Memorial Day is right around the corner and we all know what that means! It's time to fire up the grill and create some memorable moments with friends and family. There's no better way to kick off this grilling season than with these 5 WILD Memorial Day recipes.
Be sure to check out Wilders' Memorial Day Sale, for all the main essentials!
CLASSICS WITH A TWIST
*Recipe Credits to The Spruce Eats
- 1 1/2 pounds Wilders Wagyu ground beef
- 1/2 cup finely chopped onion
- 2 Wilders pork bacon slices, diced
- 1 tablespoon Worcestershire sauce
- 1 1/4 cups fresh soft breadcrumbs
- 1 large egg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons all-purpose flour
- Vegetable oil, for the grill
- Combine together your ground beef, onion, bacon, Worcestershire sauce, breadcrumbs, egg, salt, and pepper. Make sure it’s all blended together!
- Make 6 equally shaped patties and sprinkle them lightly with flour on both sides.
- Fire up the grill! Heat one side to medium-high heat (400-470°F) and the other side to low heat (200-250°F).
- Now you’re ready to get cooking! Put your burgers on the medium-high heat side until them become well-browned or about 2 minutes on each side.
- Move them over to the low heat side and let them cook to your desire, about 3-5 minutes (at least 165°F).
- Now it’s time to complete your epic bacon burger! Toast your bun and get to adding toppings!
GRILLED BEER BRATS
Featured Meat: Pasture-Raised Pork Bratwurst
*Recipe Credits to Plays Well With Butter
- 24 ounces of beer (whatever kind you like)
- 1 pack of Wilders Pork Bratwurst
- 1 medium yellow onion, sliced
- Marinate the brats in beer for 6-24 hours. The longer the better!
- Using a cast iron skillet, boil the the brats and sliced onions in beer for 10-15 minutes or until internal temperature is 145°F.
- It's time to grill! Transfer the brats from the skillet to the grill gates, turning them every few minutes until they are charred to your desire and internal temperature it at least 165°F.
- (Optional) Cook the sliced onions to add as a topping to your brat! Or keep it classic and just add your favorite mustard!
COOKING NEW YORK STRIP
Featured Meat: Pasture-Raised Wagyu New York Strip Steak
*Recipe Credits to Hey Grill Hey
- Wilders New York Strip Steak
- Kosher or course salt
- Butter mixture (optional)
- Take your steak out of the fridge and grab your preferred salt! Rub it into the meat and allow it to come to temperature.
- Heat up your grill to high heat, roughly 900°F on the grates.
- Once the grill is hot and ready, place your steak diagonally on the grates. Let it rest there for 2-3 minutes.
- Flip it and let it cook for another 2-3 minutes! This achieves a medium rare style.
- Challenge! Try to turn your steak at a 45 degree angle before flipping it to the other side. Can you make those criss-cross lines?
- After you finish grilling it, place the NY Strip on top of your smeared butter mixture (optional) and let it sit for 8-10 minutes.
CHUCK RANCH STEAK
Featured Meat: Pasture-Raised Wagyu Chuck Ranch Steak
- 1 Wilders Chuck Ranch Steak
- 1/3 cup soy sauce
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 1/4 cup Worcestershire sauce
- 2 teaspoons minced garlic
- 1 tablespoon Italian seasoning
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- Place all ingredients except the steak into a bowl. Mix to combine.
- Add steaks to the marinade and let marinate for 1-24 hours. The longer, the more flavorful!
- Fire up the grill and preheat to a medium-high heat of 375-400°F.
- Grill each side of the chuck ranch steak for about 4 minutes for a medium rare (130°F-135°F) to medium (135°F-145°F) finish. Cooking it above this temperature may dry out the meat.
- Let the steak to rest for 5 minutes, allowing all the juices to settle within the steak.
OUR TEAM'S WILDCARD
SMOKED BOSTON BUTT
Featured Meat: Pasture-Raised Pork
*Recipe Credits to allrecipes
- 4 tablespoons packed brown sugar
- 2 tablespoons ground your favorite chili powder
- 7 pounds of Wilders Boston Butt
- 1 pack of hamburger buns
- Preheat your outdoor smoker to 200-225°F.
- Mix together brown sugar and chili powder in a small bowl. Give the pork some love and rub it all over the Boston Butt!
- Place it in your smoker and let it cook 6-18 hours, checking on it occasionally. It should reach a temperature of 165°F.
- When it’s ready, let it 8-10 minutes before you get to shredding!
- Toast those buns and you’ve got yourself a Pulled Pork Sandwich! Add any sauces of your choosing!