Your Wild West Burger just wouldn't be the same without its partner! Try one or all 3 toppings on this southern style meal.
BBQ / Grill
In a medium bowl, mix together the ground beef, dry ranch dressing packet and cooked bacon pieces. Form into 4 equal patties. Salt and pepper both sides and grill until done; about 5 minutes per side. In the last minute of cooking, melt the cheese on top of burger.
Marinate chicken, garlic, cilantro, beer, and lime zest for one hour. Remove chicken from marinade, heating up a grill pan or barbecue to medium heat. Mix together seasoning in a small bowl, and then sprinkle over chicken, seasoning both sides. Cook chicken until it reaches 165 degrees. Serve immediately.
Preheat oven to 375 degrees.
Create an oblong cooking “boat” using aluminum foil & place the salmon fillet skin side down in the middle of the foil.
In a large bowl, mix all ingredients together except olive oil. Form into 4 equal sized patties.
In a frying pan, add the tablespoon of olive oil. Pan fry for 5 minutes on each side or until slightly pink in the center.
In a large bowl, combine the water chestnuts, teriyaki sauce, onions, salt and pepper, cubed cheese and beef, and mix well with your hands.
Shape into patties of desired size. Make a dent in the center of the burger using your thumb to keep nice and juicy. Grill.
Serve with fresh pineapple, tomato and lettuce on a Yoke’s Hamburger Bun.
In a bowl, mix dressing mix, oil, tequila and lime juice until well combined. In a shallow dish, add the shrimp and vegetables and pour marinade over the top and cover.
Refrigerate for 30 minutes to 2 hours to allow flavor to soak in.
Preheat grill to a medium-high heat. Remove shrimp and vegetables from marinade; discard marinade. Arrange shrimp and vegetables on skewers.