2 Delicious Recipes From Sandra Lee

Food Network chef Sandra Lee shares with us her recipes for Ale House Burgers with Red Onion Compote and Garlic, Lemon, and Herb Rubbed Legs. Check them out after the jump.

Ale House Burgers with Red Onion Compote

For Red Onion Compote:
2 red onions, sliced
½ cup water
½ cup brown sugar
1¼ cups beer
Salt and pepper to taste

For Burgers:
3 pounds ground beef
2 tablespoons grill seasoning
½ cup shredded cheddar cheese
¼ cup beer
4 hamburger rolls, toasted
Romaine lettuce

For Red Onion Compote:
In a medium saucepan, add the water, beer, brown sugar, salt, pepper, and red onions. Stir to combine. Bring to a boil then reduce to a simmer. Simmer, stirring occasionally for about 1 hour or until the mixture has thickened and has reduced to about 2 cups. Transfer to a bowl and set aside to cool completely.

For Burgers:
In a large bowl combine ground beef, grill seasoning, and beer, mix until well incorporated. Reserve half of the mixture for “Round 2” meatloaf recipe. With the remaining beef shape into 4 thin patties. Place two tablespoons each of cheese in the center of four of the patties. Wrap the edges around the cheese to form a ball. Flatten the each ball into patties. Place on platter, cover and refrigerate if not cooking immediately.

Set up grill or indoor grill pan for direct cooking over medium high heat. Oil grate when ready to start cooking. Place patties on hot oiled grill. Cook 4 to 5 minutes per side to medium. Serve over lettuce on toasted buns topped with Red Onion Compote. Reserve leftover compote for “Round 2” meatloaf recipe.

------------------------------

Garlic, Lemon, and Herb Rubbed Legs
1/3 cup canola oil, plus oil for grate
2 tablespoons grill seasoning
1 tablespoon chopped garlic
2 tablespoons lemon juice
2 tablespoons fresh chopped parsley leaves
2 tablespoons fresh chopped basil leaves
2 tablespoons fresh chopped rosemary leaves
1 1/2 pounds chicken drumsticks

Directions
1. In a medium bowl, stir together all ingredients except the chicken. Reserve 2 tablespoons of the mixture for grilled flatbread. Add the chicken to the bowl, and toss with herb mixture so that all pieces are well coated. Cover and place in refrigerator for at least 2 hours and as long as overnight.

2. Heat a grill or grill pan over medium heat. Be sure to oil grate when ready to start cooking. Let chicken stand at room temperature for 20 to 30 minutes before grilling.

3. Place chicken on hot, oiled grill and cook for a total of 18 to 20 minutes giving it a quarter turn every 4 to 5 minutes. Transfer chicken to a platter and let rest for 5 minutes before serving alongside grilled flatbread.