Ingredients
Instructions
Preheat grill to medium high.
Place garlic on a square of tin foil, add olive oil and wrap well.
Place packet on grill for approximately 20 minutes until garlic is soft.
Mash garlic and mix with mayo.
Refrigerate aioli until ready to use.
Add butter to a small sauce pan and place on grill until melted.
Remove and briefly dip crab meat into butter.
Set buttered crab aside.
Gently form ground beef into 12 1-inch patties.
Place even portions of crab meat in the center of six patties, top each with remaining 6 patties and press edges to seal.
Sprinkle both sides of burger patties liberally with salt and pepper.
Grill burgers until thoroughly cooked through, approximately 4–5 minutes per side.
Spread aioli on bun tops.
Place burgers on the bottom buns, top each with two slices bacon, one slice of cheese.
Add top buns and serve immediately.
- 1 pound ground beef (preferably 80/20 meat to fat ratio)
- salt
- coarse ground pepper
- 6 slices Gruyere cheese
- 1 cup lump crab meat
- 4 tablespoons unsalted butter
- ¼ cup mayonnaise
- 4 cloves garlic peeled
- 1 tablespoon olive oil
- 4 slices cooked, thick-cut bacon cut into thirds
- 6 mini brioche buns lightly toasted
Instructions
Preheat grill to medium high.
Place garlic on a square of tin foil, add olive oil and wrap well.
Place packet on grill for approximately 20 minutes until garlic is soft.
Mash garlic and mix with mayo.
Refrigerate aioli until ready to use.
Add butter to a small sauce pan and place on grill until melted.
Remove and briefly dip crab meat into butter.
Set buttered crab aside.
Gently form ground beef into 12 1-inch patties.
Place even portions of crab meat in the center of six patties, top each with remaining 6 patties and press edges to seal.
Sprinkle both sides of burger patties liberally with salt and pepper.
Grill burgers until thoroughly cooked through, approximately 4–5 minutes per side.
Spread aioli on bun tops.
Place burgers on the bottom buns, top each with two slices bacon, one slice of cheese.
Add top buns and serve immediately.
Mac And Cheese Recipie:
Gluten Free Pizza:
Cauliflower Fritters:
4 Easy Lunch Recipies:
Burger and Veggie Foil Packs:
INGREDIENTS:
1 pound extra-lean ground beef
1 tablespoon Worcestershire sauce
1 teaspoon garlic-pepper blend
1/2 teaspoon onion powder
1/4 teaspoon salt
2 cups frozen sugar snap peas, carrots, onions and mushrooms (from 1-pound bag)
32 frozen steak fries (from 28-ounce bag)
4 frozen half-ears corn-on-the-cob
1/2 teaspoon garlic-pepper blend
DIRECTIONS:
1 pound extra-lean ground beef
1 tablespoon Worcestershire sauce
1 teaspoon garlic-pepper blend
1/2 teaspoon onion powder
1/4 teaspoon salt
2 cups frozen sugar snap peas, carrots, onions and mushrooms (from 1-pound bag)
32 frozen steak fries (from 28-ounce bag)
4 frozen half-ears corn-on-the-cob
1/2 teaspoon garlic-pepper blend
DIRECTIONS:
- 1 Heat oven to 450º. Cut four 18x12-inch sheets of aluminum foil.
- 2 Mix beef, Worcestershire sauce, 1 teaspoon garlic-pepper blend, the onion powder and salt. Shape mixture into 4 patties, about 1/4 inch thick.
- 3 Place 1 patty on each foil sheet about 2 inches from 12-inch side. Top each with 1/2 cup vegetables and 8 steak fries. Place 1 piece of corn next to each patty. Divide remaining 1/2 teaspoon garlic-pepper blend among vegetables. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.Place packets on large cookie sheet.
- 4 Bake 35 to 40 minutes or until meat thermometer inserted in center of patties reads 160°F. Place packets on plates. To serve, cut large X across top of each packet; carefully fold back foil.