Combing two Cincinnati favorites this Memorial Day: Burgers and - Cincinnati News, FOX19-WXIX TV

Combing two Cincinnati favorites this Memorial Day: Burgers and Beer

FOX19 -

Memorial Day is the unofficial start to summer, meaning people all over the Tri-State will be firing up their grills. The Kentucky Beef Council stopped by the FOX19 NOW studio with their recipe for Cheesehead Sliders and Grilled Steak and Vegetable Salad.

May is also National Beef Month so the time to try this recipe is now.

CHEESEHEAD SLIDERS

Total Recipe Time: 20 to 25 minutes, Makes 4 servings.

INGREDIENTS

1 pound Ground Beef (93% lean or leaner)

1/2 cup beer

1/4 cup soft bread crumbs

2 cloves garlic, chopped

1/4 teaspoon salt

1/8 teaspoon pepper

8 slider buns or small dinner rolls, split

1/4 cup Beer-flavored cheese spread

INSTRUCTIONS

1. Combine Ground Beef, beer, bread crumbs, garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Lightly shape into eight 1/2-inch thick mini-patties.

2. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.

3. Place burger on bottom half of each slider bun. Evenly spread cheese over burgers. Close sandwiches.

Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.

GRILLED STEAK AND VEGETABLE SALAD

Total Recipe Time: 30 to 35 minutes Makes 4 servings.

INGREDIENTS

2 beef Strip Steaks Boneless, cut 3/4 inch thick (about 8 ounces each)

1 medium sweet potato, cut into 1/2-inch thick slices

3 different vegetables such as zucchini, yellow squash, asparagus, eggplant, red onion, red and yellow bell pepper or Romaine lettuce, cut lengthwise into quarters

1/2 cup reduced-fat dressing or vinaigrette, such as Italian, noncreamy Caesar or red wine vinegar, divided

2 cloves garlic, minced

1/4 teaspoon pepper

INSTRUCTIONS

1. Toss potato and vegetables with 1/4 cup dressing; set aside. Rub beef Steaks with garlic and pepper.

2. Place steaks on grid over medium, ash-covered coals. Arrange vegetables around steaks. Grill steaks, covered, 7 to 10 minutes (over medium heat on preheated gas grill time remains the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill lettuce and asparagus 2 to 4 minutes; grill other vegetables 11 to 15 minutes or until crisp-tender, turning occasionally.

3. Carve steaks and vegetables into bite-sized pieces. Combine beef, vegetables and remaining 1/4 cup dressing in large bowl; toss to coat. Season with salt and pepper, as desired

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