• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.

[mjp28]

SHRIMP MAC 'n' CHEESE is very similar to the fancy restaurant lobster n cheese and easy to make at home.  Great for GAMEDAY or a nice anytime meal -and- see the links below.

Shrimp Mac 'n' Cheese is a seaside version of that classic comfort dish. The shrimp gives it an added flavor of summer, but this creamy, dreamy mac and cheese recipe is perfect all year round. One bite, and we know this is going to be your new favorite. It's an all new mac and cheese dinner sensation that you'll want again and again. 

When it comes to comfort food, you can't beat a good seafood mac and cheese recipe. This is one delivers! Using both cheddar and mozzarella, tasty shrimp, and a buttery cracker topping, you will be in heaven as soon as you start eating. To learn how to make this shrimp mac, simply watch the video and follow along with the easy directions below.

 

SERVES 6. COOK TIME 40 MINUTES

 

What You'll Need

• 1 pound pasta shells
• 6 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 1/2 teaspoon seafood seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups milk
• 3 cups shredded sharp Cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup coarsely crushed butter crackers
• 1 pound cooked and peeled medium-sized shrimp

Shrimp Mac and Cheese Recipe:

1. Preheat oven to 375 degrees F. Coat a 9 x 13-inch baking dish with cooking spray.
    
2. Cook pasta according to package directions; drain.
    
   • 
3. In a large soup pot, melt 4 tablespoons of butter over medium heat. Stir in flour, seafood seasoning, salt, and pepper, and cook until golden, about 1 minute. Gradually add milk, bring to a boil, and cook until thickened, stirring constantly. Stir in 3 cups cheese until melted.
    
   • 
4. When sauce is smooth, remove from heat, add cooked pasta, shrimp and mozzarella cheese and stir until thoroughly combined. Pour mixture into prepared baking dish.
    
5. In a small bowl, combine crushed butter crackers with remaining 2 tablespoons of melted butter; sprinkle on top of the casserole. Bake 20-30 minutes, or until heated through and the top is golden. Serve.
    
   • 

Test Kitchen Tips

• Seafood? Pasta? Yum! Our tasty Shrimp and Pasta Toss has got everything you need. 
   
• If you're looking for even more variety, check out our Best Mac and Cheese Recipes!
   
• Hosting a nautical get-together? You'll need these Easy Seafood Appetizer Recipes! 

Up Next:

Bacon Buffalo Mac 'n' Cheese

[mjp28]

Bacon Buffalo Mac and Cheese.  Good for a GAMEDAY halftime or a nice family meal.  A simple but still delicious meal done in 50 minutes plus let your oven do the work...... and check out the links below.

 

SERVES 6. SERVING SIZE 1 CUP. COOKING TIME  50  MINUTES

 

This recipe comes courtesy of Ally from Ally's Sweet & Savory Eats who says, "In an ideal world, we'd all like to eat a restaurant quality meal every night, but in actuality we don't. This simple, easy and unique mac and cheese brings the best of those together - quality and simplicity."

What You'll Need

• 1/2 pound medium shells
• 4 strips of bacon, chopped
• 1/2 red bell pepper, finely diced
• 2 cloves garlic, minced
• 8 ounces cream cheese
• 1 cup wing sauce
• 1 cup ranch dressing
• 2 cups shredded Cheddar/Monterrey jack cheese
• 1 cup panko bread crumbs

What to Do

1. Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray. In a small skillet, cook bacon until crisp. Remove from skillet, drain on a paper towel lined plate. Meanwhile, cook pasta to al dente, then drain.
2. In a food processor combine cream cheese, garlic, wing sauce and ranch dressing until smooth. In a large bowl mix together cooked pasta, shredded cheese, red pepper, bacon and cream cheese sauce. Toss to combine. Pour into dish. Sprinkle with panko bread crumbs. Bake for 40 minutes until crispy and bubbly.

Notes

• Check out more of Ally's fantastic recipes on her blog: Ally's Sweet & Savory Eats!
   
• This recipe was a finalist in our Search for the Ultimate Weeknight Meal Contest!
   
• If you enjoyed this recipe, be sure to check out Easy Pasta Bake Recipes: 24 Ultimate Pasta Casseroles.

[mjp28]

Grilled Jalapeno Poppers with Chorizo Sausage....... great for GAMEDAY or anytime you want a delicious treat !

A smoky spin to this classic jalapeno popper. The infamous cheese base stays the same but the proteins change - each as crispy, creamy, and cheesy as the last.  This recipe uses all-natural, certified humane chorizo with brandy sausage, but you can experiment with sugar-free bacon and maple-cured ham as well. The only limit is your own imagination, that - or you need a bigger grill.

Ingredients

• 1, 12oz pack of certified humane chorizo with brandy sausages
• 6 fresh, jalapeno peppers, halved.
• 1 C Ricotta cheese
• ½ C cream cheese
• ½ C shredded cheddar cheese
• Pinch of garden-fresh herbs - basil, oregano, and/or thyme.

Directions:

1. Preheat grill to medium heat.

2. Put on gloves. The oils from the jalapeno pepper can cause discomfort.

3. Start by slicing the jalapeno in half lengthwise. The spice from the jalapeno is found in the inner membrane and seeds, so leave the inside intact for more heat, or remove it for a milder heat profile.

4. Combine ricotta cheese, cream cheese, and shredded cheddar in a bowl, stir until soft & smooth.

5. Add your chorizo with brandy sausage to the cheese, stir until mixed.

6. Stuff your jalapeno peppers with the cheese and sausage blend. Don’t be shy.

7. Place the jalapeno peppers on the grill, pepper side down (using upper racks if possible). Grill for 5 to 7 minutes, just long enough to soften the pepper and melt the cheese. Do not flip.

8. Remove from the grill and let stand for several minutes. Sprinkle with garden-fresh herbs like basil, thyme, or oregano, and enjoy.

[mjp28]

CHEESEY GRILLED CHICKEN SANDWICH,  fire ? up the grill !  Better than carryout.

CHEESEY GRILLED CHICKEN SANDWICH. great for GAMEDAY or a delicious family cookout.  This recipe gets a kick from a tangy, mustardy marinade—and a gooey layer of cheddar, thanks to Sargento Creamery Sliced Natural Cheddar Cheese, which is made with added real cream.

 

SERVES 4.  COOK TIME. 35 MINUTES

 

Ingredients

 

1 tbsp. Dijon mustard

1/2 tsp. finely grated lemon zest, plus 1 Tbsp. fresh lemon juice

1 tbsp. bread and butter pickle brine, plus more sliced pickles, for serving

1 tsp. Worcestershire sauce

1 tsp. minced garlic (or 1 clove garlic, finely grated)

2 tbsp. extra-virgin olive oil

4 large boneless skinless chicken thighs (about 1 1/2 lbs.)

Kosher salt and freshly ground black pepper

4 brioche buns, split

8 slices Sargento Creamery Sliced Natural Cheddar Cheese

1/4 c. mayonnaise

4 pieces butter lettuce

1 large ripe beefsteak tomato, thinly sliced

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

 

Directions

 

1. Whisk both mustards, lemon zest and juice, pickle brine, Worcestershire, and garlic in a medium bowl. While whisking, slowly add the oil until fully combined. Season the chicken thighs with salt and pepper and add to marinade. Toss to coat. Let marinate 15 minutes at room temperature or up to 2 hours in the refrigerator. 
2. Preheat a grill or grill pan to medium-high heat. Lightly oil the grates.
3. Grill buns cut side down until lightly toasted, about 30 seconds, remove from grill, and keep warm.
4. Add the marinated chicken to the grill, and cook, turning once halfway through, until lightly charred and just cooked through, about 10 minutes. Top each piece of chicken with two slices of cheese, cover the grill, and cook until cheese is just melted, about 1 minute more. Remove chicken from the grill. 
5. Spread mayo on bottom buns and top with lettuce, tomato, and a few pickles. Top with the grilled chicken and sandwich with the top bun. 

[mjp28]

GRILLED CHEESE WITH BOURBON MELTED ONIONS,   MMMM-MMMM DELICIOUS !  Good for a GAMEDAY or when you want a different grilled cheese sandwich.

 

The rich sweetness of the caramelized onions with the added splash of bourbon will change your boring grilled cheese into a gourmet meal.

 

Ingredients

 

1 tbsp. olive oil

1 large red onion, halved, thinly sliced lengthwise

1 tbsp. brown sugar

1/4 tsp. each salt and freshly ground black pepper

1 tbsp. bourbon

1 1/2 tsp. plus 4 Tbsp unsalted butter, softened

12 oz. (3 cups) of your favorite cheeses (we used sharp cheddar and Gruyère), grated

8 (½-inch) slices crusty bread

 

Directions

1. Heat oil in a large skillet over medium heat. Add onion and cook 20 minutes, stirring frequently, until caramelized and very tender. Stir in sugar, salt, and pepper. Add bourbon, scraping up all brown bits in bottom of skillet. Stir in 1 1/2 teaspoon butter until melted; keep warm. (Makes about 1 cup.)
2. In a medium bowl, toss cheeses until well combined. Divide evenly into 4 portions; press each into a disk-like patty to fit the size of the bread slices.
3. Spread 1/4 cup of the onion mixture on each of 4 slices of bread. Top each with a cheese patty and another slice of bread. Spread 1 1/2 teaspoon of the butter on 1 side of each sandwich.
4. Heat a large nonstick skillet over medium-low heat. Place 2 sandwiches, butter side down, in skillet. 
5. Cook 3 to 4 minutes, until golden brown. While first side is cooking, spread 1 1/2 teaspoon of the butter on other side of each sandwich.
6.  Turn sandwiches and cook 3 to 4 minutes, until second side is crispy and golden brown and cheese has melted. Repeat with remaining 2 sandwiches.

[mjp28]

My wife just bought a bag of shredded of swiss and gruyere we are going to try on some of our sandwiches including the above toasted cheese.  Ummm-ummm.

[mjp28]

Smoked Sausage Cassoulet, for a delicious dinner or a pre-GAMEDAY meal.

Smoked Sausage Cassoulet....getting away from sandwiches ? a bit.

Published in Bon Appetit, March 1999 a good ol' recipe.    Make this a day ahead for the best flavor. Serves 8-10.

Ingredients, most you might have on hand:

• 2 tablespoons plus 1/4 cup olive oil
• 3 pounds assorted fully cooked smoked sausages (such as kielbasa and andouille)
• 4 large leeks (white and pale green parts only), thinly sliced
• 6 large garlic cloves, chopped
• 1 medium apple, peeled, chopped.  (Note: we have not tried with the apple ? but might next time)
• 1 tablespoon chopped fresh rosemary
• 1 1/2 teaspoons dried rubbed sage
• 1/2 cup brandy.  (Optional ?)
• 2 14 1/2-ounce cans diced tomatoes with roasted garlic in juice
• 3 15-ounce cans Great Northern beans, drained, liquid reserved
• 1 10-ounce package frozen baby lima beans, thawed
• 1 cup (or more) canned chicken broth
• 3 tablespoons tomato paste
• 1/2 teaspoon ground cloves
• 4 cups diced country-style bread
• 1 pound tomatoes, seeded, diced
• 1/2 cup chopped fresh parsley
•  

Directions:

Preheat oven to 350°F. Heat 2 tablespoons oil in heavy large ovenproof pot over medium heat. Add sausages; sauté until brown, about 25 minutes. Transfer to plate and cut into 1/2-inch rounds.

Add leeks and garlic to same pot. Sauté until beginning to soften, about 8 minutes. Mix in apple, rosemary and sage. Add brandy and simmer until almost evaporated, about 5 minutes. Mix in canned tomatoes with juices, canned beans with 1/2 cup reserved liquid, lima beans, 1 cup broth, tomato paste and cloves. Add sausages. Season with pepper.
Bring cassoulet to boil. Cover pot and transfer to preheated oven; bake 30 minutes. (Can be made up to 2 days ahead. Uncover; cool 1 hour. Refrigerate until cold; cover and keep refrigerated. Before continuing, rewarm in covered pot in 350°F. oven 40 minutes, adding more broth if dry.)

Heat remaining 1/4 cup oil in heavy large skillet over medium heat. Add bread and sauté until golden brown, stirring often, about 25 minutes. Combine fresh tomatoes and parsley in large bowl; mix in bread. Season topping with salt and pepper. Spoon onto warm cassoulet. Bake uncovered 15 minutes longer.

[mjp28]

The BEST HAM AND CHEESE SLIDERS, here's an easy and delicious recipe !   Good for GAMEDAY  or any get-together.

https://www.delish.com/cooking/recipe-ideas/recipes/a58447/ham-cheese-sliders-recipe/

YIELDS:  1 DOZEN     PREP TIME:  0 HOURS 5 MINS      TOTAL TIME:  0 HOURS 25 MINS

 

INGREDIENTS 

 

1/4 c. yellow mustard (some people like Dijon)

1 tbsp. honey

4 tbsp. melted butter

1 tbsp. poppy seeds (optional if you do not want poppy seeds)

1/4 c. mayonnaise

12 slider buns

12 slices deli ham

12 slices Swiss cheese

 

DIRECTIONS

1. Heat oven to 350° and line a large baking sheet with parchment paper. In a small bowl, combine mustard and honey and whisk to combine.
2. Make poppy dressing: In a medium bowl, combine butter, poppy seeds, and 1 tablespoon of honey-mustard mixture. Whisk to combine.
3. Split slider buns in half horizontally and place bottom half on baking sheet. Spread mayo in an even layer on the bottom layer of slider buns, then top with an even layer of ham and cheese.
4.  Spread top buns with honey-mustard mixture, then place on top of cheese layer. Pour poppyseed dressing on tops of buns (using a pastry brush to spread if necessary) until all buns are coated.
5. Place in oven and bake until cheese is melty and buns are golden, 10 to 12 minutes. Slice and serve.

[mjp28]

How to make better burgers ?  at home !  You've seen how to's before here's a simple and juiçy one.

 

7 Tips For Better Burgers At Home?......   Fire up the grill !  

#1: Start with great, fatty meat.

A dry burger is a cookout sin. The juiciest (and most flavorful) burgers have a higher fat content (80% lean, 20% fat) than the beef you may buy for most recipes (usually 90/10). You can buy a preground 80/20 blend at your grocery store’s meat counter (or even in the case), or ask your butcher to make a custom one for you with 80 percent leaner beef (like sirloin or top round) and 20 percent fattier beef (like brisket or short rib). Or just seek out ground chuck, which naturally has about an 80/20 fat ratio. Not into beef burgers? Ground pork and lamb are typically about 80/20 or 85/15, so nothing to worry about there. For leaner meats like chicken or turkey, using ground dark meat (from the thighs) will help ensure juiciness.

#2: Get your burgers in shape.

The way you shape your burgers is more important than you might think. First, don’t overwork them. Divvy the meat into equal portions (about ½ pound for really big burgers, ⅓ pound for average-sized burgers, and ¼ pound for smaller ones) without compressing it. Slap the beef between your hands, like you’re tossing a baseball from one to the other, a few times, until it comes together into a cohesive ball. Next, lightly press into a disc that’s a little wider than the buns you’re using. The burgers will shrink a little while they cook—this is totally normal and happens because the fibers of the meat contract as water evaporates—so you can get closer to a perfect burger-bun ratio by starting with a wider patty.

Another thing that can happen is your burger swelling up like a football, but it's avoidable: Once you’ve formed your beautiful patty, make an indent right in the middle with your thumb. This will help preserve the shape.

#3: Season with salt on the outside only.

As with all meat, you should season your burgers evenly and generously with salt and freshly ground black pepper—but only once you’ve formed the burgers. Salting the burger mixture can change the texture of the beef from juicy and luscious to a little springy, while salting just the outside keeps the burger’s texture just right and gives you a caramelized crust.

#4: Don’t press! Unless...

It just feels good to press down on a burger with a spatula—maybe because we need something to do with our hands while everyone else stands around waiting for dinner. But resist the urge! Pressing sends all of the juiciness of a burger through the grill grates, and that can mean 1. flare-ups (yikes), and 2. dry burgers. There’s one exception: when you’re making    smash burgers .   The goal of smash burgers is to make as much contact with a super-hot griddle or skillet as possible in a short amount of time to get a maximally caramelized crust—and “smashing” down with a spatula is how you get there. And you can definitely make smash burgers on the grill! Just heat a cast iron skillet on your grill grates.

#5: Know how to tell your burger is done.

The way to know your burger is definitely done is to bring an instant-read meat thermometer out to the grill. You’re looking for about 145°F for medium-rare, or 160°F for well-done. But you can also learn what your perfect burger feels like: Medium-rare burgers should barely spring back when you gently press them in the middle; well-done burgers will be springier, and rarer burgers will be quite soft in the middle. Or you can watch the juices: The more red, the more rare; once they turn pink, you’ve got the elusive medium, and once clear or gray, you’ve reached well-done.

#6: Add cheese!

We all know the best burgers are the cheesiest ones. Biting into a juicy burger with a gooey layer of cheese on top is pure delight. Pick a sliced cheese that melts beautifully, like cheddar or Swiss—we like Sargento Creamery Sliced Natural Cheddar Cheese or Sargento Creamery Sliced Baby Swiss Natural Cheese, because of the smooth melt and added real cream. Wait until your burgers are just done to your liking, then move to a cooler part of the grill, add a slice or two on top of each burger, and cover the grill for a moment to help the cheese melt quickly without overcooking the burger.

#7: Toast the buns.

A warm, lightly toasted bun makes a great burger ethereal. Luckily, it’s the easiest tip in the book. Split the buns, then place cut-side down over the grill grates for just a few moments, until golden at the edges—this can go really fast, so keep an eye on them. Remove the buns to a plate and cover loosely with aluminum foil to keep them warm until it’s time to assemble and serve the burgers.

[Canton Mike]

You mentioned smashburgers. They have become my favorite, done on my cast iron griddle on the gas grill. Butter & toast buns (on griddle while heating to 400 degrees) Secrets are twofold...."meatballs 80-20" kept cold, then SMASHED thin (with my "Sasquash" from Amazon & parchment paper to prevent sticking) soon as placed on the 400 degree surface & then seasoned. Instant sear=flavor, then about 2 minutes cooking, flip, 1 minute more cooking, add cheese, close grill shortly to let cheese melt & serve. Because they're thin, all mine are served as doubles.

Seasoning I use is 7-2-2......7 T Diamond Crystal kosher salt (any other brand, cut to 4 T), 2 T GRANULATED garlic, & 2 Tfresh ground black pepper. This seasoning is also great for steaks & pork chops/cutlets.

Mike

[mjp28]

@canton-mike said:

You mentioned smashburgers. They have become my favorite, done on my cast iron griddle on the gas grill. Butter & toast buns (on griddle while heating to 400 degrees) Secrets are twofold...."meatballs 80-20" kept cold, then SMASHED thin (with my "Sasquash" from Amazon & parchment paper to prevent sticking) soon as placed on the 400 degree surface & then seasoned. Instant sear=flavor, then about 2 minutes cooking, flip, 1 minute more cooking, add cheese, close grill shortly to let cheese melt & serve. Because they're thin, all mine are served as doubles.

Seasoning I use is 7-2-2......7 T Diamond Crystal kosher salt (any other brand, cut to 4 T, 2 T GRANULATED garlic, & 2 Tfresh ground black pepper. This seasoning is also great for steaks & pork chops/cutlets.

Mike

They are quite tasty.  A "crunchier" taste than most burger joints or even backyard grillin'.  My wife and I both like them.

[mjp28]

Another change of pace here on The BROWNS BOARD we are generally knuckle dragging meat eating football ? loving guys -but-  nothing says we can't have  FISH   cooked up for GAMEDAY maybe watching some Olympic swimming or volleyball ?    GO USA !!

In this case a really delicious MARINATED ASIAN GRILLED SALMON ummm-mmm we had it last week and have a great cut for today  with a spinach salad ? and a Red Wine vinaigrette.  And some olives and cheese and a side of asparagus...... healthy enough ?   

Here it is from one of our favorite TV chefs Ina Garten, The Barefoot Contessa.  Check out the link for even more tips.  Bon appetit !

Asian Grilled Salmon Recipe - Ina Garten

• Total: 34 min        •  Prep: 5 min  • Inactive: 20 min   • Cook: 9 min

• Yield: 6 servings.  • Level: Easy

 

Ingredients:

• 1 side fresh salmon, boned but skin on (about 3 pounds)

For the marinade:

2 tablespoons Dijon mustard

3 tablespoons good soy sauce

6 tablespoons good olive oil

1/2 teaspoon minced garlic

Diretions :

WATCH

Watch how to make this recipe.

1. Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
2. While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
3. Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
4. Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

 

[D Bone]

5:50 am Saturday morning and just heading out the door for a 3hr/25 mile MTB ride...... who else in here is eating something good for them and elevating that heart rate today? 

You only get one - make it count - and make it last. 

[mjp28]

@d-bone said:

5:50 am Saturday morning and just heading out the door for a 3hr/25 mile MTB ride...... who else in here is eating something good for them and elevating that heart rate today? 

You only get one - make it count - and make it last. 

We're having  a brunch of scrambled eggs with green ? peppers and Jewish rye toast does that count ?

But we did have the above ^^^ Asian Grilled Salmon recipe yesterday for supper and it was delicious !    My wife got the salmon at Aldi's for $8/lb  better than two $19  restaurant takeouts.  Still deciding on tonight's dinner.     

[D Bone]

@mjp28 said:

We're having  a brunch of scrambled eggs with green ? peppers and Jewish rye toast does that count ?

But we did have the above ^^^ Asian Grilled Salmon recipe yesterday for supper and it was delicious !    My wife got the salmon at Aldi's for $8/lb  better than two $19  restaurant takeouts.  Still deciding on tonight's dinner.     

Hell yea! It is stunning how much money my wife and I have saved over the last 18 months be not eating out, plus we can control the sodium and whatnot. Heading to the kitchen now to make a protein shake..... 

Almond milk, Plant based protein powder, frozen bananas and frozen strawberries.... Todays ride was brutal, and I'm worth it. ?

[DieHardBrownsFan]

@mjp28 said:

They are quite tasty.  A "crunchier" taste than most burger joints or even backyard grillin'.  My wife and I both like them.

Steamed burgers are excellent, and healthier.  

[mjp28]

Today we had tilapia steam cooked in the microwave in a dish with a lid designed for this.  The tilapia came out fork tender and was really good for a whitefish meal.

We had a spinach salad I had French dressing plus olives, artichokes and crackers for an appetizer and french style green ? beans also asparagus as sides for the ? lunch.

AND the tilapia was on sale at Aldi's for about $5.79/lb we had about a half pound each....... really good and good price nice lunch today.  

[mjp28]

@diehardbrownsfan said:

Steamed burgers are excellent, and healthier.  

(And almost like Ted's ?)

Brought to you by our resident health nut diehard.

Actually they sound pretty good (I was thinking that blah English  stuff) worth giving it a try along with conventional grilled cheese ? burgers and smash burgers which are crunchy good.

GO BURGERS, it's what's for GAMEDAY football ?......baby !

[mjp28]

Today is a beautiful cookout weather day so we're having cheese ? burgers on the grill with tater tots in the oven and a salad and/or a green ? vegetable like asparagus, spinach or french style green beans.  I'm basically on a high protein diet with good healthy  so this lunch is good -and- delicious.

All of those canned vegetables are from Amazon pantry delivered to your at a good price.   I generally get 12 packs of the veggies for a price and convenience.

My wife was at Walmart and got a package of their PRIME RIB STEAK HOUSE BURGERS a package of 4 is 1.33 lb or 0.42 lb each for $9.11 or $2.25 each.

They didn't have a meat mix (like 80/20, etc) so it looks like all ground prime rib meat mix, 380 calories each.  So you're looking at a 500-570 calorie cheeseburger ? for a key part of a 2,000 calorie diet.  And a definite GAMEDAY meal.    You just have to watch the chips, dip and other munchies instead  load your cheeseburger with lettuce, tomato, onion or any of your other favorite toppings.

Mmmm-mmmm   sounds good mine is a burger with Deluxe American or maybe Cheddar cheese with mustard, mayonnaise, lettuce, red onion........ and burgers hit the grill at 2 pm this afternoon !      

[mjp28]

We have two burger ? patties left from the ^^^^^ above Walmart   PRIME RIB STEAK HOUSE BURGERS  and we are going to have them today. (see above post for details).

Yesterday's burgers we both found were good but maybe lacking the PRIME RIB  buildup.  In any case we've had better hamburger patties from Aldi's for less and were really tastier and juicer...... but you hate to judge on just one test.  The condiments and side dishes carried the meal out.  It often does.

Tonight we both are having Vadellia onions on our burgers her's grilled and mine a big raw sliced Sweet Vadialla, salted with mustard and mayonnaise on a toasted bun.

Dinner is at 6:30:pm with the usual appetizers and other stuff....... can't wait to dig in !

.......... edit add,  optional grill time decision for any tomato ?  or any other adds !