Cowboy Butter Burgers

The Cowboy Butter Burger is the ultimate bite.

If you’re craving a good burger that’s next-level delicious, step up to my grill while I cook up some epic Cowboy Butter…

The post Cowboy Butter Burgers appeared first on Over The Fire Cooking.

The Cowboy Butter Burger is the ultimate bite.

If you’re craving a good burger that’s next-level delicious, step up to my grill while I cook up some epic Cowboy Butter Burgers. Summer nights are all about enjoying good food, fantastic drinks, and great company. These perfectly seasoned steaks and juicy burgers with melty cheese, caramelized onions and a rich cowboy butter sauce are the perfect complement to whatever you have planned. Pair it with a Pendleton Military Julep and you’re set for an epic experience.

Post sponsored by Pendleton Whisky

The Cowboy Butter Burger is an epic combo of steak and a beef patty.

Why am I so loyal to Pendleton? First off, their smooth, oak barrel-aged whisky finished with glacier-fed spring water from Mt. Hood is a must-have in your liquor cabinet. It only gets better, because their Limited Edition Military Appreciation Bottle supports a cause I care about deeply: the well-being of military personnel.

Pendleton Whisky is smooth and goes perfectly with mint.

A portion of each sale supports The Bob Woodruff Foundation, which benefits over 20.5 million veterans, service members and their families. If this whisky sells out, you can also donate directly to the Bob Woodruff Foundation here.

Why You’ll Love Cowboy Butter Burgers

I get it, a hot burger straight from the grill is always a tasty bite, but sometimes you just gotta go all out. Seasoned ribeye steak slices and beef patties on the same sandwich? Yup, you heard that right. Cowboy Butter Burgers are next level.

The burgers and the steaks are cooked on my new grill.

The cowboy butter, a rich and savory mix of unsalted butter, garlic, Dijon mustard, fresh parsley, red pepper flakes, cayenne pepper and lemon juice, makes every bite more decadent. Topped with caramelized onions and cheddar cheese, these burgers are beyond satisfying.

Are you more of a cheeseburger or smash burger person? I am both. This is a great burger recipe, but if smashed patties are more your style make sure to check out all my Best Smash Burger Recipes! I’ve also gathered all my Best Patty Melt Recipes too, if you find Texas toast better than a burger bun. Check them out!

Ingredients Breakdown

  • Ribeye Steak – Grab some ribeye steaks to start this cowboy butter burger recipe. You’ll season them generously with kosher salt, black pepper and garlic powder.
  • Beef Patty – You’ll also need 3-4 burger patties. Like the steaks, you’ll season them with kosher salt, black pepper and then some more garlic powder, ensuring a robust and savory base for the burger.
  • Cowboy Butter – To make the compound butter mixture, you’ll need two sticks of unsalted butter, minced garlic, Dijon mustard, chopped parsley, red pepper flakes, cayenne pepper and a touch of lemon juice.
  • Caramelized Onions – We’ll season some thinly sliced white onions with kosher salt and then caramelize them in beef tallow. 
  • Additional Ingredients – To tie everything together, you’ll need toasted burger buns, 8-10 slices of cheddar cheese (or pepper jack for a spicy twist) and then your favorite mayonnaise.

The steak being pulled from the snake river farms bag along with the Pendleton whiskey.

How to Make Cowboy Butter Burgers

Caramelized Onions

To begin, start by preheating your grill to medium-high heat, around 350 degrees F, for direct cooking. Place a large skillet on the grill for a couple of minutes before adding the beef tallow. Once melted, toss in the thinly sliced white onions and then season them with salt and pepper.

After that, cook the onions on medium heat until they are deeply caramelized, turning dark brown. This process certainly takes patience and can take about 45-60 minutes. Once done, set them aside and then keep them warm.

Cowboy butter

Next, prepare the cowboy butter. Combine the melted unsalted butter, minced garlic, Dijon mustard, chopped parsley, red pepper flakes, cayenne pepper and lemon juice in a small bowl. Mix well and set it aside until you’re ready to use it.

The cowboy butter is easy to make and so freakin' delicious to eat.

Cowboy Butter Tip

For the best flavors, first, don’t pop the cowboy butter in the fridge. Instead, let it rest at room temperature for about 15-20 minutes before slathering it on the burgers. This way, the flavors can fully meld and mingle, undoubtedly giving your Cowboy Butter Burgers an even richer taste.

If you’re really into cowboy butter, you should also check out how I used it in Cowboy Butter Steak Tacos recipe! I’ve also made some pretty awesome Cowboy Butter Sliders, but if you’re into the classics… It’s pretty hard to beat a Grilled Ribeye with Cowboy Butter.

Steak & Burgers

Now, it’s time to focus on the meat. First, slather the ribeye steaks and burger patties with the canola oil (or a bit of olive oil) and then season them generously with kosher salt, black pepper and garlic powder. Next, go ahead and let them sit in the fridge until you’re ready to cook.

The meat is prepped with seasonings.

Preheat your grill to medium-high heat, about 375 degrees F, for two-zone indirect cooking. Place the steaks and burgers on the grill and then cook them for 3-4 minutes per side. Aim for an internal temperature of 120 degrees F for the steaks and 165 degrees F for the burgers. Finally, just before the burgers are done, top each patty with a slice of cheddar cheese to melt. Once everything is perfectly cooked, drizzle a generous amount of cowboy butter over the meat and let it rest for 10 minutes.

Assembling the Burgers

To assemble, start with toasted buns and spread a layer of mayonnaise. Place the burger patty first, followed by slices of the ribeye steak. Add a generous helping of caramelized onions and drizzle more cowboy butter on top. Close the burger with the top bun and get ready to enjoy.

The steaks are sliced and the Cowboy Butter Burgers are assembled.

Enjoy these Cowboy Butter Burgers at your next summer cookout and don’t forget to toast with a Pendleton Military Julep!

What to Serve with Cowboy Butter Burgers

These cowboy burgers pair perfectly with a refreshing Pendleton Military Julep. The julep’s minty, sweet and strong notes cut through the richness of the cowboy butter, creating a balanced and delightful dining experience.

Derek Wolf pours some Pendleton Whisky over ice.

To round out the meal, consider serving these burgers with crispy French fries, onion rings or fresh, tangy coleslaw.

If you’re a fan of Pendleton Rye Whisky I also did a salmon recipe with them! Check it out here: Hot Smoked Salmon!

For more Big Burgers

Leftovers & Reheating

If you have any leftovers, store the burgers (without the buns) in an airtight container in the refrigerator. They will keep for up to three days. To reheat, place the burgers in a preheated oven at 350 degrees F for about 10 minutes or until warmed through. The cowboy butter can be reheated separately in a small pot and then drizzled over the burgers just before serving with fresh buns. Cheers to another fantastic meal!

FAQs for Cowboy Butter Burgers

Can I use a different cut of steak?

Absolutely! While ribeyes are recommended for their flavor and tenderness, you can use other cuts like strip steak or filet mignon.

What kind of beef is best for these burgers? 

For the juiciest and most flavorful Cowboy Butter Burgers, I’d recommend using 80/20 ground beef. While lean ground beef is a popular choice, the 80/20 blend strikes the perfect balance between fat and meat, ensuring your burgers stay as juicy and tasty as possible.

Can I make the cowboy butter ahead of time?

Yes, you can prepare the cowboy butter in advance and store it in a sealed container in the refrigerator. Just reheat it gently before drizzling over the burgers.

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

The Cowboy Butter Burger is the ultimate bite.
Print

Cowboy Butter Burgers

Cowboy Butter Burgers bring the best of beef and butter together for one epic bite!
Course Dinner, Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 People
Calories 3821kcal
Author Derek Wolf

Ingredients

Steak:

  • 2 Ribeyes
  • 1.5 tbsp Kosher Salt
  • 1.5 tbsp Black Pepper
  • 1 tbsp Garlic Powder
  • Canola Oil as needed

Beef:

  • 3-4 Burger Patties
  • 1.5 tbsp Kosher Salt
  • 1.5 tbsp Black Pepper
  • 1 tbsp Garlic Powder
  • Canola Oil as needed

Cowboy Butter:

  • 2 sticks Unsalted Butter melted
  • 2 tbsp Minced Garlic
  • 2 tbsp Dijon Mustard
  • 1.5 tbsp Chopped Parsley
  • 2 tsp Red Chili Flakes
  • 1 tsp Cayenne Powder
  • 1 tsp Lemon Juice

Caramelized Onions:

  • 2 cups Sliced White Onions
  • 2 tbsp Beef Tallow
  • Kosher Salt to taste

Burgers:

  • Burger Buns toasted
  • 8-10 White Cheddar Cheese Slices
  • Mayonnaise as needed

Pendleton Military Julep

  • 2 oz Pendleton® Whisky Military Edition 
  • 1 oz Pomegranate Juice
  • 0.5 oz Simple Syrup
  • Fresh Mint

Instructions

Caramelized Onions:

  • Preheat your grill to medium high heat (about 350F) for direct cooking. Add a cast iron skillet to the grill 2 minutes before cooking.
  • Melt beef tallow in the skillet and add your thinly sliced white onions. Season the onions with salt and pepper and begin cooking on a medium heat until they are caramelized (dark brown). This should take about 45-60 minutes to achieve. When the onions are done, pull off and keep warm.

Steak & Burgers:

  • Next, add all the ingredients for your cowboy butter to a bowl and mix. Set to the side until ready to use.
  • Finally, slather your steaks and burgers with oil and generously season with salt, pepper and garlic powder or your favorite steak rub. Set in the fridge until ready to cook.
  • Preheat a grill to medium-high heat (about 375F) for two zone indirect cooking.
  • Next, add your steaks and burgers to the grill and cook for 3-4 minutes per side or until the steaks are 120F and the burgers are 165F. Before the burgers are done, top each with a slice of cheese to melt. Once everything is done, top with a little of the cowboy butter and pull off to let rest for 10 minutes.
  • Slice the steaks up and begin building the burgers. Start with your buns, mayonnaise, burger patty, sliced steak, caramelized onions and cowboy butter. Serve and enjoy!

Military Julep

  • Combine ingredients and ice into a cocktail mixing tin. Shake well and pour into an ice-filled rocks glass or julep mug. Garnish with fresh mint.

Nutrition

Calories: 3821kcal | Carbohydrates: 64g | Protein: 156g | Fat: 335g | Saturated Fat: 191g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 107g | Trans Fat: 7g | Cholesterol: 951mg | Sodium: 21921mg | Potassium: 3351mg | Fiber: 15g | Sugar: 16g | Vitamin A: 8467IU | Vitamin C: 40mg | Calcium: 418mg | Iron: 20mg

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Hot Honey Butter

Hot honey butter

After making smoked chimichurri and smoked butter, I had to do the next logical thing: keeping expanding our sauce horizons with hot honey…

The post Hot Honey Butter appeared first on Over The Fire Cooking.

Hot honey butter

After making smoked chimichurri and smoked butter, I had to do the next logical thing: keeping expanding our sauce horizons with hot honey butter. This spicy honey butter hits all the right notes, as it’s sweet, spicy and smoky from the coals. Call it a trifecta of flavor! Trust me, it’s a 10/10, a so freakin’ delicious recipe that you’ll want to make over and over again. 

Smoke rising from the hot honey butter in a mason jar.

Why You’ll Love Hot Honey Butter

I know I don’t need to sell you on the merits of butter, but here goes. Hot honey butter combines the sweetness of honey, a healthy spice kick from red pepper flakes and FYR Red Hot Sauce, fresh and dried herbs and smoke flavor to round it out. This perfect balance is fantastic with beef and seafood, so it makes the perfect topping for surf and turf. But really, you can use this honey butter sauce on any dish, like chicken wings or even spicy salami pizza. 

Steak and oysters topped with butter.

For more steak recipes that would be perfect with this hot honey butter, check out The Best Grilled Steak Recipes.

Hot Honey Butter Ingredients

The biggest thing here is you want high-quality natural charcoal from your grill to drop into the jar. ***Please note, you should not make this recipe with a briquette!*** The natural, lump charcoal plays a very important role in taking this spicy butter to the next level. Here’s what goes in the rest of the jar:

  • Clarified, Melted Butter: Don’t stress, I’ve got a recipe tip for you for clarified butter below! Alternatively, you can also find it at most major grocery stores.
  • Local Honey: Obviously. 
  • Pantry Ingredients: My FYR Red Hot Sauce, kosher salt, smoked paprika, black pepper, onion powder, dried oregano, dried thyme, cayenne pepper and red chili flakes bring the heat to this butter.
  • Fresh Ingredients: We add freshness with minced garlic, chopped parsley and lemon juice. 
Ingredients for hot honey butter.

How to Make Clarified Butter

Clarified butter has a higher smoke point than regular butter, making it perfect for high-heat cooking and grilling. It’s worth the extra time to get this recipe right for the hot honey butter!

First, grab your unsalted butter — you’ll want about four sticks. Melt the blocks of butter slowly over direct heat (low setting) in a small saucepan. The goal is to let the butter melt gradually and completely without boiling it. As it melts, you’ll notice the milk solids start to separate from the butter “oil”. Next, pour the liquified butter into a clear glass container and let cool for two minutes. As it cools, the milk solids will sink to the bottom of the jar.

Then, pour the top portion of the butter into a new jar. That is the golden, pure yellow portion of the butter, aka the clarified butter. Try to keep any of the white, milk solids from getting poured into the new jar. That’s all there is to it! Now, you have your very own clarified butter.

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

How to Make Hot Honey Butter

Super easy, super flavorful. The effort to results ratio doesn’t get much better than this. Whisk butter and all your ingredients in a mason jar, then add a smoldering coal (not a briquette, real charcoal only) from your grill fire. Ideally, you want this coal to be white hot. So, use tongs to grab one! Cover the jar quickly to capture the smoke, then set to the side to marinate for 20-30 minutes. 

Letting the coal smoke in the jar.

If you want to adjust the amount of smoke flavor in the hot honey butter, then just reduce or increase up the amount of time the coal sits in the butter. I found the 20-30 minute time range to be the sweet spot, but figure out what works best for your taste buds. 

What to Serve with Hot Honey Butter

Oh man. The better questions is what NOT to serve with hot honey butter. This little miracle takes steaks, seafood, burgers and other meats to the next level. I also think it’s a great dipping sauce for cornbread or a slice of hearty sourdough. Let me know how you use it in the comments!

Another favorite sauce of mine is chimichurri. If you want another sauce to add to your meals that’s fresh and herby, then make sure to check out my Best Chimichurri Recipes!

Mixing the hot honey butter in the mason jar.

Storing and Reheating

Once you’ve made your hot honey butter, let it cool to room temperature (no longer than a couple of hours) before placing it in the fridge for up to two weeks. You can also freeze the butter in ice cube trays for up to six months.

For More Butter Flavor

FAQs

Do I have to use clarified butter? 

Clarified butter is definitely better in high-heat cooking and grilling recipes because of its higher smoke point. You can use regular butter for the hot honey butter recipe, but just keep in mind that the milk solids and water in regular butter can burn during smoking, which leaves you with some odd flavors. 

What type of charcoal should I use for hot honey butter? 

If you’ve been here a while, you know I think Cowboy Charcoal is the best thing. The coals get super hot and burn really clean, which is ideal here.

What smoked sauce are you making next? 

You tell me! I think this charcoal method can work in a variety of settings, so I’d love to hear your ideas. Smoked pesto butter over grilled chicken seems like a solid possibility…

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Hot honey butter
Print

Hot Honey Butter

Hot honey butter combines sweet, spicy and smoky flavors, and it's so freakin' delicious on steak, seafood and more.
Course Sauce
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 677kcal
Author Derek Wolf

Ingredients

  • 1.5 cup Unsalted Butter clarified & melted
  • 2.5 tbsp Local Honey
  • 2 tbsp Minced Garlic
  • 2 tbsp Chopped Parsley
  • 1.5 tbsp FYR RED Hot Sauce
  • 2.5 tsp of Kosher Salt
  • 2.5 tsp of Smoked Paprika
  • 1 tsp of Black Pepper
  • 1 tsp of Onion Powder
  • 1 tsp of Dried Oregano
  • 1 tsp of Dried Thyme
  • 1 tsp of Cayenne Powder
  • 1 tsp Red Chili Flakes
  • 1 small Lemon juiced

Instructions

  • Add all the ingredients for the butter to the mason jar and mix.
  • Then add a smoldering coal from the fire (ideally white hot) to the mason jar. Cover quickly to encapsulate the smoke. Then set to the side to marinate for 20-30 minutes.
  • Remove coal from mason jar before stirring the butter one more time and serving with your meal of choice.

Notes

How to Make Clarified Butter
Clarified butter has a higher smoke point than regular butter, making it perfect for high-heat cooking and grilling. It’s worth the extra time to get this recipe right for the hot honey butter!
First, grab your unsalted butter — you’ll want about four sticks. Melt the blocks of butter slowly over direct heat (low setting) in a small saucepan. The goal is to let the butter melt gradually and completely without boiling it. As it melts, you’ll notice the milk solids start to separate from the butter “oil”. Pour the liquified butter into a clear glass container and let cool for two minutes. As it cools, the milk solids will sink to the bottom of the jar.
Pour the top portion of the butter into a new jar. That is the golden, pure yellow portion of the butter, aka the clarified butter. Try to keep any of the white, milk solids from getting poured into the new jar. That’s all there is to it! Now, you have your very own clarified butter.

Nutrition

Calories: 677kcal | Carbohydrates: 17g | Protein: 2g | Fat: 70g | Saturated Fat: 44g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 3g | Cholesterol: 183mg | Sodium: 1.604mg | Potassium: 168mg | Fiber: 2g | Sugar: 12g | Vitamin A: 3.317IU | Vitamin C: 23mg | Calcium: 59mg | Iron: 1mg

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The Best Patty Melt Recipes

When most people think of patty melts, they think of classic diner food. You know what I’m talking about: ground…

The post The Best Patty Melt Recipes appeared first on Over The Fire Cooking.

When most people think of patty melts, they think of classic diner food. You know what I’m talking about: ground beef patties with a slice of cheese, caramelized onions and pieces of rye bread or Texas toast to round it out. I’m here to tell you that yes, the classic patty melt recipe is freakin’ delicious, but patty melts can be so much more!

A sliced and served group of patty melts.

I’m stoked to share my favorite homemade patty melt recipes with you. Don’t be afraid to try a new version of a classic, because I know you won’t regret it!

Why You’ll Love These Patty Melt Recipes

Hamburger patties, slices of cheese, crispy bread, simple ingredients for toppings and sauces — what’s not to love? Patty melts are like a next level grilled cheese sandwich. However, what really makes these recipes go beyond a traditional patty melt are the toppings and bread we use. I’ll walk you through each version, but know that it’s easy to swap out ingredients based on your preferences. 

The sliced chicken bacon ranch patty melt.

Cooking Tips for Patty Melts

  • Gear: First up, a cast iron skillet is your best friend here. You’ll also want the basics: tablespoons of butter, black pepper, kosher salt and a small bowl or medium bowl for mixing up sauces.
  • The Meat: Since our sandwiches start with a juicy burger or grilled chicken, make sure you choose high-quality meat for your hamburger patty or any other type of protein. Smashburgers are great for patty melts since they’re nice and thin. This way, you won’t have all your ingredients sliding out of the bread slices.
  • The Toppings: Be sure to check your patty melt recipe before you get started and make sure you leave enough time to prep the toppings. For example, caramelized onions usually take about 45 minutes to make, so I like to get those cooked onions started early. Same goes for slices of bacon and sliced jalapeños. Have your cheese at the ready too.
The BBQ brisket melt sliced and held up to the camera.
  • The Special Sauce: Don’t skip it. There, I said it. Don’t. Skip. The. Sauce! It brings the whole sandwich together. Whether it’s an animal style patty melt with burger sauce or a chicken bacon ranch patty melt, you’ll find the sauce takes your meal to the next level.
  • The Bread: A traditional patty melt uses slices of rye bread. But, I think Texas toast is fantastic since it holds up really well to a juicy burger, gooey cheese and sauces. Burger buns can work too, as does a sturdy sourdough bread. You just want that bread to be golden brown when you serve it, since that buttery toast flavor is essential to any patty melt recipe.

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

My Favorite Patty Melt Recipes

Here we go — a great patty melt, right at home! With this roundup of patty melt recipes, it’s easy to see how this diner classic can get a tasty and easy upgrade. Give them a try and then let me know your favorite in the comments!

BBQ Bacon Patty Melt

Bacon Patty Melt

This 4th of July create memories with my BBQ Bacon Patty Melt recipe. It features upside-down buns for a cheesy, crunchy style of BBQ burger.
View Recipe
Animal Style Patty Melt stacked and ready to dig into.

Animal Style Patty Melt

Animal Style Patty Melt for the best smash burger you can enjoy right at home!
View Recipe
BBQ brisket melt

BBQ Brisket Melt

BBQ brisket melts are a great way to use the meat from my foil boat brisket recipe to make some freakin' delicious sandwiches.
View Recipe
The BBQ Beef Melt is the ultimate comfort food.

BBQ Beef Melt

Get ready for the ultimate comfort food: BBQ Beef Melts. Smoked beef that falls apart after smoking is layered with melted cheese and your favorite bbq sauce between Texas Toast.
View Recipe
A juicy patty melt with caramelized onions sliced in half.

Patty Melt

If you're looking for the best comfort food and killer sandwich all in one, this Patty Melt recipe has it all. Juicy beef, caramelized onions, and melted Swiss cheese on crispy brioche bread are an unbeatable combination.
View Recipe
Chicken Bacon Ranch Patty Melt sliced in half so you can see the inside.

Chicken Bacon Ranch Patty Melt

Chicken Bacon Ranch Patty Melt for a saucy, cheesy sandwich.
View Recipe
Oklahoma Onion Patty Melt sliced and sitting on a serving platter.

Oklahoma Onion Patty Melt

Oklahoma Onion Patty Melt for a fun, diner styled melt.
View Recipe
The French Onion Patty Melts ready to devour.

French Onion Patty Melt

French Onion Patty Melt is your favorite patty melt, but with some sweet and tangy onions on top!
View Recipe
large platter on a table in front of a grill filled with cheesy patty melt sandwiches, fries, and ketchup

Cheesy Patty Melt

This Cheesy Patty Melt is made up of juicy, crispy burger patties, three types of cheese, caramelized onions, bacon, and diner sauce. 
View Recipe
Chopped Texas Patty Melt full view before being sliced.

Chopped Texas Patty Melt

Chopped Texas Patty Melt for a fist full of deliciousness!
View Recipe
The bacon melt, stacked and ready to serve.

Bacon Melt

Bacon Melts for a beefy, bacon-y sandwich experience.
View Recipe

What to Serve with Your Favorite Patty Melt

​I love to go classic here. French fries, onion rings, or a Caesar salad are delicious with any patty melt sandwich.

Leftovers and Reheating

Store any leftover patties and other ingredients in separate airtight containers in the fridge for up to three days. Then, reheat your patties and ingredients in a hot skillet for maximum flavor in your patty melt recipe.

For more articles highlighting my favorite handhelds, check out The Best Slider Recipes and The Best Smash Burger Recipes!

For More Sandwiches

FAQs

​What’s the typical prep time for a patty melt? 

Good news: these sandwiches go fast! Cooking the proteins usually takes the longest, about 5-20 minutes depending on what you’re using (but if you’re making a BBQ brisket melt, that’s an entirely different story). Once you assemble the sandwiches, they only need a few minutes on the grill to get all melty and so freakin’ delicious. 

Can I make patty melt recipe ingredients ahead of time? 

Definitely! You can cook patties ahead of time and then store them in an airtight container in the fridge. Do the same for any other toppings that need a little extra cook time. Once you’re ready to pull together your sandwich, assemble everything and warm it up on the grill until the bread is dark golden brown. 

Where should I buy my meat?

Check with your local grocery store or butcher shop. I’m often surprised by how good the quality is there. Another great option is to go online and buy pasture-raised beef from popular sites like White Oak PasturesUS Wellness Meats, and Primal Pastures. If there’s another high-quality meat supplier I should know about, be sure to leave a comment!

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

The post The Best Patty Melt Recipes appeared first on Over The Fire Cooking.

Loaded Steak Fries with Shrimp

Loaded Steak Fries with Shrimp.

Loaded Steak Fries with Shrimp is my idea of the best Surf and Turf Fries ever. When it comes to…

The post Loaded Steak Fries with Shrimp appeared first on Over The Fire Cooking.

Loaded Steak Fries with Shrimp.

Loaded Steak Fries with Shrimp is my idea of the best Surf and Turf Fries ever. When it comes to good eats, this hearty plate of fries is the ultimate snack food, main course or appetizer. Perfect for a backyard BBQ or a fun family dinner, this dish won’t disappoint!

Juicy steak, succulent shrimp and crispy fries topped with melted cheese and fresh toppings are an unforgettable combo. It’s a flavor explosion that’s guaranteed to satisfy your friends or family’s cravings for an epic food experience.

Loaded Steak Fries with Shrimp ready to eat!
Post sponsored by Chosen Foods

To make the perfect steak fries with shrimp magic happen today, I’m using my new go-to food spray, Chosen Foods Avocado Oil Spray. If you haven’t tried this out yet, grab a bottle and use it to level up all your best grilling recipes.

Avocado oil has a high smoke point, making it your perfect backyard BBQ companion. It’s great for spraying on the grill grates and on your food to achieve a nice crust quickly and easily on steak, shrimp or just about anything you’re making.

Jump to the recipe card or keep scrolling to read my step-by-step instructions for making this fantastic dish. 

Why You’ll Love Delicious Steak Fries with Shrimp

First off, this loaded Surf and Turf Fries recipe is incredibly versatile. You can mix and match ingredients to suit your tastes. Whether you choose thick-cut fries or skinny, it’s still going to be good. Also, if you prefer a different cut of steak or want to add some extra spice, feel free to play around.

Surf and Turf Fries make for a tasty bite.

The Avocado Oil Spray makes getting that perfect crust on your steak and shrimp straightforward. Ultimately, the combination of steak, shrimp and fries is a guaranteed crowd-pleaser, blending rich, savory flavors with a hint of freshness from the toppings.

And the best part? The quick cooking process makes the dish easy to prepare and ideal for weeknight dinners or special occasions. 

If you love loaded fries, you should also check out my Loaded Chili Cheese Fries, Loaded Steak Fries and my Buffalo Chicken Fries.

Loaded Steak Fries with Shrimp Recipe Ingredients 

  • Steak & Marinade – A good steak from the grocery store, either a whole skirt or flap steak, will be divided into manageable pieces. We’ll marinate it first with a favorite steak rub (or some taco seasoning), hot sauce, freshly chopped cilantro, lime and orange juice and some Chosen Foods Avocado Oil.
The steak is prepared for the loaded fries.
  • Shrimp & Marinade – Ultimately, the shrimp gets a spicy kick from achiote paste and insane flavor from more cilantro with a bit more avocado oil and a pinch of salt.
  • Types of Fries – When it comes to the crispy steak fries, you’ve got tons of options. Bake or fry up a batch of your favorite classic French fries, curly fries or make some homemade fries with your favorite large potatoes. 
  • Toppings – For the Surf & Turf Fries toppings, you’ll need melted cheese queso, sliced jalapeños, sour cream, guacamole, more chopped cilantro and finely chopped red onions. These fajita-inspired toppings undoubtedly add irresistible texture and freshness to the dish.

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

How to Make the best Homemade Steak Fries

For homemade French fries, you can use any type of potato. Russet potatoes, Yukon gold potatoes or red potatoes all make some of the best steak fries. Slice the potatoes how you want. I tend to like frozen thin restaurant fries but if you want more rustic, thicker fries, you do you. Soaking them for 30 minutes in water with a little baking soda first gives crispy edges. The soda draws the starch to the surface, leading to better browning and a crispier texture. Make sure to pat them dry with paper towels after soaking. 

If you want to bake them instead of frying them, follow these simple steps. The crispy fries with a nice crispy outer layer will be perfect for any loaded steak fries recipe.

  1. Grab a whole potato and slice into thick potato wedges and then repeat for as many fries as you need.
  2. Spread them out in a single layer on a cookie sheet.
  3. Season them with garlic powder, onion powder, a bit of black pepper and then a bit of cayenne pepper.
  4. Spray with avocado oil or drizzle on some of the Chosen Foods Avocado Oil Olive Oil blend for more flavor.
  5. Bake in a preheated oven on a parchment paper-lined sheet pan until golden brown.

How to Make Delicious Fries with Steak & Shrimp

Start by preparing your steak marinade. In a large bowl, combine your favorite steak rub, hot sauce, chopped cilantro, lime juice and then some orange juice. Mix thoroughly and slather over the steak, which already has a Chosen Foods Avocado Oil Spray coating. Cover the baking dish with the steak and then refrigerate for at least four hours, but overnight is best to let the flavors meld.

The steak is marinated overnight.

The next day, prepare your shrimp. In another bowl, mix achiote paste, chopped cilantro and then some avocado oil spray. Add the shrimp, mix well and then let it all marinate for about 15 minutes. Drain any excess marinade before cooking.

Please Note

You do not want to over marinate the shrimp. The citric acid in the marinade will start to cook the delicate shrimp meat. Letting it marinate for 15 minutes allows the marinade to impart its flavors onto the meat while also tenderizing it. If you let it sit too long, you risk the shrimp meat breaking down too much… Which is less than ideal.

The shrimp marinate for 15 minutes before cooking.

Preheat your grill to a high temperature of around 400 degrees F. Grill the steak for about four minutes per side until it reaches medium-rare doneness (about 120 degrees F internally). Let the steak rest once it’s done.

Meanwhile, heat a cast iron skillet or plancha over the fire with a bit more avocado oil. Cook the shrimp in the skillet for 2-3 minutes until they curl into a “C” shape.

The steak finishing on the grill and then getting sliced on a cutting board.

Once the steak has rested, slice it against the grain and then cube it. Now you’re ready to assemble your tasty Surf and Turf Fries. Start with a layer of cooked fries on a large platter. Drizzle melted cheese queso over the fries, then add another layer of fries and more queso. Top with the cubed steak, shrimp, chopped cilantro, red onions, sliced jalapeños, sour cream and then some tasty guacamole.

Finally, serve the loaded fries immediately and watch them disappear! Cheers! 

The loaded steak fries with shrimp are assembled.

What to Serve with Loaded Steak Fries with Shrimp

Loaded steak fries with shrimp are a meal in themselves, however pairing your Surf and Turf Fries with the right sides and frosty beverages can totally elevate your dining game. A garden salad with a light vinaigrette adds a refreshing contrast to the rich flavors, while a tangy coleslaw with shredded cabbage and carrots in a zesty dressing balances out the savory goodness. And don’t forget the cold beer!

More Surf and Turf Goodness

loaded steak fries with shrimp Leftovers & Reheating Instructions

If you somehow end up with leftovers, store the fries and toppings separately in airtight containers in the fridge. To reheat, spread the fries on a baking sheet and then warm them in the oven at 350 degrees F until they’re crispy again. Reheat the steak and shrimp in a skillet over medium heat until warmed through. Assemble as before and enjoy.

This is the fries version of loaded nachos.

If you’re hungry for more, check out some of my favorite Grilled Steak Recipes and Grilled Shrimp Recipes!

FAQs

Can I use a different type of steak?

Absolutely! Feel free to use whatever cut of steak you prefer. Ribeye, sirloin or even filet mignon would work great in this recipe. If you use a more tender steak cut, you can skip the marinade.

What if I don’t have achiote paste for the shrimp?

You can substitute achiote paste with a mixture of paprika, garlic powder and a touch of vinegar for a similar flavor profile.

Can I make this recipe ahead of time?

You can definitely cook the steak and shrimp a day ahead and then reheat when it’s serving time. Cook everything just before serving to ensure the fries remain crispy.

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Loaded Steak Fries with Shrimp.
Print

Loaded Steak Fries with Shrimp

Steak Fries with Shrimp is my idea of the best Loaded Surf and Turf Fries ever. When it comes to the best things I can make on my backyard grill, this hearty plate of fries ranks high on my list. So freakin' delicious!
Course Appetizer, Dinner, Lunch, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Marinade 4 hours
Total Time 4 hours 40 minutes
Servings 4 people
Calories 661kcal
Author Derek Wolf

Ingredients

Steak & Marinade:

Shrimp & Marinade:

  • 1-2 lbs Shrimp peeled, deveined & tail off
  • 2.5 tbsp Achiote Paste
  • 2.5 tbsp Chopped Cilantro
  • 1 tbsp Chosen Foods Avocado Oil
  • Salt to taste

Fries:

  • Cooked French Fries
  • 2-3 cups Melted Cheese Queso
  • Sliced Jalapeños
  • Sour Cream
  • Guacamole
  • Chopped Cilantro
  • Chopped Red Onions

Instructions

  • In a large food safe bowl, add all the ingredients for the beef marinade and mix thoroughly. Add your steak into the marinade, mix, cover and place in the fridge for at least 4 hours but ideally overnight.
  • The next day, add your shrimp to a food safe bowl and add the marinade ingredients. Mix thoroughly and let sit for 15 minutes, then drain the excess marinade and set aside.
  • Preheat your grill to high temperature about 400 degrees F. Spray the grated with Chosen Foods Avocado Oil for better sear marks.
  • Add the steaks to the grill first and cook for about 4 minutes per side until medium rare (about 120 degrees F internal). When the steaks are done, pull off and let rest.
  • Next, add a cast iron skillet or plancha over the fire with some oil. Add your shrimp to the skillet and cook for 2-3 minutes until done (having a “C” shape instead of an “O” shape). Pull off once done and set to the side.
  • Slice up your steak against the grain then cube it and get ready to make the nachos!
  • Begin building your fries with one layer of cooked fries and a drizzle of nacho cheese. Follow that with another layer of fries and nacho cheese. Top with your cubed steak, shrimp, chopped cilantro, chopped red onions, sliced jalapenos, sour cream and guacamole. Serve and enjoy!

Notes

How to Make Homemade Steak Fries
For homemade French fries, you can use any type of potato. Russet potatoes, Yukon gold potatoes or red potatoes all make some of the best steak fries. Slice the potatoes how you want. I tend to like frozen thin restaurant fries but if you want more rustic, thicker fries, you do you. Soaking them for 30 minutes in water with a little baking soda first gives crispy edges. The soda draws the starch to the surface, leading to better browning and a crispier texture. Make sure to pat them dry with paper towels after soaking. 
If you want to bake them instead of frying them, follow these simple steps. The crispy fries with a nice crispy outer layer will be perfect for this dish.
  1. Grab a whole potato and slice into thick potato wedges and repeat for as many fries as you need. 
  2. Spread them out in a single layer on a cookie sheet. 
  3. Season them with garlic powder, onion powder, a bit of black pepper and a bit of cayenne pepper. 
  4. Spray with avocado oil or drizzle on some of the Chosen Foods Avocado Oil Olive Oil blend for more flavor. 
  5. Bake in a preheated oven on a parchment paper-lined sheet pan until golden brown. 

Nutrition

Calories: 661kcal | Carbohydrates: 23g | Protein: 57g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 325mg | Sodium: 2.305mg | Potassium: 1.044mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1.03IU | Vitamin C: 19mg | Calcium: 657mg | Iron: 6mg

The post Loaded Steak Fries with Shrimp appeared first on Over The Fire Cooking.

Jalapeño Popper Dip 

Jalapeño popper dip

Dips really make everything better, and this jalapeño popper dip recipe is right on target. It’s similar to the Buffalo chicken…

The post Jalapeño Popper Dip  appeared first on Over The Fire Cooking.

Jalapeño popper dip

Dips really make everything better, and this jalapeño popper dip recipe is right on target. It’s similar to the Buffalo chicken dip we did a couple months back. This time, our easy jalapeno popper dip — a spicy, cheesy Tex-Mex mix — finds a home in the middle of freakin’ delicious stuffed crust pizza dough. It’s the perfect appetizer for the big game, your next party or even your family’s Taco Tuesday. Also, I’d bet no one would blink if you served this jalapeno popper dip recipe as a main course for dinner. 

An overhead shot of the jalapeño popper dip as its pulled from the fire oven.

I was able to get the ingredients for this delicious dip thanks to Kroger’s new online delivery service. It’s super convenient because professional drivers deliver everything in refrigerated trucks, the day after you order it. That means more time to make this cheesy dip or one of my favorite chicken wing or taco recipes to round out your meal!

Sponsored by Kroger

Why You’ll Love Jalapeño Popper Dip 

Stuffed crust pizza with Spiceology’s Everything Bagel Blend meets a spicy, cheesy, bacon-y dip, and then the rest is easy appetizer history. It’s what everyone loves about jalapeño poppers, but in dip form, so it’s great to share and simple to prepare. You can make this recipe in an oven, pizza oven or directly on a hot grill. 

A forkful of jalapeño popper dip.

For more appetizer ideas, check out Smoked Steak Queso Dip, Buffalo Chicken Fries and Birria Fries.

​Jalapeño Popper Dip Ingredients

  • Pizza Dough: Kroger makes things easy with premade refrigerated pizza dough, which we’ll stuff with sharp cheddar cheese and season with Everything Bagel Blend
  • Dip Mix: Our jalapeño popper dip comes together with shredded Monterey Jack cheese, crispy bacon bits, BBQ seasoning, diced red onions, diced fresh jalapeños, full fat cream cheese and sliced fresh jalapenos to garnish. 
All the dip ingredients set out and ready to be mixed.

How to Quickly Soften Cream Cheese

Forgot to take the cream cheese out of the fridge in time? Because we’ve all been there. The easiest way to get softened cream cheese for a recipe like this jalapeño popper dip is to leave it at room temperature on the counter for 30 minutes to an hour. But, there are other ways to get it ready in a pinch. My favorite is to submerge the sealed cream cheese packet in a large bowl of warm water for about 10 minutes. You can also use the microwave, though it’s a bit riskier since you might melt the cheese. First, unwrap the cream cheese from its foil wrapper. Then, put it on a microwave-safe plate and microwave the block in 10-second bursts until you reach your desired softness. 

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How to Make Jalapeño Popper Dip

This great dip is going to be the star of the party. Grab your skillet, fire up your grill or oven and we’ll get cooking. 

The Pizza Dough

First, preheat your grill or oven to 400 degrees Fahrenheit for indirect cooking. Once you’ve done that, take your pizza dough and divide it into 3″x3″ segments. Then, add a cube of soft cheddar cheese to the dough and roll into a ball. Repeat this until you have 18-20 balls. 

Preparing stuffed pizza crust and lining it around the edge of the cast iron skillet.

Then, grease your skillet and line the outside with the dough balls. Add your 2 packets of cream cheese to the middle of the skillet. 

Placing cream cheese in the center of the cast iron skillet.

The Dip

Place your skillet in the smoker for 15 minutes, making sure to rotate it every 5 minutes for even cooking. After that, pull the skillet out of the smoker and combine cream cheese with 1/2 cup of shredded Monterey Jack cheese, 1.5 tablespoons of chopped bacon bits, 1.5 tablespoons of BBQ seasoning, 1 tablespoon of diced red onions and 1 tablespoon of diced jalapeno peppers.

Once you’ve mixed that cheesy base together thoroughly, top the cream cheese mixture with the remaining 1/2 cup of cheese, 1.5 tablespoons of chopped bacon bits, 1.5 tablespoons of BBQ seasoning, 1 tablespoon of diced red onions and 1 tablespoon of diced jalapeños. 

Mixing together the jalapeño popper dip.

The Seasoning

​Mix together 1 tablespoon of melted butter, 1 fresh egg and 1 tablespoon of water. This is your egg wash, which will help the pizza dough bake up golden brown. Brush the top of the dough balls with the egg wash, then season it all over with 1.5 tablespoons of Everything Bagel Blend.

Finishing the Jalapeño Popper Dip

Place the skillet back in the smoker or oven to cook for 15 more minutes at 400 degrees F. Make sure to rotate the skillet around every 5 minutes for even cooking. Once the dough is cooked through and golden brown, pull out the skillet and let this perfect dip cool for 5-10 minutes. Garnish the top of the dip with chopped chives and sliced jalapeños and enjoy!

The finalized and served jalapeño popper dip.

What to Serve with Jalapeño Popper Dip

Tortilla chips or pita chips are the perfect dipping implements (or diplements, as I like to call them) for this spicy dip. It’s a delicious appetizer for chicken wings or chicken legs, or even your favorite taco recipe. I also think this jalapeño popper dip plus my honey fire BBQ wings would make for an off-the-charts meal.

Leftovers and Reheating

For any leftover dip, place it in an airtight container in the fridge for 3-5 days. When you’re ready to eat, reheat on a medium-high heat grill or in a 350-degree oven, in a baking dish or the original skillet covered with aluminum foil, for about 10-15 minutes.

For More Poppers

FAQs

​What’s the best way to keep this dip from getting too spicy? 

You can easily adjust the amount of jalapenos, depending on how you feel about spicy food. If you want just a little bit of heat, you can halve the amount of diced jalapeños inside the dip. An equally good option is to skip the sliced jalapeño peppers in the garnish. 

Can I use different cheeses? 

​I’d stick with cream cheese for the base of the dip, since something like Greek yogurt might separate and curdle and ruin it. But, you could use sharp cheddar cheese instead of Monterey Jack inside the dip, and something like mozzarella or pepper Jack in the stuffed crust.

Where can I learn more about Kroger delivery? 

​Kroger makes it super easy to get all the ingredients you need, delivered right to your doorstep. Check out this link for more info!

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Jalapeño popper dip
Print

Jalapeño Popper Dip

Jalapeño popper dip is a spicy, cheesy appetizer — right in the middle of stuffed pizza crust — that's perfect for your next party.
Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 people
Calories 721kcal
Author Derek Wolf

Ingredients

Dough:

  • 16 oz Pizza Dough
  • 2 cups Cubed Soft White Cheddar Cheese
  • 1.5 tbsp Everything Bagel Rub
  • 1 tbsp Melted Butter
  • 1 Fresh Egg
  • 1 tbsp Water

Jalapeno Popper Mix:

  • 1 cup Shredded Jack Cheese
  • 3 tbsp Chopped Bacon Bits
  • 3 tbsp BBQ Seasoning
  • 2 tbsp Diced Red Onions
  • 2 tbsp Diced Jalapeños
  • 2 packets Cream Cheese
  • Sliced Jalapeños garnish

Instructions

  • Preheat your grill or oven to 400F for indirect cooking.
  • Take your pizza dough and divide into 3”x3” segments. Add a cube of soft cheddar cheese to the dough and roll into a ball. Repeat this until you have 18-20 balls. Next, take a greased skillet and line the outside with the dough balls. Add to the middle your cream cheese.
  • Place the skillet in the smoker to cook for 15 minutes at 400F. Make sure to rotate the skillet around every 5 minutes to get even cooking.
  • Pull the skillet out and add half of the cheese, bacon bits, bbq rub, red onions and diced jalapenos. Mix together thoroughly. Finally, top the sauce with the rest of your cheese, bacon bits, bbq rub, red onions and diced jalapenos.
  • Mix together the water, egg and melted butter. Brush the top of the dough with the egg wash and season with everything bagel seasoning.
  • Place the skillet in the oven to cook for 15 more minutes at 400F. Make sure to rotate the skillet around every 5 minutes to get even cooking.
  • Once the dough is cooked through and browned, pull out the skillet and let cool for 5-10 minutes. Garnish with chopped chives and enjoy!

Notes

How to Quickly Soften Cream Cheese
Forgot to take the cream cheese out of the fridge in time? We’ve all been there. The easiest way to get softened cream cheese for a recipe like this jalapeño popper dip is to leave it at room temperature on the counter for 30 minutes to an hour. But, there are other ways to get it ready in a pinch. My favorite is to submerge the sealed cream cheese packet in a large bowl of warm water for about 10 minutes. You can also use the microwave, though it’s a bit riskier since you might melt the cheese. First, unwrap the cream cheese from its foil wrapper. Then, put it on a microwave-safe plate and microwave the block in 10-second bursts until you reach your desired softness. 

Nutrition

Calories: 721kcal | Carbohydrates: 66g | Protein: 33g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 131mg | Sodium: 1.791mg | Potassium: 192mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1.31IU | Vitamin C: 11mg | Calcium: 736mg | Iron: 8mg

The post Jalapeño Popper Dip  appeared first on Over The Fire Cooking.

Best Smash Burger Recipes

Animal Style Burgers assembled and served.

With summertime in full swing, it feels like the right time for a round-up of my Best Smash Burger Recipes.…

The post Best Smash Burger Recipes appeared first on Over The Fire Cooking.

Animal Style Burgers assembled and served.

With summertime in full swing, it feels like the right time for a round-up of my Best Smash Burger Recipes. Smash burgers are all the rage – and for a good reason. These flavorful burgers are the perfect way to get the crispy bits and juiciness you crave.

A close up shot of an animal style burger held next to the fire. Best Smash Burger Recipes Round Up.

These Best Smash Burger Recipes level up your traditional burgers in ways you may not have imagined before. My flavors are often fire-spicy and never dull, so buckle up!

Whether you’re grilling on a hot griddle or a cast iron pan, I’ll show you how to get the perfect sear and the juiciest burgers every time. Be sure to check out each recipe card below for the full recipe and all the juicy details.

If you’re a smashburger fan but you had sliders on your mind, check out this collection of epic slider recipes: The Best Slider Recipes.

Why You’ll Love Each Smash Burger Recipe

Smash burgers are not just another way to cook a burger. They’re, by far, the best way to achieve the perfect sear that makes every bite unforgettable. By pressing the burger patties thin on a hot surface, you maximize the surface area in contact with the cast iron skillet.

Smashing and seasoning the patties for our smash burgers.

The result? Browned bits and succulent, crispy edges that will blow your taste buds away. Plus, with a slice of cheese melting over the top and a dollop of special smash sauce, you’ll feel like you’re dining at your favorite burger joint.

Did you know you can also make smash burger style tacos? Yeah… It’s as good as it sounds. Check out my Surf and Turf Smashburger Tacos and Chorizo Smash Tacos to see what the hype is all about.

A close up shot of a double stacked patty.

Cooking Tips for the Best Burgers

Beef Patty Basics

  • Choose the Right Meat: Start with the best beef – a pound of ground beef can make about 3 double patty burgers. I like to use lean ground beef. I’ve found it actually holds together better than a fattier blend. Equal portions is key; divide it into equal-sized tight meatballs for even cooking.
  • Preheat Your Skillet: Whether you’re using a cast-iron skillet, cast-iron griddle or a non-stick skillet, make sure it’s scorching hot before adding your burger meat. Medium-high heat is perfect for achieving that crispy sear.
  • Smash It Right: Use a sturdy spatula or a burger press to smash the balls of beef into thin patties on the hot surface. You can use the handle of a second spatula to apply extra pressure. Smash for 1-2 minutes for those perfect crispy edges.
  • Season Generously: Of course, season the patties with one of my signature seasonings (in the killer beer cans). Or, keep it simple with some black pepper, garlic powder, kosher salt and then a small amount of yellow mustard for that classic burger flavor.
  • Invest in Parchment Paper: Importantly, use a sheet of parchment paper between the meat and your spatula or press to prevent sticking and to help in the smashing process.

Add flavor to everything you’re cooking

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go the extra mile

  • Cheese, Please: Place a slice of cheese on top of each patty while they’re still sizzling on the grill. Melted American cheese is always a great option for that gooey goodness.
  • Make a Special Sauce: While ketchup and mustard are classic, a special sauce is a must-have condiment. If you want to stick to simple ingredients, mix a homemade smash sauce in a small bowl—equal parts mayonnaise, ketchup, and a dash of pickle juice—to spread on your toasted buns.
  • Don’t Forget the Buns: The right choice of burger bun can make all the difference to your finished burger. Brioche buns, pretzel buns or potato buns are my personal favorites—they hold up well to the juicy burger patty.

My Favorite Smash Burger Recipes

cheesy onion smash burgers

Cheesy Onion Smash Burgers

Thin, crispy beef patties topped with caramelized onions and melted cheese deliver a savory and mouthwatering burger experience.
View Recipe
Animal Style Burgers assembled and served.

Animal Style Burger

Animal Style Burger for an In-N-Out experience right at home.
View Recipe
Grilled Cheese BBQ Cheeseburgers assembled and ready to devour.

Grilled Cheese BBQ Cheeseburger

Another burger inspired by Five Guys, you get the best of a grilled cheese and a cheese burger all in one.
View Recipe
Au Cheval Burger served open faced so you can see the fried egg.

Au Cheval Burger

Au Cheval Burger
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BBQ bacon burgers fully assembled with onion rings.

BBQ Bacon Burger

This BBQ bacon burger recipe takes the dish to new levels with Sam Adams beer-battered onion rings, making for a delicious summertime dinner.
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Chili Cheese Smash Burgers plated and ready to eat.

Chili Cheese Smash Burger

Juicy beef patties with spicy chili and melted cheese, creating a robust and flavorful burger that's perfect for chili lovers.
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A Jalapeño Popper Smash Burger being held by the fire.

Jalapeño Popper Smash Burgers

Spicy jalapenos, creamy cheese and juicy beef patties help create a deliciously fiery and savory burger experience.
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Oklahoma Onion Burgers are ready to eat.

Oklahoma Onion Burger

Thin, crispy beef patties smashed with sweet caramelized onions create a perfect blend of savory and sweet in every bite.
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Cooking cowboy candy slices in the sugar syrup.

Cowboy Candy Smash Burger

Cowboy candy is a freakin' delicious way to turn fresh jalapeño peppers into a savory, sweet treat that is perfect for topping burgers.
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A Beer Cheese Smash Burger after being dipped in the cheese.

Beer Cheese Smash Burgers

Juicy beef patties topped with rich, creamy beer cheese and crispy bacon, deliver a hearty and indulgent burger experience.
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Peanut Butter and Jelly Smash Burgers plated so that they can be served.

Peanut Butter and Jelly Smash Burgers

Peanut Butter and Jelly Smash Burgers
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Elvis Smash Burger

Elvis Smash Burger

For a unique Elvis-inspired twist, this burger recipe pairs juicy beef patties with creamy peanut butter, crispy bacon and caramelized bananas.
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Three Steakhouse Smash Burger lined up and ready to serve.

Steakhouse Smash Burgers

Juicy beef patties, a tangy steak sauce and crispy onions create a rich and savory gourmet burger.
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a western bbq burger held over a fire

Western BBQ Burger

This Western BBQ Burger is a crispy beef patty on a bun topped with cheese, bacon, beer-battered onion rings, pulled pork, and BBQ sauce.
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Flying Dutchman Smashburger recipe is a grilling masterpiece served with tater tots.

Flying Dutchman Smashburger

This recipe features juicy beef patties with crispy edges, melted cheese and a tangy homemade sauce, offering a bold and flavorful twist on the classic smash burger.
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ready to eat some bacon cheeseburger

Twisted & Smashed Bacon Cheeseburger

Juicy beef patties, crispy bacon and a twist of spicy jalapenos are topped with melted cheese for a bold and flavorful burger.
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Chorizo Smashburger Recipe

Chorizo Smashburgers

Spicy chorizo with juicy beef patties, topped with melted cheese and zesty salsa delivers a smash burger packed with bold, vibrant flavors.
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Poutine Burger assembled so we can start eating!

Poutine Burger

The Poutine Burger, when burgers, fries and gravy come together as one.
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Surf and Turf Butter Burger

Surf and Turf Butter Burger Recipe

Surf and Turf Butter Burger Recipe for a fist full of deliciousness!
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The McRib Burgers ready for serving.

McRib Burger

The McRib Burger is here and we're giving those two golden arches a run for their money!
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What to Serve with the Perfect Smash Burger

No good smash burger is complete without the right toppings and sides. Serve ’em up with crispy French fries or onion rings for a traditional diner experience. Top your burgers with dill pickles, red onion slices and then more of your favorite toppings for that ultimate burger experience.

Topping a smash burger with sautéed onions and jalapeños.

Leftovers & Reheating Smash Burgers

If you somehow manage to have leftovers (which, let’s be honest, is unlikely), store your leftover patties and buns separately in the fridge for up to 3 days. When you’re ready to reheat them, preheat a large heavy skillet over medium-high heat, add a small amount of oil and then reheat the patties for about 1-2 minutes on each side. This helps maintain that crispy texture.

FAQs for Smash Burger Recipes

What is the best type of meat to use for smash burgers?

For the best smash burgers, use ground beef with a lower fat content, such as an 90/10 blend. This ratio ensures the burgers remain juicy and flavorful while also staying intact and achieving those delicious browned bits that are essential for a great smash burger.

How do I prevent my smash burgers from sticking to the pan?

To prevent sticking, make sure your skillet or griddle is preheated to a scorching hot temperature before adding the meat. Additionally, a small amount of beef tallow can be added to the pan for extra non-stick assurance.

Can I make smash burgers without a cast-iron skillet?

Yes, you can make smash burgers without a cast-iron skillet. While cast iron is preferred for its excellent heat retention and ability to create a crispy sear, a heavy-bottomed non-stick skillet or a stainless steel pan can also be used. Just make sure the pan is preheated well to then ensure the best results.

Happy grilling and let me know in the comments which smashburger recipe is your favorite!

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

The post Best Smash Burger Recipes appeared first on Over The Fire Cooking.

Grilled Steak Elote Tacos

Grilled Steak Elote Tacos

If you’re craving more flavor-packed taco nights, you obviously have to try my Grilled Steak Elote Tacos recipe! This taco…

The post Grilled Steak Elote Tacos appeared first on Over The Fire Cooking.

Grilled Steak Elote Tacos

If you’re craving more flavor-packed taco nights, you obviously have to try my Grilled Steak Elote Tacos recipe! This taco and corn fiesta brings the best of popular Mexican street food to your next summer cookout.

Grilled Steak Elote Tacos are good to go and ready to eat!
Post sponsored by Oklahoma Joe’s.

The steak tacos are super simple to make but also deliver killer flavors that will leave your taste buds salsa dancing. The key to these tacos is marinating the steak as long as possible to maximize flavor and serving everything hot so the cheese is perfectly melty.

The other secret is using the Oklahoma Joe’s Judge Grill. This awesome workhorse makes the process clean and easy, ensuring you grill steak perfectly every time. It always nails that perfect blend of char and smoke, which is why I’m always raving about it.

Why You’ll Love Grilled Steak Elote Tacos

Now, you’ll love these Grilled Steak Elote Tacos because of all the flavorful components. Marinated and grilled steak with an incredible smoky flavor from the Oklahoma Joe’s Judge Grill complements the natural sweetness of the elote, Mexican street corn, and melted Jack cheese.

In the meantime, the marinated steak brings a depth of flavor that makes these tacos incredibly versatile. You can dress them up or down depending on your vibe. Whether you’re grilling for a family dinner or a summer BBQ, these tacos are definitely going to satisfy any hungry crowd.

The flap steak is seasoned.

Elote is a Spanish word meaning “corn cob”. I’m always playing around with the flavors of Mexican elote, which incorporates corn with some combination of mayo, chili powder, cheese and lime. I’ve added these flavors to make steak elote sliders and elote chorizo dogs. I’ve even made pulled pork elote tacos and elote style chicken wings. All were so freaking delicious and were fun new ways to enjoy all the flavors of elote. Make sure to give them a try!

Easy Steak Tacos Recipe Ingredients Round-Up

  • Steak – Grab yourself a whole flap steak, which comes from the bottom sirloin and has a looser grain, making it slightly more tender. You’ll marinate the flap meat with some lime juice, cola (trust me on this), hot sauce, kosher salt, black pepper, garlic powder and a bit of canola oil.

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  • Elote Sauce – For that creamy, tangy elote sauce, you’ll need mayonnaise, sour cream, hot sauce (for a bit of heat) and fresh lime juice.
  • Grilled Corn – Pick up some fresh corn cobs. You’ll brush them with canola oil and grill them to perfection. Then, you’ll top them with fresh cilantro, diced red onions, mayonnaise, cotija cheese and a sprinkle of Tajin seasoning.
  • Tacos – Make sure to get flour tortillas for best results and a good amount of shredded Jack cheese to bring everything together. Corn tortillas could also work, but they tend to be smaller and do not hold up as well. 

How to Make Grilled Steak Elote Tacos

Steak

First, start by mixing all the marinade ingredients in a bowl. Place steak in a food-safe bag or bowl and pour in the marinade, making sure the steak is thoroughly coated. Seal it up and let it marinate in the fridge for at least 4 hours, although overnight is even better for maximum flavor.

The flap steak gets a good char on the Oklahoma Joe's Judge grill.

When you’re ready to cook, get your grill up to a high heat (around 450 degrees F) for direct grilling. Take the steak out of the marinade, tossing the excess liquid. Grill the steak on the hot grill for about 4-5 minutes on each side, aiming for an internal temperature of 125 degrees F.

Once done, let the steak rest for 10 minutes. Slice steak against the grain and then into bite-sized cubes.

Grilled Steak is chopped up for the tacos.

Corn & Elote

Preheat your grill to a medium-high temperature (around 375 degrees F) for direct cooking. Place corn on grill and then let it hang there for 6-8 minutes until the corn kernels are slightly charred. Remove the corn from the grill and cut the kernels off the cob using a sharp knife.

The Elote is prepared on the grill.

Finally, mix the grilled corn with the other ingredients for the corn mixture in a bowl. Separately, mix all the ingredients for the elote sauce in another small bowl.

Tacos

To begin assembling the tacos, preheat a cast iron skillet over medium heat. Place a tortilla in the skillet and then cook one side before flipping it. Sprinkle a handful of shredded cheese on top, and then fold the tortilla in half with the cheese inside.

The tacos are finished with melted cheese.

Cook both sides until the tortilla is slightly crispy and the cheese is melted. Open the warm tortillas, add the sliced steak, corn salsa and then drizzle the elote sauce on top. Serve up and enjoy. Cheers!

If you’re looking for more taco recipe inspiration, you’ll without a doubt find it here: Tacos Al Pastor, Surf and Turf Smashburger Tacos, Chorizo Smash Tacos and Crispy Steak and Shrimp Tacos.

What to Serve with Grilled Steak Elote Tacos

These tacos pair wonderfully with a side of Mexican rice, refried beans or a fresh avocado salad. Consider serving a cold cerveza or a tangy margarita for a refreshing drink. And don’t forget the salsa and guacamole for some extra dipping action!

More Taco Action

What to Do with Leftover Elote Tacos

If you have leftovers, store the steak and elote mixture separately in airtight containers in the refrigerator. Reheat the steak and elote before assembling more tacos. Alternatively, you can use the leftover steak in a salad or as a topping for nachos, and the elote can be a tasty side dish on its own.

FAQs for Grilled Steak Elote Tacos

What’s the difference between cotija cheese and queso fresco? 

Cotija cheese is firmer and saltier, ideal for adding a strong, savory finish to dishes, while queso fresco is softer and milder, perfect for adding a fresh, creamy element.

What is Tajin seasoning?

Tajin seasoning is a popular Mexican spice blend that combines chili peppers, lime and sea salt. In general, it’s a versatile seasoning that adds a tangy, slightly spicy kick to a variety of dishes. Tajin is also commonly used to rim the glass of cocktails like micheladas and margaritas.

What does Elote mean?

“Elote” is the Spanish word for “corn on the cob.” In Mexican cuisine, elote typically refers to Mexican corn, a popular street food. Grilled corn on the cob is slathered with a mixture of mayonnaise, sour cream, cheese (usually cotija), chili powder and lime juice and then often sprinkled with cilantro.

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

Grilled Steak Elote Tacos
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Grilled Steak Elote Tacos

For your next cookout, make some flavor-packed Grilled Steak Elote Tacos—the popular Mexican street food you can make in your own backyard.
Course Dinner, Lunch
Cuisine American, Mexican
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 people
Calories 526kcal
Author Derek Wolf

Ingredients

Steak:

  • 1 Whole Flap Steak
  • 2 medium Limes juiced
  • 1 cup Cola
  • 2 tbsp Hot Sauce
  • 1.5 tbsp Kosher Salt
  • 1.5 tbsp Black Pepper
  • 1 tbsp Garlic Powder
  • Canola Oil as needed

Elote Sauce:

  • 2.5 tbsp Mayonnaise
  • 1.5 tbsp Sour Cream
  • 1 tsp Hot Sauce
  • 2 medium Limes juiced

Grilled Corn:

  • 3-4 Corn on the Cob
  • 2 tbsp Chopped Cilantro
  • 2 tbsp Diced Red Onions
  • 1.5 tbsp Mayonnaise
  • 1.5 tbsp Cotija Cheese
  • 1.5 tsp Tajin Seasoning
  • Canola Oil as needed

Tacos:

  • Flour Tortillas
  • 2 cups Jack Cheese shredded

Instructions

Steak:

  • Begin by adding all the ingredients for the marinade to a bowl and mixing together thoroughly.
  • Next, add your steak to a food safe bag/bowl and pour in your marinade. Mix together to coat all the steak. Seal and place in the fridge for at least 4 hours but ideally overnight.
  • Preheat your fire to high heat (around 450 degrees F) for direct grilling.
  • Pull your steaks out of the bag and discard any excess marinade.
  • Add your steaks to the grill to cook for about 4-5 minutes per side or until they are 125F internal.
  • Once done, pull the steaks off and let them rest for 10 minutes. Once rested, slice your steaks against the grain then into bite size cubes.

Corn & Elote:

  • Preheat your grill to medium high temperature (around 375 degrees F) for direct cooking.
  • Grill your corn over the high heat for 6-8 minutes until fully cooked and slightly charred.
  • Pull off the grill and slice the corn off the cob.
  • Add the corn to a bowl and mix together with all of the other ingredients for the Grilled Corn.
  • Finally, mix in a bowl all the ingredients for the Elote Sauce.

Tacos:

  • Add a cast iron skillet over medium heat to preheat.
  • Add a tortilla and cook one side then flip and top with a handful of shredded cheese. Fold the tortilla with cheese over in half, then cook both sides until slightly crispy and the cheese is melted.
  • Pull the tortilla off and open up. Add sliced steak, corn salsa and drizzle the elote sauce on top. Serve and enjoy!

Video

Nutrition

Calories: 526kcal | Carbohydrates: 30g | Protein: 31g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 98mg | Sodium: 3363mg | Potassium: 593mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1066IU | Vitamin C: 30mg | Calcium: 512mg | Iron: 3mg

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Chimichurri Burger

The epic Chimichurri Burger.

If you love beef burgers as much as I do, you’re going to love the Chimichurri Burger. It’s a different…

The post Chimichurri Burger appeared first on Over The Fire Cooking.

The epic Chimichurri Burger.

If you love beef burgers as much as I do, you’re going to love the Chimichurri Burger. It’s a different way to make an insanely satisfying, over-the-top juicy burger. A smashed beef patty topped with a garlicky chimichurri sauce, layered with tender slices of picanha, a fried egg and melted cheese? Heck yes! Trust me, it’s so freakin’ delicious, and it’ll soon be your go-to burgers recipe! 

The epic Chimichurri Burger.
Post sponsored by Breeo.

In case this is one of those delicious recipes that looks a little familiar, it’s a variation of “The Wolf Burger,” which I have exclusively in my cookbook Flavor By Fire.

Today I’m making the tasty burgers with my brand new Breeo Griddle and Griddle Press. I used the Breeo Y Series with the 19” griddle, but it has many different sizes. Whether you’re making a classic beef burger or something next level, this is the best tool for making the magic happen. 

Why You’ll Love the Best Chimichurri Burger

This Chimichurri Burger is about to become one of your favorite recipes. Why? It’s the perfect fusion of savory red meat, a farm-fresh egg fried to perfection and gooey American cheese. The herby chimichurri sauce ties it all together with a fresh, herby kick. Whether you’re cooking for family or friends, this burger is sure to become a family favorite. Fair warning, once you take this break from regular burgers, you may never go back! 

The chimichurri sauce is drizzled over the fried egg.

For more over-the-top burger recipes from Over the Fire Cooking, check out BBQ Bacon Burger, Oklahoma Onion Burger, Flying Dutchman Smashburger, Animal Style Burger and Poutine Burger.

Flavorful Burger Ingredients Roundup

  • Beef – You’ll need to grab some ground beef (or ground chuck) for the beef patties, whole picanha, kosher salt, black pepper, garlic powder and beef tallow.
  • Homemade Chimichurri Sauce – This easy Argentinian sauce combines fresh parsley, minced garlic, a bit of olive oil, red wine vinegar (white wine vinegar also works), dried oregano, red pepper flakes and salt and pepper to taste.
  • Burgers – The finishing touches are some American cheese slices, fresh eggs, mayonnaise and toasted burger buns (either a standard burger bun or a brioche bun works!).

The grocery store should have everything you need to make the best burger you ever tasted. If you’re feeling super lazy, there is no shame in getting delivery! 

How to make the best chimichurri sauce

If you can wait, let the chimichurri sauce sit for at least 30 minutes before serving. This allows the full flavor of the ingredients to come out, enhancing the sauce’s freshness and depth. You can also taste and adjust the seasoning before serving to ensure it’s perfectly balanced.

For more chimichurri goodness, check out the my scallion chimichurri, mint chimichurri, habanero chimmichurri and . As you can tell, this sauce is something I love to customize. I’ve even made bone marrow chimichurri and added some burning charcoal to it for a smoked chimichurri!

It can also be used as a marinated like I did for this Chimichurri Marinated Tri-Tip with Grilled Fries, mixed in as seasoning like I did for these Fire Baked Chimichurri Chicken Wings in Pizza Oven, or used as a filling like I did for this Chimichurri and Cheese Stuffed Picanha!

Whether it’s some Chimichurri Steak and Shrimp or a Chimichurri Steak Sandwich, this versatile topping it worth a try!

How to Make Chimichurri Burger

First, let’s make that chimichurri in a small bowl or glass jar. If it’s your first time, I swear it won’t be your last. Mix all the ingredients for the chimichurri, set it aside and let those flavors mingle while we grill the meat. 

The fat cap of the picanha steak is rendered on the grill.

Next, heat your Breeo Grill to high heat, around 450 degrees F, for some direct cooking action. Slice your picanha into steaks, following the grain (so that we can slice against the grain for serving later) and then season generously with salt. Grill them over the fire for 6-7 minutes per side until they hit an internal temperature of 120 degrees F. Once done, pull them off and let them rest.

While the picanha is resting, heat the new Breeo Griddle over the fire. Grab handfuls of ground beef, about 1/4 lb for each rolled ball. You’ll want to make 6-8 balls. 

The ground beef is smashed on the grill and topped with American cheese.

Add a burger ball to the hot griddle. Place a piece of parchment paper over it and firmly press with the Breeo Griddle Press until the burger patties are smashed. Season with salt, pepper and garlic powder. Let it cook for another 1-1.5 minutes. Carefully flip each patty, season the other side, and top with a slice of cheese. Let it melt for 1-2 minutes, then pull off and rest. Repeat for the remaining patties.

Fry up your eggs and toast the burger buns on the hot griddle. Next, thinly slice the rested picanha meat.

The picanha getting thinly sliced.

To build your Chimichurri Burger, start with the bottom bun, spread some mayonnaise, add double patties, layer with picanha slices, top with a fried egg, and finish with a generous spoonful of chimichurri. Serve and enjoy this epic burger creation!

What to Serve with a Chimi Burger

Pair your Chimichurri Burger with crispy fries, fresh cole slaw, or even grilled vegetables for a complete meal. Don’t forget some cold beer or refreshing lemonade to wash it all down. 

The Chimichurri Burger is a masterpiece and ready to eat.

Leftovers & Reheating

If you have a leftover Chimichurri Burger or two, store the meat in an airtight container in the refrigerator for 3-5 days. Reheat the patties and picanha on a grill pan over medium-high heat until warmed through. Reassemble your burger and enjoy!

More Burger Recipes

FAQs for the Chimichurri Burger

Can I use a different cut of beef instead of picanha?

Yes, for the Chimichurri Burger recipe, you can use other cuts like ribeye or sirloin for a similarly rich, beefy flavor.

How do I know when the patties are done?

Check the internal temperature using an instant-read thermometer. For medium-rare, aim for 130-135 degrees F.

Can I make the chimichurri sauce ahead of time?

Absolutely! Chimichurri sauce can be made a day in advance and stored in the refrigerator. Just let it come to room temperature before serving.

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

The epic Chimichurri Burger.
Print

Chimichurri Burger

Get ready for an over-the-top juicy burger layered with steak, a farm-fresh egg and some gooey American cheese.
Course Dinner, Lunch, Main Course
Cuisine American, Argentinian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 1.09kcal
Author Derek Wolf

Ingredients

Beef:

  • 1 lbs Ground Beef
  • 1 Whole Picanha
  • 3 tbsp Kosher Salt
  • 1.5 tbsp Black Pepper
  • 1.5 tbsp Garlic Powder
  • Beef Tallow as needed

Chimichurri:

  • 1.5 cups Parsley chopped
  • 3-4 cloves Garlic minced
  • 1.25 cups Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1 tbsp Dried Oregano
  • 1 tsp Red Pepper Flakes
  • Salt & Pepper to taste

Burgers:

  • 6-8 American Cheese Slices
  • 3-4 Fresh Eggs
  • Mayonnaise as needed
  • Burger Buns toasted

Instructions

  • In a bowl, mix all the ingredients for the chimichurri then set to the side until ready to use.
  • Heat your Breeo Grill to high heat (around 450F) for direct cooking on the grill grate.
  • Slice your picanha with the grain into steaks and season generously with salt. Grill over the fire for 6-7 minutes per side until 120F internal, then pull off and let rest.
  • Add the new Breeo Griddle over the fire to heat up.
  • Grab a handful of ground beef (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat.
  • Add a burger ball to the griddle. Place a piece of parchment over one ball and then firmly press with the Breeo Griddle Press until the burger is “smashed” on the skillet.
  • Season the patty with salt, pepper and garlic. Let cook for another 1-1.5 minutes.
  • Carefully flip the burger patty over and then season the new side. Top with a slice of cheese and let melt for 1-2 minutes.
  • Once melted, pull off and rest. Repeat for the rest of your patties.
  • Finally, fry up your eggs, then toast your burger buns on the hot griddle.
  • Slice up your picanha into thin slices. Build your burger with bottom bun, mayonnaise, double patties, picanha, fried egg then chimichurri. Serve and enjoy!

Nutrition

Calories: 1.09kcal | Carbohydrates: 7g | Protein: 37g | Fat: 102g | Saturated Fat: 23g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 64g | Trans Fat: 1g | Cholesterol: 239mg | Sodium: 5.421mg | Potassium: 737mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2.279IU | Vitamin C: 31mg | Calcium: 127mg | Iron: 7mg

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Grilled Shrimp Recipes

Grilled shrimp piled on a plate and ready to serve.

There’s a lot to love about shrimp, which means there’s a lot to love about grilled shrimp recipes! Cooking shrimp…

The post Grilled Shrimp Recipes appeared first on Over The Fire Cooking.

Grilled shrimp piled on a plate and ready to serve.

There’s a lot to love about shrimp, which means there’s a lot to love about grilled shrimp recipes! Cooking shrimp is easy, they have tons of flavor, they come in different sizes for different uses and they are freakin’ delicious in all kinds of cuisines. I’m stoked for you to find your favorite recipes!

Grilled shrimp piled on a plate and ready to serve.

What You’ll Love About Grilled Shrimp Recipes

The best grilled shrimp recipes only need a handful of ingredients to produce flavorful shrimp, so you can throw together an easy main dish or appetizer that will be a real crowd pleaser. Shrimp tacos, garlic butter shrimp, surf and turf, hot honey garlic — shrimp have got something for everyone.  

Raw shrimp getting started on the grill grate.

Feeling inspired and want to grill some more seafood? Check out my Best Lobster Tail Recipes, Stuffed Shrimp or even Salmon Wrapped Shrimp!

How to Cook the Best Grilled Shrimp

When I’m grilling shrimp, I like to use a grill plan, or cook shrimp skewers or shrimp kabobs. We don’t want one of those shrimp falling through the grill grates!

Shrimp cooking in a grill basket.

As far as ingredients, make sure you have lemon juice or lime juice, fresh garlic, herbs like fresh parsley, red pepper flakes, and soy sauce on hand. Those ingredients are essential in a lot of these recipes to produce the most succulent shrimp. 

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On a Skewer

Whether you’re cooking shrimp on wooden skewers or metal skewers, this method of cooking will result in juicy shrimp with a perfect crispy exterior. If you’re using wooden skewers, soak them in water for about 30 minutes. I do this so they’re less likely to catch fire on the grill. I recommend using two-prong skewers or two separate skewers because that will help keep the shrimp secure. 

Shrimp strung on metal skewers and layer on the grill grate over hot coals.

When you’re cooking shrimp on an outdoor grill skewers are great because they make it easier to turn the shrimp on the grill all at once! The skewers also help prevent the shrimp from falling through the cracks in the grill grate, which is probably the biggest headache for any grilled shrimp recipe.

Bacon wrapped shrimp on skewers

I like to toss the cleaned shrimp in a large bowl with olive oil or beef tallow, kosher salt and black pepper, your favorite BBQ rub or an easy marinade before adding them to the skewer. You can also choose to season them after they’re already secured on the skewer, it’s all up to your preference! Then let the shrimp cook until they’re an opaque pink, usually about 2-3 minutes depending on the size of shrimp. 

My Favorite Grilled Shrimp Recipes

Without further ado, here are my top recipes for grilled shrimp. With how easy and flavorful they are, I’m betting at least one becomes your go-to recipe. 

Nashville Hot Grilled Shrimp

Nashville Hot Grilled Shrimp

Nashville Hot Grilled Shrimp because if it's good on chicken, it'll be even better on shrimp!
View Recipe
The grilled shrimp plated and ready to serve.

Grilled Shrimp with Garlic Chile Vinaigrette

Grilled Shrimp with Garlic Chile Vinaigrette recipe for a tangy and savory shrimp mix up! A fun, simple and delicious meal!
View Recipe
grilled buffalo shrimp with zesty ranch

Grilled Buffalo Shrimp with Zesty Ranch

Who else loves food drenched in buffalo sauce? If that true, then you are going to love my Grilled Buffalo Shrimp with Zesty Ranch recipe.
View Recipe
grilled shrimp tacos

Grilled Shrimp Tacos

Try some delicious grilled shrimp tacos over some hot Cowboy Charcoal. They are sure to make your grilling a night to remember all year round.
View Recipe
A close up shot of the Grilled Shrimp Roll.

Grilled Shrimp Roll

Grilled Shrimp Roll is a perfect handheld meal for any seafood lover!
View Recipe
The Grilled Seafood Platter is easy and so satisfying.

Grilled Seafood Platter

The Grilled Seafood Platter with boiled red potatoes and fresh corn is the perfect recipe for kicking off your summer. Get ready for the tastiest blue crabs, lobster tails, shrimp, and oysters smothered in a zesty and spicy lemon herb sauce.
View Recipe
Bacon Wrapped Shrimp Skewers ready to serve.

Bacon Wrapped Shrimp Skewers

Bacon Wrapped Shrimp Skewers are deliciousness, wrapped in bacon… Bacon wrapped deliciousness!
View Recipe

What to Serve with Grilled Shrimp

When it comes with what pairs well with grilled shrimp, the world is your oyster — or shrimp, since we’re playing that way! Pasta, crusty bread and rice go great with these easy shrimp recipes, and you can have a simple green salad or vegetable on the side. Don’t forget the lemon wedges and fresh herbs to brighten up everything. 

Make it a Surf And Turf

Leftovers and Reheating

The trick to leftover shrimp is to reheat it gently, so the texture of the shrimp doesn’t become rubbery and tough. Store your grilled shrimp in the fridge in an airtight container for up to three days. Then, reheat your shrimp on medium-low heat on the stovetop for about five minutes, preferably in whatever liquid you cooked them in to keep them from drying out. You just want to warm up those grilled shrimp so they don’t overcook.

FAQs

Should I buy fresh or frozen shrimp? 

Here’s a little secret: the “fresh” shrimp you see at your local supermarket were most likely already frozen, then defrosted at the fish counter. When fisherman catch shrimp, they freeze them on the boats within a very short time of being out of the water. That move keeps that shrimp flavor from when they were caught. So, unless you’re sure the “fresh” shrimp you’re seeing for your grilled shrimp recipes are right off the boat, you’re better off buying frozen shrimp. 

What size shrimp should I use? 

The selection of shrimp at the grocery store can be overwhelming! The size of the shrimp really depends on your grilled shrimp recipe. You’ll find mini, medium, large, jumbo shrimp and colossal on the market. All these sizes also have a number on them, which details how many shrimp you get per pound. Smaller shrimp are usually better in salads and pastas like steak and shrimp alfredo. Larger shrimp work well for appetizers or main courses like the garlic shrimp scampi.

How do I peel and devein shrimp? 

If your grilled shrimp recipe calls for it, you’ll need to remove the shell and use a paring knife to make a small slit along the back of the shrimp. Then, use the tip of the knife to get under the vein and gently pull it out. I can think of fewer people out there who have cooked more shrimp than Emeril Lagasse. He’s got a great step-by-step video to show you how to do it!

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All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

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Cowboy Butter Steak Tacos

Cowboy butter steak taco

The cowboy butter sliders I made back in June were so freakin’ delicious, I had to try another version of a cowboy…

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Cowboy butter steak taco

The cowboy butter sliders I made back in June were so freakin’ delicious, I had to try another version of a cowboy butter recipe. Behold: cowboy butter steak tacos! This super easy recipe packs a huge punch thanks to the the hot sauce, garlic, mustard and red pepper flakes in the butter. Plus, they’re tacos. Whether it’s steak, pork, lamb or seafood, tacos are just the best!

Cowboy butter steak taco held up close.

Just a couple notes to keep in mind as you get started on this recipe — make sure you marinate the steak in the fridge for at least four hours to get good color and flavor. Also, roast your salsa verde veggies over the fire to get that extra smoky flavor. You’ll be glad you did!

Why You’ll Love Cowboy Butter Steak Tacos

If you’ve been around here for a while, you know I’m a huge fan of cowboy butter. Combining unsalted butter, herbs, garlic, mustard, my FYR GLD Hot Sauce and red chili flakes gives you a sauce that’s out of this world. It’s a compound butter that’s the perfect accompaniment to any meat, so this recipe takes Taco Tuesday to the next level. I use skirt steak in this cowboy butter steak taco recipe, but you can use flap steak, flank steak or even flatiron steak if that’s what you have on hand. 

For more cowboy-inspired recipes, check out Cowboy Candy, Cowboy Campfire Breakfast Recipe and Cowboy Steak and Eggs.

Cowboy Butter Steak Tacos Ingredients

  • Steak: ​We’ll marinate 2-3 whole skirt steaks (or whichever steak you choose) in cola soda, FYR BLK Hot Sauce, lime juice, orange juice, sliced white onion and jalapeño. 
  • Cowboy Butter: Unsalted butter, herbs, garlic, mustard, my FYR GLD Hot Sauce and red chili flakes are all you need for a freakin’ delicious sauce to top these tacos.
  • Salsa Verde: This salsa is made of tomatillos, lime juice, white onions, jalapeños, fresh cilantro and water.
  • Tacos: Because you can’t have tacos without corn tortillas, shredded cheese, diced onion and chopped fresh cilantro, right?
Cowboy butter and salsa verde ingredients

Cowboy Caviar

While we’re on the theme, cowboy caviar — an easy bean salad — makes a great side dish for these tacos. Toss together a couple of diced tomatoes, a couple of diced avocados, 1 can of drained and rinsed black-eyed peas, 1 can of drained and rinsed black beans, a diced jalapeño, a diced bell pepper and about a cup of sweet corn (you can use frozen if you can’t find fresh). Then, make a dressing of 1/2 cup olive oil, 3 tablespoons of red wine vinegar, 2 tablespoons of lime juice and kosher salt, black pepper and garlic powder to taste. Pour the dressing over the vegetables, stir it all together and serve with tortilla chips. 

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

Making Cowboy Butter Steak Tacos

​I’m stoked for you to try this new way to use cowboy butter. We’re taking steak dinner to a whole new level!

Prepping the Steak and Cowboy Butter

Begin by seasoning your skirt steaks with my Chipotle Garlic Seasoning (or your favorite steak seasoning). Then add all the marinade ingredients — 1 cup cola soda, 2 tablespoons of FYR BLK Hot Sauce, juice from 3 medium limes, juice from 1 navel orange, 1/2 cup of sliced white onion, 1 diced jalapeño and 2 tablespoons of canola oil — to a bowl and mix them together thoroughly.

Next, add your 2-3 whole skirt steaks to a food safe bag or bowl and pour in your marinade. Mix everything together to coat all the steak. Seal the bag or cover the bowl, then place it in the fridge for at least 4 hours but ideally overnight.

Marinating skirt steaks in a glass pan.

In a separate small bowl, mix together 2 cups of clarified melted butter, 1/4 cup of chopped parsley, 2 tablespoons of minced garlic, 1 tablespoon of Dijon mustard, 1.5 tablespoons of FYR GLD Hot Sauce and 1.5 teaspoons of red chili flakes. This is your cowboy butter! Set that freakin’ delicious sauce to the side until you’re ready to assemble the tacos. 

Grilling Your Steaks

Bring your grill fire up to high heat (about 450 degrees Fahrenheit) for direct cooking. After your steaks are done marinating, pull them out of the bag and discard any excess marinade. Place steak on the grill and let them cook for about 4-5 minutes per side, or until the internal temperature reaches 125 degrees F.

Grilling skirt steaks over the orange coals.

Once they’re done, pull the steaks off, top with a drizzle of the butter mixture and let them rest for 10 minutes. Once rested, slice your steaks against the grain, then into bite size cubes.

Cutting skirt steak for cowboy butter steak tacos.

Making the Salsa

Preheat your grill to medium-high temperature (around 375 degrees F) for direct cooking. Grill 5-6 tomatillos, removed from the husk, 2 de-seeded jalapeños and 1/4 of a white onion over the high heat for 6-8 minutes, until the vegetables are slightly charred. Remove them from the grill. Then, add the roasted veggies and the juice of 3-4 medium limes, 1/2 cup of fresh cilantro, 1/2 cup of water and kosher salt to taste to a blender. Blend until smooth, then pour into a small bowl. Set to the side. 

Assembling Your Tacos

Place a cast-iron skillet on your grill over medium heat. Add 1 corn tortilla to the skillet, cook one side, then flip the tortilla and top it with a handful of shredded cheese. Fold the tortilla with cheese in half, then cook both sides until slightly crispy and the cheese is melted. Remove the tortilla from heat, open it up, and add your sliced steak and salsa verde. Finally, drizzle that delicious melted butter on top. Serve and enjoy!

Assembling cowboy butter steak tacos.

What to Serve with Cowboy Butter Steak Tacos

Cowboy caviar with tortilla chips, Mexican rice or cliantro-lime rice, or a simple red cabbage slaw with lots of lime juice and scallions would be delicious to round out this recipe!

Leftovers and Reheating

Store steak, salsa and leftover butter in separate containers in the fridge. The steak will last for 3-5 days in an airtight container. The salsa and cowboy butter should be good for up to a week. To reheat your steak, wrap it in foil to keep it from drying out and place it in a 350-degree oven for about 10 minutes. For the butter, just heat it low on the stovetop until it melts again.

For More Tacos

FAQs

Can I swap the ingredients in the cowboy butter? 

Definitely. Cowboy butter is really just a catch-all term for a spicy garlic butter with fresh herbs. It’s versatile because it can be served melted or as classic cold compound butter. Depending on what flavors you want, you can substitute fresh cilantro or fresh chives for the parsley, and chili powder, paprika or thyme for the red chili flakes.

What are some other uses for cowboy butter? 

​A cowboy butter sauce recipe opens up all kinds of flavor possibilities. It’s so freakin’ delicious on grilled meats like steak, chicken or pork. You can toss it with pasta and seafood to take your meal up a notch. I also love to drizzle it on bread (cowboy garlic bread, anyone?) or baked potatoes. Try my grilled ribeye with cowboy butter or use your imagination!

What’s better, corn or flour tortillas? 

I’m sure people could spend hours debating this one. Basically, all you need to know is that corn tortillas are firmer and have an earthier flavor. Flour tortillas are softer and sweeter. My opinion: you can’t really go wrong. But, I think the flavor of corn tortillas is perfect for these cowboy butter steak tacos.

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Cowboy butter steak taco
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Cowboy Butter Steak Tacos

Cowboy butter steak tacos are another way to use this spicy garlic herb butter, which is freakin' delicious on everything.
Course Dinner, Lunch, Main Course
Cuisine American, Mexican
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 people
Calories 1.224kcal
Author Derek Wolf

Ingredients

Steak & Marinade:

  • 2-3 Whole Skirt Steaks
  • 1/4 cup Chipotle Garlic Seasoning or favorite steak seasoning
  • 1 cup Cola Soda
  • 2 tbsp FYR BLK Hot Sauce
  • 3 medium Limes juiced
  • 1 Navel Orange juiced
  • 1/2 cup Sliced White Onion
  • 1 Jalapeños diced
  • 2 tbsp Canola Oil

Cowboy Butter:

  • 2 cups Clarified Butter melted
  • ¼ cup Chopped Parsley
  • 2 tbsp Minced Garlic
  • 1 tbsp Dijon Mustard
  • 1.5 tsp FYR GLD Hot Sauce
  • 1.5 tsp Red Chili Flakes

Salsa Verde:

  • 5-6 Tomatillos removed from husk
  • 3-4 medium Limes juiced
  • 1/4 White Onion
  • 2 Jalapeños de-seeded
  • ½ cup Chopped Cilantro
  • 1/2 cup Water
  • Kosher Salt to taste

Tacos:

  • Corn Tortillas
  • Shredded Cheese
  • Chopped White Onion garnish
  • Chopped Cilantro garnish

Instructions

Steak & Butter:

  • Begin by adding all the ingredients for the marinade to a bowl and mixing together thoroughly.
  • Next, add your steak to a food safe bag/bowl and pour in your marinade. Mix together to coat all the steak. Seal and place in the fridge for at least 4 hours but ideally overnight.
  • In a bowl, mix together all the ingredients for the Cowboy Butter and set to the side.
  • Preheat your fire to high heat (around 450F) for direct grilling.
  • Pull your steaks out of the bag and discard any excess marinade.
  • Add your steaks to the grill to cook for about 4-5 minutes per side or until they are 125F internal.
  • Once done, pull the steaks off, top with a drizzle of the butter sauce and let them rest for 10 minutes. Once rested, slice your steaks against the grain then into bite size cubes.

Salsa:

  • Preheat your grill to medium high temperature (around 375F) for direct cooking.
  • Grill your tomatillos, jalapenos and onion over the high heat for 6-8 minutes until slightly charred.
  • Pull off the grill and add the roasted veggies and the rest of the ingredients for the salsa to a blender. Blend until smooth and pour into a bowl. Set to the side.

Tacos:

  • Add a cast iron skillet over medium heat to preheat.
  • Add a tortilla and cook one side then flip and top with a handful of shredded cheese. Fold the tortilla with cheese over in half, then cook both sides until slightly crispy and the cheese is melted.
  • Pull the tortilla off and open up. Add sliced steak, salsa verde and drizzle the cowboy butter on top. Serve and enjoy!

Notes

Cowboy Caviar
While we’re on the theme, cowboy caviar — an easy bean salad — makes a great side dish for these tacos. Toss together a couple of diced tomatoes, a couple of diced avocados, 1 can of drained and rinsed black-eyed peas, 1 can of drained and rinsed black beans, a diced jalapeño, a diced bell pepper and about a cup of sweet corn (you can use frozen if you can’t find fresh). Then, make a dressing of 1/2 cup olive oil, 3 tablespoons of red wine vinegar, 2 tablespoons of lime juice and kosher salt, black pepper and garlic powder to taste. Pour the dressing over the vegetables, stir it all together and serve with tortilla chips. 

Nutrition

Calories: 1.224kcal | Carbohydrates: 30g | Protein: 40g | Fat: 110g | Saturated Fat: 61g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 36g | Trans Fat: 1g | Cholesterol: 338mg | Sodium: 399mg | Potassium: 915mg | Fiber: 6g | Sugar: 15g | Vitamin A: 1.002IU | Vitamin C: 82mg | Calcium: 89mg | Iron: 5mg

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