Black and Bleu Burger
2 lbs. of Ground Chuck
6 tbsp. Bleu cheese crumbles, or more to taste
Humphrey's Shake on Steak Seasoning
1 tsp. granulated garlic
1 Giant Red Onion (or two medium)
1/2 pound bacon, cooked extra crispy
6 Romaine lettuce leafs, halfed
6 Hamburger buns, toasted
Peel then cut the red onion into six thick slices, place on to a medium-high grill until charred and softened (be careful flipping).
Form 6 patties from the ground chuck. Place about a tablespoon bleu cheese crumbles in the center of each burger and fold the outer edges over the center to keep the cheese inside. Make a small dimple in the center then sprinkle the burgers with seasoning on both sides and place them on the hot grill and cook until desired doneness (about 3-4 minutes a side). Remove and let rest for 3-5 minutes.
Toast buns on the grill then top with the burger, charred onion rings, bacon and lettuce, or any other toppings to suit your fancy.
Bacon Wrapped Stuffed Brat
6 Humphrey's Bratwurst of choice
1 sweet or yellow onion (sliced)
1 pound of Humphrey's bacon (not cooked)
1 block of cheddar or Monterey jack cheese (I use the pepper jack) sliced in 3-inch-long thick chunks
1 package of fazio hoagies
Step 1 - Boil brats and onions. (Some prefer to boil in beer.) Drain and let cool.
Step 2 - Slice brats open, scoop out part of center for room for cheese. Add cheese in and close the brat.
Step 3 - Starting on the end, toothpick a piece of bacon and then wrap around the brat to the end securing with another toothpick.
Step 4 - Drain the leftover onion and place in a foil pouch.
Step 5 - Grill brats on open rack flipping until bacon becomes full cooked. The brats were previously cooked so you just want them to be hot. Add the foil package of onions to the grill to reheat.
Step 6 - Serve brats on bun with onions and a dab of mustard (optional).
Southwest Grilled Corn
4 ears corn
1/2 cup mayonnaise
1 1/2 cups sour cream
1/4 cup freshly chopped cilantro leaves
1 cup freshly grated Parmesan
1 lime, juiced
Red chili powder, to taste
2 limes cut into wedges, for garnish
Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm, slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.