Fire up your grill and celebrate the beginning of summertime with mouthwatering Memorial Day weekend recipes from Made in Oklahoma Coalition.
Black Mesa Bacon Cheeseburgers with Thunder Head Country Slaw
Yield: Six Black Mesa Bacon Cheeseburgers
- One-third cup salad dressing
- One-fourth cup Head Country Hot Barbecue Sauce
- One tablespoon red wine vinegar
- Two tablespoons sugar
- One tablespoon minced red onion
- One cup thinly shredded or sliced purple cabbage
- One and one-half cups thinly shredded or sliced green cabbage
- Mix salad dressing, barbeque sauce, vinegar, sugar and red onion in medium bowl.
- Add cabbage and mix well
- Keep cool.
- Two pounds of 85 percent lean ground beef
- Two teaspoons salt
- One-half cup grated cotija cheese
- One-half cup chopped roasted peeled poblano chiles
- One-fourth cup finely chopped sweet onion
- One and one-half cups whole kernel sweet corn
- One tablespoon blackstrap molasses
- One-fourth cup strongly brewed Neighbors Coffee
- Two teaspoons ground black pepper, divided
- Olive or vegetable oil for grill
- Nine strips pepper bacon, cut in half
- Four ounces Monterey jack cheese, thinly sliced
- Six large split onion rolls
- Two tablespoons salad dressing
- Heat grill to medium heat.
- Crumble ground beef into large bowl.
- Add salt, cotija cheese, chiles, onion, corn and one half teaspoon black pepper.
- Mix gently and form into six burger patties.
- Mix molasses, coffee and remaining black pepper in a small bowl.
- Brush mixture over burger patties and let marinate five minutes, or until slightly dried on surface.
- Rub grill with oil.
- Grill patties and bacon for six to eight minutes per side for burgers cooked medium, or until desired temperature.
- During the last minute of cooking, top patties with cheese and lightly toast cut side of rolls on outer edges of grill.
- Spread bottom halves of rolls lightly with salad dressing and place hot patty on the rolls.
- Lightly press three pieces of bacon into the cheese on each patty.
- Spread about one-third cup of slaw on top of each patty and finish with the top of the roll.
- Serve immediately.
Chicken Jalapeño Poppers
Yield: Six Chicken Jalapeño Poppers
- One pound JC Potter Sausage Company Regular Sausage
- Six Chef’s Requested Foods Santa Fe Grill Brand Chicken Breasts
- Ten jalapeños
- Eight ounces cream cheese, softened
- One pound Bar-S Foods Company Bacon
- Head Country Barbecue Sauce
- Toothpicks, soaked in water
- Brown sausage in a skillet on medium heat.
- Remove the stem from the jalapeños and cut them in half lengthwise.
- Clean out the seeds and cut each jalapeño in half lengthwise again.
- Open the cream cheese and cut into six equal portions. Set these ingredients aside for later use.
- Next, butterfly the chicken breasts. To do this, first lay the chicken breast flat on the cutting board. Holding the knife parallel to the cutting board, slice down the length of the chicken breast. Stop cutting about one fourth inch from the other edge. Open the chicken breast like a book. Do this to all chicken breasts.
- To assemble the Chicken Jalapeño Poppers, first lay two slices of bacon across the cutting board about one inch apart.
- Lay butterflied chicken on top of bacon. Spread one portion of cream cheese on the chicken breast.
- Put sausage on one side of the chicken breast.
- Fold the chicken over the stuffing leaving the bacon on the cutting board.
- Put three slices of jalapeños on top of the chicken and fold the bacon over the chicken.
- Roll the chicken back over leaving the bacon on the other side of the cutting board.
- Put three more slices of jalapeños on this side of the chicken breast and fold the bacon over the jalapenos.
- Use the toothpicks to secure jalapenos and bacon to chicken.
- Grill the Chicken Jalapeno Poppers for ten minutes per side or until the meat reaches 160 degrees.
- Add barbeque sauce during the last five minutes of cooking to both sides.
- Remove toothpicks before serving. Enjoy!
You can find these recipes and more on the MIO website, www.miocoalition.com.