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Steakhouse Inspired Peter Luger Burger

Cook Time 40 Minutes

Serves 4

  • 1 1/2 pound ribeye steak, cut into 1-inch cubes
  • 1 1/2 pound chuck roast, cut into 1-inch cubes
  • Kosher salt, for seasoning
  • 1/4 cup beef tallow
  • 4 slices American cheese
  • 4 burger buns
  • 1 medium sweet onion, cut into thick slices

Cut the rib eye and chuck roast into 1-inch pieces. Toss these together in a large bowl and freeze for about 30 minutes while you set up your grinder. Grind the beef on a medium die. Give the ground meat a couple of hand tosses after combining and then divide into 4 (12 ounces) patties – we like to use metal ringers to lightly pack the meat into tall rounds.

 

Heat a large flat top (or cast iron skillet) to medium-high. Season the beef patties generously with kosher salt on all sides. Melt the beef tallow on the flattop and add the burger patties. Cook for 3 to 4 minutes on the first side, flip and cook for 3 to 4 minutes longer. Top each burger with a slice of american cheese and broil to melt it.

 

Toast the burger buns on the still hot flat top. Build the burger – bun, patty with cheese, thick sliced onion, top bun. That’s it!
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Peter Luger Burger

Steakhouse Inspired Peter Luger Burger

Author Mark & Fey
Print Pin
Keyword Beef, Burgers, Piedmontese, Sandwich
Cook Time 40 minutes
Servings 4

Ingredients

  • 1 1/2 pound ribeye steak cut into 1-inch cubes
  • 1 1/2 pound chuck roast cut into 1-inch cubes
  • Kosher salt for seasoning
  • 1/4 cup beef tallow
  • 4 slices American cheese
  • 4 burger buns
  • 1 medium sweet onion cut into thick slices

Instructions

  • Cut the rib eye and chuck roast into 1-inch pieces. Toss these together in a large bowl and freeze for about 30 minutes while you set up your grinder. Grind the beef on a medium die. Give the ground meat a couple of hand tosses after combining and then divide into 4 (12 ounces) patties – we like to use metal ringers to lightly pack the meat into tall rounds.
  • Heat a large flat top (or cast iron skillet) to medium-high. Season the beef patties generously with kosher salt on all sides. Melt the beef tallow on the flattop and add the burger patties. Cook for 3 to 4 minutes on the first side, flip and cook for 3 to 4 minutes longer. Top each burger with a slice of american cheese and broil to melt it.
  • Toast the burger buns on the still hot flat top. Build the burger – bun, patty with cheese, thick sliced onion, top bun. That’s it!
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Beef Bacon, Steak, Lettuce, Tomato, Mayo.

Cook Time 40 Minutes

Serves 4

  • 1 1/2 pound ribeye steak, cut into 1-inch cubes
  • 1 1/2 pound chuck roast, cut into 1-inch cubes
  • Kosher salt, for seasoning
  • 1/4 cup beef tallow
  • 4 slices American cheese
  • 4 burger buns
  • 1 medium sweet onion, cut into thick slices

Cut the rib eye and chuck roast into 1-inch pieces. Toss these together in a large bowl and freeze for about 30 minutes while you set up your grinder. Grind the beef on a medium die. Give the ground meat a couple of hand tosses after combining and then divide into 4 (12 ounces) patties – we like to use metal ringers to lightly pack the meat into tall rounds.

 

Heat a large flat top (or cast iron skillet) to medium-high. Season the beef patties generously with kosher salt on all sides. Melt the beef tallow on the flattop and add the burger patties. Cook for 3 to 4 minutes on the first side, flip and cook for 3 to 4 minutes longer. Top each burger with a slice of american cheese and broil to melt it.

 

Toast the burger buns on the still hot flat top. Build the burger – bun, patty with cheese, thick sliced onion, top bun. That’s it!
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Beef Bacon, Steak, Lettuce, Tomato, Mayo.

Beef Bacon, Steak, Lettuce, Tomato, Mayo.

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

Ingredients

For the blender mayo

  • 2 large eggs
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • Kosher salt for seasoning
  • 2 cups neutral oil

For the BBSLT

  • 1 8-ounce flat-iron steak
  • Salt Pepper + Three Chiles Spice Blend
  • 1/2 pound beef bacon we love Certified Piedmontese
  • 1/4 cup salted butter
  • 8 slices thick cut white bread or sourdough
  • 2 large tomatoes thickly sliced
  • 8 to 12 leaves crisp romaine or tender butter lettuce

Instructions

  • To make the mayo, combine the eggs, mustard, lemon juice, and a pinch of salt in a large jar – or the carafe of your Ninja Kitchen Foodi Power Mixer if you’re smart. Add the immersion blender to the mixture and pulse to combine. With the immersion blender on low, stream in the oil until the mayo is thick and creamy. Season with more salt and black pepper as desired.
  • Season the flat iron steak on all sides with Salt Pepper + Three Chiles blend set aside.
  • Thickly slice the tomatoes and season on both sides with salt. Wash and dry the lettuce.
  • Heat a large skillet or griddle over medium high heat. Fry up the beef bacon until crisp, about 4 minutes per side. Set aside to drain on paper towels. Melt the butter on the still hot skillet and toast the bread on both sides until golden. Finally cook the flat-iron steak over high heat  for 3 to 4 minutes per side. Move to a cutting board and loosely tent with foil before slicing.
  • Slice the flat iron across the grain into thin strips. Build the sandwiches by swiping each piece of bread with mayo and then stacking the sandwiches with slice steak, bacon, tomatoes, and lettuce. Top with another bread side and cut in half to make it easier to fit into your mouth.
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Jalapeño Inside-Out Grilled Cheese

Cook Time 40 Minutes

Serves 4

  • 1 1/2 pound ribeye steak, cut into 1-inch cubes
  • 1 1/2 pound chuck roast, cut into 1-inch cubes
  • Kosher salt, for seasoning
  • 1/4 cup beef tallow
  • 4 slices American cheese
  • 4 burger buns
  • 1 medium sweet onion, cut into thick slices

Cut the rib eye and chuck roast into 1-inch pieces. Toss these together in a large bowl and freeze for about 30 minutes while you set up your grinder. Grind the beef on a medium die. Give the ground meat a couple of hand tosses after combining and then divide into 4 (12 ounces) patties – we like to use metal ringers to lightly pack the meat into tall rounds.

 

Heat a large flat top (or cast iron skillet) to medium-high. Season the beef patties generously with kosher salt on all sides. Melt the beef tallow on the flattop and add the burger patties. Cook for 3 to 4 minutes on the first side, flip and cook for 3 to 4 minutes longer. Top each burger with a slice of american cheese and broil to melt it.

 

Toast the burger buns on the still hot flat top. Build the burger – bun, patty with cheese, thick sliced onion, top bun. That’s it!
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Jalapeño Inside-Out Grilled Cheese

Jalapeño Inside-Out Grilled Cheese

Author Mark & Fey
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Course Dinner, Lunch
Keyword grilled cheese, Sandwich
Cook Time 10 minutes
Servings 2

Ingredients

  • 4 sliced thick cut white bread
  • 2 medium jalapeños seeded and diced
  • 2 cups grated queso quesadilla cheese
  • 2 cups grated Mexican three cheese blend

Instructions

  • Toast the bread slices on both sides – you can use a grill for this or a good ole toaster.
  • Heat a large skillet or griddle over medium high. Add the jalapeño pieces to the griddle in the 2 to 4 small circles – you may have to work in batches, depending on the size of the pan. Sprinkle about 1/3 cup of the quesadilla cheese on each of the jalapeño circles. Add a slice of toasted bread to each cheese circle. Top the toasts with Mexican three cheese blend and cover. Cook until the bottom cheese is browned and the top cheese is melted, about a minute. Use a large spatula to flip one piece of toast onto another, making a sandwich.
  • Repeat as needed for the remaining sandwiches. Eat hot!
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Wisconsin Butter Burger

Cook Time 40 Minutes

Serves 4

  • 1 1/2 pound ribeye steak, cut into 1-inch cubes
  • 1 1/2 pound chuck roast, cut into 1-inch cubes
  • Kosher salt, for seasoning
  • 1/4 cup beef tallow
  • 4 slices American cheese
  • 4 burger buns
  • 1 medium sweet onion, cut into thick slices

Cut the rib eye and chuck roast into 1-inch pieces. Toss these together in a large bowl and freeze for about 30 minutes while you set up your grinder. Grind the beef on a medium die. Give the ground meat a couple of hand tosses after combining and then divide into 4 (12 ounces) patties – we like to use metal ringers to lightly pack the meat into tall rounds.

 

Heat a large flat top (or cast iron skillet) to medium-high. Season the beef patties generously with kosher salt on all sides. Melt the beef tallow on the flattop and add the burger patties. Cook for 3 to 4 minutes on the first side, flip and cook for 3 to 4 minutes longer. Top each burger with a slice of american cheese and broil to melt it.

 

Toast the burger buns on the still hot flat top. Build the burger – bun, patty with cheese, thick sliced onion, top bun. That’s it!
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Wisconsin Butter Burger

Wisconsin Butter Burger

Author Mark & Fey
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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.
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Waffled Monte Cristo Sliders

Cook Time 40 Minutes

Serves 4

  • 1 1/2 pound ribeye steak, cut into 1-inch cubes
  • 1 1/2 pound chuck roast, cut into 1-inch cubes
  • Kosher salt, for seasoning
  • 1/4 cup beef tallow
  • 4 slices American cheese
  • 4 burger buns
  • 1 medium sweet onion, cut into thick slices

Cut the rib eye and chuck roast into 1-inch pieces. Toss these together in a large bowl and freeze for about 30 minutes while you set up your grinder. Grind the beef on a medium die. Give the ground meat a couple of hand tosses after combining and then divide into 4 (12 ounces) patties – we like to use metal ringers to lightly pack the meat into tall rounds.

 

Heat a large flat top (or cast iron skillet) to medium-high. Season the beef patties generously with kosher salt on all sides. Melt the beef tallow on the flattop and add the burger patties. Cook for 3 to 4 minutes on the first side, flip and cook for 3 to 4 minutes longer. Top each burger with a slice of american cheese and broil to melt it.

 

Toast the burger buns on the still hot flat top. Build the burger – bun, patty with cheese, thick sliced onion, top bun. That’s it!
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Waffled Monte Cristo Sliders

Author Mark & Fey
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Course Breakfast, Dinner, Lunch
Keyword Ninja, Sandwich, waffle iron, waffled

Ingredients

  • 1 12 roll package Hawaiian rolls
  • 3 ounces raspberry preserves
  • 1/2 pound thinly sliced Swiss or Gruyere cheese
  • 1/2 pound deli-sliced ham
  • 1/2 pound deli-sliced ham
  • 4 large eggs
  • 1/2 cup heavy cream
  • Kosher salt for seasoning
  • Black pepper for seasoning

Instructions

  • Heat your waffle iron to medium high. We’re using the awesome Ninja Belgian Waffle Maker PRO NeverStick.
  • Working in batches of 4 roll, slice the rolls in half. Add raspberry preserves to one side and top with cheese, turkey, and ham slices. Set the sandwiches aside while you make the custard.
  • In a large bowl, whisk together the eggs and heavy cream. Season with a pinch of kosher salt and few grinds of black pepper.
  • Dip the sandwiches in the custard and place on the waffle iron. Carefully press the sandwiches in the waffle iron for 3 to 4 minutes or until crisp. Repeat with the remaining sandwiches.
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Flattop Cubano Sandwich

Cook Time 40 Minutes

Serves 4

  • 1 1/2 pound ribeye steak, cut into 1-inch cubes
  • 1 1/2 pound chuck roast, cut into 1-inch cubes
  • Kosher salt, for seasoning
  • 1/4 cup beef tallow
  • 4 slices American cheese
  • 4 burger buns
  • 1 medium sweet onion, cut into thick slices

Cut the rib eye and chuck roast into 1-inch pieces. Toss these together in a large bowl and freeze for about 30 minutes while you set up your grinder. Grind the beef on a medium die. Give the ground meat a couple of hand tosses after combining and then divide into 4 (12 ounces) patties – we like to use metal ringers to lightly pack the meat into tall rounds.

 

Heat a large flat top (or cast iron skillet) to medium-high. Season the beef patties generously with kosher salt on all sides. Melt the beef tallow on the flattop and add the burger patties. Cook for 3 to 4 minutes on the first side, flip and cook for 3 to 4 minutes longer. Top each burger with a slice of american cheese and broil to melt it.

 

Toast the burger buns on the still hot flat top. Build the burger – bun, patty with cheese, thick sliced onion, top bun. That’s it!
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Flattop Cubano Sandwich

Author Mark & Fey
Print Pin
Keyword Pork, Pork chops, Sandwich
Cook Time 15 minutes
Servings 2

Ingredients

  • 1/2 cup orange juice
  • 3/4 cup olive oil
  • 1 bunch cilantro
  • 6 cloves garlic
  • 2 tablespoons fresh oregano leaves
  • 1 tablespoon ground cumin
  • 1 tablespoon orange zest
  • 4 boneless pork chops about 6 ounces each
  • Kosher salt for seasoning
  • 1/4 cup sugar
  • 1/4 cup honey
  • 2 tablespoons yellow mustard plus more for the sandwich
  • 2 tablespoons apple cider vinegar
  • 1 large loaf soft french bread
  • Kaylin + Kaylin Honey Mustard Pickles
  • 8 ounces thinly sliced honey ham
  • 8 ounces thinly sliced Swiss cheese
  • Butter for griddle

Instructions

  • Start by making a marinade for the pork: Combine the orange juice, lime juice, olive oil, cilantro, garlic, oregano, cumin, and orange zest in a large zip-top bag. Use a meat mallet to pound the pork chops as thinly as possible. Season the pork chops directly with kosher salt and add them to the marinade. Marinade the chops for at least 4 hours or overnight. Remove the pork chops from the marinade and use the leftover marinade to make a glaze. Bring the marinade to a boil and add the sugar, honey, mustard, and cider vinegar. Reduce the mixture by half, this will take about 10 minutes. Heat a griddle or grill to medium high heat. Cook the pork chops directly on the grill for 1 to 2 minutes per side. Brush the pork chops with the glaze and continue to flip and glaze for 2 to 3 minutes. The pork chops should reach at least 145 degrees F, have some golden brown color but still be juicy. Remove the chop from the griddle and cool for 5 minutes before thinly slicing. Build the sandwich by spreading an even layer of mustard on one side of the bread. Layer on the Kaylin + Kaylin pickles, the sliced pork, ham, and cheese. Add the top half of the bread, butter it and return the whole sandwich to the grill butter side down. Press the sandwich with weights or a large heavy skillet and cook for 5 minutes or until the bread is crispy. Slice the sandwich and serve.

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