beef Archives | CaliGirl Cooking

September 25, 2019September 25, 2019

Ground Beef “Not-So-Sloppy” Joes That Even Your Little One Will Love!

These Ground Beef “Not-So-Sloppy” Joes take a classic Sloppy Joe recipe and turn it into something the whole family – even your youngest eaters – will love. Sloppy Joe filling is tucked into fluffy crescent cups for a neater, handheld version of the popular weeknight dinner.

If you have questions about starting solid foods, consult a physician or health care provider.

This post is a collaboration with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

I hope you’re ready for an easy weeknight dinner that the entire family is going to love, because these Ground Beef “Not-So-Sloppy” Joes totally fit the bill. They’re quick, easy, and so tasty you won’t even know they’re made specifically for tiny appetites.

That’s right, I’m thrilled to be partnering with Beef. It’s What’s For Dinner. to bring you this baby-led weaning-friendly recipe and share all of the amazing benefits of introducing beef as a first food to your babes.

By now you likely know what a huge proponent I am of the baby-led weaning method, which encourages the introduction of ALL foods in their most natural form starting from very early on in a child’s solid food journey. With BLW, it’s recommended that foods like peanut butter, eggs, dairy, and, yes, beef are all introduced before a child turns one in order to expand their palates and set them up for optimal physical and cognitive development.

You can read more about the baby-led weaning method here. In the meantime, let’s dig into some of nutrition benefits of beef, and how it lends itself to these important developmental milestones.

Nutritional Benefits of Beef for Babies

Beef contains high-quality protein, iron and zinc, all of which are essential nutrients for a child’s healthy growth and development. With more than ten essential nutrients, beef can assist in improved recall skills and reasoning abilities, and also support brain health and optimal cognitive development. You can read more about the nutritional benefits of beef as a first food on BeefItsWhatsForDinner.com.

While beef purées are certainly an option for ensuring your baby receives all of these benefits, I wanted to create a recipe with beef in one of its more natural forms for all of my baby-led weaning fans out there. So how did I create a Sloppy Joe recipe that’s baby-led weaning approved?

Let me tell you!

Ground Beef Sloppy Joes That are Baby-Led Weaning Approved

If you’re not too familiar with baby-led weaning, there are a few things to pay special attention to when offering foods to your little one:

CHEWING AND SWALLOWING ABILITY

When presenting food to a babe who’s just starting to eat, you want to make sure it’s appropriate for his or her current chewing and swallowing abilities. Ground beef – which I used for these Ground Beef “Not-So-Sloppy” Joes – is a great option as it’s already in small pieces and easy to chew. It’s even “gummable” for babies who may not have many (or any) teeth yet.

SALT

Sodium deserves some special attention when it comes to cooking for your little one. While adults can consume between 1,500-2,300 mg of sodium a day, babies and toddlers should be consuming much less, between 400-800 mg per day. That’s why you won’t see any added salt in this recipe, however, if you feel you want more salt in your Sloppy Joe mixture, feel free to set some “joe” mix aside for your baby and then season the rest as you wish.

SUGAR

While many traditional Sloppy Joe recipes use brown sugar as a sweetener, I try to steer away from pure sugar as much as possible when cooking for new eaters. To sweeten up the sauce a little bit, I recommend adding just enough maple syrup to tone down the acidity of the tomatoes.

THE MESS

If there’s one thing anyone who’s already gone through baby-led weaning can attest to, it’s that it makes a huge mess! In BLW, babies are encouraged to practice self-feeding from the very beginning, so things definitely don’t stay neat and tidy. The great thing about this Ground Beef “Not-So-Sloppy” Joe recipe is that the mess of the Joe filling will be at least somewhat contained by those fluffy crescent cups, and babies won’t even need to wield a fork to get to the good stuff.

While the nutrients in beef offer an ample amount of benefits, tomatoes and bell peppers give the recipe an extra dose of nutrition. With less mess and babies’ nutritional needs in mind, these “Not-So-Sloppy” Joe’s will be the perfect addition to your weeknight dinner rotation, not to mention they’ll be enjoyed by the whole family!

For more great family recipes and additional information about the health benefits of beef, be sure to check out BeefItsWhatsForDinner.com.

I’d love to hear all about your BLW adventures with beef in the comments below!

An overhead shot of Not-So-Sloppy Joes laid out on a cooling rack.

Ground Beef "Not-So-Sloppy" Joes

Prep Time

30 mins

Cook Time

12 mins

Total Time

42 mins

These Ground Beef “Not-So-Sloppy” Joes take a classic Sloppy Joe recipe and turn it into something the whole family - even your youngest eaters - will love. Sloppy Joe filling is tucked into fluffy crescent cups for a neater, handheld version of the popular weeknight dinner.

Course: Main Course

Cuisine: American

Keyword: baby-friendly, baby-led weaning, beef, entree, kid-friendly, main course, weeknight

Servings: 24 cups

Calories: 160 kcal

Author: CaliGirl Cooking

Ingredients

1 pound Ground Beef
1 tablespoon olive oil
1/2 onion, diced
1 bell pepper, diced
1 teaspoon garlic powder
1/2 teaspoon dried ground mustard
1 14-ounce can crushed tomatoes
2 tablespoons tomato paste
2 tablespoons coco aminos
1-2 tablespoons maple syrup
1 tablespoon balsamic vinegar
Salt to taste (for adults)
3 cans refrigerated crescent dough (enough dough for 3 dozen crescents)

Instructions

Preheat oven according to crescent dough package directions. Spray cupcake pan with nonstick cooking spray and set aside.
Warm olive oil in a large skillet over medium heat. Add onion and sauté until just translucent, about 3 minutes, then add bell peppers. Once bell peppers begin to soften, add Ground Beef. Stir in pan until it begins to brown, then add garlic powder and ground mustard. Continue stirring until most of the meat is browned.
Add crushed tomatoes and tomato paste to pan and stir until combined, then stir in the coconut aminos, maple syrup and balsamic vinegar. If you want to add some salt for the adults and older kids in the family, now’s the time to do it, but go as light as you can. Turn the mixture down to low and let it simmer while you prepare the crescent cups.
Unroll the crescent dough from its package and separate each triangle. Cut the top off of each triangle and then reattach it to the side to make a rectangle (as shown in the photos). Press rectangles one by one into the cupcake molds.
Take a tablespoon measure and scoop 1-2 tablespoons into each crescent cup. Place cupcake pans in preheated oven and bake according to the crescent package directions (typically at around 375 degrees for 10-12 minutes), or until golden. Leave in pan until cool enough to touch, then gently remove, using a butter knife to gently ease them out if necessary.

Recipe Notes

DISH DENSITY: Low
When serving this dish to younger babies, be sure to watch the salt content.

Nutrition Facts

Ground Beef "Not-So-Sloppy" Joes

Amount Per Serving

Calories 160 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 4g25%

Cholesterol 13mg4%

Sodium 274mg12%

Potassium 82mg2%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 4g4%

Protein 4g8%

Vitamin A 176IU4%

Vitamin C 7mg8%

Calcium 5mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

August 8, 2019August 6, 2019

Easy Weeknight Beef and Veggie Stir-Fry

An easy weeknight beef and veggie stir-fry recipe that’s ready in just 30 minutes. Serve over brown rice for a well-balanced meal that the entire family will love!

When it comes to types of recipes you guys like to see here on the blog, some of the most requested are easy, weeknight meals. It’s something I’ve been working on bringing you more of, especially now that I’m in that season of life where they are oh-so-important. After all, there’s nothing like having your hands full with raising a tiny human to really put you in your place when it comes to what types of recipes you have time to make anymore.

So when my brother (who happens to have his hands full with three tiny humans of his own) texted me asking for a good homemade stir-fry recipe, I knew it was time to get one in my arsenal – and share it with all of you!

Why Stir-Fry is a Great Weeknight, Family-Friendly Meal

If you think about it, stir-fry is a pretty ultimate weeknight meal, for a number of reasons:

It comes together quickly
It’s adaptable for many different diets
You can pretty much throw in whatever you have on hand
It’s very nutritionally balanced
With the exception of some rice to serve it over, it’s a one-dish meal

Does this convince you that you need to make this Beef and Veggie Stir-Fry ASAP?

Well, what if I told you that, once you have the base recipe for this stir-fry down, you’ll be able to make this dinner in tons of different ways and improvise it however you want it so that you’re never serving the exact same thing twice? Let’s talk about the basic building blocks of a good stir-fry…

Basic Building Blocks of a Good Stir-Fry

When it comes to making stir-fry, there are just a few building blocks you need to make it a hit with the fam.

PROTEIN

You’ll want to always include some sort of protein, whether that’s beef, chicken, shrimp, tofu, etc. This will give the meal it’s “stick-to-your-ribs” quality so that you’re not raiding the kitchen for a snack two hours after eating.

VEGGIES

The fun part about stir-fry is that you can really use any combination of veggies you want. I used carrots, zucchini, broccoli and snow peas for this recipe, but some other great ideas might be:

Bell peppers
Mushrooms
Bok choy
Water chestnuts
Mini corn

A TASTY SAUCE

There are tons of different ways you can go with sauces for stir-fry, but the basic one I’ve included in this Beef and Veggie Stir-Fry will work with just about any protein and veggie combination you decide on.

What You Need to Whip Up a Stir-Fry In No Time

The other great thing about stir-fry for dinner – especially on a weeknight – is how very little equipment it involves. If you have a wok, use it! But if not, a big, deep saute pan will do just fine. Aside from an Instant Pot or rice cooker to make some rice to serve it with and a wooden spoon to stir, that’s all you need!

So if all of these reasons don’t convince you, you can stop reading now, but if an Easy Weeknight Beef and Veggie Stir-Fry sounds right up your alley for dinner this week, read on for the recipe!

And in case you’re looking for some more weeknight dinner inspiration, check out these recipes:

Easy Weeknight Beef and Veggie Stir-Fry

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

An easy beef and veggie stir-fry recipe that’s ready in just 30 minutes. Serve over brown rice for a well-balanced meal that the entire family will love!

Course: Main Course

Cuisine: Chinese

Keyword: Asian, beef, dinner, entree, main course, stir-fry, weeknight

Servings: 4 people

Calories: 362 kcal

Author: CaliGirl Cooking

Ingredients

For the stir-fry:

4 tablespoons sesame oil, divided
3/4 pound flank steak, cut into thin strips or cubes
3 cloves garlic, peeled and minced
1 1/2 cups broccoli florets
1 1/2 cups snow peas, cut in half or thirds
1 large carrot, sliced
1 small zucchini, diced

For the sauce:

1/4 cup tamari or soy sauce
1/4 cup chicken or beef broth
1/4 cup maple syrup
1 tablespoon corn starch
2 teaspoons finely chopped fresh ginger
1/2 teaspoon chili-garlic paste (optional)

For topping:

1 green onion, thinly sliced
2 teaspoons sesame seeds

Instructions

Heat 2 tablespoons of sesame oil in your wok or large pan on the stove over medium heat. Once oil is shimmering, add flank steak and sear on all sides. Remove from pan and set on a plate while you start the vegetables.
Return wok to heat on the stove and add 2 more tablespoons of sesame oil. Once oil is shimmering again, add garlic and vegetables and stir to combine. Let veggies cook over medium heat while you mix up the sauce.
In a small mixing bowl, whisk together all sauce ingredients. Add to the vegetable mix, then add the flank steak back to the pan. Continue to cook on medium heat until sauce has thickened slightly and vegetables are cooked.
Serve over rice and top with green onions and sesame seeds.

Recipe Notes

DISH DENSITY: Medium
Feel free to sub in another protein (chicken, shrimp, tofu, etc.) for the beef.
Also feel free to sub in different vegetables that you have on hand (bell peppers, mushrooms, bok choy, water chestnuts and mini corn are all great ideas).
Serve over brown or white rice.

Nutrition Facts

Easy Weeknight Beef and Veggie Stir-Fry

Amount Per Serving

Calories 362 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 4g25%

Cholesterol 51mg17%

Sodium 953mg41%

Potassium 703mg20%

Carbohydrates 25g8%

Fiber 3g13%

Sugar 16g18%

Protein 23g46%

Vitamin A 3708IU74%

Vitamin C 62mg75%

Calcium 99mg10%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

March 15, 2019April 22, 2020

Quick and Easy Instant Pot Guinness Beef Stew

This quick and easy Instant Pot Guinness Beef Stew is the perfect weeknight meal, or way to celebrate St. Patrick’s Day! It’s full of delicious, hearty flavors and comes together in less than one hour.

It’s been a while, but I hope you’ll forgive me once you take a look at this Quick and Easy Instant Pot Guinness Beef Stew!

In case you don’t follow along on social media, I’ve been hard at work in what has become a favorite new capacity of mine – baby meal prepper! Just this week I came out with my second ever ebook, 30 Freezer-Friendly Recipes for Babies and Toddlers and it has been receiving rave reviews. It’s chock full of healthy recipes that the little ones go gaga over and – I have to say – I’m pretty darn proud of it!

One thing I’ve learned since becoming a mom is that delicious, healthy food doesn’t have to be elaborate or take hours to make. Whereas before I took pride in never taking the shortcut for any food I was preparing, I now take immense pride in figuring out ways to cook delicious meals using as many shortcuts as possible.

Perhaps the greatest “shortcut” I’ve discovered is the Instant Pot. To be honest, it took me a while to give in to the Instant Pot craze. Did I really need ANOTHER kitchen appliance? Was it really going to be THAT life-changing? It took a great sale last fall for me to finally break down and get one and I can now say with 100% certainty that YES, it is that life-changing. There’s a bit of a learning curve getting started, but once you get the hang of it you’ll never want to use your slow cooker again.

If you’re also new to the Instant Pot game (or are planning to be), these have been some of my favorite IP recipes I’ve made so far:

Instant Pot Butternut Squash Soup from Gimme Some Oven

Instant Pot Chicken Noodle Soup from Jo Cooks

Healthier Instant Pot Coq Au Vin from Half Baked Harvest

Instant Pot (Pressure Cooker) Kalua Pig from Nom Nom Paleo

While I have an Instant Pot recipe in my new ebook and am working on adapting some of my old recipes for the IP, this Quick and Easy Instant Pot Guinness Beef Stew is the first blog recipe I’ve developed for all of you IP fans out there and, if you don’t have an IP yet, now’s the time to get one! (*affiliate link)

We have had one of the rainiest winters we’ve had in a loooong time, so I’ve been craving all the comfort food. To me, there’s nothing like a hot bowl of soup or stew and a crusty piece of warm bread on a chilly, rainy evening. We had beef stew fairly often when I was growing up, but I’d never ventured into making my own…until now! With the Instant Pot, it comes together in less than an hour yet still fills your home with that delicious, slow-cooked aroma. Did I mention it tastes amazing?

Since St. Patrick’s Day is just around the corner, I thought I’d jazz up what would be considered a traditional beef stew with a healthy dose of Guinness (after all, you know I love my cocktails.) Otherwise, I kept things pretty traditional with the typical carrots, onions and potatoes.

Now, if you’ll excuse me, I have a date with the couch, some beef stew and a big ol’ glass of wine. And will you do me a favor? Let me know your favorite Instant Pot recipes in the comments below!

Quick and Easy Instant Pot Guinness Beef Stew

Prep Time

10 mins

Cook Time

43 mins

Total Time

53 mins

Course: Main Course

Cuisine: Irish

Keyword: beef, dinner, Instant Pot, stew, weeknight

Servings: 4 people

Calories: 596 kcal

Author: CaliGirl Cooking

Ingredients

1 1/2 pounds beef stew meat
5 tablespoons flour, divided
5 tablespoons butter, divided
1 onion, diced
3 cloves garlic, peeled and minced
3 large carrots, diced
2 stalks celery, diced
1 11.2-ounce bottle Guinness beer Or 1 can would be fine
4 Yukon gold potatoes, large diced
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
4 cups beef broth
1 teaspoon dried thyme
2 bay leaves
Salt and pepper to taste

Instructions

Place the beef and 3 tablespoons of flour in a medium bowl and toss so the beef is evenly coated in the flour.
Place 3 tablespoons of butter in the Instant Pot and set it on sauté for about 8 minutes. Once the butter is melted, add the beef. Let beef brown for at least a couple of minutes on one side and then stir to get a nice brown on all sides.
Add onion, garlic, carrots and celery to the Instant Pot and stir to combine. Pour in the Guinness to deglaze the pan.
Add potatoes, Worcestershire, tomato paste, beef broth, thyme and bay leaves to the Instant Pot. Stir to combine.
Turn the valve to Sealing, press the Meat/Stew button and select high heat for 35 minutes. The pot will take a bit of time to preheat, then it will begin to count down.
Once the time is up, turn the valve to vent. It will take a few minutes for all of the pressure to release. While you’re waiting, place remaining 2 tablespoons of butter in a small, microwave-safe dish and microwave until melted, about 30 seconds to 1 minute. Once butter is melted, stir in remaining 2 tablespoons of flour. Add this mixture to the stew in the Instant Pot and stir to combine. This will help thicken it up.
Remove bay leaves and serve warm.

Recipe Notes

This is a one dish meal, which means you don't need to worry about prepping a separate starch or veggie to go with it. However, if you're feeling a little more substance with your meal, feel free to serve it over cooked rice!
Remember that the Instant Pot takes a while to warm up before it actually starts cooking. Stay patient and wait for the beep!
This stew makes a fantastic freezer meal. To freeze, let cool completely after making, transfer to a resealable plastic bag or covered glass container and freeze for up to 3 months.

Nutrition Facts

Quick and Easy Instant Pot Guinness Beef Stew

Amount Per Serving

Calories 596 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 12g75%

Cholesterol 143mg48%

Sodium 1283mg56%

Potassium 1824mg52%

Carbohydrates 49g16%

Fiber 7g29%

Sugar 7g8%

Protein 47g94%

Vitamin A 9670IU193%

Vitamin C 42mg51%

Calcium 120mg12%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

October 15, 2018December 19, 2019

Easy Double Pumpkin Shepherd’s Pie with Fresh Herbs

A tasty twist on the classic comfort food, Shepherd’s Pie gets a fall makeover with the addition of pumpkin and the season’s best fresh herbs.

If there’s one thing that never fails to get me in the mood for fall and the impending holiday season, it’s our annual #virtualpumpkinparty! This is my third consecutive year participating in the virtual get-together and, let me tell you, it’s something worth getting excited about. Our count has now grown to over 60 bloggers and each one of us has a tasty pumpkin recipe (both sweet AND savory) that we’re sharing with you today. You can find the entire list of pumpkin recipes here, but I’ve got to tell you all about what is probably my newest fall comfort food obsession – Easy Double Pumpkin Shepherd’s Pie with Fresh Herbs!

Do you ever have a meal that you just love to eat but have never taken on the task of making yourself? That’s what Shepherd’s Pie was to me – well, up until a couple of weeks ago. For someone who grew up eating a lot of meat and potatoes, I sure don’t make ‘em a lot these days. But whenever someone would make me this one dish creation that happens to have meat, potatoes and veggies in one, I would be surprised at how much I enjoyed it. It was about time I tried making it myself, but of course not without my own little twist!

And let me tell you, this twist just makes my version of Shepherd’s Pie over-the-top delicious. Not only did I add mashed fresh pumpkin to the potato topping, but I also cubed up some of that same fresh pumpkin and added it to the ground beef and pea filling. Oh, and we can’t forget the fresh herbs – there’s nothing like some fresh sage and thyme to make a dish REALLY feel like fall!

Now I know you’re already dying to whip up this Pumpkin Shepherd’s Pie for dinner, but let me make the decision even easier for you. This is a TWO-pot meal, folks. You’ll use one large pot to boil the potatoes and pumpkin for your topping, and a cast iron skillet to assemble all the pieces together and broil under the oven for a few minutes. So easy!

Oh, and hey! Where my mamas at? Easy Double Pumpkin Shepherd’s Pie is also a GREAT dish for baby-led weaning and for kids in general! For the little babes, I’d say just be careful with the peas. Either omit them completely or you can pick them out for your littlest ones if you just can’t give them up 😉

Okay friends, I’m going to keep this short and sweet today because, I mean, I have about 60 other pumpkin recipes to try my hand at, but I’ll tell ya – you’ll be doing yourself a huge disservice if you don’t give this Pumpkin Shepherd’s Pie a shot. And be sure YOU also check out all of the other fun recipes for our 2018 #virtualpumpkinparty!

Easy Double Pumpkin Shepherd's Pie with Fresh Herbs

Prep Time

30 mins

Cook Time

10 mins

Total Time

40 mins

A tasty twist on the classic comfort food, Shepherd’s Pie gets a fall makeover with the addition of pumpkin and the season’s best fresh herbs.

Course: Main Course

Cuisine: British

Keyword: beef, comfort food, dinner, entree, kid-friendly, main dish, potatoes, pumpkin, weeknight

Servings: 5 people

Calories: 620 kcal

Author: CaliGirl Cooking

Ingredients

1 whole sugar pie pumpkin, peeled, seeded and cut into large cubes plus ¼ of a second sugar pie pumpkin peeled, seeded and cut into a small dice (about 1 cup)
2 russet potatoes, peeled and cut into large cubes
6 tablespoons butter, divided
1/2 large yellow onion, diced
3 garlic cloves, minced
1 pound ground beef
1 tablespoon each chopped fresh sage and thyme
1 tablespoon flour
1/3 cup beef broth or stock
1 cup frozen peas
1/2 cup heavy cream
2/3 cup grated Parmesan
Salt and pepper to taste

Instructions

Bring a large pot of water to a boil. Once water is boiling, add large pumpkin chunks and potatoes. Boil for 10-15 minutes or until pieces can be pierced easily with a fork. Strain out water and let cool slightly while you prepare the filling.
Melt 2 tablespoons of butter in a large cast iron skillet over medium heat. Add onions, garlic and small cubed pumpkin and saute until onions are translucent and fragrant, 5-10 minutes. Add beef, brown slightly, and then toss in fresh herbs.
Add flour, beef stock and frozen peas and stir to combine. Let cook over medium heat, stirring occasionally, until beef is no longer bright pink.
While beef mixture is cooking, mash your pumpkin and potatoes. Add 4 tablespoons of butter and heavy cream to the pot where the pumpkin and potatoes have been cooling. Using a hand mixer or immersion blender, cream everything together until smooth. Season with salt and pepper to taste.
Once beef mixture is cooked, taste and season with salt and pepper as necessary. Turn off the burner your cast iron skillet has been cooking over and preheat your oven’s broiler (on high.)
Spread the mashed pumpkin and potato mixture evenly over the beef in the cast iron skillet. Top with grated Parmesan and place under the broiler until the top has a lovely golden hue, which can take anywhere from 5-15 minutes. Just keep a close eye on it as it is under the broiler as things can take a turn towards burnt very easily!
Serve pie by scooping the mixture out into bowls while it’s still warm.

Nutrition Facts

Easy Double Pumpkin Shepherd's Pie with Fresh Herbs

Amount Per Serving

Calories 620

* Percent Daily Values are based on a 2000 calorie diet.

July 12, 2017November 21, 2019

Island Style Teriyaki Beef Sliders

Summer cookouts just got that much better with these Island Style Teriyaki Beef Sliders. A sweet teriyaki glaze & Hawaiian sweet rolls are the ultimate game-changers!

And for ohhhh so many good reasons.

Reason #1: We’re going to Kauai!! The hubs and I take off tomorrow morning for our babymoon/make-up honeymoon and we are soooo excited for a little one-on-one time in the sun just relaxing and enjoying each other’s company. It can’t come soon enough!

Reason #2: If you can’t come to Kauai with us, grilling up some of these Island Style Teriyaki Beef Sliders will be the next best thing. You’ll feel like you’re right there with us as soon as you take your first bite of these juicy, teriyaki-glazed burgers.

Reason #3: I’ve partnered with two amazing companies, True Aussie Beef & Lamb and Big Green Egg, to help you #ownyourparty this summer with some amazing beef and lamb recipes and….wait for it….a Big Green Egg giveaway!!! Pardon the pun, but it’s pretty #aussome and I can’t wait to tell you all about it.

But first, before I get to the giveaway, I feel it’s absolutely necessary to tell you about these mouthwatering Island Style Teriyaki Beef Sliders.

When I got my shipment from True Aussie Beef & Lamb, I saw the grass-fed ground beef and, naturally, I immediately started thinking burgers. Then, my friend with the most amazing Hawaiiana-inspired home (yes, complete with naturally heated pool and waterslide) suggested we have our first pool party of the summer, dubbing it “Aloha Sunday.” I immediately knew I had to turn these burgers into an island-inspired treat, and these Island Style Teriyaki Beef Sliders were born!

So, what, you may be wondering, makes an “Island Style” beef slider? Well, let me fill you in! Think a normal slider, but with a few fun, tropical twists. The first important distinction between island style and just your average burger is a sweet-salty teriyaki glaze, brushed on to the burgers the moment they come off the grill. Brushing the sauce on while the sliders are still piping hot allows it to caramelize slightly and therefore stick nicely to the patties so you don’t have a huge mess on your hands. Have no fear, there will be extra sauce for adding to your sliders once you build them!

The other fairly consistent (at least in my book) difference between the two styles is the bun. Rather than typical slider buns, I served my Island Style Teriyaki Beef Sliders on Hawaiian sweet rolls. THE best! If you haven’t ever had Hawaiian sweet bread, do yourself a favor and go buy some right this minute. They sell it in almost all big box grocery stores nowadays. I’m a big fan of King’s Hawaiian brand, and while we’re in Hawaii you can bet I’ll be stocking up on my favorite local brand there, Ani’s.

Okay, now we get to the somewhat controversial part: the condiments and toppings. Some argue that a “true” teri burger needs nothing more than a swipe of mayo and some lettuce, while others insist on including some fresh pineapple in the mix. There’s also that extra teriyaki sauce I mentioned earlier that to me is a non-negotiable. Of course, you’ll always have your traditionalists who MUST have their ketchup and mustard. I recommend just serving the sliders in a “build-your-own” manner, setting them out with all of the condiments imaginable and letting your guests opt for whichever direction they want to take.

Whichever way you choose to eat your Island Style Teriyaki Beef Sliders, I can tell you that you will NOT be disappointed. I added a secret ingredient or two to the patties just because, but with the quality of #TrueAussieBeef, you honestly don’t even need to. As soon as we tasted the finished product, I commented to my husband that you could really TASTE the fact that the beef was grass-fed. It’s melt-in-your-mouth tender, with a fresh, herbaceous quality that you really don’t taste every day. The ground beef is so flavorful, you could easily leave out any seasoning save for a little salt and pepper, but hey, I’m a food always blogger and like to put a little spin on things 😉

Okay, so that’s the delicious scoop on my Island Style Teriyaki Beef Sliders, now let’s get to the important part, the GIVEAWAY!! As part of my partnership with True Aussie Beef & Lamb and Big Green Egg, I was given both the delicious grass-fed ground beef I mentioned above as well as my very own Big Green Egg. I had read about these Big Green Eggs, and always been fascinated by them, but to be honest, didn’t think we needed to invest in one quite yet since we already own both a gas and charcoal grill. Boy, was I wrong! As soon as our Big Green Egg came into our lives (which we’re still thinking of a name for, any suggestions?) we knew it was going to be a game-changer and become a go-to for all our grilling, cooking and smoking needs.

This thing is amazing, and I’m happy to tell you anything you want to know about it (comment with any questions below!) but the most important thing I need to let you know is that YOU COULD WIN A BIG GREEN EGG FOR YOURSELF! That’s right, Big Green Egg and True Aussie Beef & Lamb will be sending one lucky winner a Big Green Egg through their “Greater Outdoors” campaign, running now through August 2. Click here to enter and cross your fingers that you’ll get to experience this truly #aussome outdoor cooking tool!

I’ll be taking things a little slower here on the blog for the next week and a half or so in order to really soak up our last vacation as a family of two, but you can certainly count on some more delicious #TrueAussieBeef and #TrueAussieLamb recipes during that time, plus more chances to enter to win your Big Green Egg!

Have a great Wednesday and continue to #beAussome!

Island Style Teriyaki Beef Sliders

Prep Time

20 mins

Cook Time

8 mins

Total Time

28 mins

Summer cookouts just got that much better with these sliders with a twist. A sweet-salty teriyaki glaze & Hawaiian sweet rolls are the ultimate game-changers!

Course: Main Course

Cuisine: Hawaiian

Keyword: BBQ, beef, burgers, entertaining, freezer-friendly, kid-friendly, meal prep, sliders, summer

Servings: 20 sliders

Calories: 204 kcal

Author: CaliGirl Cooking

Ingredients

For the teriyaki sauce:

1 cup soy sauce
1 tablespoon peeled and minced ginger
1 tablespoon peeled and minced garlic
1/2 cup brown sugar
3 tablespoons pineapple juice
2 tablespoons cornstarch

For the burgers:

2 pounds ground beef (preferably grass-fed True Aussie Ground Beef)
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper

Suggested condiments:

Hawaiian sweet roll buns
Extra teriyaki sauce
Mayonnaise
Ketchup
Mustard
Sliced tomato
Sliced onion
Sliced pineapple

Instructions

Heat your grill to a medium-high temperature. If using the Big Green Egg, you’ll want the temperature to get to about 500 degrees Fahrenheit.
First, make the teriyaki sauce. Combine all ingredients except cornstarch in a small saucepan over medium-low heat. Let come to a low simmer, then whisk in cornstarch until sauce begins to thicken. Turn off heat and let sit at room temperature while you make the burgers.
In a medium mixing bowl, combine all burger ingredients. In this situation, it’s probably easiest to just get in there and mix everything together with your hands.
Once burger ingredients are combined, use your hands to form slider-size patties (make a ball about the size of a lacrosse ball, then flatten it slightly and use your thumb to place an indent in the center to allow the meat to expand while cooking.)
Place sliders on the prepared grill and cook for just a few minutes each side. Since the patties are small, they won’t take much time at all to cook.
Remove burgers from the grill and immediately brush with some of the prepared teriyaki sauce. Reserve the remaining sauce to serve as a condiment.
Serve burger patties alongside sliced Hawaiian rolls and the rest of the suggested condiments. Let guests build their sliders as they please!

Nutrition Facts

Island Style Teriyaki Beef Sliders

Amount Per Serving

Calories 204 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g19%

Cholesterol 32mg11%

Sodium 797mg35%

Potassium 174mg5%

Carbohydrates 17g6%

Fiber 1g4%

Sugar 7g8%

Protein 11g22%

Vitamin C 1mg1%

Calcium 30mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.