Weber Gourmet Jarlsberger
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Classic Jarlsberger
Mexican Jarlsberger |
Stuffed Mushroom Jarlsberger |
Kick'N Chicken Lettuce Wraps
Parmesan Basil Steak | Beer-Bathed Barbecued Ribs
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10 slices bacon
1-1/2 lb ground beef chuck (80% lean)
1 tablespoon Weber® Grill Creations® Gourmet Burger Seasoning
4 slices Jarlsberg® cheese*
4 hamburger buns
4 medium slices ripe tomato
4 pieces lettuce
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In a large skillet over medium heat, cook bacon until crisp, about 10 minutes, turning occasionally. Drain each batch of bacon on paper towels.
Crumble 2 slices of bacon into a medium bowl. Mix in the ground chuck and the Weber® Grill Creations® Gourmet Burger. Shape into 4 patties, each about 3/4 inch thick.
Grill the patties over direct high heat, with the lid closed as much as possible, until medium, 8 to 10 minutes, turning once when the patties release easily from the grate. During the last couple minutes of grilling, put 1 slice of Jarlsberg® cheese on each patty to melt. Also toast the hamburger buns, cut side down, over direct high heat. Assemble the burgers on buns with the tomato, lettuce, and the remaining bacon slices.
Makes 4 Servings
* For a leaner version you can also use Jarlsberg® Lite cheese
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© 2008 Weber Products Co. Used with permission modified version of original
Double Bacon Cheeseburger Gourmet Cheeseburger recipe.
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1-1/2 lb ground beef chuck
1 tablespoon Weber® Grill Creations® Gourmet Burger Seasoning
4 slices of Jarlsberg® Deli Fresh Slices
4 thick slices of tomato
4 thick slices of large sweet onion
4 pieces of lettuce
4 sesame seed buns
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Add Weber® Gourmet Burger Seasoning to meat. Mound and pat meat into 4 patties.
When grilling, place 1 slice of Jarlsberg® cheese on top of each patty until melted.
Top with slices of tomato, onion and lettuce. If desired, add ketchup and mayo.
*Variation - for a leaner Classic Jarlsberger® - use lean ground beef and Jarlsberg® Lite Deli Fresh Slices instead.
Makes 4 servings
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(Used with permission by Norseland, Inc., and ACH Food Companies, Inc.)
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1-1/2 lb ground beef chuck
1/4 cup cilantro
2 tablespoons thin sliced green onion
1 thin sliced jalapeño pepper (from the jar)
2 teaspoons of minced garlic
2 teaspoons of chili powder
1 teaspoon grated lime peel
4 slices Jarlsberg® Deli Fresh Slices
4 rolls
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Sauté jalapeños in oil for 2 minutes. Add garlic; cook 8 - 10 minutes until browned. Add green onion and cilantro. Salt & pepper to taste
Add chili powder to meat and make eight patties. Mound half a cup of mix in the center of 4 beef patties. Cover with remaining 4 beef patties, seal the edges and gently press center of burgers to push down the mound.
When grilling, place 1 slice of Jarlsberg® cheese on top of each patty until melted.
Can add guacamole and salsa instead of ketchup.
Makes 4 servings
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(Used with permission by Norseland, Inc.)
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1-1/2 lb ground beef chuck
3/4 lb chopped mushrooms
1/4 chopped scallions
1 teaspoon Worcestershire sauce
1 tablespoon butter
1 tablespoon oil
2 tablespoons minced garlic
4 slices of Jarlsberg® Cheese
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Sauté mushrooms in butter and oil for 2 minutes. Add garlic; cook 8 - 10 minutes until browned. Add scallions and Worcestershire sauce. Salt & pepper to taste.
Form into eight patties. Mound half a cup of mushroom mix in the center of 4 beef patties. Cover with remaining 4 beef patties, seal the edges and gently press center of burgers to push down the mound.
When grilling, place 1 slice of Jarlsberg® cheese until melted.
Top with mayo & tomato slices.
Makes 4 servings
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(Used with permission by Norseland, Inc)
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PREP TIME: 15 minutes
GRILL TIME: 12 to 16 minutes |
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1 pound chicken breasts
3 to 4 teaspoons Weber® Grill Creations® Kick'N
Chicken Seasoning
1 head iceberg or Bibb lettuce
1 can (8 ounces) sliced water chestnuts, drained and chopped
1 cup shredded carrots
1 cup bean sprouts
1/2 cup diced green onions
1/2 cup chopped peanuts
1/2 cup chopped fresh cilantro
Prepared Asian vinaigrette salad dressing or peanut sauce
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Generously coat chicken with seasoning. Grill over Direct High heat for 6 to 8 minutes. Turn chicken and continue to cook for 6 to 8 minutes until cooked through. Let chicken rest 5 minutes; slice into strips and set aside.
Separate lettuce leaves. Divide chicken between 8 lettuce leaves. Top with water chestnuts, carrots, bean sprouts, green onions, peanuts and cilantro. Drizzle with Asian vinaigrette salad dressing or peanut sauce.
Makes 4 servings
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PREP TIME: 5 minutes
GRILL TIME: 12 to 16 minutes
1/4 cup extra virgin olive oil
2 tablespoons shredded Parmesan cheese
1 tablespoon minced fresh basil
1/2 teaspoon Weber® Grill Creations® Chicago
Steak Seasoning
4 (12 ounce) strip steaks
3 to 4 tablespoons Weber® Grill Creations® Chicago
Steak Seasoning
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Combine olive oil, Parmesan cheese, basil and 1/2 teaspoon seasoning. Set aside.
Sprinkle seasoning over both sides of steak. Grill over direct high heat 12 -16 minutes, turning once to desired doneness. Remove steaks from grill and immediately drizzle with oil mixture. Let steaks rest for 5 minutes before serving.
Makes 4 servings
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(Used with permission by Weber-Stephen Products, Co. Inc and ACH Food Companies, Inc.)
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PREP TIME: 15 MINUTES
MARINATING TIME: ABOUT 2 HOURS
GRILLING TIME: 2 to 3 HOURS
2 racks baby back ribs, 1-1/2 to 2 lbs. each
1 package Weber® Grill Creations® Mesquite Marinade
1 cup light beer, divided
1 large mango, peeled, pitted, and puréed
1 tablespoon dark brown sugar
Juice of 1 lime
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Remove the thin membrane from the back of each rack of ribs. Lay the ribs on a large rimmed sheet pan. In a small bowl, mix the Weber® Grill Creations® Mesquite Marinade and 1/2 cup of the beer. Brush the wet marinade over both sides of the ribs. Cover with plastic wrap and refrigerate for 2 - 4 hours.
Allow the ribs to stand at room temperature for about 30 minutes before cooking. Lift the ribs from the sheet pan and reserve the excess liquid that drips onto the sheet pan. Cook the ribs, bone side facing down, over indirect low heat, with the lid closed, for 1 hour. Meanwhile, pour the liquid from the sheet pan into a small saucepan. Add the remaining 1/2 cup of beer, the mango puree, brown sugar, and lime juice. Bring the mixture to a simmer over medium heat. Simmer for 1 minute and move the saucepan from the heat.
After the ribs have cooked for 1 hour, brush them lightly on both sides with the beer mixture. Continue to cook the ribs over indirect low heat, with the lid closed as much as possible, until the meat is tender and has shrunk back from the ends of the bones, brushing the ribs every 20 to 30 minutes. The total cooking time will be 2 - 3 hours.
Transfer the ribs to a clean sheet pan and tightly cover with aluminum foil. Let rest for 10 to 15 minutes before slicing into individual ribs. Serve warm.
MAKES 4 SERVINGS
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(Used with permission by Weber-Stephen Products, Co. Inc and ACH Food Companies, Inc.)
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