Kentucky Bourbon BBQ Pretzel Burger

Weather is warming up and even though we can't go far we can make it to our grill. It's hard to go wrong with a pretzel bun, and this burger does not disappoint. It combines smoked Gouda and our Pastamore Kentucky Bourbon Marinade and Grill Sauce for a hearty and flavorful cheeseburger.

Ingredients:     Makes 4 servings

2 Tbsp + ¼cup Pastamore Kentucky Bourbon Marinade and Grill Sauce

1 lb 85/15 ground beef

4 pretzel buns

4 slices smoked Gouda

2 tomato

4 lettuce leafs

1/2 tsp salt

1/2 tsp black pepper

2 Tbsp light mayonnaise

Directions:

1. Combine ground beef, salt, black pepper, and ¼ cup  Pastamore Kentucky Bourbon Marinade and Grill Saucesauce in a mixing bowl. Mix well and form into four even patties.

2. Heat grill to medium-high heat. Once hot, add burgers to grill and cook until desired temperature is reached (minimum internal temperature of 155F recommended) turning once during the cooking process. When the burgers are nearly done cooking, top each with a slice of smoked gouda. Allow melt and remove from heat.

3. While the burgers are cooking, combine 2 Tbsp  Pastamore Kentucky Bourbon Marinade and Grill Saucsauce with 2 Tbsp light mayonnaise. Mix well.

4. Cut pretzel buns in half and lightly grill.

5. Plate bottom bun, top with BBQ mayonnaise, burger, lettuce, and tomatoes.

Vegetarian Fried Rice

If you are having a hard time finding meat at the store, this vegetarian fried rice recipe might be a perfect and quick dinner. The mushrooms in this recipe give a nice texture and umami texture. Paired with our Asian Ginger Olive Oil and fresh veggies this dish packs a ton of flavor.

Ingredients:           Makes 4 servings

2 Tbsp Asian Ginger Olive Oil

4 cups cooked rice

8 oz white mushrooms, quartered

1 cup green beans

2 eggs

1/4 medium onion, diced

1 cup kale, chopped

1 tsp soy sauce

To taste salt and black pepper

Cooking spray as needed

To taste sriracha

Directions:

1. Heat a large non-stick pan (or wok) on the stove over medium-low heat. Coat pan with cooking spray. Once hot, add diced onion, mushrooms, kale, and green beans. Cook until onions are browned and mushrooms are tender, stirring often.

2. Add 2Tbsp of Asian Ginger Olive Oil along with cooked rice and mix well. Cook for 3-5 minutes or until rice is browned.

3. Create a well in the middle of the pan and crack both eggs into the center. Allow to cook for 1-2 minutes and beat in the middle of the pan. Once eggs are nearly cooked, add the soy sauce and sriracha and mix well. Season to taste with sriracha, salt, and black pepper.

BBQ Brisket Pappardelle

Wondering what to do with that left over BBQ? This recipe turns those leftovers into a quick and delicious meal. Our Pastamore Plain Pappardelle Pasta is the perfect pasta to stand up to the strong flavors of brisket and our Pastamore Kentucky Bourbon Marinade and Grill Sauce.

Ingredients:
1 12 oz package Pastamore Plain Pappardelle
1/4 cup Pastamore Kentucky Bourbon Marinade and Grill Sauce
1-2 cups brisket, chopped
1/2 medium onion
To taste salt and black pepper
Cooking spray as needed

Directions:
1. Dice onion and cut brisket into bite-sized pieces.

2. Bring a large pot of water to a boil. Once boiling, add Pastamore Plain Pappardelle. Cook until al dente and drain using a colander. Retain a small amount of cooking water in the pot.

2. While pasta is cooking, heat a non-stick pan on the stove over medium heat. Once hot, coat with cooking spray and add diced onion. Cook until onions are tender and add chopped brisket. Cook until hot and onions are browned.

3. Return drained pasta to the pot and turn heat medium-low. Add brisket, cooked onions, and Pastamore Kentucky Bourbon Marinade and Grill Sauce. Mix well and cook until warm. Season to taste with salt and black pepper.

4. Plate and enjoy.