May is National Beef Month

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Marissa Hollowed
Web Editor - Ryan Burkett

Spring is here, which means the temperatures are perfect for getting outside and firing up the grill.

Nothing is better than grilling some hamburgers or steaks, especially during May as it's National Beef Month.

This morning on Local 6 Today, we were joined by members of the Kentucky Beef Council, who shared some great recipes. Two of these recipes are below.

Spicy Cheeseburger Sliders

Total Recipe Time: 25 to 30 minutes

1 pound ground beef (96% lean)
9 small whole wheat hamburger buns, split, divided
1 clove garlic, minced
1/2 teaspoon ground chipotle chili powder
2 slices pepper Jack cheese, cut in quarters

Toppings: Barbecue sauce, lettuce, tomato slices, pickles (optional)

1.

Tear one hamburger bun into pieces. Place in food processor or blender container. Cover; pulse on and off, to form fine crumbs.

2.

Combine bread crumbs, beef, garlic and chili powder in medium bowl, mixing lightly but thoroughly. Lightly shape into eight 1/2-inch thick mini patties.

3.

Place patties on grill over medium, ash-covered coals. Grill, covered, 8 to 9 minutes (over medium heat on preheated gas grill, 9 to 10 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Evenly top with cheese during last minute of grilling.

4.

Place burgers on bottoms of remaining eight buns. Top with desired Toppings. Close sandwiches.


Makes 8 sliders


Cook's Tip:  One-half teaspoon chili powder may be substituted for chipotle chili powder.

Cook's Tip:  Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.

Nutrition information per serving: 201 calories; 6 g fat (3 g saturated fat; 0 g monounsaturated fat); 40 mg cholesterol; 266 mg sodium; 21 g carbohydrate; 3.1 g fiber; 16 g protein; 4.1 mg niacin; 0.2 mg vitamin B6; 1.1 mcg vitamin B12; 2.3 mg iron; 28.8 mcg selenium; 3.4 mg zinc; 50.8 mg choline.

This recipe is an excellent source of protein, niacin, selenium and zinc; and a good source of fiber, vitamin B6, vitamin B12 and iron.

Citrus-Marinated Beef & Fruit Kabobs

Total Recipe Time: 40 to 45 minutes
Marinade Time: 15 minutes to 2 hours

1 pound beef top sirloin steak, cut 1 inch thick
1 medium orange
1/4 cup chopped fresh cilantro
1 tablespoon smoked paprika
1/4 teaspoon ground red pepper (optional)
4 cups cubed mango, watermelon, peaches and/or plums
Salt

1.

Grate peel and squeeze 2 tablespoons juice from orange; reserve juice. Cut beef steak into 1-1/4-inch pieces. Combine orange peel, cilantro, paprika, and ground red pepper, if desired, in small bowl. Place beef and 2-1/2 tablespoons cilantro mixture in food-safe plastic bag; turn to coat. Place remaining cilantro mixture and fruit in separate food-safe plastic bag; turn to coat. Close bags securely.Marinate beef and fruit in refrigerator 15 minutes to 2 hours.

2.

Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Thread beef onto four skewers.  Thread fruit onto remaining four separate skewers.

3.

Place kabobs on grid over medium, ash-covered coals. Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill fruit kabobs 5 to 7 minutes or until softened and beginning to brown, turning once.

4.

Serve with beef with salt and pepper, as desired. Drizzle reserved orange juice over fruit kabobs.  


Makes 4 servings

 

Nutrition information per serving: 239 calories; 6 g fat (2 g saturated fat; 2 g monounsaturated fat); 70 mg cholesterol; 57 mg sodium; 20 g carbohydrate; 2.4 g fiber; 27 g protein; 11.3 mg niacin; 0.7 mg vitamin B6; 1.5 mcg vitamin B12; 2.1 mg iron; 31.0 mcg selenium; 5.0 mg zinc; 107.1 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.

Check out the video for more from the Kentucky Beef Council.

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