Wednesday, July 1, 2015

Cluck N Moo Long Boy Burgers…When you Need a Little Change!

Have you ever had the hankering (hey, I’m a Texan, I can say that!) for just simply grilling up some burgers and hot dogs? And you got everything ready to go, had it all planned out, maybe even had the grill up and running…and then the sky opens up and starts pouring buckets? Out of nowhere? Yeah, that happens quite a bit here in Houston. It happened to us last weekend. So, I have learned that it’s always advisable to have a Plan B in place - you know, a “just in case” backup plan. I stumbled upon a recipe for these “Long Boy Burgers” awhile back and I was intrigued. I’d never made anything like them. I searched around some more and found that quite a few people are in on this little secret that I knew nothing of. Hmm…Conspiracy?!? It’s possible. Regardless, I gave them a shot one rainy Friday evening, using the Cluck 'n Moo Ground meat mix. I must say that, although a few steps in the directions seemed a bit odd, they really do work. And they’re awesome. Enjoy!

Cluck N Moo Long Boy Burgers…When you Need a Little Change!
by Chris
Adapted from “Long Boy Burgers” by The English Kitchen

6 hoagie buns, split in half horizontally (to make 12 open-faced sandwiches)
1 1/4 cup panko bread crumbs (I used garlic, but regular would be fine)
1 1/2 teaspoons onion powder
1/2 cup evaporated milk
4 Tablespoons plus 1 teaspoon ketchup
1 Tablespoon plus 1 teaspoon horseradish sauce (not grated horseradish)
1 Tablespoon plus 1 teaspoon Worcestershire sauce
1 Tablespoon plus 1 teaspoon barbecue sauce
1/2 teaspoon dried thyme
2 Tablespoons plus 1 teaspoon granulated garlic
1 egg
1/2 teaspoon kosher salt (or more, to taste)
1/2 teaspoon black pepper (or more, to taste)
1 1/2 pounds Cluck 'n Moo Ground meat
12 slices cheese (I used provolone, but you can use your favorite)
Arugula (or other greens of your preference, for serving)
Steak sauce or extra barbecue sauce, for serving

Begin by placing the hoagie buns onto a sheet pan and into the unheated oven, cut side up. Turn on the oven to preheat to 425°F, leaving the buns in to toast for the first 10 minutes of the preheating cycle. Remove the buns and set aside while the oven continues to heat to temperature. Mix together the bread crumbs, onion powder, milk, ketchup, horseradish sauce, Worcestershire sauce, barbecue sauce, thyme, granulated garlic, egg, salt, pepper and meat mixture until just combined. Divide the meat mixture into fairly even portions and place the uncooked meat (yes, uncooked - I told you it was a bit odd) on the cut side of the buns. Be sure that the meat ENTIRELY covers the bread, or the edges will burn! Cook at 425°F for about 20 minutes (as the meat has both beef and chicken in the mixture, it is recommended that it reaches a cooked temperature of 165°F - please check your temperature if you are not sure.
Remove the burgers from the oven and top with the cheese of your choice. Heat for about 3 minutes more, or until cheese is melted. Garnish with the arugula or with other toppings of your choice. If you care to, feel free to use the extra sauce(s) to your liking (we did like a small drizzle of steak sauce on the top of ours.)

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