What a name! They aren't actually that color nor are they bruised. However, they were good! Hmmm . . . I just discovered I forgot to take a picture of the finished product before consumption. We used ground elk. Really took away the wild game taste.
Ingredients:
1 1/2 lbs lean ground beef
1 pkt Black & Blue Cheese Ball Mix
2 tsp Garlic Garlic Seasoning
1/3 c light mayonnaise
2 Tbsp Bacon pepper Jam
6 slices 2% milk Cheddar cheese
6 whole wheat hamburger buns, toasted
Lettuce leaves, tomato slices, optional
Instructions:
1. In large bowl, combine first 3 ingredients; salt and pepper as desired. Form into 6 patties.
2. Heat a large skillet over medium heat. Add patties. Pan-fry, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 8-10 minutes.
3. Meanwhile, in small bowl, combine mayonnaise and Bacon Pepper Jam. Set aside. Top burgers with cheese.
4. Spread toasted buns with bacon pepper aioli. Top with burgers, lettuce and tomatoes, if desired.
Makes 6 servings. Serve with a green salad.
Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between sheets of wax paper. Place Bacon Pepper Jam in a quart freezer bag. Place cheese in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.
Meatballs . . . what a fun meal. tasty . . . I could see these being used in spaghetti (in fact I think I did that with the leftovers).
Ingredients:
1 1/2 lbs lean ground turkey or beef
3/4 c plain panko bread crumbs
1/2 c grated Parmesan cheese
1/2 c Bacon Pepper Jam, divided
2 large eggs, beaten
1 Tbsp Onion Onion Seasoning
1 c light sour cream
1/2 c reduced sodium chicken broth
2 tsp Garlic Garlic Seasoning
Instructions:
1. In large bowl, combine turkey, bread crumbs, cheese, 3 tablespoons Bacon Pepper Jam, eggs, Onion Onion Seasoning, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix until well combined. Form into about 36 (1 1/2 inch) meatballs.
2. Preheat oven to 400 degrees F. Place meatballs on a greased large rimmed baking sheet. Bake 15 minutes or until internal temperature reaches 165 degrees F on an instant-read food thermometer.
3. Meanwhile, in a microwave safe bowl, whisk together sour cream, broth, Garlic Garlic Seasoning, remaining 5 tablespoons Bacon Pepper Jam, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Microwave on HIGH 2-3 minutes or until heated through, stirring occasionally. Serve sauce over meatballs.
Makes 6 servings. Serve with steamed broccoli and Garlic Garlic Spaghetti Squash.
Make Ahead & Freeze: Prepare step 1. Place meatballs in a gallon freezer bag between sheets of wax paper. Place remaining Bacon Pepper Jam and Garlic Garlic Seasoning in a quart freezer bag. Place both bags in a gallon freezer gab. Seal well, label and freeze. Thaw completely. Continue with step 2.
What a name! They aren't actually that color nor are they bruised. However, they were good! Hmmm . . . I just discovered I forgot to take a picture of the finished product before consumption. We used ground elk. Really took away the wild game taste.
2. Heat a large skillet over medium heat. Add patties. Pan-fry, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 8-10 minutes.
