Five 4th of July Recipes to Make Your Holiday WILD

Ingredients

• Wilders Wagyu Burger Patties
• 2 Tbsp. Chili Sauce
• 2. tsp. Worcestershire Sauce
• 2 tsp. Prepared Mustard
• 3 Slices American or Cheddar Cheese halved
• 3 Slices Swiss Cheese halved
• 3 Hamburger Buns Split and Toasted
• Optional: Cooked Wilders Bacon, Lettuce leaves, Sliced Tomato, Sliced Onion, Ketchup, Mustard

Directions

1. Slather burger patties in chili sauce, Worcestershire sauce, and prepared mustard
2. Grill burgers, covered, on an oiled rack over medium direct heat for about 6 minutes each side.
3. Allow burgers to reach 160° and juices run clear.
4. During the last minute of cooking, top each patty with a triangle of American cheese and Swiss cheese.
5. Butter and toast buns and serve with desired toppings!

Ingredients

• 2 Packs of Wilders Bratwursts
• 1/4 cup (1/2 stick) unsalted butter
• 1 large red bell pepper, cut lengthwise into 1/3-inch-wide strips
• 1 large yellow bell pepper, cut lengthwise into 1/3-inch-wide strips
• 1 medium jalapeño chile pepper, finely chopped
• 1 medium red onion, cut in half and thinly sliced
• 1 teaspoon fennel seed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup beer, preferably lager or ale, plus more if needed
• 2 tablespoons spicy brown mustard
• 8 large hot dog buns, split

Directions

1. Prepare grill for direct and indirect cooking over medium heat.
2. In a large disposable foil pan over direct heat, melt the butter.
3. Add peppers, onions, fennel seed, salt, and pepper. Mix well, close lid, and allow veggies to cook until tender and golden brown in spots- about 15 minutes. Stir occasionally.
4. Add beer and mustard to the veggies and mix well. Slide pan over indirect heat to keep warm.
5. Grill brats over direct medium heat with the lid closed until lightly charred on all sides. 
6. Transfer bratwursts to pan and smother with peppers and onions. Cook over indirect medium heat with the lid closed until fully cooked (160°Fz0.
7. During the last 30 seconds of cooking, butter and toast the buns side down over direct heat 
8. Serve brats in buns with the peppers on top and enjoy!

Ingredients

Pasta Salad:

• 1 pound mini farfalle or other small pasta such as rigatoni or shells
• 1 pound ground beef 
• 1 4 oz. can mild diced green chiles
• 1 tsp EACH chili powder, ground cumin
• 3/4 tsp EACH garlic powder, onion powder, salt (omit salt if using ground turkey and bouillon)
• 4-6 tablespoons diced canned/pickled jalapeño peppers (from 4 oz. can)
• 1 green bell pepper chopped
• 1 15 oz. can black beans rinsed and drained
• corn from 1 ear sweet corn
• 1 pint cherry tomatoes halved
• 1 cup cubed sharp cheddar cheese
• 1/4 small red onion chopped
• 1/4 cup chopped cilantro

Dressing:

• 1/3 cup ketchup
• 1/3 cup mayonnaise
• 1/3 cup sour cream may sub plain Greek yogurt
• 1/4 cup salsa medium if you like a kick
• 1 1/2 tablespoons brown sugar
• 1 tablespoon Worcestershire Sauce 
• 1 tablespoon yellow mustard
• 1 tablespoon apple cider vinegar, plus more to taste
• 1/4 tsp EACH smoked paprika, salt, pepper
• Hot sauce/Tabasco to taste

Directions

1. Whisk together all of the dressing ingredients in a medium bowl and set aside.
2. Cook pasta just until al dente according to package directions. Rinse with cold water and drain. Add to a large serving bowl and toss with half of the dressing.
3. Brown ground beef in a large skillet over medium heat. Stir in green chiles and all spices. Set aside to cool while you chop your veggies.
4. Add beef and all remaining salad ingredients to pasta.
5. Add hot sauce for spicier, apple cider vinegar for tangier, brown sugar for less tangy if desired.
6. Enjoy!

Ingredients

• 2 pounds russet potatoes , about 6 medium-size
• 1 cup sour cream
• 1 cup mayo
• 8 slices bacon , cooked and chopped
• 5 green onions , chopped
• 1 cup shredded cheddar cheese
• Salt and freshly ground pepper, to taste

Directions

1. Preheat the oven to 400 degrees F. Wash potatoes and prick them with a fork or knife.
2. Bake 50 to 60 minutes or until the are fork tender. Remove from oven and cool completely.
3. Peel potatoes and cut into small pieces.
4. Combine the sour cream and mayo in a bowl and stir. 
5. Add the potatoes to a large serving bowl. Season well with salt and pepper. Add sauce (just enough to coat) and gently stir.
6. Add bacon, onion, and cheese, reserving some for topping at the end and gently stir to combine.
7. Top salad with remaining toppings and enjoy!