6 Great Recipes on a Bun
Food and Drink

6 Great Recipes on a Bun

What did the hamburger patty say to the bun?  I’ll meat you in the middle!  Bun intended.  Seriously though, here are six great recipes to slide between your hot loaves.

Sausage on a Bun with Pickle Pepper Relish

Recipe and photo courtesy of Whole Foods Market

"A classic combo improved dramatically by taking just a few minutes to mix up your own homemade relish—to which you can add chopped hot peppers for a kick, if you like."

Serves: 4

 

1/4 cup bread and butter pickle chips, finely chopped

1/4 cup roasted red peppers, finely chopped

1/4 cup white onion, finely chopped

2 tablespoons yellow or Dijon mustard

1 teaspoon sugar

1/2 teaspoon apple cider vinegar

1/4 teaspoon celery seed

4 The Original Brat Hans Sausages, such as Bratwurst or Sweet Apple Chicken

4 sprouted grain hot dog buns, split and toasted on the grill

1 cup romaine lettuce or cabbage, thinly sliced

Preheat grill to medium-high heat. In a small bowl, stir together pickles, peppers, onion, mustard, sugar, vinegar and celery seed; set relish aside.

Grill sausages, turning occasionally, until golden brown and hot throughout, about 10 minutes. Pile lettuce or cabbage onto hot dog buns, top with sausages and relish. Then serve.

Stubb’s Toasted Pecan Burgers

Courtesy of Stubb’s® Bar-B-Q, StubbsBBQ.com

"If you want a taste of Love & Happiness, look no further than Stubb’s Toasted Pecan Burgers. This recipe features bell peppers, onions and pecans all mixed in with some good ol’ ground chuck. "

Makes: 3 large or 4 average-sized servings

 

1 pound ground chuck

1/4 cup chopped red onion

1/4 cup chopped pecans, toasted

1 tablespoon finely chopped green bell pepper

3 tablespoons Stubb’s® Original Bar-B-Q Sauce

2 tablespoons Stubb’s® Bar-B-Q Spice Rub

Lettuce, mayonnaise and toasted buns, for serving

Mix together the chuck, onion, pecans, bell pepper, Stubb’s® Original Bar-B-Q Sauce and Stubb’s® Bar-B-Q Spice Rub. Shape into three large or four average-sized patties. (The burgers may be mixed and shaped earlier in the day and refrigerated until ready to use.)

Prepare a grill for direct cooking. For a charcoal grill, when the coals are ashed over, rake or spread them out in the bottom of the grill so the food can cook directly over the coals. (For a gas grill, fire up the burners so the food can cook directly over the heat.)

Grill the burgers over direct medium heat, first on one side and then on the other, 7 to 10 minutes, until they reach your desired degree of doneness. (Medium burgers register an internal temperature of 160°F.) Serve with lettuce, mayonnaise and toasted buns.

Beer Brat Slawsa Dogs

Recipe and photo courtesy of Slawsa®

"The key to not overcooking or drying out your brats is to cook them over low heat and then transfer them to a hot grill to achieve those nice grill marks."

Slawsa®
Serves: 8

 

2 medium- to full-bodied beers

1 yellow or white (non-sweet) onion, chopped

8 stadium-style brats

8 hotdog buns

1 16-ounce jar of Slawsa® Original

Heat beer and onions either on the stovetop or the upper grill rack.

Submerge brats in the mixture and cook over low heat for 10–15 minutes or until cooked through.

Transfer brats to hot grill and sear them for 2 to 3 minutes, turning once.

When complete, serve them on a bun topped with Slawsa® Original. Enjoy!

East Meets West Burgers

Recipe and photo courtesy of The Beef Checkoff, BeefItsWhatsForDinner.com

"Try this burger at your next cook-out! The American Burger is freshened up with tasty Asian-inspired ingredients like a sesame-soy mayo and a tangy slaw. This burger is definitely crave-worthy."

Total recipe time: 30 to 40 minutes Makes: 4 servings

 

1 pound ground beef (95% lean)

1/4 cup soft whole wheat bread crumbs

1 large egg white

1/4 teaspoon salt

1/8 teaspoon black pepper

4 whole-wheat hamburger buns, split

 

Sesame-Soy Mayonnaise:

1/4 cup light mayonnaise

1 tablespoon thinly sliced green onion, green part only

1/2 teaspoon soy sauce

1/4 teaspoon dark sesame oil

1/8 teaspoon ground red pepper

 

Slaw Topping: 

1/2 cup romaine lettuce, thinly sliced

1/4 cup shredded red cabbage

1/4 cup shredded carrot

1 teaspoon rice vinegar

1/4 teaspoon black pepper

Combine Sesame-Soy Mayonnaise ingredients in small bowl; refrigerate until ready to use.

Combine Slaw Topping ingredients in small bowl, set aside.

Combine ground beef, bread crumbs, egg white, salt and 1/8 teaspoon black pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch-thick patties.

Place patties on grill grid over medium ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes), until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.

About 2 minutes before burgers are done, place buns, cut sides down, on grid. Grill until lightly toasted.

Spread equal amount of mayonnaise on bottom of each bun, and top with burger. Evenly divide Slaw Topping over burgers. Close sandwiches.

Reuben Brat Hoagie

Courtesy of Johnsonville® Sausage, johnsonville.com

"Grilled and sliced Johnsonville Sausage, Swiss Cheese and Thousand Island Dressing combine on a hearty hoagie roll for the perfect game day crowd pleaser. Add chips and a pickle and watch the crowd come running at halftime!"

Serves: 6

 

1 package (19.76 ounces) Johnsonville® Original Bratwurst

1 large onion, sliced

1 teaspoon butter

1/3 cup Thousand Island salad dressing

1/3 cup coarse ground mustard

1 loaf (1 pound) French bread

12 thin slices Swiss cheese

1 can (14 ounces) sauerkraut, drained

Grill brats according to package directions. When cool enough to handle, cut into ¼-inch bias slices.

In a skillet, sauté onion in butter until tender; set aside. In a small bowl, combine salad dressing and mustard.

Slice French bread lengthwise and transfer to a baking sheet. Spread salad dressing mixture on the inside of bread. Layer bottom of bread with six slices of cheese, brats, onions, sauerkraut and the remaining cheese.

Bake at 350°F for 10 minutes or until cheese is melted. Cut hoagie and serve hot.

Low and Slow Pulled Pork

Courtesy of National Pork Board

"The thought of being outside, making memories and firing up the smoker has never sounded better and Pulled pork is great for entertaining a crowd!"

Cook Time: 6 to 7 hours Serves: 12–14

 

1 Boston Butt roast, about 5 pounds

Hardwood chips, soaked in water overnight

Apple juice, for spritzing 

 

Rub:

1 cup dark brown sugar, firmly packed

1/2 cup garlic, granulated

1/2 cup kosher salt

1/2 cup paprika

2 tablespoons onion, granulated

1 tablespoon dry mustard

1 tablespoon Creole seasoning

1 tablespoon chili powder

1 tablespoon ground red pepper

1 tablespoon ground cumin

1 tablespoon ground black pepper

 

Sauce:

3/4 cup cider vinegar

1 clove garlic, minced

1/2 cup ketchup

1/4 cup Worcestershire sauce

1/4 cup chili sauce

2 tablespoons onion, chopped

1 tablespoon brown sugar

1 tablespoon lemon juice

1/2 teaspoon dry mustard

Dash ground red pepper

Smoke is one of the main ingredients of good barbecue. Soak hickory wood chips (or any other hardwood chips used for barbecuing) in water overnight. This prevents them from burning. The chips smolder, producing smoke that flavors the meat during the cooking process. The smoke also lends a pink color to the outer inch or so of the flesh, creating what is called a “smoke ring.” 

Mix all rub ingredients together. Store in an airtight container. Set aside.

If needed, trim the fat back to about 1/8 inch thick on shoulder. Sprinkle meat generously with rub, massaging it into the meat. Wrap tightly with plastic wrap, and chill overnight in the refrigerator. 

Take the meat out of the refrigerator, and let it sit for about 45 to 60 minutes. Having the pork at room temperature is very important, because if you put it on the smoker cold, the outer portion will burn. Prepare your smoker or grill until the temperature reaches 250°F, no hotter.

Place meat on the smoker fat side down. After two hours, turn the meat over so it is fat side up. Total cook time will be about 1 1/4 hours per pound. Maintain the temperature in the smoker between 225°F and 250°F. Use a pit thermometer for an accurate reading. If the smoker temperature is hotter than 250°F, the meat will cook too quickly; any lower than 225°F, and the meat will not get done. 

A handful of wood chips should be added to the fire every 30 minutes or so. The more you add, the stronger flavor of smoke you get. Every time wood chips or charcoal is added, spritz the meat with apple juice from a spray bottle. This will add moisture and a fruity background flavor during cooking.

Remove the meat from the smoker with two hours remaining, and place on heavy-duty aluminum foil. Spritz generously with apple juice, and tightly seal foil around pork. Place meat back on the smoke and cook for two hours more. Using an instant-read meat  thermometer, check the internal temperature of the thickest part of the meat, being careful not to touch bone with the tip of the thermometer. When the internal temperature reaches 160°F, the pork is ready.

For the sauce, mix all ingredients in a saucepan over medium heat. Bring to a boil. Reduce heat; simmer for 40 minutes, stirring occasionally. Set aside.

Remove the meat from the smoker, and let it cool for 15 to 30 minutes. Remove foil after it has cooled enough to handle. Remove the bones, which will easily pull away. Begin pulling, or shredding, the meat with two large forks, and place in a large baking dish or pan. Remove and discard any remaining fat. Add sauce to pulled pork and toss. This is a popular way to serve pulled pork in most regions. If you prefer, serve with additional sauce.

Tailgater Magazine