Blog posts tagged with 'black'

This Ground Beef Wellington is bursting with flavor at every bite. Tangy onion and mushrooms, juicy black angus beef, and buttery flaky puff pastry marry to create a taste that cannot be beaten.This melt-in-your-mouth dish will leave you feeling like a professional chef.

Ingredients

• 1.5 pounds of Braveheart Black Angus Beef burger meat

• 2 eggs, beaten

• 4 Tbsp bread crumbs

• 2 Tbsp parsley

• 1 tsp salt

• 1 Tbsp heavy cream

• 3 Tbsp butter

• 1 small onion, minced

• 4 cloves garlic, minced

• 8 oz mushrooms of choice

• ½ cup red wine

• 1 tsp basil 

• mozzarella cheese (optional)

• 2 sheets puff pastry, thawed

• salt and pepper

Directions

1. Heat oven to 400 degrees.

2. Mix ground beef with eggs, breadcrumbs, parsley, salt, and heavy cream. Set aside.

3. In a large saucepan, melt butter. Once melted, add minced onion and mushrooms.

4. Cook on medium high heat until mushrooms sweat and onions are translucent.

5. Reduce heat to medium and add garlic, red wine, and basil.

6. Increase to high heat and continue to cook until the liquid is reduced. Remove from heat. Cool.

7. On a floured surface, lay out the pastry sheets and cut 4 squares from each sheet.

8. Spread mushroom mixture across each square and top with a thin layer of mozzarella.

9. Put ½ cup of meat mixture on top.

10. Carefully pull corners up over meat and pinch edges together.

11. Put the bundles on a greased baking sheet, seam side down. Cut small slits on top and brush the tops with cream or beaten egg.

12. Bake for 30-40 minutes (at 400 degrees) or until golden brown and meat is cooked through.

13. Let cool and enjoy.

Looking for more recipe inspiration? Try our Roast Beef Tenderloin with Wine Sauce and other recipes here.

Looking to spice up an American classic? Look no further! This Chili Lime burger with mango salsa is a creative recipe guaranteed to impress everyone at your cookout. Sweet, tangy lime and mango combines with spicy chile and jalapenos to create the perfect summer dish. 

Ingredients

• Braveheart Black Angus Burger

• 4 hamburger buns

• 1 tbsp butter, softened

• 1 tsp chili powder

• 1 tsp sea salt

• 1 tsp garlic powder

• 1.5  tablespoon fresh lime juice

• 1 large mango, peeled, coarsely chopped (about 1 cup)

• 1 tablespoon chopped fresh cilantro

• 1 tablespoon chopped green onion

• 1 tablespoon finely chopped seeded jalapeño pepper

Directions

1. Lightly season both sides of the burger patty with chili powder, sea salt, garlic powder, and lime juice.

2. Place burgers on grill at medium high heat. Cook for 10-15 minutes, flipping burgers halfway through.

3. While burgers are cooking add the remaining lime juice to a bowl with mango, cilantro, green onions, and jalapeno. Mix until combined and season with salt and pepper to taste.

4. Once burgers are cooked, remove from the grill. 

5. Butter both sides of buns and place on the grill. Cook until golden brown and toasted.

6. Place burgers on buns and top with mango salsa.

7. Let cool and enjoy!

Interested in more recipe inspiration? Next time, try out Braveheart’s stuffed beef tenderloin. This recipe is a simple yet delicious dish that has intense flavor packed in every bite!

Spice up Braveheart’s Black Angus beef by giving your guests something to rave about. This ground beef stroganoff recipe gives ground beef the stroganoff treatment by combining it with sauteed mushrooms and rich cream. Cook pasta right in the sauce for an easy one-pan dinner. It will be a clean plate club all around the dining room table!

Ingredients:

• 1 pound Braveheart’s Black Angus Beef Burger meat 
• Kosher salt and freshly ground black pepper
• One 10-ounce package white mushrooms, halved or quartered if large
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon paprika
• 3 cloves garlic, finely chopped
• 1 carrot, cut into 1/4-inch dice
• 1 small onion, chopped
• 1 tablespoon tomato paste
• One 15-ounce can low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 2 cups dried penne pasta
• 2 ounces cream cheese, at room temperature
• 1/4 cup sour cream
• 3 tablespoons chopped fresh chives
• 3 tablespoons chopped fresh parsley leaves

Directions:

1. Heat a large nonstick skillet over medium-high heat.

2. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes.

3. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.

4. To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes.

5. Transfer the cooked mushrooms to the bowl with the beef.

6. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.

7. Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes.

8. Add the broth, Worcestershire and 1 1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta.

9. Cover and cook according to package directions until just al dente.

10. Uncover, stir in the reserved beef and mushrooms and cook until heated through.

11. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy.

12. Season with salt and pepper. Serve warm.

If you enjoyed this recipe try out our Barnyard Braveheart Burger! This recipe has all the fixings, whether you like to keep it plain and simple or dress it up-either way you will not be going hungry. Satisfied and full is the promise of this recipe!

Looking to surprise your dad with breakfast for fathers day? Or just trying to level up your breakfast menu? Braveheart’s breakfast burger recipe is the perfect dish to add to your menu. With the juiciness of Braveheart black angus burgers it will leave your tastebuds dancing. It’s a quick and easy meal to wow any guest or just impress yourself, you can’t go wrong with a delectable dish like this.

Ingredients: 

• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon drained prepared horseradish

Burger:

• Braveheart’s Black Angus burgers
• 8 ounces bulk Italian sausage
• Kosher salt and freshly ground black pepper
• 1 tablespoon unsalted butter
• 1/2 cup shredded Cheddar (about 2 ounces)
• 4 English muffins, regular, sandwich-size or corn, split and toasted
• 1 vine-ripe tomato, thickly sliced into 4 pieces
• 1 cup peppery greens, such as baby arugula, mustard greens or watercress
• 4 large eggs

Directions:

1. For the dressing: Stir the mayonnaise, mustard and horseradish together in a small bowl and set aside.

2. For the burgers: Gently mix together the ground beef, sausage and 1/4 teaspoon each salt and pepper.

3. Divide the meat into 4 pieces and form each into a 4-inch patty.

4. Melt the butter in a 12-inch nonstick skillet over medium-high heat and add the patties.

5. Cook until well browned, about 3 minutes, and then flip. Top with some of the cheese and continue to cook until the cheese is melted and the burger is just cooked through, 2 to 3 minutes.

6. Spread the toasted muffins with some of the mustard dressing and top with a slice of tomato and a burger patty.

7. Crack the eggs into the skillet with the sausage drippings and cook to your preference.

8. Place an egg on each burger and finish with some baby arugula on the top of the English muffin.

If you enjoyed this dish and are looking to expand your recipes check out Braveheart’s Cheesy “Juicy Lucy” Burger. This recipe is juicy, cheesy and will have your guests' mouths watering.