Biscuit Burgers Rsc Recipes

SOUS VIDED PULLED PORK #RSC

Steps:

• Directions - Pulled Pork.
• 1. Remove pork shoulder bones and skin.
• 2. Roast and peel bell pepper. Julienne-cut.
• 3. Fold heavy duty aluminum foil into the shape of a bag with pork inside. Add to pork, soy sauce, honey, garlic, rosemary, bell pepper, smoked salt, bacon fat, and Five Spice, and triple fold all edges so that the bag will be watertight.
• 4. Place the pork shoulder aluminum bag in a sous vide cooker with water pre-heat to 155 degrees F. Cover and cook for 24 hours.
• 5. Remove pork from bag. Pork will be nice, tender, very flavorful and slightly pink and can be shredded easily.
• Directions - Mushroom sauce.
• 1. There will be about 1/2 cup of concentrated juice resulted from the sous vide cooking in the aluminum bag. Remote the rosemary sprigs.
• 2. Add heavy cream, wine, garlic paste, cumin and Sungold cherry tomatoes puree to above and sauté mushrooms for 15 minutes.
• 3. Mix tapioca flour with 4 tablespoons of cold water and add to above and simmer for 5 minutes.
• 4. Photo is suggested plating. Sprinkle fresh ground pepper and serve.

HOBO BACON BURGER DINNERS #RSC

Steps:

• Tear off and set aside 6 12-inch square pieces of Reynold's Wrap foil to serve as your hobo dinner pouches. Also line a large baking dish or tray with a sheet of foil for easy clean up of any drips.
• Chop vegetables into bite-size pieces and lightly cover with olive oil, salt, and pepper.
• Mince garlic. Cover with salt and smash with blade of knife until forms a garlic-salt paste.
• Mix into ground beef: garlic salt paste, pepper, olive oil, and yellow mustard. Stir until mixed well.
• Form meat into 6 portions 1/4 lb. each and smash into thick burger patties on the foil sheets. Wrap a piece of bacon around each one.
• Place vegetables with bacon burgers and fold the foil corners up to enclose the food in foil pouches.
• Place foil pouches on foil lined baking pan and bake in oven @ 400 degrees for 30 minutes. You'll next drain out excess liquid from the vegetables then return to cook uncovered for another 15 minutes. This will allow vegetables to brown and onions to caramelize.
• Drain water from vegetables by opening one side of each foil pouch, form it into the shape of a spout, and pour out the excess liquid by tilting them over a sink. The foil works great for this step because the tips of the foil at the top of the pouches cool off in seconds and you can hold onto them to drain out the liquid.
• Open the pouches so food is uncovered and return to oven to continue cooking for 15 minutes. If you would like vegetables more browned and bacon crisper, also broil them on high 6 inches from heat for 2-3 minutes.
• These hobo bacon burger dinners are great for eating on the go. The dinners can be stored in the fridge right in the same foil packs they cook in and can be easily transported for picnics and other events. They are also versatile with cooking; prepare the foil packs for cooking ahead of time and then throw them on a grill at a barbeque cookout or tailgate party.
• Your hobos will be eating good!

BISCUIT BURGERS

Steps:

• In bowl, mix ground beef and seasoning. Shape into 4 patties. In large nonstick skillet, brown patties over high heat. Remove and drain on paper towels. Preheat oven to 375°. On lightly floured board, roll each biscuit into 6-inch circle; spread 4 circles with mustard and ketchup. Place a burger on each of these circles. Put pickle relish and a slice of onion on each burger. Moisten edge of biscuits and top with remaining biscuit circles. Press edges together with fork and prick tops. Bake on ungreased baking sheet 15-17 minutes.

INDOOR CHICKEN BURGERS ON BISCUITS

Steps:

• Combine ground chicken, bread crumbs, egg, Worcestershire sauce, parsley, garlic powder, and kosher salt in a bowl using your hands; shape into 5 patties about 3 inches across and 1 inch thick.
• Heat oil in a skillet over medium heat. Cook patties in the hot oil until browned, about 5 minutes. Flip patties and add onions to the skillet. Cook until patties are browned on the second side and onions are tender, about 5 minutes. An instant-read thermometer inserted into the patties should read at least 165 degrees F (74 degrees C).
• Preheat oven to 425 degrees F (220 degrees C).
• Mix flour, baking soda, white sugar, and salt together in a bowl; fold in chives. Cut shortening into flour mixture until crumbly. Gradually pour milk into mixture while stirring with a wooden spoon until dough starts to pull away from the sides of the bowl.
• Turn dough onto a floured surface and knead for 2 minutes; flatten into 1 inch thickness. Use a round cookie cutter or juice glass to cut into individual biscuits, pushing straight down and pulling straight up to maintain fluffiness while baking. Arrange biscuits on a baking sheet.
• Bake in the preheated oven until lightly browned, about 13 minutes.
• Slice biscuits open and place a burger on the bottom half of each biscuit; top with onion and mozzarella cheese. Place top half of the biscuit on top of the mozzarella cheese to create a sandwich.

RANCH BISCUIT PORK SLIDERS #RSC

Steps:

• Combine dry ingredients and herbs. Cut in butter. Beat egg and mix with dressing, then pour over dry ingredients, mixing with a fork. Turn dough onto floured board and knead briefly. Pat out to about 1/2 to 3/4 inch thick. Cut out with 2 inch circle cutter. Make 12 biscuits. Place on an ungreased baking sheet and bake at 350 degrees F. for 12 minutes or until golden brown.
• While biscuits are cooking, combine pork, beef and pepper in a bowl. Mix well but do not overwork. Shape into patties about 2 1/2 inches round. Heat a grill pan and grill the burgers for 4 to 5 minutes on each side.
• Split the biscuits and add patties with a bit of mustard to each one, add some of the remaining shredded Parmesan cheese and top with half of a lettuce leaf. Makes 12 sliders.

SPICY BISCUIT TACO BOWLS #RSC

Steps:

• Preheat oven to 425 degrees (need to check biscuit can for temp).
• Shuck ears of corn, wash and pat dry. Lay out a piece of Reynolds Wrap Foil large enough to completely wrap up and cover the corn. Salt and white pepper to taste. Place a Tbs of butter on each ear. Wrap tightly and place in oven and roast for @ 425 degrees 30 minutes.
• Line a 9 X 9 glass pan with Reynold's Wrap. Remove ground beef from packing, break up into small pieces in the pan, then mash and separate with a fork. Season with the Complete Seasoning, salt and white pepper. Place in oven and cook till done, stirring occasionally to ensure equal browning and to prevent clumping. Cook at 425 degrees for 25 - 30 minutes till done.
• While meat is cooking spray the back of a muffin pan with canola or olive oil. Open can of biscuits and pull each individual biscuit apart in the middle to have 2 equal pieces. Press each piece between the palms of your hands to flatten and then form over upside down muffin cup. (If dough tears while placing over cups you can just mash and manipulate dough until it is pressed together. Flatten the bottoms of the biscuit cups and it will form a lip.
• Cook in the oven for 8-10 minutes depending on your oven. Watch carefully and remove once they are adequately browned. Allow to cool completely before handling.
• Remove top of red pepper, remove seeds and cut red pepper into quarters. Flatten and lay on a small piece of Reynold's wrap on top of a cookie sheet. Once meat and biscuits are done, increase the temperature to 450 degrees and put peppers in, cooking for about 8 minutes or until soft roasted. Note: If corn is still cooking, you can just move ears to bottom rack till done. Remove corn and red pepper & allow to cool.
• Once corn is cooled enough to handle, cut kernels off the corn and mix in with the meat. Dice up the roasted red peppers and add as well as the chopped cilantro and scallions. Squeeze juice from 1 lime over meat and mix well. If you like more spice, add Tobasco sauce to your liking.
• Pull individual biscuit cups off of the cooled pan and place in large glass serving dish. (I used a 9 X 13). Place cups for filling in pan. Sprinkle small amt of Monterey or pepper jack cheese into the bottom of each cup, then fill with about 2 to 3 Tbs of the ground beef mixture. Sprinkle more cheese on top. Once all of the biscuit cups are filled, place back in 425 degree oven for 5 minutes or until cheese is melted and browned to your taste.
• Remove from oven and they are ready for serving. If you press the cup in the middle, it forms a biscuit taco! You can make these in advance for a party or tailgating and warm up before serving.

BISCUIT BURGERS #RSC

Steps:

• Hamburgers: 1-In a medium blowl mix ground beef, bell pepper, dry seasonings and soy sauce. 2-Make four 1/4 lb patties. 3-Grill on medium heat until temperature is 155°F.
• Cheese Topping: 1-In a medium bowl combine cream cheese, lemon zest/juice, rosemary and green onions. Mix until smooth and all ingredients are well incorporated.
• Biscuits: 1-Place foil on a small cookie sheet. 2-Place 4 biscuits spread evenly on sheet. 3-Bake according to manufactures intrustions until golden brown.