The secret to crafting Texas-style burgers, like any great work of art, lies in the raw materials and how they come together. Begin with ground chuck with enough fat on it to keep it juicy while cooking (about 20% fat), and mold it into rounds by hand. Using your hands helps ensure the patties do not compress too much. Add a smear of classic yellow mustard to serve them in the style of Texas-based fast-food chain Whataburger.
Entrées
Chilled Beef Tenderloin Tacos
Choose these chilled tenderloin tacos from Tacodeli in ATX! Garnish yours with a delicious homemade mole sauce, topped with crumbled queso fresco, sliced green onions, and toasted sesame seeds in a warm tortilla. Happiness achieved!
Shrimp Diablo Flatbread
Zounds! A zesty flatbread with juicy Gulf shrimp, fire roasted tomatoes and a spicy ‘Diablo’ sauce. Perfect for sharing from my friends at Sysco Foods!
Chili and Spicy Cheese Curd Burger
Bring an appetite to conquer this colossal Chili Cheese Curd Burger from Chef Don Carr and Sysco Central Texas! Two 7 oz. beef patties on a sweet sourdough bun topped with chunky chili and spicy cheese curds.
Crispy Umami Chicken Wings
Find this potent plate on the dinner menu at The Peached Tortilla in Austin. Marinated in a fish sauce vinaigrette, topped with herbs and shallots. Gluten free!
Spicy Chicken Skewers with Greek Yogurt Sauce
Another quick summer grill recipe from Executive Chef Robbie Nowlin of Boudro’s/Zinc! Chicken skewers marinated in a savory/spicy Korean “Gochujang” paste.
Humble House Chilaquiles
We’re humbled by this recipe for homemade chilaquiles from my friends at Humble House. A scrumptious on the traditional Mexican breakfast dish using Humble House’s own Roasted Tomato Pesto sauce as a topper for our eggs.
Whole Wheat Buttermilk Pancakes with Strawberry-Maple Syrup
“One of my best memories is watching my mum flipping her perfect blueberry pancakes on the griddle as we lounged by the table reading the paper. For the freshest, fluffiest pancakes and waffles, prepare batters just before cooking.” – Curtis Stone
Potato, Kale and Corned Beef Hash
Chef Phillipe Valladares (Brasil) served this dish at Houston’s 2nd Annual Green Eggs & Kale event, benefiting Urban Harvest. It’s a rustic platter of kale and corn beef hash with poached eggs and spicy Hollandaise, served with warm cornbread and honey butter.
Central Market’s Breakfast Pizza
The pros at Central Market’s Cooking School provided this gem…a crispy, cheesy, breakfast pizza with all your favorite ingredients. Bite into happiness first thing in the morning!
The Cookhouse New Orleans BBQ Shrimp
Head-on jumbo Gulf shrimp, cooked in spicy garlic butter and beer, served with New Orleans French bread from The Cookhouse in San Antonio.
Mussels with Dijon & White Wine
Mouthwatering mussels drizzled in an awesome Dijon white wine sauce from my friends at Central Market. Garnished with parsley and served with warm baguettes.
Blackened Red Fish with Crabmeat Etouffee
Serve ‘stylish’ seafood this summer — the perfect pairing ready in less than 30 minutes! A blackened red fish served over rice quinoa with a cilantro oil glaze.
Bourbon-Glazed Barbecued Salmon
Executive Chef Gabe Cabrera house favorite at Salty’s at Redondo — these are salmon fillets in a tasty, tangy sauce with a little heat! Serve with steamy mashed potatoes along with crunchy asparagus!
Grilled Flat Iron Steak with Sweet Potato Hash
Flavorful peppers balance out the natural sugars found in sweet potatoes to create a perfectly savory hash, which Zedric’s in San Antonio then pairs with lean flat iron steak and a zesty chermoula sauce.