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BRM Catering in the news

Extraordinary Cook-Outs

We were back in the St. Pierre kitchen with Chef Randall Spencer, owner of Blue Ridge Mountain Catering to learn how to turn an ordinary cook out into an extraordinary cook out.

 

Blue Cheese & Bacon Stuffed Burger

Ingredients:

  • 4 slices Applewood Smoked Bacon
  • 1 ea Red Onion, finely chopped
  • 2 Tbsp Crumbled Blue Cheese'
  • 1 Tbsp Butter, softened
  • 1.5 lbs Ground Sirloin
  • 1 tsp Worcestershire Sauce
  • ½ tsp Salt & Pepper
  • 4 ea Onion Roll
  • 4 pcs Green Leaf Lettuce
  • 2 ea Roma Tomatoes, sliced

Mozarella Stuffed Turkey Burger

Ingredients:

  • 8 oz jar Marinara Sauce
  • ¼ cup Scallions, finely chopped
  • 2 tsp Garlic, minced
  • 2 tsp Worcestershire Sauce
  • 1 tsp Lemon Zest
  • ½ tsp Dried Oregano
  • ½ tsp Salt & Pepper
  • 1 lb Ground Turkey
  • ½ c Mozzarella Cheese, shredded
  • 2 tbsp Fresh Basil, finely chopped
  • 2 tsp Olive Oil
  • 4 ea Foccaia Bread, toasted

Spanish Pork Burger

Ingredients:

  • 1 tbsp Olive Oil
  • 2 ea Spanish Onion, thinly sliced
  • ½ tsp Salt & Pepper
  • 1.5 lb Ground Pork
  • 1 tbsp Spanish Green Olives, finely chopped
  • 2 tsp Garlic, minced
  • 2 tsp Smoked Paprika
  • ¼ c Mayonnaise
  • 2 tsp Lemon Zest, grated
  • 1 tbsp Lemon Juice
  • Pinch Saffron
  • ¼ c Monterey Jack Cheese, shredded
  • 4 ea Whole-Wheat Hamburger Buns, toasted
  • 2 ea Piquillo Peppers, halved lengthwise
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