Tag: chef's blend

Our friends at Poi Dog make sauces that capture the flavors of Pacific Rim cuisines, and their latest, Huli Huli Sauce, brings the flavors of Hawaii right to your grill. With pineapple, miso, and Chinese 5-spice flavor notes, it inspired us to create a special burger with just a bit of spice. It’s so messy, and so good. 

Serves 2

• 1 pound Panorama Organic Chef’s Blend ground beef
• ½ teaspoon black pepper
• 1 teaspoon seasoned salt
• 2 slices pineapple
• 2 thick slices red onion
• 2 tablespoons Poi Dog Huli Huli Sauce
• 2 slices pepper jack cheese
• 2 large hamburger buns
• 4 slices cooked bacon
• 1 jalapeno, sliced
• Huli Huli Sauce for garnish

Gently mix the ground beef with the black pepper and seasoned salt, taking care not to overwork it. Shape the beef into two patties. Refrigerate or freeze for ten minutes. 

Heat the grill to high and place the burger patties on the grate. After a minute or two, flip and brush each patty with Huli Huli Sauce. Flip once more and brush with the sauce again. Add a slice of cheese to each burger. Cook to your desired doneness. (We suggest medium or medium rare). 

While the burgers are cooking, place the pineapple and red onion slices on the grill. Flip once and cook until soft and slightly charred.

Remove everything from the grill, tent the burgers with foil, and toast the buns.

To assemble the burgers, brush the sauce on each half of the buns, then layer on the onion, pineapple, bacon, burger patties, and sliced jalapeno. Drizzle with more sauce.

Serve immediately with plenty of napkins.

Our newest product is hitting store shelves now. Chef’s Blend ground beef is a succulent mixture of ground chuck, short rib, and brisket. It’s full of beefy flavor and juiciness for an at-home burger every bit as delicious as the one at your local steakhouse. We prefer to keep it simple to bring out the meatiness, but if you would prefer, dress it up some steak sauce or your favorite condiments. We have several different burger recipes you can also try. One thing—be careful not to overcook. This one is exceptional at medium rare.

Makes 2 half-pound burgers

• 1 package Panorama Organic Chef’s Blend ground beef
• Salt and pepper to taste
• 2 brioche buns
• Sliced tomato, lettuce, pickles, mustard, ketchup, or any other condiments you choose

Split the ground beef brick into two equal size chunks. Roll each chunk into a ball and then pat into a burger patty. Don’t overwork the meat. Make an indentation in the center with your finger. This will keep the patty from curling up on the grill. Place the formed patties in the freezer for 10-15 minutes to get very cold, but not frozen.

Heat the grill to high. Sprinkle the patties with salt and pepper. Grill over high heat for a minute or 2 on each side to get a sear and some grill marks. Turn the heat down and move the patties away from the hottest part of the grill. Cook until medium rare. Remove to a covered plate and let sit for 5 minutes. Toast the buns on the grill, then dress up the burgers to your taste. Serve with your favorite French fries.