greek style chicken burgers

• 1 pound ground chicken
• 1/2 cup dry bread crumbs
• 1 egg
• 1 tablespoon lemon juice
• 2 tablespoons chopped sun-dried tomatoes

• 1 tablespoon chopped fresh basil
• 3 teaspoons chopped fresh oregano
• salt and pepper to taste
• 2 ounces crumbled feta cheese

1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. Mix the chicken, bread crumbs, egg, lemon juice, sun-dried tomatoes, basil, oregano, salt, and pepper together in a bowl; form the mixture into 5 patties. Divide the feta cheese between the 5 patties; place a portion of the feta cheese atop each patty and fold the chicken mixture around the cheese so that the cheese is in the center.
3. Cook on the preheated grill until no longer pink on the inside and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (75 degrees C).

Homemade BBQ Sauce

2 cups ketchup
1 cup water
6 tablespoons brown sugar
5 tablespoons white sugar
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard powder
1 1/2 teaspoons paprika
1/2 lemon, juiced
1 teaspoon Worcestershire sauce
1/2 cup apple cider vinegar
1 teaspoon light corn syrup

Combine all of the sauce ingredients in a large saucepan or Dutch oven.

Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking. Once sauce comes to a boil, reduce temperature to low and simmer, uncovered, for at least 2 hours. Prep: 5 min

Inactive prep: 8 hrs
Cook: 25 min
Yield: 4 servings

Neely's BBQ Sauce

2 cups ketchup
1 cup water
6 tablespoons brown sugar
5 tablespoons white sugar
1 1/2 teaspoons
freshly ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard powder
1 1/2 teaspoons paprika
1/2 lemon, juiced
1 teaspoon Worcestershire sauce
1/2 cup apple cider vinegar
1 teaspoon light corn syrup

Combine all of the sauce ingredients in a large saucepan or Dutch oven.
Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking. Once sauce comes to a boil, reduce temperature to low and simmer, uncovered, for at least 2 hours.

(Prep: 5 min Inactive prep: 8 hrs Cook: 25 min Yield: 4 servings)

Neely’s Grilled NY Strip Steak with Beer & Molasses Sauce

For sauce:
1 tablespoon unsalted butter
1 medium onion, finely diced
2 cloves garlic, minced
2 cups ketchup
1/2 cup molasses
1/2 cup apple cider
1/4 cup sugar
3/4 cup lager-style beer
1 tablespoon yellow mustard
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon cayenne pepper
1 tablespoon paprika

3 (1 pound each and 1/2-inch thick) prime-aged New York Strip Steaks
Salt & freshly ground black pepper
2 tablespoons vegetable oil

For the sauce: In a medium saucepan over medium heat, melt butter. Add onion and garlic and saute for 3 minutes, until softened. Add the rest of the ingredients; bring to a boil, then simmer until sauce is reduced to 2 cups, about 30 minutes.

Preheat grill pan or BBQ grill. Season steak with salt and pepper and rub with oil. Grill steak about 3 minutes per side for medium-rare. Let rest 10 minutes and serve with sauce on side.

(Prep: 10 min Inactive prep: 10 min Cook: 40 min Serving: 6)