Raising high quality beef is part of the game, but it's up to the chef to maintain top quality flavor! As teXga's owners we want to do our part in helping you be the champion chef and grill master that we know you can be! As a former BBQ food trailer owner in Texas, we know a thing or two about grilling/smoking delicious beef. On the hunt for new ideas or looking for grilling tips and suggestions? Please don't hesitate to contact us.
teXga Loaded Burgers:
When you start with our premium ground beef blend all you really need is some salt, pepper and granulated garlic for a fantastic burger, but every now and then we like to mix it up and do something a little over the top. My mom came across a variation of this recipe when I was in elementary school and it became a staple in our house growing up. The combination of the moistness from the chunky salsa and cheese paired with the crunch and texture of the fried onions was always a hit. We made these again at my parents house this past weekend for Father’s Day and wanted to share it with y’all. Happy Grilling! -KL
- 2 lbs. of teXga Farms 80/20 Ground Beef
- 2 cups of French’s Fried Onions
- 1 jar of chunky salsa
- 1.5 cups of sharp cheddar cheese
- Salt, Pepper and Granulated Garlic to taste before forming patties
Combine the above ingredients in a large mixing bowl and make sure you incorporate and distribute the fried onions evenly. These onions serve two purposes - they are a great binder holding the burgers together and they also add a great texture with a little crunch when eating your burgers.
Now form your patties into approximately 1/4 lbs. patties and place back in the refrigerator for a minimum of an hour. This allows the burger to firm back up in the fridge before going on the grill, please don’t skip this step as you may end up with the patties breaking apart on the grill which would be a travesty!
Smoked teXga Meat Loaf:
TEXGA CHUCK ROAST TACOS RECIPE:
- Put roast in half sized aluminum pan and cover with 2 jars of *salsa verde.
*Any green sauce will work. We prefer Herdez brand salsa verde.
- Cover pan with aluminum foil and cook on grill until roast becomes shreddable. Usually around 205° internal temp.
- If in a hurry or your tastebuds just can’t wait any longer, slice roast into 2-3” pieces, throw back in pan, and crank smoker temp to 300° for 30 minutes.
Serve on fresh tortillas or make some delicious nachos.
Check out this specific recipe on our Facebook page.