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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Meat & Poultry

RECIPE: Bread Salad #3, Grilled Chicken Panzanella

We are fans of panzanella, and this is our fourth recipe of the year. The others:

  • Summer Bread Salad, with tomatoes and basil
  • Summer Panzanella #2, with zucchini, bell peppers, onions and tomatoes
  • Panzanella With Fruit
  •  
    Panzanella is a Tuscan-style bread salad made with a loaf of day-old (or older) bread, cubed into large croutons and tossed with vinaigrette or other dressing to soften it. The translation we have found for “panzanella” is “bread in a swamp,” the swamp being the water or vinaigrette in which it was soaked.

    While Italian loaves are used in the original, you can use any bread from baguette to challah to semolina raisin to sourdough. Chopped salad vegetables are then added.

    In this recipe, adapted from one by Annie of Annie’s Eats for Go Bold With Butter, a protein is added to make it into a luncheon salad. Annie (and we) use grilled chicken; we also like grilled salmon. But you can use any protein and it’s a great way to use up leftovers.

       

    chicken-panzanella-salad-goboldwbutter-230

    Instead of a Chicken Caesar, try a Chicken Panzanella. Photo courtesy GoBoldWithButter.com..

     
    Annie grills the bread. We live an apartment without a grill, so we baked the croutons in the oven (recipe below).

    We save time by buying pre-grilled, shrink-wrapped chicken breasts at Trader Joe’s.

    RECIPE: GRILLED CHICKEN PANZANELLA

    Ingredients For 4-6 Servings

    For The Chicken

  • Juice of 1 lemon
  • ¼ cup olive or canola oil
  • ¾ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 2 cloves garlic, minced or pressed
  • 2 chicken breasts, butterflied into halves (4 pieces total)
  •  
    For The Salad

  • 4 tablespoons unsalted butter, at room temperature
  • 3-4 cloves garlic, minced or pressed
  • Salt and pepper to taste
  • 6 thick slices (1-inch) sourdough bread (about 4-5 cups when cubed)
  • 1 large or 2 small cucumbers, sliced and quartered into wedges
  • 2 vine-ripened tomatoes, diced, or halved cherry tomatoes*
  • 4 ounces feta cheese, crumbled
  • Optional: fresh herbs of choice
  •  
    *Off-season tomatoes tend to be bland. When tomatoes aren’t in season, you can substitute red bell pepper, grilled red pepper (pimento) or sundried tomatoes.

     

    serrated-knife-bread-SLT-230

    We prefer a crusty loaf, but any day-old
    bread can be used for panzanella. Photo
    courtesy Sur La Table.

     

    Preparation

    1. PREHEAT a grill to medium-high heat. While the grill is heating, make the marinade.

    2. COMBINE the lemon juice, canola oil, salt, pepper and garlic in a medium bowl. Stir well to combine. Add the chicken pieces to the marinade, mixing briefly to coat. Cover and refrigerate 30 minutes. Meanwhile…

    3. PREPARE the bread slices. Combine the butter, garlic, salt and pepper in a small bowl and mix until evenly combined. Spread a thin layer of the garlic butter on both sides of each slice of bread.

    4. GRILL the chicken on the heated grill until browned on the outside, turning once. The internal temperature should register 160°F. Remove the cooked chicken to a plate or cutting board to rest briefly. Meanwhile…

     

    5. PLACE the bread slices on the grill and cook until golden brown on both sides, about 2 minutes total. Keep a close eye on the bread to prevent charring. Remove the finished bread pieces to a plate or cutting board.

    6. CUT up the chicken and the bread into bite-size pieces and add to a large bowl. Add the cucumber, tomatoes and feta; toss gently just until evenly combined. Serve immediately.
     
     
    CROUTONS RECIPE

    1. PREHEAT oven to 400°F.

    2. CUT bread into cubes and place in a large bowl. Drizzle with olive oil, salt and pepper. If you like heat, add 1/4 teaspoon red pepper flakes. Mix well.

    3. SPREAD cubes in a single layer on a shallow pan or cookie sheet pan and bake for about 15 minutes, until golden brown.

      

    Comments

    PRODUCT: George Foreman 5-Minute Burger

    george-foreman-5-minute-burger-grill-230Americans love their burgers.

    Eat burgers often? This George Foreman
    specialty grill cooks them—and the buns—in
    five minutes. Photo courtesy George
    Foreman.

     

    Today is National Cheeseburger Day; here’s a way to make them faster, with less mess.

    First, a public service announcement: If only Americans would eat fewer burgers. It would be better for health, better for the environment, better for the pocketbook, better for animal welfare.

    But that’s wishful thinking. So if you’ve got a burger habit, now it’s easier than ever to cook them at home. The new George Foreman 5-Minute Burger cooks the meat 50% faster and makes clean-up easy. Any child allowed near a hot appliance can use it.

  • The compartment on the top toasts the buns while the meat cooks.
  • The fat-removing slope design takes out up to 42% of the fat from a quarter-pound ground chuck burger.
  • The drip tray collects all the fat and can go right into the dishwasher.
  • In addition to burgers, the unit can cook chicken, fish, veggies, etc.
  • The small size is great for kitchens with not a lot of counter space.
  •  
    The advantages are great; we have just one caveat: It doesn’t cook two adult-size burgers. The two burgers shown in the photo are kid-size. We were able to fit one four-inch patty (we bought them pre-shaped from the store) on the plate; the second one would have fallen partially outside the borders.

    We’re not complaining: It’s still a terrific way to cook burgers if you don’t need to do it in quantity. And if you hand-make your own patties, it’s not an issue.

    The grill launched this summer at Walmart for $24.99. We found it on Amazon for $29.02 (and received ours as a test sample).
     
    A BRIEF HISTORY OF THE GEORGE FOREMAN GRILL

    George Foreman did not create the George Foreman grill. He lucked out, earning more from his endorsement of it than from his celebrated boxing career.

    When the inventor, Michael Boehm of Batavia, Illinois, pitched his product to manufacturers, it was called The Lean Mean Fat-Reducing Grilling Machine. He proposed heavyweight champion George Foreman as the spokesperson.

    Foreman was well-known for eating two reduced-fat hamburgers before every fight. Boehm sent a prototype of the grill to Foreman, who loved it. Salton signed on as the manufacturer and the appliance launched in 1994.

    The George Foreman Grill (there are now several designs) sold more than 100 million units in the first 15 years. Foreman himself was paid $137 million by Salton in 1999 for the use of his name. Prior to that, Wikipedia reports that he earned 40% of the profit on each grill sold—$4.5 million a month at the peak. [Source]
     
      

    Comments

    TIP OF THE DAY: Make It A Trio

    Once upon a time there was a magical restaurant in Wheeling, Illinois, Le Français, the creation of chef-owner Jean Banchet. There, among other glories, we were first introduced to the “trio” approach he brought from his classic French training:

    Whatever protein you hungered for—beef, duck, seafood, veal—would be served in three different preparations on one plate. For example, the lobster trio might include truffled lobster, Lobster Thermidor and lobster sausage.

    By varying cuts, preparations and sauces, Banchet created a symphony of flavors and visual appeal. It became our favorite way of eating.

    The trio approach never took great hold in the U.S. In New York City, we find them mostly in seafood preparations:

  • The trio of fish tacos at Haru Japanese restaurants.
  • A trio of mussels, variously prepared as a seasonal special from Anita Lo of Annisa (see photo).
  • Wild salmon sushi with three different garnishes (fresh ginger and scallion, concasse of tomato and a lemon and vodka marinade topped with lemon zest) at Sushi Seki.
  •  

    mussels-trio-annisa-230

    Photo courtesy Annisa Restaurant | NYC.

     
    Following our enlightenment from Banchet way back in the 1980s, we took to making trios at home for dinner parties. You don’t need a large kitchen staff to turn out three completely different preparations. Here are some tricks:
     

  • Include a sausage as one of the trio. It requires only a quick grilling and an interesting flavored mustard, chutney or other condiment.
  • Consider poaching one of the other two, and grilling, pan frying or roasting the other two. Poultry, filet of beef and seafood are delicious when poached, and the texture is very tender.
  • Use a marinade. A very well-seasoned marinade (lots of herbs, spices, balsamic, etc.) on one of two remaining proteins will differentiate the flavor.
  • Use a dairy based sauce (butter, cheese or cream) and a non-creamy one. The choices are vast: caper, horseradish, mushroom, olive, tomato and wine reduction aren’t even the tip of the iceberg. Browse the sauces section in your cookbooks and check out the mother sauces of France.
  • Think garnishes. The options are endless, but go for good color contrasts.
  •  
    Today’s homework: Start to sketch out some trios: protein, preparation, sauce, garnish. Keep on the refrigerator door and update it as inspiration strikes.
     
    *Jean Banchet, a French chef, founded Le Français in 1973, and soon earned a rare five-star distinction from Mobil. In 1980, it was named the best restaurant in America by Bon Appetit magazine. Banchet retired from Le Français in 2001 and passed away last year.

      

    Comments

    TIP OF THE DAY: Crescent Dogs On A Stick

    crescent-dogs-2-230

    Crescent Rolls + Hot Dogs + Crescent Dogs. Photo and recipe courtesy Pillsbury.

     

    You don’t need a grill to cook memorable Labor Day fare. Make that classic fun food, Crescent Dog on a Stick, in your oven.

    A hot dog wrapped in a cheese and a Pillsbury Crescent roll, the stick is actually optional (as is the cheese). You can layer other flavor bursts inside the crescent, such as pickle relish or chopped jalapeños.

    The recipe is easy and the experience will be remembered happily for a long time. Prep time is 10 minutes, total time is 25 minutes.

    RECIPE: CRESCENT DOGS ON A STICK

    Ingredients For 8 Servings

  • 8 hot dogs
  • 4 slices (3/4 oz each) American, Swiss or other cheese slice, each cut into 6 strips
  • 1 can (8 ounces) Pillsbury refrigerated crescent dinner rolls
  • 8 wooden corn dog sticks
  • Condiments of choice
  •  
    Preparation

    1. PREHEAT oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.

    2. SEPARATE the dough into triangles. Wrap a dough triangle around each hot dog. Place on an ungreased cookie sheet, cheese side up.

    3. BAKE at 375°F for 12 to 15 minutes or until golden brown. Insert 1 stick in each crescent dog and serve.

      

    Comments

    TIP OF THE DAY: Best Burger Buns

    Beefburger on a bun with assorted dips.

    A brioche roll adds a gourmet touch to any type of burger. Photo © Craig Holmes | BSP.

     

    Gearing up for a Labor Day cookout? Go beyond the traditional burger bun and generate excitement with a selection of specialty burger buns (also, a selection of burgers—beef, bison, turkey, veggie, etc.). Here are our favorite options:

  • Bakery Rolls. Check your local bakery. Those that make good bread often make delicious hamburger rolls.
  • Batard. Wider than a baguette and pronounced buh-TARD, this crusty French bread can be pre-sliced into burger-size. Here are the different types of baguette-like breads.
  • Biscuits. You can turn refrigerated biscuit dough into homemade burger rolls. See the recipe below.
  • Brioche Buns or Challah Buns. Our personal favorite! Eggy yeast breads with rich with a soft, fluffy texture, both deliver rich flavor. They are best for smaller patties and lighter ingredients, so the bun absorbs the juices, but doesn’t fall apart. The difference between challah and brioche: Brioche is made with lots of butter and is richer; challah, which is made to be kosher parve with all meals, has no dairy ingredient.
  • Gluten Free Buns. All health-conscious people, including those with this option, will appreciate tis option. Gluten-free rolls from Rudi’s and Udi’s are so delicious, you can’t tell that they’re gluten free..
  • Potato Rolls. Typically made with mashed potatoes, these rolls are characteristically soft and light, yet durable.
  •  

  • Pita. We have a fondness for lamb burgers in pita, but look for a thick variety since the pita can break.
  • Portuguese Sweet Rolls. A refreshing burst of sweetness against roasty meat. Look for the King’s Hawaiian brand, which makes hamburger and hotdog rolls in addition to dinner rolls and other styles.
  • Pretzel Rolls. A sturdier bun, pretzel rolls are ideal for meaty burgers topped with many ingredients.
  • Skinny Buns. Those watching their carbs will appreciate this lighter replacement option. These are sold under different names. Skinny Buns is one brand; among others, Pepperidge Farm makes Deli Flats.
  • Whole Wheat Buns. Those watching their carbs will appreciate this lighter replacement option.
  •  
    LIGHTER BURGER OPTIONS

    If you’re hosting a crowd of calorie counters, Chef Leo from Grecian Delights, maker of Skinny Buns, shares his three favorite “lighter burger” recipes:

  • The Kickn’ Cow. Beef burgers made with lean beef, stacked with shredded lettuce, tomato and Zesty Greek Yogurt Feta Dip on a toasted 100% Whole Wheat Skinny Bun.
  • The Swiss Bird. A turkey burger topped with Swiss cheese, lettuce and tomato on a toasted 100% Whole Wheat Skinny Bun.
  • The Ultra Vegetarian: A veggie burger layered with hummus, lettuce, tomato, red peppers, green peppers and red onion on a toasted Multigrain Skinny Bun.
  •  
    Switch the sweet ketchup for a spicy salsa, avoiding the high fructose corn syrup or other sweetener.

     

    RECIPE: BURGER ON A BISCUIT

    Make your own burger biscuits with refrigerated biscuit dough. This recipe is from Pillsbury, and there’s also a hot and spicy version with jalapeño, Jack cheese and chipotle mayonnaise.

    Prep time is 10 minutes, total time is 30 minutes.

    Ingredients For 8 Burgers

  • 2 pounds lean (at least 80%) ground beef
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 slices American, Cheddar, Swiss or other cheese
  • 1 can (16.3 ounces) Pillsbury Grands Homestyle refrigerated original biscuits
  • Cooking spray
  •  

    biscuit-burger-pillsbury-230

    Make your own burger rolls from refrigerated biscuit dough. Photo courtesyPillsbury.

  • Toppings: lettuce, tomato slices, onion slices, pickles, ketchup and mustard
  •  

    Preparation

    1. HEAT gas or charcoal grill. In medium bowl, mix beef, salt and pepper; shape into 8 patties.

    2. PLACE patties on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Place cheese slices on patties to melt. Keep warm; reduce heat to medium-low.

    3. SEPARATE dough into 8 biscuits. Spray both sides with cooking spray. Place biscuits on double thickness of heavy-duty foil. Place foil on grill over indirect heat. Cover grill; cook 4 minutes; turn. Cook 2 to 4 minutes longer or until biscuits are golden brown.

    4. SPLIT biscuits in half. Place burgers on one half of each biscuit; top with desired toppings and remaining biscuit half.

      

    Comments

    RECIPE: Pulled Pork Sliders Or Sandwiches With Cabbage Slaw

    Planning to host a group for Labor Day? If you have access to a smoker, Chef David Venable recommends Smoked Mexican Pulled Pork Sandwiches with Cabbage Slaw. Alternatively, you can buy a barbecued pork butt, ready to heat and eat; or make it in a slow cooker.

    You can serve full-size sandwiches or smaller sliders.

    “If you’re having a big party,” says David, “these Mexican Pulled Pork Sandwiches are a great way to really stretch your dollar and it’s easy to double or even triple the recipe. Smoking the large cut of meat packs in incredible flavor.”

    Find more of David Venable’s recipes at QVC.com.

    RECIPE: PULLED PORK SANDWICHES

    Ingredients For The Pork Sandwiches

  • 4-5 pounds pork butt (bone-in or boneless)
  • 1 package taco seasoning
  • 1 envelope Sazón Adobo seasoning (Goya or other brand)
  • 10-12 of your favorite rolls for sliders or sandwiches
  •  
    Plus Your Favorite Toppings

  • Cheese
  • Cole slaw (recipe below)
  • Pickles
  • Red onion or sweet onion (like Vidalia)
  • Tomatoes
  •    

    pulled-pork-sliders-davidvenableQVC-230

    Top the pulled pork with the cabbage slaw. Photo courtesy QVC.

     
    Pork Preparation

    1. PREHEAT a smoker to 250°F and also prepare the wood chips. Using gloves, rub the taco seasoning and adobo liberally on the pork butt. Smoke for 4-5 hours, or until tender.

    2. REMOVE the pork butt and allow it to rest for 10-15 minutes. Then shred the meat into a bowl with two forks.

    3. ASSEMBLE the sandwiches: Place the desired amount of pork on the bottom half of a roll and top with the cabbage slaw.

     

    pulled-pork-sliders-davidvenableQVC-horiz-230

    Don’t want the bun? Eat it from the bowl! Photo courtesy QVC.

     

    RECIPE: CABBAGE SLAW (COLE SLAW)

    Ingredients

  • 3 cups green cabbage, shredded
  • 1 cup red cabbage, shredded
  • 1 red pepper, seeded and thinly sliced
  • 1 poblano pepper, seeded and thinly sliced
  • 1/2 cup corn kernels
  • 1/4 cup cilantro, coarsely chopped
  • 1/4 cup mayo
  • 1 tablespoon fresh lime juice
  • 2 tablespoons cider vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  •  
    Preparation

    1. COMBINE the cabbage, peppers, corn and cilantro in a large bowl.

    2. WHISK together mayo, lime juice, vinegar, honey, chili powder, cumin, salt and pepper in a small bowl. Add the dressing to the cabbage mixture and toss to coat.

    3. REFRIGERATE until you’re ready to assemble the sandwiches.
     
    WHO INVENTED SLIDERS?

    A slider is a small sandwich, typically around 3 inches in diameter, served in a bun. The term primarily refers to small burgers, but can also include any small sandwich served on a slider roll.

    According to citations in Wikipedia, the name may have originated aboard U.S. Navy ships in the 1940s or 1950s. The name was inspired by the way greasy burgers slid across the galley grill while the ship pitched and rolled. A “slider with a lid” was a cheeseburger. White Castle trademarked the spelling variant “Slyder.”

    Today, gourmet sliders—bison, venison, Wagyu beef, etc.—are served as an hors d’oeuvre, amuse-bouche, or in multiples as an entrée.

      

    Comments

    TIP OF THE DAY: Cook Frozen Steaks

    A tip just heard on the Today Show: A Cook’s Illustrated taste test on cooking frozen versus thawed steaks.

    Conventional wisdom is that frozen meat should be thawed before cooking. But when testing frozen versus thawed strip steaks on the grill, the Cook’s Illustrated test showed that, while they took longer to cook, the frozen steaks were better: juicier and more evenly cooked.

    The technique also produced less overcooked meat, specifically the so-called “gray band” near the seared edge.

    Here’s the step-by-step:

    1. PREHEAT oven to 275° (135°C).

    2. FILL a skillet with 1/8″ oil and heat.

    3. SEAR meat until browned, about 90 seconds per side.

    4. TRANSFER meat to an oven safe wire rack, set upon a rimmed baking sheet.

    5. COOK in the oven to desired doneness, 18 to 20 minutes for a 1-inch-thick steak.

     

    porterhouse-on-grill-omahasteaksFB-230

    But will it work on the grill? Try the test yourself. Photo of Porterhouse steaks courtesy Omaha Steaks.

     
    Here’s the original article, along with a video.

    So try it yourself—not just with steaks but with burgers and other frozen meat and fish. And then, see how it works on the grill, and let us know.

      

    Comments

    PRODUCT: Cluck ‘n Moo Burgers

    Cluck ’n Moo is an appealing hybrid burger: the first (and as of now, only) half-chicken, half-beef burger. The all natural, antibiotic, hormone free and gluten free burger is made with meat from humanely raised chickens and grass-fed cows. You find it in the meat department next to the other fresh burgers.

    The combination of chicken and beef along with an innovative “smashed burger” preparation method seals in the juiciness and makes Cluck ’n Moo Burgers napkin-wiping delicious.

    When we first learned of it, we were attracted to the ideas of cutting back on cholesterol and saving a bit of the rainforest, which is constantly being cut down to provide more land for ranching beef cattle.

    Compared to a regular beef burger, a Cluck ’n Moo burger has 52% less fat, 57% less saturated fat and 34% fewer calories.

    But if you’re into saving money, it costs less too—chicken being less expensive than beef, and especially the better-for-you grass-fed beef used by the brand.

       

    Cluck-N-Moo-Burgers-box-border-230

    Look for the bright green box next to the other burgers. Photo courtesy Cluck ’n Moo.

     
    In the grass fed category, Cluck ‘n Moo burgers could cost about $2.00/pound less. The product retail varies from $5.99-7.99 pound; regular grass fed ground beef retails from $7.99-48.99/pound.

    The burgers are sold in packages of four, four-ounce burgers that are 190 calories each and contain 21 grams of protein.

    IT TASTES GREAT

    If you don’t tell them, most people won’t realize that Cluck ’n Moo is a blend of meats. In a side-by-side test, 100% beef will, of course, taste beefier. But Cluck ’n Moo delivers beef flavor even plain. With ketchup and garnishes, you can’t really tell.

    Steve Gold, a 20 year veteran of the industry, most recently of Murray’s Chicken (a NIBBLE favorite), created the product to combat the rising costs of beef, without sacrificing taste.

     

    cluck-n-moo-burger-chips-230

    Fresh off the grill. Photo courtesy Cluck ’n
    Moo.

     

    The brand is new, but retailers are responding.

  • Cluck ’n Moo is currently available in Alabama, Connecticut, Delaware, Florida, Georgia, Maryland, North Carolina, New Jersey, New York, Pennsylvania, South Carolina and Tennessee.
  • Look for it at Balducci’s, DeCicco Food Markets, Fairway, Kings, Publix, ShopRite and West Side Markets.
  • Or, buy it online through Rastelli Direct.
  •  
    Learn more at ClucknMooBurger.com.
     
    MORE COMING

    Dark meat chicken is used in the Cluck ’n Moo burger because it is moister than dark meat turkey. Cluck ’n Moo burgers will soon be joined by other customized mixes of meat and poultry including “Gobble ’n Moo” burgers.

    Cooking tips are printed on each box, but Cluck ’n Moo wants to remind you that, for any burgers:

  • An internal food thermometer should be used to check that the burgers have been cooked to an internal temperature of 165°F.
  • The burgers should rest for two minutes before serving.
  • FREEZING TIPS

    If you want to stock up and freeze the burgers:

  • REMOVE the plastic package from the box.
  • WRAP it in heavy-duty plastic wrap, aluminum foil, freezer paper or plastic bags made specifically for freezing.
  • DATE the package and used it within four months for optimal taste.
  • THAW in the refrigerator.
  •   

    Comments

    FOOD FUN: Italian Hot Dogs

    mozzarella-pesto-turkey-dog-jennieo-230

    Hot dogs, Italian style. Photo courtesy
    Jennie-O.

      What do you like on your hot dog? Pickle relish and onions? Sauerkraut? Chili?

    How about marinara sauce, mozzarella cheese and pesto?

    That’s the suggestion from Jennie-O, maker of turkey franks.

    Prep time is under 15 minutes, total time is 30 minutes.

    RECIPE: ITALIAN HOT DOGS

    Ingredients For 4 Servings

  • 4 turkey franks
  • 4 hot dog buns, split
  • ½ cup marinara sauce
  • ½ ball (8 ounces) fresh mozzarella cheese, torn
  • ½ cup roasted red bell peppers strips
  • 1/3 cup basil pesto
  •  

    Preparation

    1. PREPARE grill for medium heat. Grill franks according to package direction.

    2. GRILL buns, cut side down, until golden brown. Spread inside buns with marinara sauce. Add mozzarella and bell peppers. Place on grill, close lid.

    3. GRILL 2 minutes or until cheese is melted. Remove from grill. Add franks. Top with pesto.
     
    Perhaps you should serve these with a glass of Chianti instead of a beer?
     
    MORE HOT DOG RECIPES

  • Gourmet Hot Dog Recipes, Part 1
  • Gourmet Hot Dog Recipes, Part 2
  • Bacon Cheese Hot Dogs Recipe
  •  
      

    Comments

    GIFT: Assorted Burger Box From Omaha Steaks

    Owe someone a gift? We saw this burger collection on sale at Omaha Steaks, and knew it was the solution to some of our own gift-giving challenges, to thank everyone who has invited us to spend a summer weekend outside the city.

    The “Burger Mania Combo” includes four each of:

  • Beef Burgers, ground from the trimmings of Omaha steaks
  • Brisket Burgers, a bold, beefier take on the traditional sirloin blend
  • Pork & Bacon Burgers, a savory flavor explosion
  • Salmon Burgers, full of flavor and color
  • Veggie Burgers: delicious and packed with fiber
  •  
    THE SALE

     

    assorted-burgers-omahasteaks-230

    A burger bonanza: five different types of burger. Where to begin? Photo courtesy Omaha Steaks.

    The collection of 20 burgers, regularly $146.00, is on sale for $54.99. That’s a savings of $91.01, which more than offsets the shipping.
     
    The patties are four to six ounces, depending on variety. Order yours at OmahaSteaks.com.

    The burger patties arrive frozen. BYO buns and garnishes.

    For starters, here are 12 burger recipes from Omaha Steaks.

    That’s part of the fun. Make a party out of mix-and-match burgers, buns, sauces and garnishes. And beer, of course.

      

    Comments

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