Category: Lunch

Directions

In a large bowl, mix ground beef, egg, Worcestershire sauce, salt, pepper, garlic and finely chopped onion. Use your hands to mix and be careful not to overmix, or your patty will be tough. Divide into two portions and form patties.

Heat a skillet with 1 tablespoon of olive oil over medium-high heat. Once hot add burger patties. Flip the patties once they’ve formed a crust, about 2 minutes. Place mozzarella cheese on top of burgers, cover and cook for an additional 2 minutes. Remove patties and add buns to the pan and toast for about 30 seconds.

Meanwhile sauté sliced onions in olive oil over medium-low heat, sprinkle with salt and pepper and cook until soft. Remove onions from pan and set aside.

In a small saucepan over low heat, combine the butter and garlic. When butter has melted, add the remaining sauce ingredients. Stir to combine and let simmer for 5 minutes, stirring often.

Place patties on buns, top with cambozola sauce and sautéed onions.

Directions

Cook bacon in skillet over medium-low heat. When bacon has reached desired crispiness, transfer to a paper towel lined plate and leave bacon grease in skillet.

In a large bowl, mix ground beef, 1 egg, Worcestershire sauce, salt, pepper, garlic and finely chopped onion. Use your hands to mix and be careful not to overmix, or your patty will be tough. Divide into two portions and form patties.

Reheat the bacon skillet to medium-high and add burger patties. Flip the patties once they’ve formed a crust, about 2 minutes. 2 slices of cheese on each patty, cover and cook for an additional 2 minutes. Remove patties and add buns to the pan and toast for about 30 seconds.

Meanwhile sauté sliced onions in olive oil over medium-low heat, sprinkle with salt and pepper and cook until soft. Remove onions from pan and set aside. In the same pan fry 2 eggs over medium heat. Cook until whites are completely set but yolks are still soft.

Spread special sauce on one side of the bun and Dijon on the other side. Place patties on buns, top with bacon, sautéed onions and fried egg.

Directions

Set sous vide cooker to 130 degrees. Generously season the steak with salt and pepper. Place steak in zipper lock bag with butter, 1T of olive oil and garlic. Seal the bag using the water immersion technique. Place the bag in the water bath and set timer for 1 ½ hours for medium-rare.

Place a sauté pan over medium-heat and add 1T of olive oil. Add onions and sprinkle with salt. Let onions cook down for 5 minutes then add 1t of balsamic vinegar and cook for an additional 5 minutes.

Heat sauté pan over medium-high heat. Slice hoagies lengthwise, spread butter on the inside of the hoagie rolls. Place the rolls butter side down in heated pan. Cook until they have a light golden-brown sear.

Mix mayo, sour cream, horseradish, and Worcestershire sauce in small bowl to make the horseradish cream sauce. Season with salt and pepper to taste.

Once ribeye’s are cooked remove them from the bag. Heat 1T olive oil over high heat in a heavy pan. Sear steak, about 1 minute per side. Transfer to a cutting board and let rest 5 minutes. Once steaks have rested slice them into thin strips.

To assemble the sandwiches, spread horseradish sauce on the bottom half of each bun. Place a layer of the steak strips and a layer of onion on top of the steaks. Top with 2 slices of provolone cheese on each sandwich. Keep the sandwich open and place under a broiler for 2 minutes or until cheese is melted.