½ cup mayonnaise, heavy duty 1 tbsp Cholula or Tabasco Hot Sauce 1 tsp Lemon Juice 1 tsp Garlic, minced 2 tsp Parsley, fresh and chopped 2 each, 4 oz. Laura’s Lean Beef Patties 2 tbsp Blackening Spice ½ cup Treasure Cave Blue Cheese 1 each Yellow Onion, sliced ¼” thick 2 tbsp Olive Oil 2 each Ballpark Hamburger Buns, sliced 2 slices Iceberg Lettuce Leaf 2 slices Hot House Tomato, sliced ¼” thick
In a mixing bowl, combine mayo, hot sauce, lemon juice, garlic, parsley. Season with salt and pepper. Mix well to combine and place in refrigerator until needed.
Prepare the grill for direct cooking over medium-high heat (450 - 500°F).
Place weber grill basket on top of the grates to preheat with the grill.
In a mixing bowl, combine onions with oil. Toss well to combine.
Season with salt and pepper.
Once the grill basket is preheated, add the onions to the basket, close the lid and cook for 10 minutes, stirring occasionally. Remove from grill once cooked and set aside.
Season the hamburgers with Blackening Spice. 1 tablespoon per side.
Grill the patties over direct medium-high heat with the lid closed for 8 – 10 minutes, turning once. For a medium doneness pull burgers at 135° F and allow to rest for 3-5 minutes.
During the last 30 seconds to 1 minute of cooking, top each burger with ¼ cup Treasure Cave Blue Cheese Crumbles and allow to melt.
Toast the buns cut side down over direct heat for 30 seconds. Remove from the grill.
Build each burger. Bottom Bun, aioli, lettuce, tomato, hamburger patty with cheese, grilled onions and the top bun.
2 tbsp Olive Oil ¼ each Yellow Onion, ¼” dice ½ each Jalapeno, fresh and minced 1 can La Preferida Black Beans 1 tbsp Chili Powder Kosher Salt Black Pepper, fine grind 2 tbsp Cilantro 6 each Hormel Boneless Pork Loin Steaks, 1” thick 2 tsp Kosher Salt 2 tsp Black Pepper, fine grind As needed Olive Oil
Prepare the grill for direct cooking over medium-high heat (475° to 525°F).
Brush the cooking grates clean.
Drain black beans into a colander. Rinse under cold water until water runs clear. Set aside.
In a sauté pan over medium heat, add oil. Allow pan to preheat. Add onions and jalapeno. Saute until soft.
Add black beans and chili powder and cook for 3 minutes. Season with salt and pepper to taste.
Remove from heat and add cilantro.
Coat the pork chops with oil on all sides.
Season evenly with kosher salt and black pepper.
Grill the chops over direct medium heat, with the lid closed, until still slightly pink in the center, 10-12 turning once. For medium well doneness, remove from the grill at 145°F and allow to rest for 5 minutes.
Transfer the pork chops to a serving plate and serve warm with black beans.
1 each Tyson’s Cornish Game Hen 2 tbsp Canola Oil 2 tbsp Kosher Salt 2 tbsp Black Pepper 1 each, 12 oz Kikkoman Teriyaki Baste and Glaze
Prepare the grill for Indirect cooking over medium heat (375 to 425°F).
Using poultry shears cut along both sides of the backbone and discard. Turn the hen over, with the skin side facing up, press with the palms of both hands to crack the rib bones to flatten the hens.
Divide the teriyaki into 2 bowls. One for glazing the hen while grilling and one to glaze once finished grilling.
Lightly coat the skin of the hen with oil and season evenly with salt and pepper.
Brush the cooking grates clean. Grill the hen, skin side down over direct heat with the lid closed as much as possible until the skin is golden brown, 8-12 minutes, turning once being careful not to tear the skin.
Move the hens over indirect heat and cook, skin side up for another 15 to 20 minutes.
Using the first bowl of Kikkoman Teriyaki Baste and Glaze, brush the skin side with glaze. Continue to cook until the internal temperature reaches 162° in the thickest part (not touching bone).
Once cooked, transfer hen to a cutting board, brush with the glaze from the second bowl and allow to rest for 5 minutes.