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JUNE 2018
all about the Burgers!
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THANK YOU
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Contents 4 6 14 16
Secret Sauces
Easy-to-make condiment combos.
JUNE 2018
Featured meat Expert
All About the Burgers Beef to ’bellos, these seven burgers will fire up your grilling game.
Grill a Better Burger Tips for all grillmasters.
Smoke Ring
Get that smoky, grilled flavor you love in your cocktail.
ADVERTISING SALES robin.atkins@mittera.com CREATIVE DIRECTOR Erin Calvin ART DIRECTOR Deb Berger PHOTO DIRECTOR Meghan Moorlach SENIOR GRAPHIC DESIGNER Becca Koebrick RECIPE DEVELOPMENT AND FOOD STYLING Annie Whyte PHOTOGRAPHERS Eric Hinders, Andy Lyons CONTRIBUTING WRITER Susie Fagan EDITORIAL SUPPORT Nick Kassebaum, Zach Collins, Kelly Kraemer, Kendra Brodzinski, Stephanie Tolle-Crespo DESIGNED AND PRINTED BY
SHEILA YEARY
• Location: Schnucks Wildwood. • As Meat Manager, Sheila says her job is “always something different, never boring and fast-paced.” In June she had her 23rd anniversary as a Schnucks teammate. • Her favorite burger topping? Bacon. ”And cheese, all kinds.” • When customers ask for a burger recommendation, Sheila sticks with the basics. “I prefer ground chuck,” she says.
SIMPLY
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introducing
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Same fresh produce... just easier to open.
cut fresh in store 02-03 short cuts ad.indd 3
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s e c u a s R E G R U B t e r SEC on fore p a e w Thes ecret Your sng burgers? diment amazito-make conill earn easy- bos that w s. com ave review r
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DAd’s go-to
Pairs well with
beef burgers 1/2 cup Hellman n’s mayonnaise 2 tbsp. BBQ sauce 2 tbsp. ketc hu p ¼ ts p. mus ta rd 2 tbsp. swee t pick le relis h 3 ts p. Worce sters hire sauce ¼ ts p. onion powder ¼ ts p. garlic powder salt and bl ac k pepper, to ta ste
Honey, grill me a burger salmon burgers Pairs well with
1/4 cup Dijon mus tard 1/4 cup Hellman n’s mayonnaise 1/4 cup honey 1 ts p. paprika blac k pepp er, to ta ste
the classic
Pairs well with
beef burgers ½ cup Hellman n’s mayonnaise ¼ cup ketc hu p 2 ts p. sweet pick le relis h 2 ts p. granula ted sugar 2 ts p. white vinegar blac k pepp er, to ta ste
Garlic Aioli
Pairs well with
salmon burgers 1 cup Hellman n’s mayonnaise 1 ts p. minced garlic 2 ts p. lemon juice ½ ts p. salt blac k pepp er, to ta ste
sweet & smoky
Pairs well with
pork burgers ¼ cup Hellman n’s mayonnaise ¼ cup Sc hnuc ks BBQ sauce 1∕8 ts p. liquid smoke
save t h e ju ic e
Pairs well with
portabello burgers 2∕3 cup Hellman n’s mayonnaise 1∕3 cup ketc hu p 1/2 ts p. dill pick le juice 1/2 ts p. Sc hnuc ks seasoned sa lt
kick it up sauce
ranch secret
Pairs well with
pork burgers 2 cups ranc h dres sing 11/2 tbsp. hot sa uce 1/2 ts p. granula ted garlic 1/2 ts p. onion powder
alabama’s finest chicken burgers Pairs well with
1 cup Hellman n’s mayonnaise 1/2 cup Sc hnuc ks white vinegar 1/2 cup honey 2 ts p. horser adish 1/2 ts p. cayenn e pepper 2 ts p. lemon juice salt and bl ac k pepper, to ta ste
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Pairs well with
veggie burgers ¼ cup Hellman n’s mayonnaise 1 tbsp. ketc hu p 1 tbsp. swee t chili sauce 1 ts p. garlic powder ¾ ts p. hot sa uce
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e h t t u o b a l l a
G R U B S R E 7
beef to ’bellos, These burgers will fire up your griLling game.
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EILA YEARY SH
e thYou chedda’ believe it burger BUN: brioche TOPPINGS: Schnucks BBQ sauce, onion rings, bread and butter pickles, Schnucks bacon, Tillamook Cheddar cheese and lettuce
Use a long-handled metal spatula to flip burgers. Flip once to lock in juices.
PREP AND GRILLING: In a bowl, mix 1 lb. Schnucks fresh 85% lean ground beef, 1 tbsp. Schnucks seasoned salt, 1 tbsp. Schnucks Worcestershire sauce, 1 tsp. pepper, 1-2 cloves of garlic, minced. Shape into four patties. Heat the grill to 450 degrees. Grill patties over direct heat for about 4-6 minutes on each side.
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e thmake mama
happy burger BUN: multigrain TOPPINGS: garlic aioli sauce (recipe on page 5), thinly sliced cucumbers, sliced tomatoes, Sabra Roasted Garlic Hummus Dip and spinach PREP AND GRILLING: Remove stem by laying the mushroom on its back and gently bend and pull the stem. It will easily detach. Take a spoon and gently scrape out the gills. Brush portobello mushroom with Schnucks olive oil and sprinkle with salt and pepper. Grill portobello, smooth side down, over direct heat for 6 to 8 minutes or until tender.
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servings of veggies!
Sabra Roasted Garlic Hummus Dip
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salmon to talk about burger BUN: pretzel TOPPINGS: Stone-ground mustard, thinly sliced tomatoes, grilled corn and lettuce PREP AND GRILLING: Salmon burgers are prepared fresh in Schnucks Seafood Department and are ready for the grill! Grill over direct heat for 3-4 minutes on each side. SIMPLY
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k r po try our fresh pineapple. cored in-store daily.
e thput a pineapple
ring on it burger
BUN: Schnucks white TOPPINGS: Spicy mayo (recipe on page 5), coleslaw mix and grilled pineapple slices PREP AND GRILLING: In a bowl, mix 1 lb. Schnucks fresh ground pork, 1 tbsp. soy sauce, 1 tsp. ground ginger, 1 tsp. pepper and 2 cloves garlic, minced. Shape into four patties. Heat the grill to 400 degrees. Grill patties over direct heat for about 4-5 minutes on each side or until internal temperature reads 160 degrees.
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thIfe you croissant it, Flaunt it, burger BUN: croissant TOPPINGS: Schnucks Dijon mustard, 2 slices prosciutto, Swiss cheese and arugula PREP AND GRILLING: Marinate 4 Schnucks fresh boneless, skinless chicken breasts in 1 cup Schnucks Italian dressing for at least 4 hours before grilling. Always marinate meat in the refrigerator. Grill chicken over direct heat for about 5-6 minutes on each side until the middle temperature reaches 150 degrees.
EILA YEARY SH
schnucks fresh chicken is never frozen. No salt or water added.
n e k c i ch SIMPLY
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e thsweet home avocado burger BUN: slider buns or dinner butter rolls TOPPINGS: Schnucks salsa, jalapeño slices (fresh or pickled), avocado slices, Pepper Jack cheese PREP AND GRILLING: In a bowl, mix 1 lb. Schnucks fresh 85% lean ground beef, ¼ cup diced red onion, 1 tsp. minced garlic, 1 tsp. salt, 1 tsp. pepper and ½ tsp. cayenne pepper. Shape into eight patties. Heat the grill to 450 degrees. Grill patties over direct heat for about 3-5 minutes on each side.
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eatin’ a burger BUN: Boston lettuce TOPPINGS: Radish slices, banana pepper slices, grilled zucchini and carrot spirals PREP AND GRILLING: 1 cup cooked brown rice 1 can black beans, drained and rinsed 1 jalapeno, finely diced ¾ cup walnuts pieces, lightly toasted ½ cup panko bread crumbs ½ cup white onion 1 tbsp. ground cumin 1 tbsp. smoked paprika 1 tsp. Kosher salt 1 tsp. pepper 1 tsp. honey 2 cloves garlic, minced
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Thoroughly dry black beans with paper towels. Place all ingredients in a food processor and pulse until combined. Divide into four equal patties and chill for 3 hours. Spray with nonstick cooking spray and grill over direct heat for 5 minutes on each side.
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Grill a better burger
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85 percent lean beef is ideal for grilling juicy burgers. Ground beef that is 80 percent lean has 20 percent fat, which renders and causes flare-ups; 90 percent lean beef can become dry when grilled.
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Brush with a touch of olive oil before grilling. Don’t overwork the meat. When shaping into patties, use a gentle touch, as overmixing or compacting the ground meat will create dense, firm burgers.
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To help your patties stay together and remain nice and juicy, you’ll need to keep them cold until you’re ready to place them on the hot grill. Be careful not to char the meat or press down on the patties with a spatula while cooking, which will squeeze out all those flavorful juices.
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Throw your burgers on the grill using direct heat. This will char the outside of the beef perfectly and still cook the center. Larger cuts of meat like a whole chicken or ribs use indirect fire. Direct heat is simply cooking the food right over the lit burner on your gas grill. Using charcoal? Spread lit charcoal in a single layer all the way across the bottom of the grill. A great burger needs a delicious bun. Brush melted butter on the cut side of the bun. Grill on low heat for 20 seconds. Don't walk away! They will cook fast. You want a nice crunch to your bun. The inside should remain soft. Always start with a clean and well-oiled grill grate. This keeps burgers from sticking, especially those with lower fat content.
rare 125 degreEs
medium rare 135 degreEs
medium 145 degreEs
medium well 155 degreEs
EILA YEARY SH
well done 165 degreEs Schnucks beef is ground fresh in-store daily.
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Get that smoky, grilled flavor you love in your cocktail.
kentucky’s smoke TOTAL: 5 MIN - 1 SERVING 2 oz. Bourbon 3 oz. Schnucks lemonade Dash bitters Rosemary sprigs 1. Carefully light rosemary on fire, letting burn until some of the leaves are ash. Place into a glass. 2. Put Bourbon, lemonade and bitters in a cocktail shaker with ice. 3. Shake until cold. Strain into glass over the rosemary.
mojo Mojito TOTAL: 5 MIN - 1 SERVING 3-5 large basil leaves 2 oz. rum 1 tsp. freshly squeezed lime juice 1 tsp. simple syrup 4 oz. Schnucks soda Schnucks applewood smoked bacon, for garnish 1. Muddle basil in a glass. 2. Add rum, lime juice and simple syrup. Stir. 3. Add soda and top with ice. Garnish with bacon.
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bloody brilliant TOTAL: 25 MIN - 4 SERVINGS 6 large tomatoes 1 jalapeño pepper 1 garlic clove, minced juice from 2 limes dash of Schnucks Worcestershire sauce salt and pepper, to taste 12 medium peeled and deveined raw shrimp 6 oz. vodka 1. Grill tomatoes and jalapeño until they are softened and charred. Place in a small paper sack and fold over edges so smoke doesn’t escape for 15 minutes. 2. Place tomatoes and jalapeños in food processor along with garlic and lime juice. Blend until smooth. 3. Strain mixture to remove pulp. Season to taste with Worcestershire sauce, salt and pepper. 4. Season shrimp with salt and pepper and place 3 shrimp on each skewer. Grill until opaque and cooked through. 5. Fill four glasses with ice and pour 1.5 oz. vodka to each. 6. Pour tomato juice mixture into glasses and garnish with a shrimp skewer.
Smoky sweet margarita TOTAL: 15 MIN - 1 SERVING 1.5 oz. Tequila 0.5 oz. Cointreau or Grand Marnier 1 tsp. freshly squeezed lime juice 2 oz. pineapple juice 2 oz. sweet and sour mix pineapple rings, grilled and quartered Mix ingredients together and pour over ice in a glass. Garnish with grilled pineapple.
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