RECIPES Build A Better Backyard July 2017 Burger with Rouses Chef Nino

Applewood Smoked Bacon Cheese Stuffed Burgers Red Beans N Rice Burgers WHAT YOU WILL NEED WHAT YOU WILL NEED 2 cups cooked red kidney beans or 1 (15 ounce) can red kidney beans, 8 ounces sharp cheddar cheese, room temperature rinsed 1/2cup finely chopped onion 1 1/2 tablespoons Worcestershire sauce 1/4 cup finely chopped celery 4 cloves garlic, smashed 1/4 cup finely chopped bell pepper 1/4 bottle of beer 1/4 cup soft whole wheat bread crumbs 2 teaspoons Cajun seasoning 1 clove garlic, minced 1 1/2 pound ground beef 80/20 1 ounce Green onion chopped 8 strips crisp cooked Applewood smoked bacon, crumbled 2 tablespoons snipped fresh parsley 4 French bread style rolls 1/4 teaspoon salt 4 slices fresh tomatoes 1/4 teaspoon black pepper 3/4 cup cooked white or brown rice HOW TO PREP 1 loaf Rouses French bread, split and toasted Cube the cheddar cheese. Place cubes in food processor and process Rouses mayonnaise until smooth. Add Worcestershire and garlic. Process until blended. 1 tablespoon Rouses vegetable oil Add the beer, a small amount at a time, until mixture is of spreading consistency. Stir in 1 teaspoon of Cajun seasoning and cooked bacon. HOW TO PREP Pulse food processor for an additional 10 seconds. Form ground beef into 8 very thin patties. Place two ounces of beer cheese in the middle of Caramelize onion, bell pepper, celery, and garlic in the vegetable oil. Place 4 patties. Sprinkle remainder of Cajunseasoning on top of burgers. Use the rice, and red beans in the food processor, and pulse until smooth. Fold hands to spread and flatten cheese. Top with 4 remaining burgers and the Caramelized vegetables, Bread crumbs, Green Onion, & Parsley into seal so that the cheese is encased. Grill on high heat for 4 1/2 minutes the Rice & Bean mixture. Shape the bean mixture into four 1/2-inch-thick on each side. Place on rolls, top with *Cilantro Lime Aioli and tomatoes. patties. Preheat a large, non-stick skillet over medium heat. Add patties to pan or skillet. Cook for 6 to 8 minutes or until heated through, turning Cilantro Lime Aioli patties once. Serve burgers on toasted French bread with mayonnaise and fried green pepper rings. WHAT YOU WILL NEED 1/3 cup fresh cilantro, chopped Green Pepper Rings 1 lime, juice and zest of the lime 1 teaspoon Louisiana Hot sauce WHAT YOU WILL NEED 1 teaspoon ground cumin 4 green bell peppers 3/4 cup Rouses mayonnaise Vegetable oil for frying 1 large clove garlic 1 1/2 cup milk 1/4 teaspoon sea salt 1 cup all-purpose flour 2 tablespoons corn starch 1 1/2 teaspoons baking powder HOW TO PREP 1/2 teaspoon salt Combine all ingredients in a small food processor (or blender) and mix until blended. HOW TO PREP Slice tops off peppers and remove seeds; cut each pepper into quarter-inch rings. Place 1 inch oil in a heavy-bottomed pot or Dutch oven and heat over medium-high heat until hot but not smoking.In a medium bowl combine milk, flour, cornstarch, baking powder, and teaspoon salt until smooth. Reduce heat to medium. Dip rings into batter, allowing excess batter to drip back Recipes prepared by Rouses Chef Nino into bowl. Carefully place rings in oil one at a time; fry 2 to 3 minutes or until golden, turning halfway through cooking. Drain on paper towels. Repeat until all pepper rings are fried, adding more oil as needed.