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Burgers, dogs & sandwiches

Burgers, dogs & sandwiches Archives - Tailgating

Tailgating

Chicken Avocado Burgers - Tailgating

Ingredients

Steps

Nutritional information

Chicken Avocado Burger

Grate zucchini and pat dry with paper towels. Combine in large bowl: chicken, feta, oregano, green onions, zucchini, salt, pepper, bread crumbs, and egg whites; mix until just combined. Shape mixture into 8 burger patties (wash hands); chill 30 minutes.

Preheat large, nonstick sauté pan on medium 2–3 minutes. Place 1 1/2 teaspoons oil in pan; add 4 patties and cook 5–6 minutes on each side until 165°F. Repeat with remaining 1 1/2 teaspoons oil and 4 patties.

Slice red onion and tomato thinly. Halve avocado, remove pit, and slice flesh thinly. Place burgers on buns; top with red onions, tomatoes, and avocados. Serve.

Salsa Verde Pork Sliders - Tailgating

Salsa Verde Pork Sliders

Preheat grill (or grill pan) on medium. Chop cilantro (1 cup). Combine pork, 1/2 cup cilantro, paprika, garlic paste, and 1/2 cup salsa verde until blended; shape into 12 patties (wash hands).

Combine mayonnaise and remaining 1/2 cup each salsa verde and cilantro; add slaw mix and toss to coat.

Coat patties with spray; grill 3–4 minutes on each side until 160°F. Slice rolls; place patties on bottom halves of rolls, then top evenly with slaw, chips, and top halves of buns. Serve.

Bacon-Mac Dog - Tailgating

Bacon-Mac Dog

Prepare mac and cheese following package instructions. Preheat grill (or grill pan) on medium. Crush crackers; chop parsley.

Wrap each hot dog with 1 slice bacon, securing with toothpicks (wash hands). Grill hot dogs 6–8 minutes, turning often, until hot dogs are well browned and bacon is cooked, brushing with 2 tablespoons barbecue sauce during last minute of cooking.

Combine crackers, parsley, and Parmesan. Place hot dogs in buns; drizzle with remaining 2 tablespoons barbecue sauce. Top each hot dog with 1/3 cup mac and cheese and 2 tablespoons cracker topping. Serve with remaining mac and cheese on the side.

Beer-Simmered Bratwurst with Onions - Tailgating

Beer-Simmered Bratwurst with Onions

Preheat large sauté pan on medium-high 2–3 minutes. Place bratwurst in pan; cook 4–6 minutes, turning often, until browned. Add peppers and onions; cook and stir 2 minutes.

Add beer and bring to a boil. Reduce heat to medium-low; cover and simmer 15–20 minutes until bratwurst is 160°F.

Slice buns in half lengthwise, leaving 1/2-inch uncut. Spread 2 teaspoons mustard in each bun; top with bratwurst and 1/2 cup vegetables. Serve.

Sticky Pork Sliders - Tailgating

Other preparation methods

Sticky Pork Sliders

Preheat large, nonstick sauté pan on medium 2–3 minutes. Add pork belly to pan; cook 7–8 minutes, turning often, until brown and crispy. Drain fat from pan.

Reduce heat to low. Stir in marmalade, stock, salt, and five-spice powder; simmer 7–8 minutes until pork is well coated and 145°F. Divide pork evenly among bottom halves of rolls; top with coleslaw and top halves of rolls.

Easy Smokehouse Burgers - Tailgating

Easy Smokehouse Burger

Preheat grill (or grill pan) on medium. Season burgers with seasoning; divide ham into 4 even stacks. Place burgers and ham stacks on grill (wash hands).

Grill ham stacks 2–3 minutes on each side until hot and grill-marked. Grill burgers 6–8 minutes on each side until 165°F. Place 1 ham stack on each burger and top with 2 slices cheese.

Toast buns on grill, if desired. Place 1 burger on each bottom bun; top evenly with pickles and potato chips. Spread 1 tablespoon sauce on each top bun, then place on top of burgers. Serve.

Pigtail Hot Dogs with Chicago-Style Salsa

Pigtail Hot Dogs with Chicago-Style Salsa - Tailgating

<strong>Seattle-Style Pigtail Hot Dogs</strong>

<strong>Pigtail Hot Dogs with Chicago-Style Salsa</strong>

Apron's advice

Seattle-Style Pigtail Hot Dogs and Pigtail Hot Dogs with Chicago-Style Salsa

Preheat grill (or grill pan) on medium. Slice hot dog buns open from top (instead of side), leaving 1/4-inch intact; set aside. Cut cucumber into quarters and chop; tear celery leaves coarsely. Combine with remaining ingredients (except hot dogs and skewers) until well blended.

Spear each hot dog lengthwise through the center with a skewer. Beginning at the top of the skewer, hold the knife at a slight angle and cut all the way down to the skewer as you roll the dog away from you. Repeat between cuts for a tighter spiral (if desired). Grill hot dogs 4–6 minutes, turning occasionally, or until hot.

Place hot dogs in buns; top with cucumber salsa. Serve.

Pub-Style Beef Sliders - Tailgating

Pub-Style Beef Sliders

Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place mushrooms in food processor bowl; process until finely chopped. Add mushrooms to pan; cook 4–5 minutes, stirring occasionally, or until moisture has evaporated. Let stand 5 minutes to cool. Grate onion (about 1/2 cup).

Preheat grill (or grill pan) on medium-high. Combine beef, seasoning, Worcestershire sauce, mushrooms, onions, and 3/4 cup cheese; mix well and shape mixture into 12 patties (wash hands).

Grill patties 1–2 minutes on each side until browned and 160°F; top with remaining 1/2 cup cheese and let melt. Slice rolls for buns. Place patties on bottom halves buns, then top each with 2 pickle chips, 1 teaspoon mustard, and top bun. Serve.

Super Burgers - Tailgating

Super Burgers

Preheat grill (or grill pan) on medium-high. Place mushrooms in medium bowl; coat with spray. Place beef and 1/2 cup cheese in second medium bowl; mix until just blended, then form into 4 patties (wash hands).

Grill mushrooms 3–4 minutes, turning once, until grill marked and slightly charred; transfer to cutting board. Place burgers on grill; grill 3–4 minutes, then flip burgers and top with remaining 1 cup cheese. Grill 4–5 more minutes until cheese melts and meat is 160°F.

Chop mushrooms coarsely; toss with 2 tablespoons dressing. Spread remaining 4 tablespoons dressing evenly on bottom halves of buns; place burgers on buns. Top each burger with 1/4 cup mushroom mixture and top half of bun. Serve.