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Pepper Jack cheeseburgers and smothered fries
Recipe:
⭐️Start with large beef patties (I prefer the Schweid and Sons signature blend 5 oz patties)
⭐️Season to taste both sides of patties with very little salt (optional), Kinder’s buttery steakhouse, and Kingsford Garlic and Herb All Purpose seasoning
⭐️Pan fry on medium heat until internal temperature is 150 (or until done to your likeness)
⭐️Top with sliced pepper Jack cheese while still in the pan so it gets melty
⭐️Place on garlic butter toasted bun and top with your choice of toppings
Garlic butter toasted buns:
⭐️In a bowl mix softened (not melted) butter and Kinder’s garlic and herb seasoning to taste
⭐️Brush mixture on both sides of buns and place in oven directly on rack at 375 for about 4-6 minutes or skillet on low until lightly toasted on both sides (oven temps and times may vary)
Fries:
⭐️Heat oil (enough to cover your amount of fries) to 375
⭐️Slowly add fries into oil as not to drop temp of oil and fry for 5-8 minutes until golden brown
⭐️Lay fries on paper towels to drain excess oil
⭐️Toss fries in salt, pepper, and garlic
⭐️Plate fries, then top with a good amount of cheese sauce, ranch, cooked and finely chopped bacon and parsley
Super simple Cheese sauce:
⭐️1 can Campbell’s cheddar cheese soup
⭐️1 can Campbell’s fiesta nacho cheese
⭐️1 cup milk
⭐️ Black pepper to taste
⭐️ Stir together in a sauce pan on low heat until well combined
⭐️Bonus tip⭐️
Do not cook patties on high heat. They will burn on the outside and won’t be done on the inside. Low/medium and slow is the way to go. It may take a little longer, but your patties will turn out so much better.