FSM’s Weekly Tailgating Recipes

Easy CFB Tailgating Recipes - Week 1

 

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To help you celebrate UNLV’s farewell season at Sam Boyd Stadium, we’ll be doing tailgating recipes for every home game. As the Rebels take on Southern Utah University, we hope this delicious barbeque duo shows up on your grills before Armani Rogers and his teammates take the field.

 

Fiesta Burgers & Mexican Street Corn: 

 

First, we’ll do the burgers. It’s kinda my play on carne asada.

 

1 lb ground beef

 

1 tablespoon fresh lime juice

 

2 tablespoons fresh orange juice

 

1 tablespoon fresh lemon juice

 

⅓ of red onion, chopped

 

2.5 tablespoons of cilantro

 

2 large cloves of garlic, minced

 

1 fresh jalapeno, chopped

 

½ teaspoon chili powder

 

Pinch of cayenne pepper

 

1 teaspoon onion powder

 

1 teaspoon cumin

 

½ teaspoon smoked paprika

 

Salt and pepper to taste

 

Combine all the ingredients above. Mix well with your hands until everything is thoroughly combined. Divide the meat equally into patties. It should yield 4. Once your grill is nice and hot, cook each for 5 to 6 minutes per side.

In terms of your toppers, I would recommend lettuce, tomato, and onion. I’d also add a grilled poblano pepper. By grilling the poblano, it breaks down that tough skin and gives the pepper a wonderful smoky taste. Put it directly on the grill at high heat for 3-5 minutes per side. The pepper will collapse and have a nice charred look to it. Some grills cook differently, so keep an eye on it. Once done, add a pinch of salt and pepper to it if you want.

 

The other topper I would add is pepper jack cheese. However, cheddar will work just fine as well.

 

Next, we’ll do the corn. This is a super simple recipe, but it will probably steal the show of your tailgate. Mexican street corn is a fun, tasty treat that will be the perfect accompaniment to the burgers.

 

In a bowl mix well…

 

½ cup sour cream

 

½ cup mayo

 

½ cup minced cilantro

 

1 clove garlic, minced

 

½ teaspoon chili powder

 

2 teaspoons lime zest

 

2 tablespoons lime juice

 

½ cup cotija cheese crumbles

 

This is another one where you put the vegetables right on the grill. Rotate the corn continuously at high heat until it has a charred look to it. You’ll want to use 6 to 8 ears of corn. Once they’re done, take a brush and liberally coat the corn with the mixture above.

Enjoy your UNLV tailgating recipes!

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