Grilled Monterey Burger Melt With Red Peppers And Onions Rsc Recipes

Steps:

• Preheat the grill to high.
• In a bowl add the mayonnaise, lemon juice, red pepper flakes, and roasted peppers. Season with salt and pepper, to taste, and set aside.
• In a large bowl, mix the ground turkey with ranch dressing mix, and salt and pepper, to taste. Form the meat into 4 patties and put on a platter lined with parchment paper. Season the burgers with salt and pepper, to taste, and drizzle both sides with olive oil .Grill the burgers for 4 to 5 minutes on each side. Top each burger with 2 slices of Cheddar and 1 slice of bacon. Grill for an additional minute or until the cheese melts. Remove from grill.
• Spread the sweet pepper mayonnaise on each side of rolls and add the burgers. Serve with pickled jalapenos and enjoy.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Pat out three 1/3-pound hamburger patties, pressing each patty down with your index and middle fingers to get a nice, flat burger instead of a ball. Season patties on both sides with salt and pepper.
• Cook on the preheated grill until no longer pink in the centers, 10 to 12 minutes, flipping halfway. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Meanwhile, melt butter in a saucepan over low heat. Increase heat to medium-low, add onion, and saute until tender, 5 to 7 minutes.
• Place 3 slices of bread on the grill. Top each with a slice of American cheese, a cooked patty, sauteed onions, a slice of Swiss cheese, and the remaining bread. Grill sandwiches until cheese melts, about 1 minute per side.

Steps:

• Preheat grill on HIGH for 10 minute Mix peppers, 2 ounces salsa, and beef together then formed into four 1/2 inch thick burgers. Rub outside of patties with oil.
• Coat grill lightly with vegetable oil.
• Brush onion slices with olive oil and season with salt & pepper, sear on grill 1-2 min each side, remove and set aside. Grill rolls, cut side down 30 seconds; remove and set aside.
• Sear meat on grill, about 2 min, until meat has changed color about one-quarter way up from bottom. Turn over. Sear 1 to 3 minute.
• Reduce heat to MEDIUM (for most burgers) or LOW (for burgers thicker than 1 inch); close lid.
• Cook burgers to 160 degrees internal temperature. Check by inserting digital thermometer halfway into thickest part of burger.
• Top with cheese; close lid. Grill until cheese starts to melt, 1 minute. Place each burger on rolls topped with 2 tsp salsa, grilled onion rings.

Steps:

• Heat grill to medium heat.
• Place peppers and onions in center of large sheet heavy-duty foil; drizzle with 1/4 cup steak sauce. Fold to make packet. Grill 2 min.
• Meanwhile, mix meat and 2 Tbsp. of the remaining steak sauce; shape into 4 (1/2-inch) patties. Grill 8 to 10 min. or until vegetables are crisp-tender and burgers are done (160ºF), turning burgers after 4 min. and brushing with remaining steak sauce.
• Remove packet from grill; cut slits in foil to release steam before opening packet. Fill rolls with burgers and vegetables.

Steps:

• Heat grill to medium heat.
• Mix ground beef, A.1., mustard and garlic just until blended; shape into 4 (1/2-inch-thick) patties.
• Place meat patties and onion slices on grill grate. Grill 5 to 6 min. on each side or until burgers are done (160°F) and onions are tender. Remove onions from grill. Top burgers with Singles pieces; grill 1 min. or until melted. Meanwhile, toast cut sides of buns on grill.
• Spread buns with mayo; fill with lettuce, tomatoes, cheeseburgers and onions.

Steps:

• Tear off a 20 inch piece of Reynolds Wrap Foil. Roll into a ball. Clean the grates of an outdoor grill with the tin foil ball. Turn the grill on. While it is preheating, prepare all the other ingredients.
• Saute ground beef, breaking up with a wooden spoon until no longer pink. Cover a small plate with Reynolds Wrap Foil. Put a metal colander on top and drain the grease from the cooked ground beef. Return the meat to the pan. When the drained grease cools completely, wrap in the Reynolds Wrap Foil and discard.
• In a small bowl, combine the chili sauce, worcestershire sauce, steak sauce, red wine vinegar, brown sugar and water. Pour the chili sauce mixture in the ground beef and combine. Cover and set aside until ready to use.
• When the grill is ready, brush both sides of red pepper and onion with oil. Season with salt and pepper.
• Place on grill, skin side down for five minutes. Turn and continue cooking another 5 minutes, or until red pepper is charred and onion has grill marks and is soft. Remove vegetables from grill and wrap in Reynolds Wrap Foil for 15 minutes. When cool enough to handle, remove black char from pepper and cut pepper and onion is long strips. Add to ground beef mixture.
• In a medium sauté pan, melt the butter and cream cheese. Wisk in flour. Slowly add heavy cream and milk. Wisk until the mixture begins to bubble. Remove from heat and stir in Monterey Jack Cheese until melted. Season with nutmeg, if using and a pinch of salt and pepper to taste. Remove from heat, cover and set aside.
• Brush one side of all the rye bread with oil. Put on grill for 2 minutes or until you see grill marks (this can happen very fast depending how hot your grill is so watch it carefully). Remove from grill.
• To assemble sandwiches:.
• Lay slices of rye bread on work surface, grill side down. Spread dijon mustard on the side facing up.
• Divide ground beef evenly on ½ of the bread slices. Pour cheese sauce over ground beef to cover. Top with other piece of bread. Wrap each sandwich in Reynolds Wrap Foil for 10-15 minutes so all the flavors can come together. If you are not serving right away, the sandwiches can be kept warm by returning to a low grill or put on a cookie sheet in a 300 degree oven. Enjoy!
• Cooking Tip.
• Each of the preparation steps can be done earlier in the day to save time. Just wrap each item separately in Reynolds Wrap Foil and refrigerate. Reheat before assembling sandwiches (1 TBL of heavy cream can be added to cheese sauce to thin out if necessary).