MURPHY STEAKS
This is a very simple, quick, delicious recipe for garlic-stuffed steaks. We use a lot of garlic! Serve with baked potatoes and a green salad.
Provided by Carisa Yake
Categories Meat and Poultry Recipes Beef Steaks
Time 4h40m
Yield 4
Number Of Ingredients 4
Steps:
- Separate garlic bulb into cloves, and peel. Cut into lengthwise strips.
- Using a sharp knife, punch holes into steak. Stuff holes with garlic strips. Cover, and refrigerate for at least 4 hours.
- Preheat grill for hot heat.
- Lightly oil grate. Place stuffed steaks on hot grill, garlic side up. Cook for 4 to 5 minutes, turn, and season with salt and pepper. Continue cooking until done, another 4 to 5 minutes.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 4.6 g, Cholesterol 112.8 mg, Fat 13.5 g, Fiber 0.3 g, Protein 38.8 g, SaturatedFat 5 g, Sodium 87 mg, Sugar 0.1 g
THE WICKED HOT BURGER
Steps:
- For the spice rub: Place paprika, garlic powder, salt, onion powder, ground mustard, black pepper and cayenne in a small bowl and whisk until everything is mixed thoroughly.
- For the Thousand Island dressing: Combine the mayo and ketchup in a medium bowl and mix with a spoon thoroughly until blended. Add the relish, pepper, salt, sugar, vinegar and onion and mix until well blended. Refrigerate for 2 hours.
- For the hot mess mix: Combine the jalapenos, pickles, bacon and onion in a medium bowl. Fold in 1 1/2 cups Thousand Island dressing until it becomes a thick, spreadable mixture.
- For the pigferno BBQ sauce: Grind up the jalapeno and habanero in a food processor. Combine in a saucepot with the ketchup, brown sugar, Worcestershire, vinegar, molasses, BBQ seasoning, cayenne and black pepper and bring to a slow boil over medium-high heat, then reduce the heat to low and simmer until the sauce becomes dark in color and thickens, 15 to 20 minutes. Let cool.
- For the wicked hot burger: Add 1/2 tablespoon spice rub to the beef in a medium bowl and mix thoroughly. Prepare four 8-ounce patties. Toast the buns with a light spread of butter. Cook the patties in a hot skillet to preferred doneness (medium-rare is recommended).
- Warm up the sliced pickled jalapenos on the grill or in a fry pan for about 30 seconds, then place them atop the cooked patties. Melt Cheddar over top of the jalapenos. Spread horseradish sauce on the bottom buns and add some shredded lettuce. Add the patties on top of the lettuce. Spoon on about 2 tablespoons of hot mess per burger. Spoon on or use a squeeze bottle to dollop 1 to 1 1/2 tablespoons pigferno BBQ sauce on each burger. Sprinkle the crispy jalapenos over the top to add some crunch.
MURPHY'S HOT HAMBURGER
Originally from here: http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/murphye28099s-hot-hamburger/ I just wanted to get all my recipes in one spot. (this is just the hamburger recipe)
Provided by Marie007
Categories Lunch/Snacks
Time 25m
Yield 4 hamburgers, 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients in bowl. Form 4 patties. Cook in large preheated skillet over medium heat. Brown burgers until done.
Nutrition Facts : Calories 252.9, Fat 17, SaturatedFat 6.7, Cholesterol 77.1, Sodium 76.1, Carbohydrate 2.1, Fiber 0.1, Sugar 0.6, Protein 21.4
THE HOT HAMBURGER
Supposed to be a reasonable duplication of the Hot Hamburger served at Murphy's Original Steak House, Bartlesville, OK. I've never eaten there, but this looks like my kind of food.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 50m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a skillet, heat butter or oil; add in onions; fry over medium heat until they are soft and golden brown.
- Prepare gravy and keep warm.
- Grill or fry hamburgers to desired degree of doneness.
- Cook french fries in the oven according to package directions.
- Right before the burgers and fries are done, toast the bread; place 1 slice on each of 2 plates.
- Remove fries from oven and place half on each slice of toast.
- Cut each burger into bite-size pieces and place on top of fries.
- Ladle ½ cup gravy over each serving, top each with half the fried onions, and serve immediately.
Nutrition Facts : Calories 858.6, Fat 55.1, SaturatedFat 25.9, Cholesterol 203.5, Sodium 1090.9, Carbohydrate 39.3, Fiber 4.9, Sugar 10.9, Protein 51.1
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