Grilling salmon on cedar planks is a pretty common thing. I’m not sure why I never thought about cooking burgers on them too, though. Bobby Flay thought about it. That means I had to make them too. These cedar-planked beef sliders were amazingly good.
The cedar adds just a bit of a twist to the burgers. They smell absolutely fantastic when cooking. The cedar flavor in the meat isn’t overwhelming. It’s there, though. It’s definitely something different and it adds a bit of a ‘wow’ factor to your cookout. I also browned my slider buns over the cedar for a little extra cedar flavor.
I served these burgers with oven-baked fries and Crispers that were tossed in garlic oil and fresh choppy parsley.
Cooking on cedar planks can really change the ordinary into something special, which is why I do it often. Check out my other cedar plank recipes: creamy mashed potatoes, Cajun mashed potatoes, Twinkies, chorizo portabellos, hot dogs, sausage sandwiches, shrimp and grits and spicy grilled shrimp.
Cedar-Planked Beef Sliders
Servings 2 servings
- 1 cedar plank
- 4 3 ounce beef patties I use a Weber slider press to make perfect 2 or 3 ounce sliders
- 2 slices cheddar cheese cut into 4 equally sized squares
- 4 slider buns
- 2 tablespoons or more Nancy's Special Burger sauce
- Salt pepper and olive oil
Soak the cedar plank in water for 2 hours.
Fire up your grill for direct and indirect cooking.
Season the beef with salt and pepper.
Place plank over direct heat for 2 minutes. Flip and heat another 2 minutes. Brush top of plank with olive oil and place over indirect heat.
Place burgers over direct heat and cook for 3 minutes. Flip and cook another 3 minutes.
Transfer burgers to plank. Add cheese and cook until done, about 5 minutes.
Meanwhile toast the buns as desired. (I browned them on the plank)
Slather buns with burger sauce. Add patties and serve.
This is a super-easy to make spicy ground beef chili, yet it is very tasty. I like to freeze it in batches so I have an easy-to-heat-and-eat lunch on hand. It is meant to be spicy and it is. A big bowl of this chili will chase away winter weather, no matter how bad it is outside. I find it particularly hits the spot after shoveling snow!
Although this recipes calls for using only ground beef, you could substitute some ground pork or my favorite, ground Italian sausage. Or go for a half-beef, half-sausage mixture.
Also try my three-meat spicy chili.
Spicy Ground Beef Chili
- 2 pounds ground beef
- 1 large white onion chopped
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced
- 4 cloves garlic minced
- 1 4 ounce can green chile peppers drained
- 1 medium jalapeno pepper diced
- 2 14 1/2 ounce cans diced tomatoes
- 1 15 ounce can beans (pinto, kidney... whichever you prefer) drained and rinsed
- 1 1/2 tablespoons mild chili powder
- 1 teaspoon cayenne
- 1/2 teaspoon chipotle chile powder
- 1 teaspoon kosher salt
- 1 to 1 1/2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- Shredded cheddar cheese
- Pickled jalapenos
Brown the ground beef in a large pot or Dutch oven or medium-high heat. Drain all but 1 tablespoon of the drippings.
Add the onion and cook until the onion starts to soften.
Add garlic and bell peppers and cook another 2-3 minutes.
Add the remaining ingredients. Stir.
Bring to a boil, then reduce to a simmer and simmer uncovered for at least 30 minutes or until the sauce is the desired thickness.
Cover and simmer another 20 minutes.
Serve with your favorite toppings.
This beef and Italian sausage chili is a wonderfully tasty chili. The Italian sausage really adds a lot to the flavor. It isn’t spicy. But it can be if you add a lot of hot sauce or use hot Italian sausage). The broth is flat-out crazy delicious. That’s what distinguishes a good chili from a great chili. This is great chili.
This recipe for beef and Italian sausage chili actually changed my view of beef-only chili. Now, I almost always add Italian sausage to my chili.
I found this recipe in Marje Lambert’s great cookbook, The Real Chili Cookbook. I did make a few minor changes for our tastes. Also try my version 2.0 of beef and Italian sausage chili.
Beef and Italian Sausage Chili
Fantastic take on traditional beef chili.
- 1/2 pound Italian-style pork sausage
- 2 pounds beef chuck cut into bite-sized cubes
- 1 medium white onion chopped
- 1 medium green pepper chopped
- 2 cloves garlic minced
- 2 14 1/2 ounce cans beef broth
- 8 ounce can tomato sauce
- 2 tablespoon chili powder
- 2 teaspoon ground cumin
- Hot sauce to taste
Crumble the sausage into a Dutch oven and cook over medium-high heat until cooked.
Add the beef and cook until browned. Spoon off excess fat.
Add onion, bell pepper and garlic and cook another 4 minutes.
Add remaining ingredients. Bring to a boil then reduce to a simmer and cook until beef is tender, about 3 1/2 hours. Add water (or more broth) if the chili gets too thin.
Season with salt if needed. Serve hot.
This 6 bean chili is fantastic. I love all the various beans in it. It’s great for cold weather.We’re getting snow here today in Indianapolis. This chili will take the edge off of the shoveling we’re going to have to do! Instead of green onions as garnish, I used cebollitas, which are like green onions on steroids. They’re often grilled or roasted, but also worked great as a garnish on this chili.
Also try my He-Man chili.
6 Bean Chili
- 2 pounds chuck cut into bite-sized pieces
- 1 medium yellow onion diced
- 1 medium green bell pepper diced
- 3 cloves garlic minced
- 1 1/2 tablespoons chili powder
- 2 teaspoons salt
- 1 1/2 teaspoons ground cumin
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/8 teaspoon ground coriander
- 1/8 teaspoon ground cinnamon
- 2 bay leaves
- 1 28 ounce can diced tomatoes (I used petite diced)
- 4-6 cups beef broth
- 1 can great northern beans rinsed and drained
- 1 can pinto beans rinsed and drained
- 1 can light kidney beans rinsed and drained
- 1 can dark kidney beans rinsed and drained
- 1 can black beans rinsed and drained
- 1 can navy beans rinsed and drained
- Sour cream shredded cheddar cheese and green onions for garnish
Brown meat in a large pot or Dutch oven.
Add onion, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon and cook over medium-high heat until vegetables are starting to soften, about 6-8 minutes.
Add bay leaves, tomatoes and beef stock. Bring to a boil then reduce to a simmer. Cover partially and simmer for 3 to 4 hours or until beef is tender, stirring occasionally.
Add beans, stir, and cook another 30 minutes.
Service garnished with sour cream, cheddar, and chopped green onions.
I don’t cook beef short ribs that often. In fact, never. We’re more a pork ribs-making household. But, I ran across this simple idea for Mexican beef short ribs from CD Kitchen and decided to give it a try. The end result is pretty ‘beefy’, but with a little Mexican flavor to back it up. Great over rice. Surprisingly fantastic and quite the plate of comfort food.These Mexican beef short ribs are great just as they are. The nice thing about this recipe is that you don’t have to make it ‘Mexican’ if you want to change it up a bit. Substitute whatever seasoning you want for the taco seasoning.
Mexican Beef Short Ribs
Great Mexican-style beef short ribs.
- 2 tablespoons olive oil
- 3 pounds beef short ribs
- 3 tablespoons homemade Mexican taco seasoning or 1 package of store-bought
- 1/2 medium green bell pepper chopped
- 1/2 medium yellow onion chopped
- 1 10 1/2 ounce can beef consomme (In the soup aisle. You can substitute beef broth if you can't find it)
- Rice cooked
Heat oil over medium-high heat in a large Dutch oven.
Add ribs and brown on all sides.
Remove any excess oil or fat.
Add remaining ingredients. Bring to a boil then reduce to a slow simmer. Cover and cook for 6-8 hours or until meat is fall-off-the-bone tender.
Serve over rice with the gravy from the pot.