Tag Archives: sweet heat

Brisket Burgers w/ Grilled Tequila Peach Slaw

Do you want to impress your dad this Father’s Day??  Then it’s a must that you try this sweet-heat burger that also has a hint of booze!  

Here in the south, peaches are a summertime staple and what better way to enjoy them then grilled, soaked in a sweet tequila bath and overtop a ground brisket burger that has a kick from fresh jalapenos…a true Texas delight!  Enjoy!🍔🌞

The Starting Lineup

Brisket Burger

I had my butcher mix me:

  • 1lb of ground chuck 
  • 1lb ground brisket
  • Kosher salt & pepper, outside of patties
  • Soft bakery hamburger rolls
  • Pepper jack cheese, slices

Grilled Tequila Peach Slaw

  • 4-5 ripe peaches
  • 1/2 stick butter, melted
  • 1 cup pineapple juice
  • 1/2 cup honey
  • 1/4 cup tequila anejo
  • 1/2 head of cabbage, shredded
  • 1/4 cup red onion, diced
  • 1 jalapeno, thinly sliced or diced
  • 1/4 cup fresh cilantro leaves
  • 1 tbsp apple cider vinegar
  • Salt & pepper, to taste 

Begin this summertime fave by firing up your grill!  Slice up and skewer the peaches before brushing the melted butter over top.

In a saucepan over medium heat, combine the pineapple juice and the honey.  Whisk together till smooth.  Bring to a simmer and let cook till slightly thickened, about 15 minutes and then remove from heat.
 

Now that your grill is hot and ready, grill your skewered peaches for just a few minutes.  Remove, chop up and add to the pineapple/honey syrup.  Pour the tequila over top and give a gentle toss.  Cover and let sit for about 10 minutes.

While the peaches are soaking, prep the veggies for the slaw. 

 

Combine all the ingredients for the slaw together, including the soaked peaches.  Toss, cover and refridgerate while you get the burgers ready. 


Prepare your meat into about 1/4lb patties (8 all together) and press your thumb slightly in the middle of each patty to prevent puffing up while grilling.  Sprinkle the outside liberally with kosher salt and pepper.  Now with the grill ready to go once again, add the beef/brisket patties and cook till desired doneness. *I prefer mine cooked about 5 minutes on the first side and then 3-4 minutes on the other, flip just once please ;).  Once you’ve flipped your burger, add the pepperjack cheese to each patty.  Cheese NEEDS to be melty-good here folks!
*I also like to split my hamburger buns, lightly spread mayonnaise on each cut side and place on the grill for a minute or two.  The mayo will caramelize over the flame leading to a nice crunch and less soggy burger!  Winning!! 

 

Glazed-Bacon Wrapped Hawaiian Pork

A few months back our family went to a local restaurant here in Texas and my husband had this fun appetizer with ‘sweet-heat’ ingredients.  After I helped myself to a sample bite of his meal, I knew I had to recreate and tweak it into dinner form…and I have to say, it’s not too shabby!

You have sweet and savory flavors from the honey glaze, bacon and pork tenderloin and a wonderful FRESHNESS from the pineapple..lets also not forget the heat of the jalapeno and pepper jack cheese.  Now you can absolutely use a plain jack cheese and seed the jalapeno, but when you roast hot peppers the heat actually subsides a bit..so pick your heat level, but I could even do hotter! (Duh)

These flavors together remind me of the Hawaiin rice, veggie and meat bowls I used to get when living along the coast of San Diego.  So naturally I paired the main dish with a heaping of rice and drizzled the juices overtop.  It’s quite the pairing!

The Starting Lineup

  • 1 pckg bacon
  • 1 pork tenderloin 
  • Pineapple, fresh preferred
  • Jalapeño, sliced in half lengthwise (I prefer to keep the seeds in)
  • Monterey Jack or pepper jack cheese

Glaze

  • 4 Tbsp Honey
  • 3 Tbsp Balsamic vinegar
  • 2 Tbsp Chili sauce
  • 2 Garlic cloves, minced
  • 1 Tbsp Extra virgin olive oil
  • Kosher salt & pepper  

Preheat your oven to 375 degrees and line a baking sheet with foil and a rack overtop.

In a small bowl whisk the honey, balsamic vinegar, chili sauce, garlic, EVOO and a pinch of salt & pepper together.  Set aside. *Taste the glaze to tweak any ingredient to your taste. 

  Now lay the bacon stips, touching, on top of the wire racked baking sheet. 

 Next, butterfly the pork tenderloin and stuff with the pineapple, jalapeños and cheese.  *To make it fit a bit better, I’ll get pepper jack string cheese or cut a block into strips and stuff into the jalapeño before putting into the pork.  Shredded cheese could be used as well.  Season with another pinch of salt and pepper.

Transfer the stuffed pork onto the layed out bacon strips.  Coat a good amount  (about 1/2) of the prepared glaze allllll over the pork.  Wrap up the entire stuffed tenderloin with the bacon.  *If needed, you can use toothpicks to secure, just remember to remove before eating! 

 After the pork has been fully wrapped in delicious bacon, coat the entire thing with the rest of the glaze. 

 Place into your oven, uncovered for 45-60 minutes (meat temperature at least 145degrees and bacon done.  *About halfway through check on the bacon.  Depending you may need to lightly tent the wrapped tenderloin with foil.  Though we like ours more on the crisp side.  To each their own! 

 Remove the cooked tenderloin from the oven, lightly tent with foil, and let rest for about 5 minutes.  Carve into 1-2″ slices and serve over rice.  Spoon any drippings over the pork and rice.  Enjoy!! 

 


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