Grill Once, Dine Twice:
The Great American Angus Burger with two-tomato relish
Meatballs and Pasta in Tomato-Basil Sauce
4 packages Munson Premium Angus Ground Beef
1/2 cup grated Parmesan cheese
Salt and Pepper
4 slices of American Cheese (optional)
4 slices rustic crusty bread, cut 1/2 inch thick
Olive oil
Two-Tomato Relish: Combine in a medium bowl; set aside.
3 cups chopped red tomatoes
2 cups chopped yellow tomatoes
1/4 cup thinly sliced fresh basil
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon pepper
1. Semi defrosting 4 packages. Use easy "cut and form-it" yourself packaging by dividing package in half using a knife to cut straight through packaging. Remove beef from packaging and lightly shape into 2 thick patties per package. Avoid handling or compressing ground beef. (Over handling causes changes in overall texture and taste.)
2. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11 to 13 minutes to medium (160F) doneness, until not pink in center and juices show no pink color, turning occasionally. Season patties with Parmesan cheese, salt, and pepper, as desired.
3. Meanwhile brush both sides of bread slices with oil. About 3 minutes before burgers are done, place bread on grill. Grill until lightly toasted, turning once.
4. Place 1 burger on each bread slice; top each with 1/4 cup Two-Tomato Relish (optional) place 1 slice of American cheese on each burger (use a star shaped cookie cutter to shape). Serve open-faced. Cover and refrigerate remaining 4 burgers and relish to use in Meatballs and Pasta in Tomato-Basil Sauce.
Meatballs and Pasta in Tomato-Basil Sauce:
Heat 3 tablespoons olive oil in large nonstick skillet over medium heat until hot. Add 1 cup finely chopped onion; cook and stir 4 to 5 minutes or until tender. Meanwhile cut each leftover grilled burger into 6 equal pieces; set aside. Add leftover Two-Tomato Relish to skillet; bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally. Add burger pieces; cook 7 to 9 minutes or until beef is heated through and sauce thickens slightly, stirring occasionally. Add 4 cups hot cooked linguine pasta; toss. Stir in 4 ounces fresh mozzarella cheese, cut into 1/2-inch pieces, and thinly sliced fresh basil, as desired. Season with salt and pepper, as desired. Serve immediately.
Premium Steaks