Teriyaki Burgers with Tangerine Miso Slaw

For the Slaw:

• 1 -14 ounce bag Coleslaw
• 1/2 – 1 jar Global Palate Tangerine Miso Dressing

For the Burger

• Chuck Burgers
• Adams Reserve House Rub
• Cookwell & Company Teriyaki Glaze

 

 

 

 

 

 

Mix Slaw and Dressing together and place in refrigerator.

 

 

 

 

 

 

Season Burgers with House Rub then dip in Teriyaki Glaze to coat

 

 

 

 

 

 

 

Place on Grill and cook until desired degree of doneness is attained.

May also be prepared in oven or frying pan

 

 

 

 

 

 

 

 

Place Burger on Warm Bun and top with Slaw

Salmon Croquettes with Teriyaki Ginger Glaze

• Salmon Burgers from Seafood Department
• Cookwell & Company Teriyaki Ginger Glaze

 

 

 

 

 

 

 

 

Preheat oven to 400 degrees.  Line baking sheet with aluminum foil and coat with olive oil

Divide Salmon Burger into four pieces and form into cone shape.

 

 

 

 

 

 

 

Coat with Teriyaki Glaze and place in hot oven.  Bake until done, about 10 minutes, reglazing after 5 minutes

 

 

 

 

 

 

Remove from oven and place on serving dish, topping with more Teriyaki Glaze and garnishing with green onion slices.

 

 

 

 

 

 

Makes the perfect Appetizer.

 

Jammin’ Burger with Red Pepper & Onion Compote

• 4 Onion Rolls
• 1 pound Ground Beef
• 1 jar Better Than Good Bacon Jam
• 1 egg
• 1/2 cup breadcrumbs
• 1 jar Robert’s Reserve Roasted Red Pepper & Onion
• Cheddar Cheese Slices

Mix ground meat, Bacon Jam, egg and breadcrumbs together until all ingredients are well incorporated.

 

 

 

 

 

 

Form into patties and grill or pan fry until desired degree of doneness is attained.

 

 

 

 

 

 

Top each burger with slice of Cheddar Cheese and heap of Roasted Red Pepper & Onion and get to jammin’!

 

 

 

 

 

 

Serve with German Potato Salad Supreme

Southwest Cheddar Burger

• Hamburger Buns
• 1 pound Ground Beef
• 1 jar Robert’s Reserve Southwest Dip
• 2 tablespoons Adam’s Reserve House Rub
• Cheddar Cheese Slices
• 1/2 cup breadcrumbs
• 1 egg

 

 

 

 

 

 

Mix ground beef, Southwest Dip, breadcrumbs, egg and House Rub together until well incorporated.

Grill of pan fry burgers until desired degree of doneness is attained.

Top patty with thick slice of Cheddar Cheese and place on bun.

Garnish with Pico de Gallo mixed with Mayonnaise, if desired.

Marrakesh Burger

• Sourdough Rolls
• Hamburger Patties
• Adam’s Reserve House Rub
• Robert’s Reserve Moroccan Sauce

 

 

 

 

 

 

 

Season Hamburger Patties with House Rub and grill or pan fry until desired degree of doneness is attained.

Mix Moroccan Sauce with Mayonnaise 50/50.

 

 

 

 

 

 

Spread Moroccan Mayonnaise on Sourdough Rolls prior to placing cooked patty.

Thai Burgers

• Ciabatta Rolls
• Hamburger Patties
• Adam’s Reserve Asian Spice

Spicy Slaw

• 1 carrot, coarsely grated
• 1 cucumber, coarsely grated
• Robert’s Reserve Plum Thai Garlic Sauce

 

 

 

 

 

 

Rub Hamburger Patties with olive oil and season with Asian Spice.

 

 

 

 

 

 

Grill or pan fry patties until desired degree of doneness is attained.

Mix grated carrot and cucumber with Thai Sauce

 

 

 

 

 

 

Top burger with generous amount and serve on Ciabatta Rolls.

 

Vegetarian Corn & Two Bean Burgers

• King’s Hawaiian Buns
• 1 – 15 ounce can Kidney Beans, drained
• 1 – 15 ounce can Black Beans, drained
• 3/4 cup Panko Bread Crumbs
• 1 egg
• 1/2 cup whole kernel Corn, drained
• 1/2 jar Green Valley Ranch Fig and Sweet Onion Sauce

 

 

 

 

 

 

Combine beans in large bowl and mash with a fork,

Add Breadcrumbs, Corn, Egg and Sauce, mix to incorporate ingredients.

 

 

 

 

 

 

Form mixture into patties, place patties in hot olive oil over medium high heat and cook until brown and slightly crispy.

Serve with Texas on The Plate Chipotle Ketchup

Raspberry Chipotle Burgers

• King’s Hawaiian Buns
• 1 pound ground meat
• 1/2 jar Robert’s Reserve Raspberry Chipotle Sauce
• 1 egg
• 1/2 cup breadcrumbs
• 2 tablespoons Adam’s Reserve Hickory Smoke Rub

 

 

 

 

 

 

Raspberry Chipotle Mayonnaise

1 cup mayonnaise mixed with 1/2 jar Raspberry Chipotle Sauce

 

 

 

 

 

 

Mix ground meat, Raspberry Chipotle Sauce, egg, breadcrumbs and Rub together until all ingredients are well incorporated.

 

 

 

 

 

 

Form into patties and grill or pan fry until desired degree of doneness is attained.

Spread Chipotle Mayo on Buns, add patty and serve!

Oaxaca Burgers

• 4 Onion Rolls
• 1 Pound Ground Beef
• 1/2 jar Texas on The Plate Pasilla de Oaxaca Chile Sauce
• 1 egg
• 1/2 cup breadcrumbs
• Texas on The Plate Campfire Corn Salsa
• Shredded Oaxaca Cheese

 

 

 

 

 

 

Mix ground meat, Pasilla de Oaxaca Chile Sauce, egg and breadcrumbs together until all ingredients are well incorporated. 

 

 

 

 

 

 

Form into patties and grill or pan fry until desired degree of doneness is attained. 

Top each burger with Campfire Corn Salsa and Shreds of Oaxaca Cheese.

Serving Suggestion:  Serve with Black Bean & Corn Salad with Ancho Chile

Bacon – Bacon Burger

• 4 Onion Rolls
• Hamburger Patties
• Better Than Good Bacon Jam
• Center Cut Bacon for Burgers
• Adam’s Reserve Rib, Roast and Steak Rub
• Cheddar Cheese Slice (optional)

 

 

 

 

 

 

Season Hamburger Patties with Adam’s Reserve Rub and grill or pan fry until desired degree of doneness is attained.

 

 

 

 

 

 

In a separate pan fry bacon to desired degree of crispness.

 

 

 

 

 

 

Spread Better Than Good Bacon Jam on inside of Onion Rolls and place grilled patty on bun and then top with as much bacon as you want. Yummy! The Cheese is optional.