Grilledjalapenobuffaloburgers Recipes

Steps:

• Mix meat, onion, peppers, and garlic together. Mix well. Shape into preferred sized patties.
• Brush the grill with vegetable oil. Next, place the patties onto the grill. Make sure they are place approximately 4 inches from medium heated coals.
• Turn them only once--about 4 - 6 minutes for a medium doneness. **NOTE: You can also broil these as well.Placing the patties about 3 inches from the heat source. Turning only once.**.
• Serve with the hot chile sauce.
• HOT CHILE SAUCE Boil the water, adding the chilis. Boil for 5 minutes and drain.
• Remove the stems and remove from heat. Cool.
• Add this to a blender and add the following: vinegar, mustard, and garlic. Blend until the chiles are finely chopped. On low speed, gradually add the oil. Blend until smooth and creamy.

Steps:

• CAUTION: Jalapenos can be very hot. Use caution and wear rubber gloves if you have skin sensitivity. Keep hands away from face and eyes. Wash hands thoroughly with warm water and soap when finished handling peppers.
• Slice peppers from stem to tip on 1 side. Carefully squeeze ends of pepper (like a change purse) and scoop out seeds and veins with a small spoon. Stuff each pepper with shredded cheese. Cut bacon slices in half. Wrap each pepper with a piece of bacon and secure with a toothpick.
• Preheat grill. Grill peppers 3 to 5 minutes on each side or until bacon is cooked, but not crisp.
• Remove from grill and serve while hot.

Steps:

• Preheat a gas or charcoal grill or stovetop grill pan over high heat.
• Grill the jalapenos until browned or blistered on all sides and slightly softened, 3 to 5 minutes. Set aside to cool.
• Meanwhile, mix the cheese and oregano in a small bowl. Season with salt and pepper.
• To remove the seeds from the jalapenos, make a crosswise cut at the stem end of each jalapeno, then slice lengthwise down the middle, being careful not to cut the jalapeno completely in half. Peel open the sides of each jalapeno and, using a spoon, gently scrape out the seeds and veins. Fill the cavities with 1 tablespoon of the cheese-oregano mixture. Wrap 1 slice of bacon tightly around each stuffed jalapeno to seal in the cheese.
• Grill, starting the poppers on the side where the bacon-wrapping ends, until the bacon is crisp and fully cooked, about 5 minutes. Serve immediately.

Steps:

• Preheat a grill to medium heat.
• In a large pot, mix together the hot sauce, cola, cayenne pepper, black pepper and soy sauce. Add the wings to the sauce - frozen is okay. Place the pot to one side of the grill, so the sauce comes to a simmer.
• Use tongs to fish wings out of the sauce, and place them on the grill for 8 to 10 minutes. Then return to the sauce to simmer. Repeat this process for about 50 minutes. The sauce will thicken. When the chicken is tender and pulls easily off of the bone, you have two options. You can dip one last time and serve for sloppy style wings, or serve right off the grill for dryer wings.

Steps:

• Combine all ingredients in a bowl, be sure not to over handle! Form into patties and fry or grill.
• Serve as any other burger.

Steps:

• Cut each chicken breast in half; place into large resealable plastic food bag. Flatten each to about 1/2-inch thickness with meat mallet.
• Pour desired amount of buffalo wing sauce into bag; seal bag. Gently shake to coat chicken; refrigerate at least 30 minutes.
• Heat gas grill on medium or charcoal grill until coals are ash white.
• Remove chicken from hot sauce; discard sauce.
• Place chicken onto grill. Grill, turning once, 10-12 minutes or until internal temperature reaches at least 165 degrees F and chicken is no longer pink in center. Brush with additional buffalo wing sauce while cooking, if desired. Top each chicken piece with 2 quarters cheese during last minute of cooking.
• Place buns, cut-side down, onto grill. Cook 1-2 minutes or until toasted.
• Spread dressing onto cut-sides of toasted buns. Place celery sticks and chicken onto bottom half of buns; cover with top half of buns.

Steps:

• Place a cheese strip in each pepper half; sprinkle with bread crumbs and bacon. , Grill peppers, covered, over medium-hot heat for 4-6 minutes or until peppers are tender and cheese is melted. Serve warm.

Steps:

• Grill beef patty.
• Butter hamburger bun; grill until toasted; watch so it doesn't burn.
• Add cheese to burger after almost done.
• Put jalapenos in pan to heat up.
• Put on top of cheese.
• Build burger with onion, tomato, and lettuce.

Steps:

• Finely chop the red onions and jalapenos. Add all of the ingredients to a bowl and mix well. Form hamburger patties and grill like normal.

Steps:

• In a medium bowl mix the buffalo, egg, breadcrumbs, onions, mushrooms and garlic. Mix until well blended ( I have found the easiest way to mix is with my hands - it pays to get a little messy!).
• Season to taste with salt, pepper and lemon pepper.
• Form into hamburger patties. Make the patties thick - almost in the shape of a meatball. The thicker they are the juicier the burger will be.
• Cook on the grill for 8 minutes on each side. We usually soak hickory/mesquite chips and put those on the grill before the burgers for a nice smoked flavor (we use a charcoal grill). You want to be careful to not overcook these as the buffalo can dry out quickly.
• Place cheddar cheese on burgers when there is 1 minute left.
• Put on buns and top with your favorite toppings - tomato, pickles, lettuce, mustard, ketchup.
• Enjoy the unique flavor of buffalo.