Recently, I was invited to participate in Frick’s Blogger Recipe Challenge.
If you’re not familiar, Frick’s products are “only the finest handpicked cuts of meat, cured with real cane sugar and slow roasted in small batches over American hardwood“. This is some seriously good meat.
There are three categories in this competition – Appetizer, Center of the Plate, and On the Grill. I decided to participate in all three.
My delivery…
Bone In Ham – This is one big hardwood smoked hunk of juicy ham that is perfect for any holiday or family gathering. You’ll love the leftovers.
Applewood Boneless Ham – Pre-sliced, ready to eat and fits perfectly on an appetizer platter. The flavor of this ham is outstanding. Chop it up for casseroles or dips, keep the slices on hand for easy sandwich making, or just snack on it.
Smoked Turkey Drums – This one is fun. Big enough for four to snack on, these turkey drums are so full of flavor and versatile to use.
My first recipe is my favorite. This is the Appetizer round.
Bam-Bam Board
Smoked turkey drum and lots of accompaniments, this is a charcuterie board on steroids but with the elegance of Martha Stewart. Awesome for dinner parties, football parties, baby showers, or any gathering; this is your new go to for entertaining. Crackers and crostini make perfect vehicles for everyone to make their own little appetizers.
Goat cheese, sharp white cheddar, stone ground mustard and honey are your flavor binders here.
How beautiful is this??
Next is the On the Grill round.
Instead of putting the entire ham on the grill, because obviously it’s already smoked, I decided to use the bone in presmoked ham in a recipe I smoked after preparing.
These are baby bellas that I stuffed with cream cheese, sharp cheddar, diced ham, cayenne, onion and bacon. These were, to say the least, amazing.
Ham Stuffed Mushrooms
These savory bite sized little appetizers are so unique because of the smoking.
Smoking imparts a flavor like no other; it’s a deep, rich element that completely changes a dish’s taste.
My pretty little smoker pit…
I added a couple of stuffed grape tomatoes just for contrast and fun.
I absolutely adore my smoker. I believe I could smoke anything that doesn’t stand still.
The bite –
Last, but not least, the Center of Plate category.
This is a burger I made with the presliced ham. I put it through my grinder along with some sirloin, but you definitely don’t have to. I made it three times to make sure it worked both ways, so you can chop the ham and use ground sirloin and get the same result.
Y’all, this is one damn good burger.
Ham and Sirloin Tomatillo Burger
I’m a burger girl, so I’ve played around with lots of different combinations as far as meat.
THIS is a rockstar. The fried tomatillo is unbelievable on this burger. This entire burger experience is so worth the time making it. It’s so juicy, so flavorful.
Here are your printables –
Ingredients
- 1 Frick's Turkey Drum
- Cheeses - I used goat cheese and sharp white cheddar
- Stone ground mustard
- Honey
- Small sour pickles
- Black olives
- Green olives
- Grapes
- Grape tomatoes, halved
- Crackers and crostini, for serving
- Fresh Italian leaf parsley, chopped, for garnishing
- 1 cup Frick's Bone-In Ham, diced
- 4 oz. cream cheese, softened
- 1/4 white onion, finely diced
- 4 oz. sharp white cheddar, shredded
- 3 slices bacon, cooked and crumbled
- 1 tsp. cayenne pepper
- 1 tsp. garlic powder
- 1 lb. baby portebella mushrooms, washed and stems removed
- 2 cups Frick's Applewood Smoked Boneless Ham (I put this through my grinder, but you can chop it fine and get the same results)
- 1 lb. sirloin beef (steak if using your own grinder, or preground)
- 1/4 cup pepperoni, chopped
- 2 tbsp. capers
- 4 tbsp. mayo, divided
- 1 cup AP flour
- 2 tbsp. sea salt, divided in half
- 2 tbsp. coarse pepper, divided in half
- 1 egg, whisked
- 1 large tomatillo, washed and sliced
- 2 cups canola oil, for frying
- Fresh cilantro, chopped
- 1/2 lb. bacon, cooked
- 1/2 stick salted butter
- 1/2 yellow onion, sliced
- 2 tbsp. hot or wing sauce
- 4 Muenster cheese slices
- Fresh cilantro
- Fresh burger buns
Instructions
- Thaw the turkey drum in the fridge overnight.
- Build your board starting with placing the turkey drum in the center, and accompaniments around it.
- Serve and enjoy!
- Prepare smoker - I smoked these at about 350.
- Combine ham through garlic powder in a medium size mixing bowl.
- Stuff each bella with ham mixture and refrigerate until smoker is ready.
- Smoke for about an hour to an hour and a half, until desired brownness.
- Serve.
- Combine the ham through 2 tbsp. mayo, including 1 tbsp each of salt and pepper; form into burgers and refrigerate.
- Combine the flour, remaining salt and pepper.
- Dredge the tomatillo slices in flour mixture, then egg, then flour mixture again.
- Fry tomatillos in oil over medium high heat for 30 seconds each side; drain on paper towels.
- Add butter to a small frying pan, add onion slices and sprinkle with salt. Saute until caramelized; remove and cover.
- Fry or grill burgers until done as desired; add cheese on top and cover until melted.
- Add the remaining mayo and hot sauce in a small bowl, whisking to combine.
- Build burger by spreading additional mayo on bottom (if desired), fresh cilantro, burger, fried tomatillo, bacon, caramelized onions, mayo/hot sauce mixture and top bun.
- Dig in!
Go here to see all the beautiful food they have to offer, and follow Frick’s on Facebook and Instagram!
2 Comments
Roslyn
November 18, 2018 at 12:17 AMHey Shea!
Your food was wonderful, from preparation to presentation, very pleasing. I’m following a low-carb diet. I even took photos so I could try to replicate at home.
Matt D.
October 16, 2018 at 10:33 PMThat looks like a really delicious, juicy burger. Damn.