Beaver Street Burgers Recipes

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MEMPHIS BEALE STREET BURGER



Memphis Beale Street Burger image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 21

2 1/2 pounds ground beef
1 small shallot, finely chopped
2 clove garlic, finely chopped
1 teaspoon Neely's Dry Rub seasoning
1 tablespoon Worcestershire sauce
2 teaspoons salt
Freshly ground black pepper
Butter
6 brioche buns
6 slices pepper jack cheese
12 slices smoked apple wood bacon, fried crisp
1/2 cup Neely's "Secret Sauce", recipe follows
1 pint cole slaw (recommended: Neely's Cole Slaw)
2 beef steak tomatoes, sliced
1/3 cup sour cream
2 tablespoons mayonnaise
2 tablespoons buttermilk
2 tablespoons BBQ sauce (recommended: Neely's BBQ sauce)
1/2 lemon, juiced
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper

Steps:

  • Preheat your grill to medium-high heat.
  • In a large mixing bowl, break up the meat with your hands. Add the chopped shallot, garlic, Neely's Dry Rub, Worcestershire sauce, and salt and pepper, to taste. Mix with a wooden spoon until thoroughly incorporated. Using your hands, divide the meat into 6 equal balls. Flatten them into patties and use your thumb to create an indent in the center of each burger.
  • Grill the burgers, uncovered, for 3 minutes on the first side. Flip and continue cooking for another 3 minutes for medium-rare, and 4 minutes for medium. Remove from grill and immediately top with the cheese.
  • Butter the buns and place on the grill. Toast for about 1 minute and remove from grill.
  • Build your burgers by topping with the bacon, Secret Sauce, coleslaw, and tomatoes. Add onion rings if desired.
  • Mix all the ingredients together in s medium bowl. Cover with plastic wrap and refrigerate until serving, allowing the flavors to develop. Can be made a day ahead.

BEAVER STREET BURGERS



Beaver Street Burgers image

Number Of Ingredients 15

2 cups boiling water
2/3 cup sun-dried tomato
4 pounds beef chuck or ground chuck
2 tablespoons finely chopped fresh basil leaves
2 tablespoons minced fresh garlic
2 teaspoons kosher salt
1 tablespoon freshly ground black pepper
8 slices Havarti cheese
8 leaves Romaine lettuce
8 slices red onions
8 French bread rolls
------------------------------
Basil Pesto Mayonnaise:
1/4 cup mayonnaise
2 tablespoons basil pesto

Steps:

  • Pour about 2 cups boiling water over the dried tomatoes to reconstitute. Cover and soak until the tomatoes are soft, about 30 minutes. Drain off the remaining water, reserving 2 tablespoons of the tomato "liquor," and chop tomatoes. If using beef chuck roast, cut meat into 1-inch strips. Grind in a meat grinder using the biggest hole grinder plate (3/8-inch). Preheat a grill. In a medium bowl, combine the ground chuck or ground beef, basil, garlic, reconstituted tomatoes, salt, pepper, and sun-dried tomato liquor. Combine well and grind, using the smallest hole on the grinder plate, and form into 8 patties. Grill over hot coals to desired doneness and serve with sliced Havarti cheese, Basil Pesto Mayonnaise, lettuce, onion slices, and crusty French rolls. Basil Pesto Mayonnaise: Combine mayonnaise and pesto well.

Nutrition Facts : Nutritional Facts Serves

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