Tag Archives: manwich

Beef, Canadian Bacon, & Swiss Pretzel Burgers with Horseradish Dressing

pretzelburger
Frozen Beef Patties, grilled
Canadian Bacon, grilled
Pretzel Buns, toasted on grill, Buttered
Swiss Cheese

Top with: Mustard on one side (Opt.), AND, good amount of:
Horseradish Sauce (PLEASE, TRY ON BURGER!):
2 Very good size Tablespoons of Horseradish Sauce
3T Light Mayo
1t Ground Mustard Powder
Couple grinds of Black Pepper
Good shake of Garlic Powder
1/4 tsp Sugar
1/8-1/4tsp Sea Salt
1.5 to 2T Red Wine Vinegar
1/4c Sour Cream (If none, 1/8c Milk)
Premake and place in fridge.

Grill Burgers. Grill Canadian Bacon. Toast Buns, butter. Top Burgers with Canadian Bacon, then, place Cheese on top of Canadian Bacon… Melt. Add Mayo or use our AWESOME Horseradish Sauce!

Served with a Quick Hawaiian Pasta Salad:
hawaiianpastapic
Sauce:
1c KEN’S Buttermilk Ranch OR Miracle Whip
1c+2T Crushed Pineapple in Juice, drained
1-1.5tsp Lemon Juice
1tsp Paprika
A lil shy of 1/4c Real Bacon Pieces (In Salad Section)
1/4c Craisins

Ingredients:
1/4c Turkey Pepperoni, quartered
1/4c Cucumber, peeled and seeded, cubed
1/4c Sweet Bell Peppers, seeded, cut up
2-4T Sweet Red Onion, minced up
1 Celery, minced
1/4c, or so, Cheese, cubed small
Optional: 1/2c Ham cubes. 1/2tsp Sugar (Added to sauce.)

Spiral Noodles, to desired consistency (NOTE: IF not making right before, you need to make it a lil extra saucy. As, the noodles will soak up the sauce and flavor.)

I always premix sauce and set aside til use, to blend flavors. Boil noodles, accordingly. Rinse with COLD Water. DRAIN WELL.

Top with:
Hawaiian Sunflower Seeds or Honey Roasted Bunches Of Oats Granola

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Tay’s Cowboy Burger topped with Tay’s Cowboy Jalapeno Sauce

tayscowboyburger

1 lb Ground Beef
1/2 lb Ground Pork Sausage
1T-1.5T McCormick’s BBQ Seasoning (I did 1)
1tsp Chili Powder
1/4tsp Chipotle Powder
1/4tsp Cocoa Powder
1/4tsp Sea Salt
1/2tsp Pepper
1/2tsp Garlic Powder
1/2tsp Onion Powder
1T Green Onions, minced

Buns

Toppings: PEPPERED BACON, Fried Onions, Tomato, Jalapeno,
Provolone or Velveeta Jalapeno Cheese, Mustard/Ketchup,
and Cowboy Jalapeno Sauce:
4T Mayo
1T Jalapeno, minced, or more to taste
3/4tsp McCormick’s BBQ Seasoning, or more to taste
1/8tsp Brown Sugar
1/4tsp Paprika
1/2tsp Lemon Juice
1tsp Louisiana Hot Sauce

Premix Burger Mix (First 11 Ingredients). Marinade 1 hour in fridge. Premix Sauce Ingredients, place in fridge til use. Nicely Pepper Bacon Slices. I Bake til crispy. Set aside, covered, til use. Grill Burgers (Awesome on Charcoal Grill, if done right). Right off the Grill, top with Cheese (I used Velveeta Jalapeno Cheese, not a lot, just enough). Top with Bacon and other Toppings. Be sure to use Tay’s Cowboy Jalapeno Sauce! With FRIED ONIONS, Tomatoes, More Jalapenos, and optional: Ketchup/Mustard (I did Ketchup/Mustard on one Bun, and loaded the Cowboy Jalapeno Sauce on the other Bun).

Swiss Shroom Burgers (HEALTHIER Mushroom and Swiss TURKEY Burgers)

swissmushroomburger

AMAZING Flavor!!! And, Healthier than Most. But, you wouldn’t know with it’s FLAVOR!!!

Meat Mixture:
2lb. Turkey Meat (Beef can be used)
1 Mushroom Gravy Packet
1T Worcestershire
1tsp Soy Sauce
1T Green Onions, minced super small
2tsp Dried Parsley
1/2tsp Garlic Powder
1/2tsp Dried Dill Weed
1/2tsp Onion Powder
1/4tsp Sea Salt
1/2tsp Ground Pepper
2-3T Celery, minced

Sauteed Mushroom Topping:
1tsp Extra Virgin Olive Oil or Butter
1 pkg. Baby Bella Mushrooms, chopped
3/4tsp Dried Oregano
1/4tsp Lemon Juice (Fridge 100% kind)
1/4tsp Dried Rosemary, crushed more

– Toppings: Tay’s Balsamic Garlic Sauce (Recipe Here) (<-USE IT!) or Mayo, Swiss Cheese, AND FRIED ONIONS!!!
 Tay’s Redhead Flatbread (Recipe here) or Bun of Choice

Mix Meat Mixture. Allow to marinade about 20 minutes. Form Patties. Cook. Near end add on Swiss Cheese, to melt. Try with Tay’s Balsamic Garlic Sauce (Recipe Here) on Buns. Top with Sauteed Vegis. Then, Fried Onions (Optional, but delicious!).

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Porter Burger served with Creole Sweet Tater Fries (Ultimate Stuffed Burger fit for The Porter served with Creole Sweet Potato Fries)

porterburgercreolesweetpotatofries1

porterburger1

Named in Honor of the Most Loyal N’ Awesome Soul… The Porter. RIP
(Creole Sweet Potato Fries- Recipe Below)

Meat Mixture:
1 lb. Ground/Cubed Steak
1 lb. Ground Beef
3T Real Bacon Pieces
1T Worcestershire
1tsp Garlic Powder
1tsp Montreal Steak Seasoning
1/2tsp Onion Powder
1/2tsp Mustard Pwdr.
1/2tsp Paprika
1/2tsp Pepper
1/4tsp Sea Salt
1/4tsp Liquid Hickory Smoke (Can skip if charcoal grilling)

Burger Cheese Center:
1/2c canned Queso Blanco (Blend w/Provolone)
2/3c Provolone (Blend w/ Queso)
Jalapeno Slices or minced (Optional)

Saute Vegis:
1/2T Extra Virgin Olive Oil
1c Mushrooms, sliced
1c Onions, sliced
1tsp Dried Oregano
1tsp Soy Sauce

Toppings: Tomato Slice, Lettuce, Cheddar Cheese Slice
Great w/ No Sauce. But, options: Ketchup/Mustard OR Our Garlic Balsamic Mayo
Bun of Choice

First, mix top 12 ingredients. Set aside to set some.
In a blender, blend Queso Blanco and Provolone Cheeses.
Form 4 oz. to 6 oz. Balls with Meat Mixture. Divide each Ball into 2 Patties. Place a spoonful of Blended Cheeses on one Patty. Top with a few Jalapeno. Top with other Patty. Press down edges to make a stuffed Burger.
Saute Vegis: Add in Oil, Onions, and Mushrooms. Add in Oregano. Once about soft, add in Soy Sauce. Cook few minutes, set aside.
In separate pan, fry burgers. Once just done, top with Chedd. Cheese Slice, to melt.
Top Toasted Bun with Sauce(s) of Choice (Or no Sauce). Add Burger, Sauteed Vegis, Tomato, and Lettuce.
(Photo of Burger Prep)
porterburgerprep


*** Creole Sweet Potato Fries ***:
Large Sweet Potato, cut to fry desire
About 1T Extra Virgin Olive Oil
1tsp Tony’s Creole Seasoning
1/2tsp Garlic Powder
1/4tsp Pepper
1/4tsp Dill
(Seasons can be altered to taste)

Mix in Ziploc Bag. Allow to set about 15 minutes. Bake in Oven at about 450, til desired done-ness. I like to Broil mine at end, to nicely brown (Optional).
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Tay’s Tasty Tangy Burger

tangyburger

2 lb. Ground Beef
1T Balsamic Vinegar
1T Red Wine Vinegar
1T Soy Sauce
1/2T Worcestershire
2tsp Dried Oregano
1/2T Dried Parsley
1/2tsp Garlic Powder
1/2tsp Pepper
1/4tsp Sea Salt

Mix, well, above. Allow to set a few minutes. Form Burgers. Cook. Serve on Bun with Toppings of choice.

(I originally did 1.5T, each, of: Balsamic Vinegar, Red Wine Vinegar, and Soy Sauce… But, thought it could be cut back to 1T… So, to your taste.)
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Coconut Chipotle Chicken and Chipotle Orange Mayo

mexicancoconutchipotlechickenorangemayo

Many ways to eat this Chicken. (OPTIONS BELOW). Over rice w/vegis. Over Peppers/Onions and Sweet Potatoes. On Wraps w/Rice (Optional). On Hawaiian Buns. Or, as we did, on Hawaiian Buns with Our SPECIAL Chipotle Orange Mayo (Recipe Below- Not just for this meal! Tastes great on many Wraps/Sandwiches.)!

Marinade (5hours) *See Notes:
1tsp McCormick Jamaican Season
1/3c canned unsweetened Coconut Milk
1/4c Chipotle Peppers in Adobo, minced
2T Maple Syrup (I used Organic Grade B)
1T Soy Sauce
1/4tsp Sea Salt

Hawaiian Buns, Bread of Choice, or Wraps (Or an option below)
Frozen Pepper/Onion Mix

chipotleorangemayo

Chipotle Orange Mayo (Great on ANY sandwich/wrap):
3T Mayo
1tsp Orange Marmalade
1/8tsp Chipotle Powder (Or more to taste!!!)
1/8tsp Lemon Juice (Fridge 100% kind)
3/4tsp Dried Chives, minced
1/8tsp McCormick’s Dried Orange Peel
1/8tsp Mustard

Marinade Chicken. Preheat oven to 450. I cook Peppers/Onions seperate. Wrap each in foil and bake about 1 hour. Cut up Chicken. I served on Hawaiian Buns with Chipotle Orange Mayo, Tomatoes, and Lettuce. Cheese is optional. Leftovers I made Tacos. More options below, ideas are endless!
OR
Try throwing into crock pot (Chicken and Marinade ingredients). Cook on LOW 4 hours, last 30 minutes add in Peppers/Onions. Serve on Buns, over Sweet Potatoes, Wraps/Shells, over Rice.
coconutchipotlechicken
(Photo PreCooked)
MANY WAYS to Eat this Chicken Recipe:
Serve over Sweet Potato Rice (Recipe Here)
Over cubed, seasoned, and baked Sweet Potatoes
Or over Peppers/Onions with cubed Sweet Potatoes
Or over Rice with cubed Sweet Potatoes
Or over Rice with Peppers/Onions
Or over Rice with Peas and Carrots
Grill it up!
(ALL RICE COOKED IN CHICKEN BROTH! 1 cube, crushed per 1c Rice)
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TAY’s UltiMelt (Steak Melt Manwich)

ultimeltsteaksandwich

Texas Toast Bread
Toppings: Mayo, Shredd. Cheese (We use Mild Cheddar AND Italian 6 Cheese)

Marinade
:
1/3c Soy Sauce
1/2c Extra Virgin Olive Oil
1/3c fresh Lemon Juice (I’ve used Fridge Kind, as well)
1/4c Worcestershire Sauce
1/4 tsp Hot Pepper Sauce (We used Louisiana)
1 tsp Regular Mustard
1 tsp Onion Powder
a sprinkle of Cayenne Powder
1T + 1/2T Garlic Powder
3T dried Basil
1T + 1/2T Dried Parsley
1 tsp Course Black Pepper
1 tsp Dried Minced Garlic (I’ve used 2tsp Fresh Garlic, as well)

Vegis:
Green Pepper, sliced into strips
Red Pepper, sliced into strips
Onions, sliced into strips
Mushrooms, sliced into strips
Extra Virgin Olive Oil
Shakes of Dried Oregano

Steaks: Mix all ingredients in a bowl. Pour marinade over desired type of meat (Preferably a slab of dead cow or chops). Cover, and refrigerate for up to 8 hours. Cook meat as desired. Try our best technique for a good steak. (Below). Cut up. Vegis: Cut up. Lay into foil. Drizzle a LITTLE Olive Oil on. Sprinkle with Oregano. Cook, we do on grill. Butter Flavor Cooking Spray skillet. Brown each side of Toast. OR Grill each side of Toast, Butter it.
Top with Toppings.

Steak Cooking Tip: Olive oil in skillet, get that pan hot, I mean I want that steak to sizzle or you’ve ruined your whole meal. Sear for about 3minutes on each side, you want a nice brown, but not fully cooked. Just leave it cook, don’t move it too much! This locks the juices in. Juices rise when cooked. By searing each side, you lock those juices in. Transfer and bake, or grill til desired. Remember that the steaks cook as they rest and absorb the juices. So, allow a few minute rest and cook to just under desired steak- Rare, Med., etc. Or all the way on grill, just be sure it sizzles once it hit it! No constant flipping!!! One and done!
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