Tailgate Food from Chef Red: NY Garlic Bread Burgers

New York Garlic Bread Burgers

This week we have the New York Jets entering our house.  Just like the Giants, the Jets food culture is diverse, mainly influenced by the city’s immigrants and large number of dining patrons. One of Ney York’s many staples are it’s over 4,000 mobile food vendors licensed by the city.  This week I take a page from New York street food to produce my New York Garlic Bread Burgers.  It is pretty quick, easy and tasty.

Ingredients

  • 1 1/2 -2 lbs ground beef
  • 1 package garlic bread (4 pieces)
  • 3 tablespoons vegetable oil
  • 1 large white onion thinly sliced
  • 4 slices of mozzarella cheese (or shredded if sliced is not available)
  • Your favorite BBQ rub (store bought is fine)
  • Your favorite steak sauce (A-1 works for me)

Directions

Heat a grill to medium-high and lightly oil the grill grates.  In a medium skillet or aluminum pan, heat the oil.  Add the sliced white onions and cook until they are golden brown, usually about 10 minutes.  Meanwhile, lightly shape ground beef into four ¾-inch-thick patties. Season the patties with the BBQ dry rub and place patties on grill and cook over for about 6-7 minutes per side.   Set the cooked onions to the side until burgers are ready.  While the burgers are cooking heat the garlic bread according to package directions for the grill. Watch that the bread does not burn on bottom.  About 2 minutes before the burgers are ready top with the mozzarella cheese. 

To assemble the burgers: slice a piece of the bread crosswise into 4 buns, add a burger, add grilled onions, and top with steak sauce.

*This recipe yields 4 servings.  Make sure you increase all amounts equally when tailgating with more friends.

 

 

“Remember, tailgating isn’t fun unless you’re full, surrounded by friends, and have an ice cold beverage in your hand, and watching the Bucs on a Sunday.”

 

Red75

ChefRed

A lifelong Buccaneers fan that began working in the restaurant industry when he was 16, Chef Red continued this career while growing to love tailgating at the Buccaneers games. Started out with two small hibachi grills and a passion to cook. Began meeting up with the WTB? Tailgate Krewe and Captain Rino in 2007. During the Mike Alstott retirement party Chef Red and the rest of the current tailgate Krewe came up with a great plan to make the biggest and best tailgate party in the Tampa Bay area. Now residing off of Ohio Avenue the tailgate has grown into a special event for every Buccaneers home game. The addition of "Grillaneer" in 2011 which is a 20 foot customer smoker on a dual axel car carrier has grown the selection of food farther than what two hibachi grills can handle. Chef Red tailors his menu for every incoming opponent and tries something new each game. Rather it is hundreds of pounds of pulled pork, ribs, chicken, or even smoked salmon there is always something for everyone. Chef Red makes almost all of his own sauces, rubs, and side dishes with his own spin to please the crowds. Chef Red's motto is "Tailgating with Attitude" which speaks to his love of the Buccaneers and feeding the massive crowds at the tailgate. Chef Red

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