Please select the desired recipe you would like to create.
Must cook them to medium or medium-well.
Bacon-Blue Cheese Burger Recipe
6 8oz Prime Patties Stock Yard's Steak Burgers
3/4 teaspoon Worcestershire sauce
1/2 cup minced fresh chives
1/4 teaspoon hot pepper sauce
1 tablespoon steak sauce
Toasted ciabatta bread
1 1/2 teaspoons salt
12 slices cooked bacon
1 teaspoon coarsely ground black pepper
4 ounces blue cheese
1 teaspoon dry mustard
Mix, steak sauce, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce together in a bowl. Cover bowl with plastic wrap and refrigerate for 2 hours.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Add 6/8oz Prime Steak Burger
Cook the patties until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Put burgers on split rolls; top with bacon and blue cheese to serve.
Knife and Fork Steakburgers with Stuffed Tomatoes
6 Stock Yards Steakburgers Choice or Prime item 3022 or item 3075 5.3 oz. or 8 oz. can be used
2 tablespoons butter
Kosher salt and black pepper
1 cup panko breadcrumbs
3 tablespoons grated onion
1 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons rosemary, finely chopped
1/2 cup flat-leaf parsley, chopped
2 tablespoons Worcestershire sauce
1/4 cup mint leaves, chopped
6 cloves garlic, chopped, divided
6 pieces of white thick Italian bread
Olive oil, for drizzling plus 2 tablespoons
3 large tomatoes
Preheat oven to 400°F.
Combine meat with salt, pepper, grated onion, rosemary, Worcestershire, 4 cloves of garlic and a fat drizzle of olive oil.
Trim top and bottom of tomatoes and core. Halve the tomatoes to make 2 thick cut slabs from each tomato the same thickness as your burgers.
Heat 2 tablespoons olive oil, 2 turns of the pan, in a small skillet over medium heat. Melt butter into oil, add 2 cloves chopped garlic and swirl a minute. Add panko and toss to combine, season with salt and pepper, and transfer to a bowl. When panko cools, add grated cheese, parsley and mint. Fill and mound up stuffing on the tomatoes. Bake until golden and tomatoes slumped a bit, about 12-15 minutes.
Heat a griddle or large skillet over medium high heat. Griddle burgers, 7-8 minutes turning once.
Place burgers on toast and top with stuffed tomatoes.