California-Style Chili Burger

If you want the best California-style chili burger, get one with grilled, juicy beef patties, melted cheddar cheese, and a topping of zesty chili, fresh vegetables, and spicy jalapeos. All of the flavors come together in one bite!

Ingredients:

• 1 lb ground beef
• 4 burger buns
• 4 slices of cheddar cheese
• 1 cup canned chili
• 1/2 cup diced onions
• 1/2 cup diced tomatoes
• 1/4 cup sliced pickled jalapeos
• 1/4 cup shredded lettuce
• Salt and pepper to taste
• Vegetable oil for grilling

Instructions:

Warm up the grill over medium-high heat

Shape the ground beef into 4 burger patties that are all the same size

Add salt and pepper to each patty

Apply vegetable oil to the grill grates to keep the burger patties from sticking

Grill the patties for three to four minutes on each side for medium-rare or longer if you like them more done

In the last minute of cooking, cover the grill and put a slice of cheddar cheese on top of each patty

This will melt the cheese

While the burgers are cooking, toast the buns on the grill until they get a little brown

Spread a lot of canned chili on the bottom half of each bun before putting the burgers together

Toast a burger patty and melt some cheese on top of the chili

Diced onions, tomatoes, pickled jalapeos, and lettuce should be put on top of the burger

To finish the burger, put the top half of the bun on top of the toppings

Get your California-Style Chili Burger while it's still hot and enjoy it!

Muscovado Roasted Blueberry Swirl Ice Cream

This delicious ice cream has a rich, caramel-like flavor from the muscovado sugar and a juicy, sweet flavor from the roasted blueberries.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup muscovado sugar
• 1/2 teaspoon vanilla extract
• 1 cup blueberries
• 1/4 cup granulated sugar

Instructions:

Before you start cooking, heat the oven to 375F 190C

Mix blueberries and sugar until they are well covered in a bowl

On a baking sheet, spread out the blueberries

Roast them for 15 to 20 minutes, or until they are juicy and caramelized

Put heavy cream, whole milk, and muscovado sugar in a saucepan and mix them together

Warm it up over medium-low heat until the sugar melts, but don't let it boil

Now take it off the heat and mix in the vanilla extract

Move the mixture to a bowl and leave it there to cool down completely

After that, put the dish in the fridge for at least 4 hours or overnight

Follow the directions on your ice cream maker to churn the ice cream after it has been chilled

Before it stops churning, add the roasted blueberries and mix them in

Move the ice cream to a container and freeze it for a few hours or until it gets hard