Prep Time: 15 mins Cook Time: 35 mins Additional Time: 1 hrs 5 mins Total Time: 1 hrs 55 mins Servings: 8
This recipe for grilled tri-tip with a delicious dry rub tastes gourmet but is actually quite simple to prepare. It is the ideal meal for guests. It will certainly impress!
4 pounds tri-tip roast
4 cloves garlic, peeled and very thinly sliced
⅓ cup salt
⅓ cup black pepper
⅓ cup garlic salt
1. Using a sharp knife, cut small slits in the top of the roast; insert garlic slices into the slits.
2. Mix salt, pepper, and garlic salt together in a small bowl; rub all over the tri-tip and refrigerate for at least 1 hour or up to 1 day. Remove tri-tip from the refrigerator about 20 minutes before grilling.
3. Preheat an outdoor grill for high heat and lightly oil the grate.
4. Place the meat directly above the flame to sear the meat and lock in the juices, about 5 to 10 minutes per side.
5. Turn the grill down to medium heat and continue to cook, turning occasionally, for another 25 to 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for medium-rare. Let stand, covered loosely with aluminum foil, for 5 minutes before slicing.
Tri-tip is not a common cut where I live, so I usually call the butcher at my local grocery store and request it the day before I need to prepare it.
Nutrition data for this recipe includes the full amount of dry rub. The actual amount of dry rub consumed will vary.
Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins Servings: 4 Yield: 4 hamburgers
The best burger recipe for grilling in the summer! This juicy burger has no tasteless bread crumbs and is packed with everything. Serve with your preferred condiments on buns.
This recipe was very good when I served it a month ago. My best burger yet was this one! It was very flavorful and not at all dry! Will definitely make again.
1 ½ pounds lean ground beef
½ onion, finely chopped
½ cup shredded Colby Jack or Cheddar cheese
1 (1 ounce) envelope dry onion soup mix
1 clove garlic, minced
1 tablespoon garlic powder
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon crushed dried rosemary
salt and pepper to taste
1. Preheat an outdoor grill for high heat and lightly oil the grate.
2. Meanwhile, combine ground beef, onion, cheese, egg, onion soup mix, minced garlic, garlic powder, soy sauce, Worcestershire sauce, parsley, basil, oregano, rosemary, salt, and pepper in a large bowl. Use your hands to form the mixture into 4 patties.
3. Cook patties on the preheated grill until no longer pink in the center and the juices run clear, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
These classic juicy hamburgers are better than steak at a steakhouse and perfectly seasoned with some secret ingredients that elevate it to a new level. They are literally the best burgers ever, being so flavorful, delicious, and tender. You can make them today at home with just ten minutes of preparation. Furthermore, you can make these burgers over the barbecue or on the oven in a cast-iron skillet.
WHAT IS IN THE JUICIEST HAMBURGERS?
ground beef – I used lean ground beef.
pickle juice – You can use cold water instead. I often use pickle juice in my burger patties because they make the burger juicier and adds so much flavour. Pickle juice contains water, vinegar, sugar, mustard seeds, dill and a variety of spices.
Worcestershire sauce – optional.
salt and pepper
vegetable oil or cooking spray oil – for grilling.
hamburger buns – make your own easy homemade hamburger buns in under 3 hours with only 15 minutes of actual prep work. They are soft, fluffy, and airy.
toppings – mayonnaise, lettuce, tomato, red onions, pickles, and ketchup. These are my favourite toppings, but they are all completely optional. Feel free to top these burgers with whatever toppings that you like.
You will also need an indoor grill pan (if you are not using an outdoor grill) and a turner spatula to flip the hamburgers over.
HOW TO MAKE CLASSIC JUICY HAMBURGERS
1. Make the patties: In a large mixing bowl, add ground beef, breadcrumbs, cheddar cheese, parsley, pickle juice, garlic powder, Worcestershire sauce (optional), and salt and pepper. Stir well to combine. Shape the ground beef mixture into a firm ball. Cover the bowl with cling wrap and refrigerate for at least 1 hour or overnight. 2. Shape the patties: Transfer the ground beef mixture onto a large piece of parchment paper. Flatten the ground beef with your hands into a square that is ½-inch thick (approximately an 8×8-inch square). Use a 4-inch wide circular mold (or the rim of a round bowl) to cut out 4 hamburger patties. 3. Grill the hamburger patties: Brush oil over the grill pan and heat over medium-high heat for 3 minutes until the oil starts to sizzle and shimmer. Place patties spaced apart on the grill and cook for 5 minutes on each side until the internal temperature for the patties reaches 160 F. 4. Assemble the hamburgers: Toast the buns on the grill, if desired. On each hamburger bun, spread mayonnaise onto the bottom half. Top with a piece of lettuce and a grilled hamburger patty. Top the patty with sliced tomato, onions and pickles. Add ketchup on top and place the top half of the bun on top.
How to Make Burgers in a Skillet
If you don’t have a grill, make these burgers in a cast-iron skillet. Heat oil in the skillet over medium-high heat for 3 minutes until sizzling hot. Place patties on the skillet and cook for 3-5 minutes until nicely seared and starting to brown up the sides. Flip the patties over and cook for another 3-5 minutes, until the internal temperature for the patties reaches 160 F.
TIPS FOR MAKING CLASSIC HAMBURGERS
How to tell if the burger is cooked. A digital meat thermometer is very useful when grilling meat for checking doneness. Simply insert halfway inside the meat to get a quick measurement.
How to serve hamburgers. Serve warm with a side of crispy french fries or sweet potato wedges and a side salad. I love a good potato salad or a pasta salad with this.
How to freeze hamburger patties. You can freeze the uncooked hamburger patties for up to 3 months. Place them on a parchment lined baking tray and place in the freezer for an hour. Then, stack them up and layer small squares of parchment paper in between them. Store in an airtight ziploc bag and place back in the freezer. To use them, defrost overnight in the refrigerator and follow the recipe.
Make your own artisan hamburger buns. You can make your own easy homemade hamburger buns in under 3 hours with only 15 minutes of actual prep work. These buns are soft, fluffy, and so airy. Totally worth the extra effort.
1 lb. lean ground beef
¼ cup Panko breadcrumbs
¼ cup cheddar cheese, shredded
1 tablespoon parsley, finely chopped
2 tablespoons pickle juice (or cold water)
½ tablespoon garlic powder
½ teaspoon Worcestershire sauce (optional)
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon vegetable oil or cooking spray oil
Assemble the Burgers:
4 hamburger buns, sliced
¼ cup mayonnaise, divided
4 pieces of lettuce
4 slices tomato, ¼-inch thick
½ cup red onions, sliced
½ cup pickles, sliced
¼ cup ketchup
Prepare the Hamburger Patties:
1. In a large mixing bowl, add ground beef, breadcrumbs, cheddar cheese, parsley, pickle juice, garlic powder, Worcestershire sauce (optional), and salt and pepper. Stir well with a spatula to combine everything together (or use your hands to press the ingredients together to evenly combine).
2. Shape the ground beef mixture into a firm ball. This helps the beef mixture bind together to yield firm patties. Cover the bowl with cling wrap and refrigerate for at least 1 hour or overnight.
3. Transfer the ground beef mixture onto a large piece of parchment paper. Flatten the ground beef with your hands into a square that is ½-inch thick (approximately an 8×8-inch square). You can also roll it out with a rolling pin.
4. Use a 4-inch wide circular mold (or the rim of a round bowl) to cut out 4 hamburger patties (¼ pound each). Add the scraps evenly amongst the 4 patties.
Grill the Hamburger Patties:
1. Brush oil over the grill pan and heat pan over medium-high heat for 3 minutes until the oil starts to sizzle and shimmer. Place patties spaced apart on the grill and cook for 5 minutes on each side until the internal temperature for the patties reaches 160 F. It takes about 10 minutes total.
Assemble the Hamburgers:
1. Slice the hamburgers and toast the slices on the grill, if desired.
2. On each hamburger bun, spread 1 tablespoon mayonnaise onto the bottom half of the bun. Top with a piece of lettuce and a grilled hamburger patty. Top the patty with 1 slice of tomato, 2 or 3 slices onions and sliced pickles. Add a tablespoon ketchup on the top half of the bun. Place the top half of the bun on top to assemble the hamburger.
3. Serve with a side of crispy french fries.
1. How to check if the burger is cooked: A digital meat thermometer is very useful when grilling meat for checking doneness. Simply insert halfway inside the meat to get a quick measurement.
2. How to cook burgers in a skillet: If you don’t have a grill, make these burgers in a cast-iron skillet. Heat oil in the skillet over medium-high heat for 3 minutes until sizzling hot. Place patties on the skillet and cook for 3-5 minutes until nicely seared and starting to brown up the sides. Flip the patties over and cook for another 3-5 minutes, until the internal temperature for the patties reaches 160 F.
3. How to serve burgers: Serve warm with a side of crispy french fries or sweet potato wedges and a side salad. I love a good potato salad or a pasta salad with this.
4. How to freeze hamburger patties: You can freeze the uncooked hamburger patties for up to 3 months. Place them on a parchment lined baking tray and place in the freezer for an hour. Then, stack them up and layer small squares of parchment paper in between them. Store in an airtight ziploc bag and place back in the freezer. To use them, defrost overnight in the refrigerator and follow the recipe.
5. Make your own artisan hamburger buns. You can make your own easy homemade hamburger buns in under 3 hours with only 15 minutes of actual prep work. These buns are soft, fluffy, and so airy. Totally worth the extra effort.
Although we do not know where this well-known dish came from, we do know that it is a holiday showpiece that is not for the faint of heart. Brush the seared tenderloin with mustard to give it an extra layer of complexity. Feel free to use your preferred brand; we favor spicy mustards like dijon or spicy brown mustard.
If you’ve made the decision to prepare Beef Wellington for a dinner party or holiday meal, you’re in for a treat. We’ve broken down this dish step by step so you can serve this holiday centerpiece with all the flavor and no stress, despite the dish’s intimidating appearance. If you’re looking for a stunning dish that will almost certainly make your guests believe you’re an expert cook, try this one. This traditional dish is a no-brainer. Have guests who are vegetarian? Make our adorable mini beet Wellingtons to delight your guests.
First, what exactly is Beef Wellington?
The traditional British dish known as beef Wellington is said to have been created in the 1800s following the Duke of Wellington’s victory at Waterloo. In the middle of the 19th century, the celebratory dish became a classic and became a fancy dish at dinner parties and holidays. Traditionally, the dish consists of beef wrapped in puff pastry and baked in the oven, surrounded by pâté, mushrooms, and some kind of ham.
We’ll start with the tenderloin, which is one of the best cuts of beef ever! Although beef tenderloin is extraordinarily delicious, it is not the most flavorful cut of beef available due to the lack of bones and marbling. As a result, we sear the meat first and season it generously (roughly 1 teaspoon kosher salt per pound). The Wellington’s overall flavor is significantly enhanced by browning the meat on all sides, including the ends.
Also known as the duxelle, are a super savory combination of mushrooms, shallots, and thyme. This combination takes beef tenderloin to a whole new level of umami, as if it already had enough. A word of caution: On this one, you really want to cook out as much moisture as possible, so don’t try to speed up the cooking process. When baking the Wellington, the mushrooms will continue to lose moisture, which could result in a soggy bottom.
In relation to soggy bottoms and how to avoid them, meet your new best friend: prosciutto! Prosciutto gives your tenderloin a little extra protection. In addition to providing a barrier against moisture, it enhances the already delicious meaty flavor. You can easily wrap your tenderloin evenly and evenly spread your duxelle by shingling a layer of prosciutto onto a layer of plastic wrap.
While some people prefer to make their own puff pastry for their Beef Wellington, we have discovered that store-bought puff pastry is not only much more convenient but also extremely delicious in this recipe.
Who made it? Please share your feedback in the box below!
1 (2 lb.) center-cut beef tenderloin, trimmed
Freshly ground black pepper
extra-virgin olive oil, for greasing
2tbsp. Dijon mustard
11/2lb. mixed mushrooms, roughly chopped
1 shallot, roughly chopped
Leaves from 1 thyme sprig
2tbsp. unsalted butter
12 thin slices prosciutto
all-purpose flour, for dusting
14oz. frozen puff pastry, thawed
1 large egg, beaten
Flaky salt, for sprinkling
Using kitchen twine, tie tenderloin in 4 places. Season generously with salt and pepper.
Over high heat, coat bottom of a heavy skillet with olive oil. Once pan is nearly smoking, sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side (12 minutes total). Transfer to a plate. When cool enough to handle, snip off twine and coat all sides with mustard. Let cool in fridge.
Meanwhile, make duxelles: In a food processor, pulse mushrooms, shallots, and thyme until finely chopped.
To skillet, add butter and melt over medium heat. Add mushroom mixture and cook until liquid has evaporated, about 25 minutes. Season with salt and pepper, then let cool in fridge.
Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. Shingle the prosciutto on the plastic wrap into a rectangle that’s big enough to cover the whole tenderloin. Spread the duxelles evenly and thinly over the prosciutto.
Season tenderloin, then place it at the bottom of the prosciutto. Roll meat into prosciutto-mushroom mixture, using plastic wrap to roll tightly. Tuck ends of prosciutto as you roll, then twist ends of plastic wrap tightly into a log and transfer to fridge to chill (this helps it maintain its shape).
Heat oven to 425°. Lightly flour your work surface, then spread out puff pastry and roll it into a rectangle that will cover the tenderloin (just a little bigger than the prosciutto rectangle you just made!). Remove tenderloin from plastic wrap and place on bottom of puff pastry. Brush the other three edges of the pastry with egg wash, then tightly roll beef into pastry.
Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. Wrap roll in plastic wrap to get a really tight cylinder, then chill for 20 minutes.
Remove plastic wrap, then transfer roll to a foil-lined baking sheet. Brush with egg wash and sprinkle with flaky salt.
Bake until pastry is golden and the center registers 120°F for medium-rare, about 40 to 45 minutes. Let rest 10 minutes before carving and serving.
With melty cheddar cheese, crispy bacon, and golden russet potatoes, our breakfast hash recipe will be your new favorite breakfast!
Rise and Shine, It’s Potato Hash Time!
There’s nothing quite like potato hash in the morning. Whether it’s a lazy Sunday or the beginning of an activity-packed Saturday, the hour it takes to make everyone’s favorite potato hash breakfast is oh-so worth it! We even add a little Worcestershire sauce to punch up that umami flavor. So wake up and turn on some tunes, it’s time to make the best breakfast potato hash!
Why Do We Call It Breakfast Hash?
Did you know that the word “hash” is originally from the French word “hacher”? It means “to chop”! So a breakfast hash essentially means a breakfast chop. Makes sense, since hash consists of finely chopped meat and potatoes! Hash was originally a way of using up leftover food (we still love it as a way to clean out our fridges), and dates all the way back to the 17th century. By the mid 1800’s, low-priced restaurants all around the US were referred to as “hash houses” or “hasheries”. That’s right, hash breakfast has a long history!
What Can I Add to Hash?
Traditionally, breakfast hash is made from corned beef, potatoes, and onions. But don’t worry, there really are no rules when it comes to breakfast hash! To give you some hash brown breakfast ideas, there are different ways of making hash around the world. In France, they use lamb with potatoes and in New England, fish hash is popular! The same goes for vegetables. You can add bell peppers, squash, mushrooms, or even greens like kale or swiss chard. So what can I add to hash? We say, the possibilities are endless! There is even a New England spin on potato hash called “red flannel hash,” named for the beets that are added to the potatoes! You can omit the meat, to make a delicious vegetarian breakfast hash! This breakfast hash is even great for camping. We recommend prepping the chopped veg before you hit the road, and everything else is pretty easy campside. It’s the perfect dish to jump start a day in the wilderness. No matter where you are or what time it is, we guarantee that you’ll be craving our smoky bacon cheddar breakfast hash!
Let’s Make This Recipe For Breakfast Hash!
Now that we’re better acquainted with the history and ingredients of the breakfast hash potato, let’s get cooking! The key here is to cook everything in batches. First the bacon, then the potatoes, the veggies, and last but not least, our favorite part–the cheese. Let’s fire up the skillet.
Whip out your trusty skillet and add that bacon! Cook the bacon until it’s nice and crispy and the fat has rendered. This just means that the fat has been separated from the bacon. The less fat in the bacon, the crispier it is, so cook it to your preferred crunchiness. Once it’s done, put the bacon on a paper towel and leave some fat in the skillet.
Next up: potatoes! Load the skillet with your diced potatoes and cook until they’re good and golden.
Now it’s time to add the onions and peppers to the potatoes!
Return the bacon to the pan and add in the flavor. Mix in the cream, Worcestershire sauce, paprika, salt, and pepper. Then mix everything well, letting it simmer over low heat until thickened.
Cut the heat and add the cheese and green onions! Then watch it turn into melty, gooey goodness while you fry up your eggs.
Spoon out the hash and eggs and dig in!
Tools You’ll Need
Nonstick skillet or cast iron pan
Separate skillet for eggs
Make It A Full Breakfast Menu
Here’s a few ideas for what we like to serve in addition to a hearty breakfast hash:
Mom’s Zucchini Bread Muffins
Granola with Figs, Almonds and Coconut
8 slices thick-cut bacon, diced
2 tablespoons olive or vegetable oil, if needed
2 russet potatoes (about 1½ pounds), cut into ½ -inch pieces
½ yellow onion, diced
1 l arge red bell pepper, diced
1 cup heavy cream
1 tablespoon Worcestershire sauce
1/2 teaspoon smoked paprika
1 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper
1 cup shredded cheddar cheese
¼ cup green onions, chopped
6 eggs, cooked to your liking
6 slices crusty bread, toasted (optional)
Heat a large nonstick or cast-iron skillet over medium-high heat. Add the bacon and cook until almost crispy and the fat has rendered, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving the fat in the pan. Discard all but ¼ cup of the bacon fat.
Add the potatoes to the bacon fat in a single layer and cook until golden brown on mostly tender, 10-12 minutes. Add the onions and bell peppers and cook, about 5 minutes more.
Return the bacon to the pan and stir in the cream, Worcestershire sauce, paprika, salt, and pepper. Reduce the heat to low and simmer until the cream has thickened, about 3 minutes.
Remove the skillet from heat. Sprinkle the hash with cheddar and green onions.
Spoon the hash out of the pan, dividing it evenly between plates. Top each with an egg and serve with toast on the side.