Burger Grilling Tips and Roasted Green Chile Cheeseburger

It’s summer time and that means gathering together outside around the grill and feasting on some great food. What’s a more classic summer grilling dish than a good ol’ fashioned burger? For those of you who may be a little intimidated by grilling a burger- have no fear ’cause I’ve put together some of my favorite easy tips for grilling up a juicy burger. And after you study up you can get the fire ready and put your skills to the grill with our Green Chile Cheeseburger recipe.

Get outside and share some good food and stories from the grill…

 

Burger Grilling Tips:

80/20 Blend: The beef you choose is important. It has to have the correct blend of fat to lean for great flavor but also to help keep the burger together. 80% lean to 20% fat is a perfect burger blend. In any situation when you’re not sure of a meat choice ask your butcher. They’re there to help and can point you in the right direction.

Chill and Season: After you get your beef and make it into patties- chill the burgers. Chilling will help them stay together on the grill. You should also season right before you put the burgers on the grill, this will prevent them from drying out and give you better flavor. Also don’t store the meat in tinfoil because it can discolor meat- use wax paper instead.

Start the Fire: NEVER, EVER, use lighter fluid. It’s bad for you. It makes your food taste bad. It’ll even make me sick, so I won’t be able to come over and eat with you! Use a chimney, a torch, newspaper or another method to get the fire going naturally. You can also check out our fire starting video here for more tips: https://www.youtube.com/watch?v=MlQ79DCBc7A

Don’t Mash the Burger: As it’s grilling, you’ll have the urge to mash the burger to move the cooking along. This will just release the juices and you’re left with a dry burger. You’ll notice a liquid releasing as it cooks which will start red and then run clear. When it’s clear, it’s pretty close to being done. You can take the very tip of your spatula and lightly press the middle of the burger to see what the liquid looks like.

Cook to Medium-Medium/Well: Y’all know that I like my steaks cooked no more than medium-rare for the most flavor and juiciness. However, because hamburger is a processed meat and handled more I recommend cooking hamburger medium to medium-well for safety.

 

Check out our video for all our tips...

Print Recipe
Roasted Green Chile Cheese Burger
Servings
Ingredients
  • 1 pound hamburger meat preferably 20% fat
  • salt and black pepper or Red River Ranch Original Seasoning
  • 1 cup milk
  • 4 teaspoons all-purpose flour
  • 1 cup shredded cheddar cheese
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chile powder
  • ½ teaspoon smoked paprika
  • Green chiles, Anaheim peppers or Poblano peppers, roasted
  • 4 hamburger buns
  • Additional toppings: onion tomato, etc. (optional)
Servings
Ingredients
  • 1 pound hamburger meat preferably 20% fat
  • salt and black pepper or Red River Ranch Original Seasoning
  • 1 cup milk
  • 4 teaspoons all-purpose flour
  • 1 cup shredded cheddar cheese
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chile powder
  • ½ teaspoon smoked paprika
  • Green chiles, Anaheim peppers or Poblano peppers, roasted
  • 4 hamburger buns
  • Additional toppings: onion tomato, etc. (optional)
Instructions
  1. Form the hamburger into 4 patties and season both sides with salt and pepper or Red River Ranch Original Seasoning. Cover and refrigerate for about 1 hour. This helps the burgers stay together better when grilling.
  2. Remove the patties from the refrigerator to warm just slightly before grilling.
  3. Meanwhile, in a saucepan, heat the milk and flour over medium-low heat, stirring constantly until it thickens just slightly, about 3-4 minutes.
  4. Reduce the heat to low and stir in the cheddar cheese until smooth. Stir in the spices until combined. Keep warm until ready to serve.
  5. Place the burgers on a medium-high heat greased grill. Grill about 6 to 8 minutes per side or until there is no pink in the middle. Unlike a steak, hamburger meat should be cooked medium-well to well done because it is a processed meat. Let it rest a few minutes before serving.
  6. Place the burgers on buns and top with roasted chiles, cheese and any additional toppings.
Recipe Notes

To roast the chiles: With a pair of tongs, hold the chile over direct heat/flame from the grill. Rotate until all sides are blackened. Repeat with the remaining chiles. Place in a bowl of cold water for several minutes. Remove the chiles from the water and peel off the blackened skin and discard. Cut the chile along one side to open up. Remove the seeds and inner membrane.

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Grilled Mexican Corn

I have shucked many an ear of corn and eaten many a bushel full in my lifetime. My favorite way to eat it is grilled. Grilling corn gives it such a different taste that really brings out the flavor of the corn in a smokey way. It’s even better when Shan puts her special Mexican spread on it with all the classic fiesta flavors of chile, cumin and lime. Give it a try when you’re needing to impress the neighbors or family. 

Watch the Video…

 

 

Print Recipe
Grilled Mexican Corn
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 4-6 ears sweet corn
  • olive oil
  • Red River Ranch Mesquite Seasoning or Salt and Pepper
  • 3 tablespoons sour cream
  • 3 tablespoons mayonnaise
  • ½ teaspoon chile powder
  • ½ teaspoon garlic powder
  • 1/2 teaspoon cumin
  • ¼ teaspoon ancho chile powder
  • 1 tablespoon lime juice to taste
  • 2 tablespoons grated Parmesan plus more for sprinkling
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 4-6 ears sweet corn
  • olive oil
  • Red River Ranch Mesquite Seasoning or Salt and Pepper
  • 3 tablespoons sour cream
  • 3 tablespoons mayonnaise
  • ½ teaspoon chile powder
  • ½ teaspoon garlic powder
  • 1/2 teaspoon cumin
  • ¼ teaspoon ancho chile powder
  • 1 tablespoon lime juice to taste
  • 2 tablespoons grated Parmesan plus more for sprinkling
Instructions
  1. Turn the grill on high and let warm. Rub the corn with olive oil and then sprinkle with the Mesquite Seasoning (available at kentrollins.com or salt and pepper).
  2. Place the corn on a clean and greased grill. Shut the lid and let cook, rotating occasionally until the corn is lightly charred and soft.
  3. Meanwhile, mix the remaining ingredients in a small bowl. Set aside.
  4. Remove the corn from the grill and let cool slightly. Spread the chile mixture generously over the grilled corn.
  5. Sprinkle with additional Parmesan cheese and serve immediately.
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Homemade Cherry Almond Ice Cream

I know I don’t need to tell you summer has its hot breath on us. Well unless maybe you live in the Yukon! Here in Southwest Oklahoma it’s hot and the forecast is for more hot. I told Shannon there were two things I remembered about summer growing up: hot afternoons and cold homemade ice cream. I think everyone in town had an ice cream maker. On Mama’s old crank-style maker, one kid would have to sit on top while another one cranked on it.   Vanilla was the staple blend most of the time, but we decided to change it up a bit and created a concoction that will chill them taste buds with a little creamy almond flavor with chunks of cherry. Now it’s time to get to crankin’ or break out the new fangled electric ice cream maker and let’s share some goodness!

 

 

Print Recipe
Cherry Almond Ice Cream
Prep Time 15 minutes
Cook Time 30 minutes
Servings
gallon
Ingredients
  • 4 eggs
  • 2 cups ½sugar
  • 2 pints heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2 cups pitted and coarsely chopped dark sweet cherries
  • ¾ cup sliced almonds
  • milk
  • Ice
  • Rock Salt
Prep Time 15 minutes
Cook Time 30 minutes
Servings
gallon
Ingredients
  • 4 eggs
  • 2 cups ½sugar
  • 2 pints heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2 cups pitted and coarsely chopped dark sweet cherries
  • ¾ cup sliced almonds
  • milk
  • Ice
  • Rock Salt
Instructions
  1. From your electric or crank ice cream maker, place the canister in the icebox and chill for about 30 minutes.
  2. Meanwhile, in a large mixing bowl beat the eggs well. Whisk in the sugar until thickened and smooth.
  3. Whisk in the cream, vanilla and almond extracts.
  4. Stir in the cherries and then almonds.
  5. Pour the mixture into the chilled canister. Pour in enough milk until it reaches the “Fill Line” of your 1 gallon canister.
  6. Put the canister in the freezer bucket and alternate layers of ice and rock salt between the canister and bucket until it reaches close to the top.
  7. Plug in or crack for about 30 minutes or until motor stops and ice cream is thick. Remove the dasher and seal the canister. Drain the water off of the ice and repack the freezer bucket with more ice and salt. Allow to set for about 1 hour to harden.
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Catalina Taco Salad

Sometimes it’s just too hot to build a fire and cook. So, it’s time to step away from the fire for awhile. During the summer Shan and I eat quite a few salads. Mama used to make this dish for us when we were growing up. It’s an easy throw together with a Mexican flare and a sweet tang with the Catalina dressing. So y’all cool off and enjoy!

 

 

Print Recipe
Catalina Taco Salad
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Ingredients
  • 1 pound ground beef
  • 1 1 oz package taco seasoning
  • 1 15 oz. can Ranch Style or Chili Beans drained well,
  • 1 small yellow onion diced
  • 1 cup heapingchopped tomatoes
  • 1 head iceberg lettuce chopped
  • 1 cup shredded cheddar cheese plus more for serving
  • ½ - ¾ cup Catalina dressing
  • Doritos nacho cheese or corn chips crushed
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Ingredients
  • 1 pound ground beef
  • 1 1 oz package taco seasoning
  • 1 15 oz. can Ranch Style or Chili Beans drained well,
  • 1 small yellow onion diced
  • 1 cup heapingchopped tomatoes
  • 1 head iceberg lettuce chopped
  • 1 cup shredded cheddar cheese plus more for serving
  • ½ - ¾ cup Catalina dressing
  • Doritos nacho cheese or corn chips crushed
Instructions
  1. Brown the beef in a skillet over medium heat. Drain any excess grease.
  2. Stir in the taco seasoning and ¼ cup of water. Reduce to a simmer for 10 minutes, stirring occasionally.
  3. Remove from the heat and let cool. Cover and place in the icebox for 30 minutes or until chilled.
  4. Mix the beef, beans, onion and tomatoes together in a large bowl. Stir in the lettuce and cheese. Stir in the dressing, to taste.
  5. Sprinkle with additional cheese and generously top with the crushed Doritos or corn chips. Serve immediately.
Recipe Notes

This makes a generous amount, so if saving for leftovers add the chips and dressing only to the amount being served immediately to prevent the dish from getting soggy.

 

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Cowboy Baked Beans

You know what I don’t like? When someone says we’re going to have baked beans and they pour a can in a dish and serve it. Now don’t get me wrong- I use canned goods and canned goods can be good, but you have to give them a little more love.

This recipe is my go-to for any gathering. They’ve got just a little bite and a sweet BBQ flavor. Good beans come from knowing how to blend flavors and this one is spot on and cowboy approved! 

 

Watch the Video….

Print Recipe
Cowboy Baked Beans
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
  • 6 slices thick cut bacon
  • 1 26 oz can Ranch Style or Chili Beans
  • 1 28 oz can Pork ‘n Beans
  • 1 7 oz. can chipotle peppersadobo sauce chopped,
  • 1 medium yellow onion chopped
  • 1- 1 1/2 tablespoons yellow mustard
  • 1 1/2 - 2 cups light brown sugar
  • 1/2-1 cup BBQ sauce
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
  • 6 slices thick cut bacon
  • 1 26 oz can Ranch Style or Chili Beans
  • 1 28 oz can Pork ‘n Beans
  • 1 7 oz. can chipotle peppersadobo sauce chopped,
  • 1 medium yellow onion chopped
  • 1- 1 1/2 tablespoons yellow mustard
  • 1 1/2 - 2 cups light brown sugar
  • 1/2-1 cup BBQ sauce
Instructions
  1. Cut the bacon into 1-inch pieces. Add to a skillet and cook over medium-high heat until about ¾ done. Set aside.
  2. Using a colander, drain the juices from the beans. Add to a 12-inch Dutch oven.
  3. Stir in the chipotle peppers, to taste. Stir in the onion, mustard and brown sugar and BBQ. Adjust taste, if needed.
  4. Cook over coals until the mixture reaches a boil, let simmer a few additional minutes and the mixture thickens just slightly. Serve warm with a slotted spoon.
Recipe Notes

If cooking in the house use an 11x13-inch casserole dish. Cook at 350 degrees F. for about 30 – 40 minutes.

For a less intense heat, lessen the amount of chipotle peppers and adobo sauce.

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Seared Ahi Tuna with Blackberry Jalapeno Sauce

I don’t get to fish near as much as I used to, and the only tuna I ever caught came out of the can. But I’m hear to tell you – you ain’t got go deep sea fishing to land this Tuna. Get that cast iron skillet and let’s get to searing.

From my experience, what makes tuna great is also the sauce paired with it. We came up with a blackberry jalepeno glaze that will really bring out the great flavor of the fish with a little sweet kick and no fishing pole required!

Watch the Video…

 

Print Recipe
Seared Ahi Tuna with Blackberry Jalapeno Sauce
Prep Time 10 minutes
Cook Time 6 minutes
Servings
Ingredients
  • 3 tablespoons blackberry jam
  • 1 tablespoons minced pickled jalapeno
  • 2 teaspoons Dijon mustard
  • ½ teaspoon lime juice
  • 2 tablespoons butter
  • 2 4 oz ahi tuna steaks thawed if frozen
  • coarse black pepper
  • sea salt
Prep Time 10 minutes
Cook Time 6 minutes
Servings
Ingredients
  • 3 tablespoons blackberry jam
  • 1 tablespoons minced pickled jalapeno
  • 2 teaspoons Dijon mustard
  • ½ teaspoon lime juice
  • 2 tablespoons butter
  • 2 4 oz ahi tuna steaks thawed if frozen
  • coarse black pepper
  • sea salt
Instructions
  1. Add the blackberry jam, jalapenos, dijon and lime juice to a blender or processor and blend until smooth. Set aside.
  2. Heat a cast iron skillet over high heat for about 2 minutes.
  3. Meanwhile generously rub the salt and pepper on both sides of the tuna steaks and along the sides.
  4. Melt the butter in the skillet. Add the steaks to the skillet and sear for 1 minute and 30 seconds. Flip and sear an additional 1 minute 30 seconds.
  5. Remove from the skillet and let rest a couple minutes. Drizzle with the sauce and serve.
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Dutch Oven Baked/Grilled Ribs

You don’t have to have one of them fancy smokers to get that smoked flavor you want out of those ribs. Just grab that Dutch oven and lets get to simmering. Simmering these little fellers in chicken broth will keep them really tender. Then we’ll finish them on the grill for that little color and flavor until they fall off the bone.  

 

Watch the Video…

 

Print Recipe
Baked/Grilled Ribs
Servings
Ingredients
  • 1 side Baby Back Ribs
  • lime juice
  • Meat tenderizer
  • Red River Ranch Original Seasoning or your blend
Servings
Ingredients
  • 1 side Baby Back Ribs
  • lime juice
  • Meat tenderizer
  • Red River Ranch Original Seasoning or your blend
Instructions
  1. Remove the membrane from the bone-side of the ribs.
  2. Rub lime juice on both sides. Sprinkle meat tenderizer on the meat side of the ribs and rub in. Repeat with the Red River Ranch Original Seasoning or substitute. Cover and place in the icebox for about 4 hours.
  3. Place the ribs in the Dutch oven bone side down- either standing up or on the sides (as described in video).
  4. Pour about 1 ½ to 2-inches deep of chicken broth in the bottom of the oven. Cover.
  5. Cook for about 2 to 2 ½ hours or until fork tender. Add more broth while cooking, if needed.
  6. Remove from the oven and place on a hot grill. Grill on both sides to absorb some smoke flavor and until a dark golden brown color appears. Baste while grilling with the excess chicken broth.
Recipe Notes

1 side of ribs feeds about 3-4 people.

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Dutch Oven Cherry Cobbler

What’s a more iconic dish to cook in a Dutch oven than a cobbler? I’ve cooked many a cobbler and let’s just say when Shannon came up with this recipe I wasn’t excited about another cobbler. But the cherry and almond together make a great combination. It’s also a really easy dump cobbler that is great for beginners or to please a crowd. 

The batter recipe can be used for any cobbler and fruit combination. So get creative and get in the kitchen!

 

Watch the Video…

Print Recipe
Dutch Oven Cherry Cobbler
Prep Time 20 minutes
Cook Time 40 minutes
Servings
Ingredients
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 2 cups milk
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract (optional- great with cherry)
  • 1 teaspoon cinnamon (optional - great with peaches)
  • 1 stick butter, melted
  • 2 cups fruit or more to taste, we like to add about 1/3 - 1/2 cup of juice to for more taste
Prep Time 20 minutes
Cook Time 40 minutes
Servings
Ingredients
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 2 cups milk
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract (optional- great with cherry)
  • 1 teaspoon cinnamon (optional - great with peaches)
  • 1 stick butter, melted
  • 2 cups fruit or more to taste, we like to add about 1/3 - 1/2 cup of juice to for more taste
Instructions
  1. Mix together the flour, sugar, salt baking powder, milk and vanilla together.
  2. Pour the butter in a greased 12-inch deep Dutch oven or a 11x13-inch casserole dish.
  3. Pour the batter in the Dutch oven. Evenly top with the fruit and juice.
  4. If baking in the house- bake at 350 degrees for about 40 minutes or until it’s about ¾ baked through like a cake, but still has a soft center.
Recipe Notes

If you like more of a gooey cobbler add more juice and don't cook the cobbler as long.

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Deep Fried Strip Steak

It’s a pretty exciting day here at the chuck wagon. Now many of you may have seen my chicken fried steak videos, but this is one of my favorite fried foods ever. Don’t go to the fair to get this great dish- Deep Fried Strip Steak! 

 

Watch the Video…

Print Recipe
Deep Fried Strip Steak
Prep Time 10 minutes
Servings
Ingredients
  • 12 oz strip steak
  • lime juice
  • salt and black pepper
  • 1 ½ cups flour
  • 1 heaping tablespoon Red River Ranch Original Seasoning (available kentrollins.com) or favorite blend
  • 1 teaspoon garlic salt
  • Miracle Dip (http://www.decoty.com) 1 cup milk or buttermilk and 1 egg
  • in Fry oil (we prefer creamy liquid shortening found bulk at Sam’s or Costco
Prep Time 10 minutes
Servings
Ingredients
  • 12 oz strip steak
  • lime juice
  • salt and black pepper
  • 1 ½ cups flour
  • 1 heaping tablespoon Red River Ranch Original Seasoning (available kentrollins.com) or favorite blend
  • 1 teaspoon garlic salt
  • Miracle Dip (http://www.decoty.com) 1 cup milk or buttermilk and 1 egg
  • in Fry oil (we prefer creamy liquid shortening found bulk at Sam’s or Costco
Instructions
  1. Rub the lime juice onto both sides of the strip steak. Lightly salt and pepper both sides of the steak and rub in. Wrap in plastic and place in the icebox for about 4 hours.
  2. Remove the steak from the icebox and let warm for about 30 minutes.
  3. In a bowl mix together the flour and seasonings. Set aside.
  4. Prepare the Miracle Dip according the package or whisk together the milk and egg.
  5. Dip the meat in the wet mix and then into the flour mixture to generously coat. Repeat.
  6. Heat the oil in a Dutch oven to 350 degrees F.
  7. Place the steak in the oil and fry on both sides until a rich golden brown. Let the steak rest a couple minutes before serving.
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Cowboy Stew

During cold days on the chuck wagon I’ve got to think of a stick-to-your-bones meal that will not only satisfy but keep those fellers warm. When those cowboys come in from a long ride and the wind howling at their necks it sure is important to make them feel like they’re coming home. I get ol’ Bertha a roaring with a good fire, put up all the walls on the fly and it can feel a little more like home in those cold conditions.

Hopefully this will warm your stomach and your soul. 

 

Watch the Video…

 

Print Recipe
Cowboy Stew
Prep Time 10 minutes
Cook Time 2 hours
Servings
Ingredients
  • 8 regular red potatoes chunked
  • 2 ½ cups sliced carrots
  • 1 large yellow onion sliced
  • 1 large jalapeno chopped
  • 3 14.5-ounce cans stewed tomatoes
  • 1 15-ounce can tomato sauce
  • 1 10-ounce can Rotel
  • 3 4-ounce cans chopped green chile
  • 2 tablespoons minced garlic
  • Canola oil
  • 3.5– 4 lbs. stew meat (elk,beef, etc.) chunked
  • 3 quarts water or beef broth
  • Red River Ranch Original Seasoning or Seasoned Salt and Black Pepper
Prep Time 10 minutes
Cook Time 2 hours
Servings
Ingredients
  • 8 regular red potatoes chunked
  • 2 ½ cups sliced carrots
  • 1 large yellow onion sliced
  • 1 large jalapeno chopped
  • 3 14.5-ounce cans stewed tomatoes
  • 1 15-ounce can tomato sauce
  • 1 10-ounce can Rotel
  • 3 4-ounce cans chopped green chile
  • 2 tablespoons minced garlic
  • Canola oil
  • 3.5– 4 lbs. stew meat (elk,beef, etc.) chunked
  • 3 quarts water or beef broth
  • Red River Ranch Original Seasoning or Seasoned Salt and Black Pepper
Instructions
  1. Add all the ingredients, except the canola, stew meat, water and seasoning to a large stock pot. Set aside.
  2. Pour a thin layer of the canola oil to the bottom of a large cast iron skillet. Add the meat, season to taste and cook over medium-high heat until all the edges have browned.
  3. Stir the meat into the liquid mixture. Bring to a boil over high heat for 20 minutes. Reduce to a simmer and continue cooking for about 1 ½ hours or until vegetables are tender and meat has cooked through, stirring occasionally.
Recipe Notes

This makes enough to feed a crew- or freeze and save for later.

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