank steak and bacon for a mouth-watering — yet not overly fussy — cheeseburger. The recipe is below and a complete showstopper!
Husk's Famous Cheeseburger
Ingredients (makes enough for 10 cheeseburgers)
For the special sauce
For the cheeseburgers
For the sauce:
For the cheeseburgers:
There are few things more crowd-friendly (and chef-friendly) than a one-pot chili. Toss in your ingredients and let it simmer all day — the longer it cooks, the more the flavors meld. It's the ultimate comfort food and a cinch for entertaining. There are a myriad of ways to make it, but why not do something a little special on Super Bowl Sunday?
Change it up this weekend by using wild game meats instead if the usual ground beef. The following recipe combines wild boar and bison. The resulting chili is rich with flavor and very lean. Finish it with your favorite toppings — avocado, shredded cheese, chopped raw onion and sour cream. It's a guaranteed touchdown!
WILD GAME CHILI
Recipe from Primal Cuts: Cooking With America's Best Butchers by Chris Hughes of Broken Arrow Ranch, a premier supplier of high-quality wild game meats in South Texas.
2 pounds coarsely ground bison or venison
1 pound coarsely ground wild boar
2 tablespoons cooking oil
2 (12-ounce) can/bottle beer (try our Samuel Smith Organic Ale)
1 large onion, chopped
3 cloves garlic, finely chopped
1 jalapeño pepper, seeds removed, finely chopped
2 (or to taste) chipotle peppers canned in adobo sauce, chopped, sauce reserved
1 tablespoon adobo sauce
1 tablespoon tomato paste
4 to 5 tablespoons chili powder (you can mix favorites, like ancho & cayenne but watch the heat)
4 tablespoons ground cumin seed
1 tablespoon paprika
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons cornstarch (optional)
Combine the bison (venison) and boar meat. In a heavy pot with tight-fitting lid, heat cooking oil and brown meat in small batches, setting aside each batch as it is browned.
Return browned meat to pot, add ½ can of ale and cook covered over low heat for about 1 hour. Stir occasionally to prevent sticking, and add ale if the liquid evaporates.
While meat is cooking, chop the onion, garlic, jalapeño, and chipotle. To make a mild version, split jalapeño in half and remove seeds and internal membrane (responsible for most of a pepper’s “heat”) with a spoon before chopping. Leaving more of these makes the chili spicier.
Drain the pot’s juices into a skillet and sauté the onion, jalapeño, and garlic in the juices until onion is softened. Pour this mixture back into the pot with the meat and add adobo sauce and tomato paste.
Cook covered over low heat for 2-½ to 3 hours, stirring occasionally and adding more ale if needed. The chili should cook at a low simmer, not a boil.
Add chili powder, cumin seed, paprika, salt, and pepper, and adjust. (If you desire a thicker chili, make a slurry with 2 tablespoons cornstarch and a little water. Stir in the cornstarch mixture just before chili has finished cooking.) Serve over tamales or corn chips with cheese and sour cream.