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Fun and different burger for those burger lovers with a huge appetite.
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Short ribs boiled, then broiled and basted with a molasses, mustard and ketchup sauce. Boiling the ribs first makes them so tender and gets rid of a lot of the fat.
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Chef John transforms a pork shoulder roast into a flavorful cured ham. Plan ahead, as the pork needs to brine for a couple of days.
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Get Tenderloin Sandwiches Recipe from Food Network
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This sandwich is enjoying a renaissance, in slow-cooked versions. Here, soy sauce, rosemary, and thyme add depth of flavor to the broth that develops over 10 to 12 hours of cooking.
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This Mexican-inspired meatloaf is flavored with hot and spicy cheese crackers and topped with Cheddar cheese and chunky salsa.
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This is from my own web site at Chili Pepper Madness-http://www.chilipeppermadness.com/recipe_jalapeno_bbq_burgers.html. We love cooking with chili peppers and...
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The earthy, fruity, spicy, though not especially fiery “little red” mole -- one of Oaxaca’s seven classic sauces -- is cooked separately and seared onto the ribs at the end to form a savory crust.
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This is an excellent recipe for party sandwiches. I always make 2 (and sometimes 3) briskets because it goes so fast.
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Cheeseburger wontons are just that: wonton wrappers filled with ground beef and cheese. Your whole family will love them!
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At her takeout shop in Istanbul, Kantin Dükkan, Semsa Denizsel tops her pizzas with ground lamb (flavored with sweet sun-dried tomatoes and a little spicy red pepper), but you can substitute ground beef instead.
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Stuff bell peppers with a mixture of cooked ground beef and rice in tomato sauce for an American classic.