Chefs with Stew Leonard's stopped by our studio Saturday to share their best 4th of July foods.
Check out their recipes below.
Stew’s NAKED Sloppy Cowboy Joe Burger Recipe
Yields 8 / 4oz burgers
· 2lb Stew’s NAKED ground chuck
· 1 bag Stew Leonard’s potato rolls
· 1 tbsp Steak House seasoning (see recipe below)
· 8 Stew’s potato rolls
· 2 tbsp butter, softened
· ½ head iceberg lettuce, hearts removed and larger leaves separated
· 2 beef steak tomatoes, core removed and sliced
· 1 medium red onion, peeled and sliced
· If using a gas grill, preheat on high for 15 minutes. Once hot turn heat settings to medium-high
· Divide the 2 pounds of ground chuck into 8 equal portions
· Roll the portions into balls and then using the palm of your hand or a spatula flatten the balls down until they are flat and about ½ inch thick
· Generously season both sides of the burgers with the Steak House seasoning and place on large platter or baking sheet
· Butter all 8 rolls and set aside
· Set up platter with lettuce, tomato and red onion slices and set aside
· Once grill is at desired temperature, place all 8 hamburgers on grill and cook for 3 minutes on each side (for a red center), only flipping the patty once
· Remove from heat and let rest for a few minutes
· Lower heat and place potato rolls butter side down on grill and cook until rolls are toasted. Remove from grill and place on platter
· Place burger on roll and top with 2 tbsp. of Kent Rollins’s Sloppy Cowboy Joes, red onion, sliced tomato and iceberg lettuce
Steak House seasoning recipe
· 1 tbsp kosher salt
· 1 tbsp crushed black pepper
· 1 tbsp paprika
· 1.5 tsp granulated garlic
· 1.5 tsp granulated onion
· 1.5 tsp crushed coriander seeds
· 1.5 tsp dill
· 1.5 tsp crushed red pepper flakes
Combine all ingredients and store in air tight container or Mason jar (spice mix will last up to 6 months)
Kent Rollins’s Sloppy Cowboy Joes
(Courtesy of A Taste of Cowboy by Kent Rollins with Shannon Keller Rollins)
Yields 6-8 servings
· 1 1⁄2 pounds Stew Leonard’s NAKED ground beef
· 1 yellow onion, diced
· 1⁄3 cup light brown sugar
· 1 (10-ounce) can Ro-Tel Diced Tomatoes & Green Chilies, drained
· 1⁄2 cup Stew Leonard’s barbeque sauce
· 1 tablespoon yellow mustard
· 3⁄4 to 1 cup shredded pepper jack cheese or your favorite shredded cheese
· onion, pickles, jalapenos for serving (optional)
· In a 12-inch cast iron skillet, cook the beef over medium- high heat until browned, about 10 minutes. Drain the grease.
· Stir in the onion, brown sugar, Ro-Tel, barbeque sauce, and mustard. Reduce the heat to medium-low and simmer for about 10 minutes, stirring occasionally, until heated through and the flavors combine.
· Slowly mix in the cheese and let cook for a few more minutes, until the cheese begins to melt.
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