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Super Pickle Stacked Smash Burger

Cook Time 25 Minutes

Servings 4

For the secret sauce

  • 1 cup mayo
  • 1/4 cup ketchup
  • 3 Tbsp sweet relish
  • 1 Tbsp garlic powder
  • 1 Tsp smoked paprika
  • 1 Tsp cayenne pepper
  • 1 Tbsp minced white onion
  • Kosher salt, for seasoning

Make the secret sauce by combining all of the ingredients in a medium bowl and mix them well until evenly combined. Season with Kosher salt to taste. Set aside.

 

Divide the beef into 8 equal parts and roll them into meatballs. Set aside.

 

Heat your skillet or a flat top to medium high heat.

 

Lightly oil the skillet or flat top and add the burgers. Season with your Salt and Pepper + Three Chiles. Once juices start to pool at the bottom of the burger flip the burgers and cook for a couple more minutes. Once the juices start to pool again use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Add your sliced onions. Flip the burgers and add your American cheese to each burger. Cook for 1 more minute to let the cheese melt. Remove from the heat and set aside.

 

In the same skillet or flat top, add your buns to toast them for a couple minutes. Remove the buns from the heat and set aside.

 

Begin building your burgers by starting with a bottom bun, followed by 2 burger patties with cheese and onions for each burger, then add a TON of pickles (a normal amount is fine too) and smear the top bun with your secret sauce and close your burgers. Enjoy!
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Pickles Smash Burger

Super Pickle Stacked Smash Burger

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Tailgate
Keyword Beef, Burger, Pickles
Cook Time 25 minutes
Servings 4

Ingredients

For the secret sauce

  • 1 cup mayo
  • 1/4 cup ketchup
  • 3 Tbsp sweet relish
  • 1 Tbsp garlic powder
  • 1 Tsp smoked paprika
  • 1 Tsp cayenne pepper
  • 1 Tbsp minced white onion
  • Kosher salt for seasoning
  • 2 pounds ground beef
  • 4 burger buns
  • 1 big white onion thinly sliced
  • 8 slices American cheese
  • 1 cup sliced pickles
  • Salt and Pepper + Three Chiles for seasoning
  • neutral oil for the pan

Instructions

  • Make the secret sauce by combining all of the ingredients in a medium bowl and mix them well until evenly combined. Season with Kosher salt to taste. Set aside.
  • Divide the beef into 8 equal parts and roll them into meatballs. Set aside.
  • Heat your skillet or a flat top to medium high heat.
  • Lightly oil the skillet or flat top and add the burgers. Season with your Salt and Pepper + Three Chiles. Once juices start to pool at the bottom of the burger flip the burgers and cook for a couple more minutes. Once the juices start to pool again use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Add your sliced onions. Flip the burgers and add your American cheese to each burger. Cook for 1 more minute to let the cheese melt. Remove from the heat and set aside.
  • In the same skillet or flat top, add your buns to toast them for a couple minutes. Remove the buns from the heat and set aside.
  • Begin building your burgers by starting with a bottom bun, followed by 2 burger patties with cheese and onions for each burger, then add a TON of pickles (a normal amount is fine too) and smear the top bun with your secret sauce and close your burgers. Enjoy!
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Overnight Brisket

Cook Time 25 Minutes

Servings 4

For the secret sauce

  • 1 cup mayo
  • 1/4 cup ketchup
  • 3 Tbsp sweet relish
  • 1 Tbsp garlic powder
  • 1 Tsp smoked paprika
  • 1 Tsp cayenne pepper
  • 1 Tbsp minced white onion
  • Kosher salt, for seasoning

Make the secret sauce by combining all of the ingredients in a medium bowl and mix them well until evenly combined. Season with Kosher salt to taste. Set aside.

 

Divide the beef into 8 equal parts and roll them into meatballs. Set aside.

 

Heat your skillet or a flat top to medium high heat.

 

Lightly oil the skillet or flat top and add the burgers. Season with your Salt and Pepper + Three Chiles. Once juices start to pool at the bottom of the burger flip the burgers and cook for a couple more minutes. Once the juices start to pool again use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Add your sliced onions. Flip the burgers and add your American cheese to each burger. Cook for 1 more minute to let the cheese melt. Remove from the heat and set aside.

 

In the same skillet or flat top, add your buns to toast them for a couple minutes. Remove the buns from the heat and set aside.

 

Begin building your burgers by starting with a bottom bun, followed by 2 burger patties with cheese and onions for each burger, then add a TON of pickles (a normal amount is fine too) and smear the top bun with your secret sauce and close your burgers. Enjoy!
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Brisket

Overnight Brisket

Author Mark & Fey
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Course Dinner, Lunch
Keyword Beef, Brisket, Wagyu Beef Tallow
Prep Time 20 minutes
Servings 10

Ingredients

  • 1 14 lb beef brisket, excess fat trimmed
  • Salt and Pepper + Three Chiles
  • 1 cup wagyu beef tallow we like South Chicago Packing

Instructions

  • Heat a smoker to 200 degrees F.
  • Prep your brisket by patting it dry and seasoning it all around with your Salt and Pepper + Three Chiles generously.
  • Cook your brisket directly on the smoker overnight, for 10 to 12 hours. Remove from the heat and transfer into foil smeared with wagyu beef tallow and smear some more beef tallow on top of the brisket. Fully cover the brisket with the foil and return to the smoker and cook for 1 to 2 hours more, or until it reaches an internal temperature of 200 degrees F. Remove from the smoker and let it rest on a toaster for about 10 hours at 140 degrees F.
  • Once it’s done resting, unwrap it and slice it to devour.
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Texas Chili

For a Crowd

Cook Time 180 Minutes

Servings 12

  • 2 pounds boneless beef chuck roast, trimmed of excess fat and cut into ½ inch chunks
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • 2 pounds ground beef
  • 2 large white onions, diced
  • 3 large bell peppers, seeded and diced
  • 1 tablespoon cumin
  • 2 teaspoons coriander
  • 6 cloves garlic, minced
  • 3 tablespoons ancho chili powder
  • 2 tablespoons dried Mexican oregano
  • 1 cup masa harina
  • 1 quart chicken broth
  • 2 quarts water
  • 1 (28 ounce) can diced tomatoes
  • 2 (28 ounce) cans crushed tomatoes
  • 3 to 4 guajillo peppers

Heat a big ass skillet or pot over medium-high heat. We’re using our Fire Disc for an epic batch of chili! Brown the beef roast pieces, seasoning with salt and pepper, and cook until all sides have some color. Remove from the skillet. Repeat browning and seasoning with the ground beef and remove it from the skillet.

 

Add a tablespoons or two of olive oil if your pan is dry and add the onions and peppers. Season with salt and cook until tender. Add the spices and garlic and cook until fragrant, about 1 minute more. Then add the chicken broth, water, and all three cans of tomatoes. When the liquid mixture starts to bubble, add the back the brown meats and the guajillo peppers.

 

Adjust the heat to maintain a simmer and cook for 3 to 3 1/2 hours or until the meat is tender. If needed to you thin the chili as it cooks with some water or stock to desired consistency. Serve hot with your favorite chili toppings such as sour cream, cheddar cheese and Fritos corn chips
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Texas Chili

Texas Chili For a Crowd

Author Mark & Fey
Print Pin
Course Dinner, Tailgate
Keyword Beef, canned tomatoes, Chili, Cooking for a crowd, fire disc, Texas
Cook Time 3 hours
Servings 12

Ingredients

  • 2 pounds boneless beef chuck roast trimmed of excess fat and cut into ½ inch chunks
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 2 pounds ground beef
  • 2 large white onions diced
  • 3 large bell peppers seeded and diced
  • 1 tablespoon cumin
  • 2 teaspoons coriander
  • 6 cloves garlic minced
  • 3 tablespoons ancho chili powder
  • 2 tablespoons dried Mexican oregano
  • 1 cup masa harina
  • 1 quart chicken broth
  • 2 quarts water
  • 1 28 ounce can diced tomatoes
  • 2 28 ounce cans crushed tomatoes
  • 3 to 4 guajillo peppers

Instructions

  • Heat a big ass skillet or pot over medium-high heat. We’re using our Fire Disc for an epic batch of chili! Brown the beef roast pieces, seasoning with salt and pepper, and cook until all sides have some color. Remove from the skillet. Repeat browning and seasoning with the ground beef and remove it from the skillet.
  • Add a tablespoons or two of olive oil if your pan is dry and add the onions and peppers. Season with salt and cook until tender. Add the spices and garlic and cook until fragrant, about 1 minute more. Then add the chicken broth, water, and all three cans of tomatoes. When the liquid mixture starts to bubble, add the back the brown meats and the guajillo peppers.
  • Adjust the heat to maintain a simmer and cook for 3 to 3 1/2 hours or until the meat is tender. If needed to you thin the chili as it cooks with some water or stock to desired consistency. Serve hot with your favorite chili toppings such as sour cream, cheddar cheese and Fritos corn chips
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Queso Birria Tacos

Cook Time 25 Minutes

Servings 4

For the secret sauce

  • 1 cup mayo
  • 1/4 cup ketchup
  • 3 Tbsp sweet relish
  • 1 Tbsp garlic powder
  • 1 Tsp smoked paprika
  • 1 Tsp cayenne pepper
  • 1 Tbsp minced white onion
  • Kosher salt, for seasoning

Make the secret sauce by combining all of the ingredients in a medium bowl and mix them well until evenly combined. Season with Kosher salt to taste. Set aside.

 

Divide the beef into 8 equal parts and roll them into meatballs. Set aside.

 

Heat your skillet or a flat top to medium high heat.

 

Lightly oil the skillet or flat top and add the burgers. Season with your Salt and Pepper + Three Chiles. Once juices start to pool at the bottom of the burger flip the burgers and cook for a couple more minutes. Once the juices start to pool again use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Add your sliced onions. Flip the burgers and add your American cheese to each burger. Cook for 1 more minute to let the cheese melt. Remove from the heat and set aside.

 

In the same skillet or flat top, add your buns to toast them for a couple minutes. Remove the buns from the heat and set aside.

 

Begin building your burgers by starting with a bottom bun, followed by 2 burger patties with cheese and onions for each burger, then add a TON of pickles (a normal amount is fine too) and smear the top bun with your secret sauce and close your burgers. Enjoy!
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Queso Birria Tacos

Queso Birria Tacos

Author Mark & Fey
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Course Appetizer, Dinner, Lunch, Tailgate
Keyword Beef, birria, Tacos, Take-out Shortcut
Cook Time 15 minutes
Servings 12

Ingredients

  • 1 pound cooked birria local is best but many grocery stores sell this too
  • 2 cups birria cooking liquid aka consome
  • 8 Oaxaca cheese shredded by hand
  • 12 small corn tortillas
  • 1 large white onion finely chopped
  • 1 bunch fresh cilantro finely chopped

Instructions

  • Heat a large skillet or griddle. Divide the birria into 3 inch round on the skillet, you may need to work in batches. Pour a little consome on to the beef to help reheat and steam the birria.
  • Top each round with Oaxaca cheese and cook until melted.
  • Dip tortillas in the consome and top the birria mounds with a tortilla each before flipping. Cook until the tortilla begins to crisp, then top each taco with onions and cilantro and fold to close.
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Wisconsin Butter Burger

Cook Time 25 Minutes

Servings 4

For the secret sauce

  • 1 cup mayo
  • 1/4 cup ketchup
  • 3 Tbsp sweet relish
  • 1 Tbsp garlic powder
  • 1 Tsp smoked paprika
  • 1 Tsp cayenne pepper
  • 1 Tbsp minced white onion
  • Kosher salt, for seasoning

Make the secret sauce by combining all of the ingredients in a medium bowl and mix them well until evenly combined. Season with Kosher salt to taste. Set aside.

 

Divide the beef into 8 equal parts and roll them into meatballs. Set aside.

 

Heat your skillet or a flat top to medium high heat.

 

Lightly oil the skillet or flat top and add the burgers. Season with your Salt and Pepper + Three Chiles. Once juices start to pool at the bottom of the burger flip the burgers and cook for a couple more minutes. Once the juices start to pool again use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Add your sliced onions. Flip the burgers and add your American cheese to each burger. Cook for 1 more minute to let the cheese melt. Remove from the heat and set aside.

 

In the same skillet or flat top, add your buns to toast them for a couple minutes. Remove the buns from the heat and set aside.

 

Begin building your burgers by starting with a bottom bun, followed by 2 burger patties with cheese and onions for each burger, then add a TON of pickles (a normal amount is fine too) and smear the top bun with your secret sauce and close your burgers. Enjoy!
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Wisconsin Butter Burger

Wisconsin Butter Burger

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Tailgate
Keyword Beef, Burger, Piedmontese, Sandwich
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 large onion diced
  • Kosher salt. for seasoning
  • Black pepper for seasoning
  • 1 pound ground beef
  • 4 slices American cheese
  • 4 burger buns
  • 8 tablespoons Wisconsin Butter such as Kate's or Nordic Creamery

Instructions

  • Heat a large skillet or griddle to medium high heat. Add the onions and season with salt and pepper. Cook until the onions are softened and beginning to brown. Remove from the heat.
  • Divide the beef into 4 loose rounds. Place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Season with salt and pepper. Once you see juices pooling on the meat flip the burger. Add the cheese and cook for an additional minute. Toast the buns on the hot griddle. Build the burgers by topping each bottom bun with onions, a burger patty, and then smearing the top bun with Wisconsin Butter. Top the burger and enjoy.