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The hamburger is an American classic. Juicy red meat inside of a seasoned and charred crust might be the best thing that has ever happened to the culinary world. Here at Jenny Lee, we question why anyone would diminish the integrity of such a legend by using any old bread to bring it all together. Download the recipe card.
4 Slices of Jenny Lee Parmesan Garlic & Herb Bread
1 Lb. Ground Short Rib, Brisket, and Sirloin Mixture
Dry Rub Seasoning of Your Choice
Toppings of Your Choice
Form ground beef mixture into two 8 oz. patties and indent center with thumb. Season liberally with dry rub. Wipe grill grates with a vegetable oil soaked paper towel and turn burners to medium high. Just as the grates start to smoke, place patties. Juices will collect in indent. Resist the urge to move them! Grill for 2 1/2 minutes and flip. Cook until internal temperature reaches 135 degrees Fahrenheit. Place bread on upper grill rack and lightly toast. Remove burgers and let rest for 4-5 minutes. Place on toasted bread and dress with toppings.
Pizza crust is debated throughout the country. Die hard NY Style Pizza Enthusiasts will go slice-to-slice with Deep Dish loving Chicagoans until pizza sauce comes out of their ears. We'd like to throw our hat into the ring and show pizza lovers a different style. Jenny Lee California Tomato Basil Style. Welcome to the new pizza crust obsession. Download the recipe card.
4 Slices of Jenny Lee Tomato Basil Savory Bread
2 Slices of Yellow American Cheese
2 Slices of White American Cheese
Softened, Salted Butter
Heat griddle (or skillet) to medium low. Spread butter on one side of each slice of bread. Place buttered side of two slices of bread on heated surface. Place on slice of each cheese on top of each slice. Top off with remaining bread slices, buttered side up. Cook, flipping occasionally, until cheese is melted and bread is golden brown on each side. Place on a serving dish alongside tomato soup, chips, and a pickle.