Grilling season is coming to an end for many in the state of Wisconsin. I think this is officially the last day of summer, and as much as that pleases me (I love fall in Wisconsin), it disappoints me as well. I mean winter is coming, and that can get pretty long here in our state. With that said, my grill continues to heat up all year round, but for those that tuck them away until spring time, I figured I would give you my simple burger sauce recipe. Think of it as the ‘Big Mac’ sauce in a way, and one that really brings a great grilled burger together.
Yes, I ate that, well most of it.
Special Burger Sauce Recipe
Let’s get started.
Ingredients:
1/2 cup mayonnaise
2 tbsp French dressing
2 tbsp sweet pickle relish
2 tbsp minced white onion
1/4 tsp salt
1 tsp granulated sugar
1/4 tsp cracked black pepper
1/2 tbsp white vinegar
That’s it. Pretty much things most folks might have in their refrigerator. As I love a burger with just mayonnaise and pickles, I figured I would step it up and mix these together to give a sweet, tangy, and creamy sauce. This one totally delivers.
Special Burger Sauce Recipe Ingredients
Place all of the ingredients in a small mixing bowl, and whisk until thoroughly combined.
When your burger is done grilling, slather it on the top, and bottom buns and enjoy. This one was stacked with a sauced bottom bun, lettuce, burger, pickles, onions, more sauce, another sliced bun, cheese, burger, bacon, tomato, more lettuce, sauce, and top bun. IT WAS A DOOZY.
If you are looking for a great sauce, not only for a burger, but along the lines of a great club sandwich, give this one a shot. It only gets better after a couple of days stored in the refrigerator as well. Hope you enjoy!
Fry sauce, or simply a ‘special sauce’ is probably the easiest thing to make and typically served with french fries. I think fry sauce can pretty much go on anything, including burgers, and fries of which I did. Fry sauce is a classic sauce and has been around for ages. Think of it as somewhat of a Russian dressing. The simplicity is essentially a combination of mayonnaise and ketchup, but I add a couple of different twists making this fry sauce super addicting one.
Fry Sauce Recipe
Let’s get started on this excellent condiment.
Ingredients:
1/2 cup of your favorite mayonnaise
1/4 cup of ketchup
1 tbsp pickle juice
1 tbsp your favorite hot sauce
pinch of salt
1/4 tsp cracked black pepper
hot fries, optional
Add everything but the hot fries to a mixing bowl. Mix well. Cover and place in the refrigerator for later use.
How to make fry sauce
When you are ready to serve, drizzle onto your hot fries (I used roasted garlic and rosemary baby yukon potatoes), or serve on the side. I also smeared a generous amount onto my grilled burger. Talk about simplicity at its finest, and a delicious tang of a condiment to boot. If you are looking for all of that, give this one a shot, and feel free to double the amount for later use. Hope you enjoy!
On a recent visit to our local grocery store, I noticed that pork tenderloin was on sale. I love me some pork tenderloin, and it is something that I have not made in quiet some time, so I decided to pick a couple of them up knowing exactly what I was going to do with them. This grilled pork tenderloin and mushroom sandwich may be one of my favorites, and I do not kid when I say that. My wife loves it, my kids love it, and so that makes it a real winner in my book.
Grilled Pork Tenderloin and Mushroom Sandwich Recipe
Ingredients:
1 pork tenderloin
3 cloves of garlic, minced
1/2 tbsp salt, to taste
1/2 tbsp cracked black pepper, to taste
1/4 cup olive oil
8 oz package of Baby Portabella mushrooms, cleaned and thinly sliced
Slices of Provolone cheese
French bread sliced sandwich style
2 tbsp unsalted butter
2 tbsp red onion, diced (optional)
1/4 cup mayonnaise (optional)
Begin by drizzling olive oil over the pork tenderloin, and coat it well. Rub the minced garlic all over the pork tenderloin. Now wash your hands well. Generously sprinkle salt and pepper all over the tenderloin, and use a fork or tongs to turn as you continue to sprinkle. Place in a ziplock bag and let marinate for at least an hour.
If you are fortunate enough to grill, light it up, and bring to a medium-high heat. Lube your grates with a bit of oil (use tongs and paper towel), and place the tenderloin on the grill, searing all sides. Reduce the heat, and cook until no longer pink. Remove from the grill, and let rest for approximately 10 minutes, sealing in the juices.
In the meantime, to a skillet, add the butter. Bring to a medium heat, and add in the mushrooms, cooking for about 15 minutes. Take the pork tenderloin off of the grill, and let it rest on a plate. Once rested, slice the pork tenderloin into thin medallions.
Grilled Pork Tenderloin and Mushroom Sandwich Ingredients
Slice your French bread. Add a slices of cheese to the bottom layer to cover. Add slices of pork tenderloin across the cheese, top with some of the sauteed portabella mushrooms, and then cover the mushrooms with more provolone cheese.
Preheat your broiler. Place the sandwich(es) underneath the broiler, cheese exposed, and cook until the cheese is melted, being careful not to burn the bread.
While the sandwich is cooking under the broiler, add the mayonnaise and red onion to a small bowl and mix well. Season with additional salt and pepper. This will serve as the condiment to the sandwich, and trust me on this one, this condiment is hard to beat.
Remove the sandwich from the broiler, plate, and serve. Hope you enjoy.
Recently my coworker and I have been eating at a place called Anmol, in Milwaukee. I have only been a few times now, but every time this places delivers in terms of great food. On a recent return, my coworker stated with excitement that he had stopped at one of the local ethnic grocery stores nearby Anmol, and decided to pick up a couple of the sandwich wraps for dinner. With enthusiasm, he said it was a must try, and hence why we decided to head back and try one of their wraps. They offer a handful of different ones, but the one I tried was called chicken boti roll in a paratha. Think of this as the Mexican burrito of Pakistan food. It’s the bomb, and I mean ultra delicious with just the right amount of heat. So what was a man to do? Well, head to the store to pick up some frozen paratha and knock out a chicken boti recipe.
Chicken Boti Recipe
The ingredients are simple and the flavor results are out of this world. Plus, the paratha, well I figure you will stock up on those as well.
Ingredients:
10 boneless, skinless chicken thighs
1 cup of plain yogurt
1 lemon, juiced
1 tbsp garlic ginger paste
1 1/2 tsp chili flakes (more if you want it really spicy)
1/2 tsp cumin powder
1 1/2 tsp turmeric powder
1/2 tbsp salt, to taste
1/4 tsp cracked black pepper
1 tsp red food coloring, optional
roasted shallots, or red onions
paratha, warmed (optional but recommended for a sandwich)
Start by adding everything but the chicken, shallots, and paratha to a mixing bowl large enough to hold the chicken. Give this a good mix, then add in your chicken thighs. Massage the thighs into the mixture, covering all of the thighs in the marinade. Cover and place in the refrigerator, for 4 hours, or overnight (which I did).
The following day, or same for that matter, take the bowl out of the refrigerator, and set it on the counter, letting it come to room temperature.
Chicken Boti Ingredients
Fire up your grill, or preheat your oven to 375 degrees, It’s up to you.
Place the chicken on the grill, and cook over indirect heat for about 20 minutes, then over direct heat to finish them off until the chicken is nice and tender and cooked through.
During that time, roast off your onions. There is something about those onions that pair perfectly with this chicken. Trust me.
Take the chicken off of the grill (or oven), and chop it up into thin, bite sized pieces. The goal is to shove this chicken boti into a warm paratha, or your favorite wrap, along with some onions, and dig in.
Seriously the result is super tender, a bit spicy, but something you cannot stop eating. These fed my family of five multiple servings and gets even better the following day. What’s not to love about that! I hope you enjoy.
1½ tsp chili flakes (more if you want it really spicy)
½ tsp cumin powder
1½ tsp turmeric powder
½ tbsp salt, to taste
¼ tsp cracked black pepper
1 tsp red food coloring, optional
roasted shallots, or red onions
paratha, warmed (optional but recommended for a sandwich)
Instructions
Start by adding everything but the chicken, shallots, and paratha to a mixing bowl large enough to hold the chicken. Give this a good mix, then add in your chicken thighs. Massage the thighs into the mixture, covering all of the thighs in the marinade. Cover and place in the refrigerator, for 4 hours, or overnight (which I did).
The following day, or same for that matter, take the bowl out of the refrigerator, and set it on the counter, letting it come to room temperature.
Fire up your grill, or preheat your oven to 375 degrees, It’s up to you.
Place the chicken on the grill, and cook over indirect heat for about 20 minutes, then over direct heat to finish them off until the chicken is nice and tender and cooked through.
During that time, roast off your onions. There is something about those onions that pair perfectly with this chicken. Trust me.
Take the chicken off of the grill (or oven), and chop it up into thin, bite sized pieces. The goal is to shove this chicken boti into a warm paratha, or your favorite wrap, along with some onions, and dig in.
