Best Beef Stroganoff

 

I never get tired of this recipe!  ~Shelly

Ingredients

1.2 lb boneless rib eye or tenderloin
2 tbsp vegetable oil , divided
1 large onion (or 2 small onions), sliced
10 oz mushrooms , sliced (not too thin)
3 tbsp butter
2 tbsp flour 
2 cups beef broth, preferably salt reduced
1 tbsp Dijon mustard
2/3 cup sour cream
Salt and pepper

Serving:

8 - 10 oz pasta or egg noodles of choice (Note 3)
Chopped chives , for garnish (optional)

Instructions

• Use your fist (or rolling pin or mallet) to flatten the steaks to about  1/3" thick. Slice into  1/5" strips (cut long ones in half), discarding excess fat.
• Sprinkle with a pinch of salt and pepper.
• Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don't worry about pink bits and that it will be raw inside.
• Add remaining 1 tbsp oil and repeat with remaining beef.
• Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
• Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavor!).
• Add flour, cook, stirring, for 1 minute.
• Add half the broth while stirring. Once incorporated, add remaining broth.
• Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).
• Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 - 5 minutes), adjust salt and pepper to taste.
• Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4)
• Serve over pasta or egg noodles, sprinkled with chives if desired.
  
  

Notes

1. Best cut of beef for stroganoff - use decent to good quality quick cooking cut of beef such as:

• boneless rib eye 
• beef tenderloin
• boneless sirloin, sirloin steak tips

I don't recommend: beef round steak (aka topside), skirt, flat iron, 

Pork can also be used - pork stroganoff is found in Russia too.

2. Flour - any is fine here, I use plain white flour (all purpose).  Or use 1 TBL. corn starch.

3. Serving - I like serving this with short pastas, rather than long pastas. Easier to eat. It's also great with mashed potato, rice, polenta - anything that's suitable to slop up all that gravy!

4. Sauce thickness: You can make sauce thinner with touch of water if you want, but DO NOT keep simmering to thicken once the beef is added, it will overcook the beef.

5. Storage - 3 to 4 days in the fridge, also freezes fine. Thaw fully then reheat carefully, being sure not to overcook the beef!
I found this recipe at;RecipeTinEats

Grilled Ribeye Steak with Cabernet Mushrooms

This recipe for Grilled Ribeye Steak with Cabernet Mushrooms is the last of the incredible grilled steak recipes Chef Brandon Douglas taught participants at the “Sizzling Summer Steaks” event that was part of the “Made from Scratch” cooking classes in 2013 at the Winrock Institute on Petit Jean Mt.

Chef Douglas says the ribeye is his favorite steak cut because of the wonderful marbling of fat this cut features compared to leaner cuts of beef steak. He says the fat adds to the sweet, rich flavor of this recipe. He combined sliced baked sweet potato wedges when he plated the finished steak and mushroom sauce.

Ingredients

• 1 cup dry cabernet sauvignon
• 2/3 cup green onion sliced in rounds
• 1/4 cup extra-virgin olive oil, plus 2 tablespoons for garnish
• 3 teaspoons fresh rosemary leaves, chopped; plus sprigs for garnish
• 2 garlic cloves, crushed
• 1 teaspoon salt
• 1/4 cup balsamic vinegar
• 1/2 cup demi glaze or Beef stock
• 1/2 cup sugar
• 1/2 teaspoon freshly ground black pepper
• 4 Harter House Ribeye Steaks, 1-1/2 inches thick
• your favorite mushrooms, rough chopped or whole
• Baked Sweet Potato (Optional)

Directions

1. Make small cuts with knife into fat around the edge of steaks. Rub with your favorite seasoned salt steak rub and pepper. Refrigerate for 30 minutes to an hour.
2. Clean grill grate and preheat grill to high heat.
3. Place steaks on hot grill for three minutes on each side to sear. Reduce grill temperature to low and close the lid. Continue cooking steaks an additional five to 10 minutes for medium-rare, turning halfway through. Let steaks rest for five minutes before serving.
   OPTION - cook till Medium Rare on the grill.
4. As steaks cook, add olive oil to saute’ pan. Add mushrooms, garlic and saute’ until mushrooms become tender. Excluding green onions, add remaining ingredients and reduce until sauce forms. Adjust seasoning with salt and pepper.
5. Pour on top of finished steak. Garnish with green onions and remaining olive oil. Serve with baked sweet potato.

Bacon Wrapped Meat Loaf

 Do you have a favorite meatloaf recipe?

Growing up, my mom made meatloaf and sour cabbage.  I did NOT like it as a child.  Of course I do now.  But it was the only meatloaf I remember being introduced to when I was young.

So, when my mother-in-law served us meatloaf for dinner, it was instantly my favorite meatloaf.  My kids still ask for me, or Grandma, to make it for them.

I also published it in the first edition of the Harter House Cookbook,
Recipe by Barbara Kauffman.



This recipe makes two loafs.  Tomorrow I'll enjoy a meatloaf sandwich

2 lbs. Harter House lean Ground Chuck
1 Cup Shredded Cheddar Cheese

1/4 C Dried Bread Crumbs
2/3 Cup onion, chopped
1/4 cup Ketchup
2 Tbl. Parmesan Cheese
2 Tbl. Worchestershire
1 tsp. salt
1.4 tsp pepper
2 eggs
12 strips Harter House Double Smoked Bacon

Combine all ingredients except bacon.
Mix well.
Divide mixture in half.
Shape each in a roll.
Wrap in Bacon.
Bake at 375 degrees for 40 minutes.
Do Not overcook.
Allow to rest before slicing.

Juicy Skillet Pork Chops

Pork chops are a quick, healthy and simple dinner. Our method ensures juicy, tender and flavorful pork chops with little fuss.

PREP 30 mins
COOK 15 mins
TOTAL 45 mins

4 pork chops, about 1-inch thick and 6 to 7 ounces each

Salt, to taste

1 tablespoon all-purpose flour

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon ground black pepper

1 tablespoon olive oil

1 cup low-sodium chicken stock

1 tablespoon apple cider vinegar

2 teaspoons honey or brown sugar

1 tablespoon butter

2 tablespoons chopped fresh parsley, optional

Directions

Prepare Pork Chops

Take the pork chops out of the refrigerator and season on both sides with salt and pepper — we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.

Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, and smoked paprika. After 30 minutes, use a paper towel to pat the pork chops dry then rub both sides of the chops with the spice rub.

Heat the oil in a medium skillet (with lid) over medium-high heat. As soon as the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.

Flip the pork so that the seared side is facing up. (If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.) Reduce the heat to low then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop. (Since cook time depends on the thickness of the chops, check for doneness at 5 minutes then go from there, checking every 2 minutes). If you do not have a thermometer, you will know they are done, if when cutting into the chops, the juices run clear.

Transfer pork chops to a plate then cover loosely with aluminum foil. Let the pork rest for 5 minutes.

Make Pan Sauce

While the pork rests, make the pan sauce. Increase the heat to medium-high then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up. Bring to a simmer and cook until reduced by half. Taste then adjust the seasoning with salt, more vinegar or honey. Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter. Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops then place back into the pan. Scatter fresh parsley over the pork then serve.

NOTES

Make an onion-apple pan sauce: After removing the cooked pork chops from the skillet, add sliced onions, apples and a bit of fresh thyme. Cook until sweet and softened then pour in the stock, vinegar, and honey.

FROM  Inspired Taste

Cheesy Shrimp Tortellini

 

Tortellini is one of my family's favorite.  And of course, shrimp. 

Shrimp pairs well with Tomatoes, Broccoli, Cauliflower, Carrots, Bell Peppers, Asparagus, and Zucchini.  Serve them on the side or toss them in with your pasta and sauce.

Ingredients

1 pound package Cheese tortellini pasta, cooked and drained
1 lb. shrimp, peeled and deveined
3 Tbsp salted butter
1 Roma tomato, sliced
2 basil leaves, minced
2 garlic cloves, minced
1 Tbsp all purpose flour
1/2 cup heavy whipping cream
1/4 cup shredded parmesan cheese
salt and pepper to taste

Directions

In a large skillet, melt butter over medium heat

Add Shrimp and let cook for 2-3 minutes, until no longer translucent,

Add in sliced tomatoes, basil and garlic and stir.

Saute 1-2 minutes and stir in flour.

Once flour in completely stirred in, add heavy whipping cream and parmesan cheese.

Stir and add in cheese tortellini.  Toss to coat.

Serve with more shredded parmesan and minced basil.

RECIPE from Sweet Pea's Kitchen

Creamy Garlic Chicken Breasts

Tried and True  ~Shelly

Chicken Breasts in an irresistible garlic sauce

filled with caramelized onions and garlic.

Ready in less than 30 minutes and perfect for any night of the week…even special occasions! 

HOW TO COOK CHICKEN BREAST

• You’re going to start with thin chicken breasts. For a faster prep-time, cut your chicken breasts in half horizontally to make four fillets.  Quicker and easier than pounding them thin with a meat mallet and yields the same results. Thinner chicken pieces cook faster and evenly.
• Use a combination of oil and butter to fry the chicken for the best golden browned results and delicious flavor.
• Cook the sauce in the same pan as the chicken. Don’t get rid of any chicken bits from the pan as they add tons of flavor into the sauce!

COOKING WITH GARLIC

The beauty of this chicken breast recipe is that the garlic is NOT overpowering AT ALL! The secret to having SO much garlic without being overly pungent is caramelising the cloves (some smashed and some whole) in chicken stock (or broth) for 5-6 minutes over medium heat. This allows the garlic to soften beautifully with a hint of sweetness.

GARLIC FLAVOR

YOU can make this as garlicky as you want! How? For a stronger garlic flavor, smash all of your cloves with a heavy knife. Place the blade flat on the clove (sharp side facing away from you) and press the blade down on the clove with the heel of your hand. 

The garlic cloves are lightly browned in a little oil along with softened onion in buttery pan juices before being gently simmered in chicken stock. 

For a much milder sauce, add the garlic cloves whole.

TIPS

• You can use heavy cream, whipping cream or thickened cream in the sauce.
• For a lightened up sauce, use evaporated milk or half and half. If using half and half, be careful not to bring your sauce to a rapid boil or it may curdle.
• The sauce will not thicken immediately after adding in your cream. Once you add your chicken breasts back into the pan, the flour from the chicken will thicken your sauce. No cornstarch needed.  

SIDES THAT GO WITH CREAMY GARLIC CHICKEN BREASTS
We love this chicken breast recipe with steamed rice or mashed potatoes.
You can also serve it over pasta, cauliflower mash or zucchini noodles.

Ingredients - Serves 4

For The Chicken:

• 2-3 large boneless and skinless chicken breasts halved horizontally to make 4
• 4 tablespoons flour (all purpose or plain)
• 4 tablespoons finely grated fresh Parmesan cheese
• 2 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon Black cracked pepper

For The Sauce:

• 5 tablespoons olive oil
• 2 tablespoons butter
• 1 small onion finely chopped
• 1 whole head of garlic peeled and divided into 10-12 cloves
• 1 1/4 cup chicken broth (stock)
• 1 1/4 cup half and half or heavy cream (or evaporated milk)
• 1/2 cup finely grated fresh Parmesan cheese
• 2 tablespoons fresh parsley, to serve

Instructions

• Season the chicken with salt, garlic powder and pepper.
• In a shallow bowl, combine the flour, Parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
• Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat. Swirl pan to coat evenly. 
• Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.
• Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
• Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened. 
• Smash 6 whole cloves of garlic with the blunt edge of the back of a knife 
• Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.
• Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.
• Mix in the Parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste. 
• Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavors.
• Garnish with parsley and a little black cracked pepper. 
  

  Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

Nutrition

Calories: 458kcal | Carbohydrates: 11g | Protein: 21g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 85mg | Sodium: 1205mg | Potassium: 403mg | Sugar: 1g | Vitamin A: 710IU | Vitamin C: 10.3mg | Calcium: 285mg | Iron: 1mg

From Karina at: Cafe Delites

Juicy Pork Tenderloin

 

INGREDIENTS

1 Pork Tenderloin, approx. 1 1/2 lbs.
2 Teaspoons Brown Sugar
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon chili powder
1 tablespoon extra virgin olive oil
1/4 cup BBQ sauce, optional

DIRECTIONS

Preheat oven to 400 degrees.

Mix together brown sugar, kosher salt, garlic powder, onion powder, paprika, black pepper, and chili powder un til completely combined.  Rub entire spice mixture on tenderloin, then drizzle olive oil evenly over the top.

Roast until nicely browned and internal temperature reaches 150 degrees, approximately 25-35 minutes. depending on size.

Remove from oven, brush with BBQ sauce if desired and allow to rest 5 minutes.
Slice and serve.

Michele's Baked Lasagna

Many years ago, I purchased R&F Brand Lasagna noodles.  I decided to save the recipe knowing someday I would not be able to find it. Sure enough, the parent company sold and today this brand no longer exists.   But I still have the recipe.  This recipe is my base. It is great as is, but I will enhance it, making it a little different each time.  I ALWAYS double the meat that is called for.

These are my ingredients.  I start with opening my wine, because I love to enjoy a glass as I cook.

Ingredients

1 lb. Lasagna noodles

3/4 lb. Ricotta (or full container)

2 eggs

4 Cups Meat Sauce - See below

1 lb. Mozzarella Cheese

4 Tbls or more, Grated Parmesan Cheese

1 1/2 Tsp Salt

1/2 Tsp Pepper

Meat Sauce

1 lb. or More Ground meat ( 1/2 beef - 1/2 Pork)  

    (Boston Burger works great and I like to add Italian Sausage.)

1/4 Cup Olive Oil

1 Large Onion

1/4 Cup Chopped Parsley

1 Clove Garlic, chopped or pressed

1 Carrot, grated

1 Can Tomatoes, chopped or mixed in blender for a few seconds

1 (6 oz) can Tomato Paste

1/2 Cup Dry Red Wine

12 oz. water

1 Tsp Salt

1/4 Tsp Pepper

1 Tsp Basil

Sauté onion, parsley, garlic and carrot in oil. Add meat and brown.

Add tomato paste, wine and water, salt, pepper and basil.  Simmer 1 hour.

Boil Lasagna 10 minutes in 6 Qts. salted water.  Add cold water until noodles can be handles.  Do NOT drain.

In a separate bowl mix eggs and ricotta.  Season to taste with salt and pepper.

 Grease Baking dish and arrange the bottom with parallel layers of lasagna.  Add 1/3 of Meat Sauce, 1/3 Ricotta mixture, 1/3 thin slices Mozzarella.  Sprinkle with grated Parmesan.  Cover with another layer of each, and a third layer of each.  Bake in moderate oven (350 degrees) for 30 minutes. 

Serves 8

I chopped my onion, added grated carrots, and pressed garlic.

Saute in 1/4 cup Olive Oil

I added 1 lb. each of

  Harter House Ground Round (95%  lean)

and Harter House homemade Italian Sausage.

At Harter House, all of our ground meats are ground fresh daily from our own trimmings, to ensure the freshest product for your family.

Brown the meat and drain the fat and oil from the pot.

I like to use Bounty paper towels to soak up the liquid.

I added basil rather than parsley.  I love the flavor of basil and I find that fresh spices add an extra kick that always wins the prize.

Next I added chopped Roasted Red Peppers, tomatoes, and tomato paste.

I added 1 cup Cabernet Wine and 1 cup water.

(a little different from the original recipe)

              

                                                       

Now, we let it simmer for an hour.

Next, I've set up my work station to layer each ingredient.

A little oil on the Pampered Chef Stone Bakeware. 

Layer noodles, meat sauce, Ricotta and egg mixture, Mozzarella slices, and Parmesan cheese. Repeat for three layers.  Then bake in a 350 degree oven 30-45 minutes. (since I made a larger amount, I cooked it a little longer)  Then I broiled the lasagna just long enough to make the cheese bubbly on top.

Finally, I made a Cheesy Garlic Bread with English Muffins.  Melted butter and garlic powder sprinkled on muffins and topped with shredded mozzarella.  Broil for about 8 minutes, till the cheese is browned a bit.

Chef John's Stuffed Peppers

When was the last time you had a great stuffed bell pepper?

"This recipe's roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity. Of course, we did what Americans always do when faced with a new variety of food, we stuffed meat in it."

Ingredients

1 cup uncooked long grain white rice
2 cups water
Sauce:
1 onion, diced
1 tablespoon olive oil
2 cups marinara sauce or pasta sauce
1 cup beef broth
1 tablespoon balsamic vinegar
1/4 teaspoon crushed red pepper flakes

Peppers:

1 pound lean ground beef
1/4 pound hot Italian pork sausage, casing removed
1 (10 ounce) can diced tomatoes
1/4 cup chopped fresh Italian parsley
4 cloves garlic, minced
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pinch ground cayenne pepper
4 large green bell peppers, halved lengthwise and seeded
1 cup finely grated Parmigiano-Reggiano cheese, plus more for topping

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
3. Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
4. Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
5. Pour sauce mixture into a 9x13-inch baking dish and set aside.
6. Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
7. Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
8. Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.

Printed From Allrecipes.com

Chicken Thighs - Oven Baked

 

2 pounds chicken thighs
3 teas salt or to taste
1 teas Black Pepper or to taste

Sauce

2 tablespoons olive oil
1 Tablespoon whole grain Dijon Mustard
1 tablespoon mustard
2 tablespoons honey
6 cloves garlic, minced
1/4 teaspoon red pepper flakes

INSTRUCTIONS

Preheat the oven to 425 F degrees.

Place the chicken thighs in a bowl and season them generously with salt and pepper.

Whisk all the sauce ingredients together in a bowl.

Pour the over sauce over the thighs and toss them well.

Transfer the chicken thighs to a 9×13 inch baking dish including any remaining sauce. No need to grease the dish.

Transfer the baking dish to the oven and bake for about 35 minutes or until the chicken thighs have an internal temperature of 165 F degrees and skin is crispy.

Transfer the chicken to a serving plate, cover with aluminum foil and let it rest for 10 minutes before serving.

NOTES

1. Boneless skinless chicken thighs can also be used, but they will bake fast, they should only require 20 to 25 minutes in the oven.
2. The honey mustard glaze is completely optional. For a simpler chicken thigh recipe, simply season the thighs with salt and pepper, drizzle a couple tbsp of olive oil in the baking dish and bake as instructed.
3. When stored or wrapped well, this oven baked chicken is going to last in the fridge for up to 3 days. I recommend freezing it to extend its shelf life. When stored in a sealed airtight container, the chicken will last in the freezer for 4 – 6 months.
4. 
   

This recipe comes from

JoCooks.com

See more information here.

Authentic Philly Cheese Steak

 

4 - 6 servings

1 1/2 pounds Harter House Philly Steak Meat (top round steak )

1 large Vidalia or other sweet onion

4-6 bell peppers, any color

4 tablespoons extra-virgin olive oil

Salt, pepper

1/4 pound sharp provolone cheese, thinly sliced  (Or Provolone Cheez Whiz)

4 to 6 soft hero rolls or hoagie rolls

Step 1 - Purchase Harter House ready sliced Philly Steak Meat 

On sale this week.

OR   

Tightly roll the eye round steak into a torpedo or log shape. Wrap tightly in plastic. Place log in freezer for 45 minutes to firm the beef into a tight but not frozen texture.   Remove plastic, and working quickly, use an electric knife to slice the beef into paper-thin strips, almost shaving the beef. If this does not work well, use a sharp knife and cut the beef into the thinnest slices possible, then flatten the slices using a meat tenderizer. Refrigerate slices until ready to cook.

Step 2

Peel and halve onion. Slice into paper-thin half moon pieces. Halve the peppers, remove and discard seeds, and then slice into thick wedges.

Step 3

Warm 2 tablespoons of the oil in a large skillet over low heat. Add onions and cook 8 to 10 minutes, until caramelized and softened, stirring frequently. Do not allow them to brown. Transfer onions to bowl; add pepper to same skillet, still over low heat. Cook peppers 10 to 15 minutes, until soft and tender, flipping often. Transfer to bowl with onions. Season onion-pepper mixture to taste. Cover bowl to keep warm.

Step 4

In a clean skillet, warm the remaining 2 tablespoons oil over medium heat. Cook the beef in 2 batches, until lightly browned and cooked through, stirring often. Add olive oil if necessary.

Step 5

To serve: Pile beef strips, peppers and onions and cheese slices inside a hero roll.

7 Best Cheeses To Use On Burgers

The foundation of any good burger is, of course, the patty itself.   Be sure to start with Harter House, always ground fresh in-house, Ground Beef, Ground Chuck, Ground Round, Boston Burger or Bacon Burger.
Whether you like your slab of meat completely well done, or so rare it's still mooing, a boring ol' burger becomes gourmet when you dress it with the right accessories.

The seven best cheeses to use if you want to take your burger to the next level of perfection is,
1. Cheddar
2. Blue Cheese
3. Gouda
4. Goat Cheese
5. Pepper Jack
6. Swiss
7. Brie


1. Cheddar
Candied Bacon Maple Cheddar Burger

Topped with caramelized onions, homemade maple barbecue sauce and candied bacon, these burgers are totally irresistible!

2. Blue Cheese

Jameson Whiskey Blue Cheese Burger with Guinness Cheese Sauce + Crispy Onions.

This burger is what all burgers should be, over the top awesomeness. I know that is saying A LOT, but this burger is extra special.  I think this may be my favorite meal. Like maybe ever?

I'm kind of a red meat loving freak though.

3. Gouda

Coffee Crusted Mushroom Gouda Burger

Whether in its smoked or regular form, this Dutch variety of cheese will produce a burger that's so delectable, it'll make your eyes roll to the back of your head.  This burger showcases Gouda with an award-winning coffee-crusted cheeseburger topped with almonds and mushrooms.

4. Goat Cheese

Red Wine Burgers with Mushrooms, Goat Cheese and a Tomato Salad

Goat cheese is creamy, tangy, spreadable, and pairs well with anything. This luxurious cheeseburger  uses red wine and mushrooms to create a masterpiece fit for a king.

5. Pepper Jack

Southwest Burgers with Pepper Jack Cheese and Avocado Salsa

Give your burger a kick with this southwest-style recipe. This cheese is suitable for anyone who appreciates a little zest and mild heat.

6. Swiss

Cuban Burgers

The Swiss sure know how to do their fondues, so it makes sense to top a burger with the same stuff that you use in ooey gooey dipping heaven.  This Cuban burger really highlights the light and pleasant cheese.

7. Brie

Bacon and Brie Burger with Spicy Peach Caramelized Onions

The best was saved for last, because there is no greater cheese topping — or patty stuffing — than brie. More burger joints should feature this creamy cheese on their menus, because patrons would definitely be coming back for more, and this spicy peach caramelized onion brie cheeseburger is all the proof you need.

I hope this gives you some inspiration to add some variety to your regular old burgers.  Enjoy