• Burger Challenge
  • Sausage Challenge

Burger Challenge Rules

This time the challenge is to cook a burger and two sides for 6 people for $40.

Blue Cheese Burgers - 9.5mm Plate

Blue Cheese Burgers Ingredients

  • 3 1/2 lbs beef chuck
  • 4 ounces blue cheese
  • 1/2 cup minced fresh chives
  • 1/4 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon coarsely ground pepper
  • 1 1/2 teaspoon salt
  • 1 teaspoon dry mustard
  • 6 French rolls
  • 1 package of Peppered Bacon
  • lettuce and tomato to your liking

Blue Cheese Burgers Instructions

  • In a large bowl, mix the ground beef, blue cheese, chives, hot sauce, Worcestershire sauce, pepper, salt and mustard.
  • Refrigerate for 2 hours.
  • Form into patty shape, makes 12 regular patties; or 6 awesomely big patties.
  • Grill patties 5 minutes each side or until well done.

Beef Pork Burgers with Bacon onion marmalade - 10.5mm Plate

Beef Pork Burger Ingredients

  • 4 bacon strips, diced
  • 1 large onion, finely chopped
  • 1 garlic clove, minced
  • 1-1/2 cups soft bread crumbs
  • 1 egg, lightly beaten
  • 1/2 cup water
  • 1 tablespoon dried parsley flakes
  • 2 to 3 teaspoon salt
  • 1/4 teaspoon paprika, pepper, dried marjoram
  • 1 pound ground beef, ground pork
  • 8 hamburger buns, toasted
  • mayonnaise, lettuce leaves, tomato slices

Beef Pork Burger Instructions

  • In a small skillet, cook bacon, onion and garlic over medium heat until bacon is crisp; drain and place in a small bowl.
  • Stir in the bread crumbs, egg, water, parsley, salt, marjoram, paprika and pepper.
  • Crumble beef and pork over the mixture and mix well.
  • Shape into eight 3/4-in. thick patties.
Bacon Marmalade Ingredients
  • 1/4lb thickly sliced bacon
  • 1/4 cup olive oil
  • 2 large onions, thinly sliced
  • 1/2 cup balsamic vinegar, water
  • 1/4 cup sherry vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 2 teaspoons brown sugar
  • 1/2 teaspoon cayenne pepper
Bacon Marmalade Instructions
  • Cut bacon into 1/2 inch thick strips. In a sauté pan over high heat, warm the 1/4 cup olive oil.
  • Add the bacon and sauté until slightly crisp, about 2 minutes. Add the sliced onions and continue to sauté until the onions are golden brown, about 10 minutes.
  • Stir in the balsamic vinegar, sherry vinegar, water, salt, white pepper, the sugar and cayenne.
  • Bring to a boil over medium heat, then continue to boil until the liquid evaporates completely, 15-25 minutes.
  • Cool for 5 minutes.

Smoky Pork Burgers with Fennel and Red Cabbage Slaw - 12.5mm Plate

Smoky Pork Burgers Ingredients

  • 1 pound ground pork sirloin
  • 1 cup finely chopped bacon, from about 2-3 rashers
  • 1/2 cup finely diced onion
  • 2-3 garlic cloves, minced
  • 2 tablespoons fennel seed
  • 1/2 teaspoon kosher or sea salt
  • 2 teaspoons smoked Spanish paprika
  • 4 soft burger rolls or sandwich buns

Smoky Pork Burgers Instructions

  • Gently toast the fennel seeds in a small dry skillet until aromatic, remove them from the pan and set aside.
  • In a large mixing bowl, combine the onion, garlic, fennel seeds, salt and smoked paprika, stirring to combine.
  • Add the pork and bacon, tossing gently until the seasonings are well incorporated, but taking care not to overwork the meat.
  • Divide the seasoned pork into four portions and shape into patties. Place the patties onto a plate or platter and chill for at least one hour.
  • Light a grill and cook the burgers: 6 minutes over the hot side of the grill, rotating them after the first 3 minutes, then flipping them and cooking them for another 3 minutes on the hot side before moving them to the cool side of the grill for the final 3 minutes.
  • Remove the burgers from the grill and allow them to rest briefly, tented with foil, before serving.
  • Place the burgers on toasted or lightly grilled buns and top each one with a little of the fennel and cabbage slaw.
Fennel and Red Cabbage Slaw Ingredients:
  • 2 tablespoons Sherry vinegar
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon kosher or sea salt
  • 1 tablespoon extra virgin olive oil
  • 1 cup shredded fennel bulb
  • 1 cup shredded red cabbage
  • 1 tablespoon chopped fennel fronds
Fennel and Red Cabbage Slaw Instructions:
  • Combine the vinegars, dijon and salt in a mixing bowl and whisk until the salt is dissolved.
  • Add the oil and whisk until the dressing is emulsified. Place the shredded fennel and cabbage in the bowl on top of the dressing, and toss to combine.
  • Add the fennel fronds and toss again just before serving.

Bay Area Burgers - 9.5mm Plate

Bay Area Burgers Ingredients

  • 2 pounds beef chuck
  • 5 cloves garlic
  • 3 teaspoons salt
  • 4 tablespoons olive oil
  • 2 teaspoons ground pepper
  • 1 teaspoon dried basil leaves
  • 8 hamburger buns

Bay Area Burgers Instructions

  • Combine garlic, salt, pepper, olive oil and basil into a mixing bowl
  • Mix in beef chuck before grinding.
  • Grind the meat with seasoning. Remix to ensure an even mixture of spices.
  • Grill on BBQ until thoroughly cooked.

Quick'n dirty Sausage Challenge Rules

This time the challenge is to grind, stuff and cook sausages within 30 minutes for $40.

Hot Dogs

Hot Dog Ingredients

  • 2.5lbs Beef Short Rib, diced and well chilled
  • .5 ounce kosher salt (1 tablespoon)
  • 1 teaspoon pink salt
  • 1 cup ice water
  • 1 tablespoon dry mustard
  • 2 teaspoons Hungarian paprika
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground white pepper
  • 1 tablespoon minced garlic
  • 2 tablespoons light corn syrup
  • 5 feet hog casings or 10 feet sheep casing, soaked in tepid water for at least 30 minutes and rinsed

Hot Dog Ingredients

Combine salt, water, mustard, paprika, coriander, pepper, garlic, and corn syrup into bowl. Mix well

Combine with chilled and diced beef. Mix well.

Grind the seasoned meat and stuff into the soaked casing. Pinch and twist where to end the links before or after you are done stuffing.

Place in boiling water for 15 minutes, or until fully cooked.


Cooking Challenge

Every Friday at Meat Xtras we have a cooking challenge, we take turns to cook a meal for everyone and judge the winner when the last person cooks. The winner gets a meal at a nice downtown restaurant.