Nosh the 19th Hole and Celebrate with these Michelob ULTRA Yummy Recipes

When your golf game is great, you feel like celebrating! Round out a sunny day spent on the green, with a meal that makes you want to cheer! Grilling and golfing are two of summer’s best pastimes, so why not enjoy them both? We partnered with our good friends at Michelob ULTRA to bring you new recipes that are simple to create, and even more delicious to eat.

Four-time major champion golfer Brooks Koepka knows what it takes to feel satisfied after 18 holes. You need a cold beverage, a great piece of protein, and a few fresh and easy sides. That’s why he handed over the recipe for one of his favorite post-game meals. You can’t forget to enjoy that freshly grilled steak, coated in a decadent rosemary and garlic compound butter, with a frosty Strawberry Guava Michelob ULTRA Organic Seltzer.

Grab an ice cold Michelob ULTRA and nosh the 19th Hole with these yummy recipes inspired by Brooks Koepka! Shop here for an #ULTRASummer!

 

Brooks Koepka’s Grilled Steak & Caesar (feat. Peanut Butter Cup Protein Shake)

Easy • Yields 1 serving • Total Time: 45 minutes

 

Ingredients:  

Grilled Steak

• 1 ribeye steak
• ¼ cup salted butter
• 2 tablespoon fresh rosemary (finely chopped)
• 2 teaspoon garlic (minced)
• salt & pepper (to taste)

Grilled Caesar

• 2 hearts of romaine lettuce
• ½ cup croutons
• ¼ cup parmesan shavings
• Caesar dressing

Carrot Fries

• 4 thick carrots (sliced)
• 2 tablespoon olive oil
• ½ teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon pepper

Peanut Butter Cup Protein Shake

• 3 cups oat milk
• ¼ cup peanut butter
• 1 banana
• 1 scoop of low-cal whey protein
• 1 scoop of collagen powder

 

Directions:

1. Preheat the grill to high (+-450 degrees F).

For the steak: 

1. In a bowl, mix butter with rosemary, garlic, salt, and pepper until well combined. Spread the mixture onto your ribeye with an offset spatula or butter knife.
2. Sear your buttered steak on the cast iron griddle for 3 minutes each side for a medium rare – or cook longer for preferred doneness. Remove from the grill and allow the steaks to rest 5 to 10 minutes before cutting into them.

For the grilled Caesar: 

1. Slice your romaine heart in half. Brush with olive oil and season with salt and pepper.
2. Cook your romaine hearts directly on the grill for 1 minute each side.
3. Transfer grilled lettuce to serving plates.
4. Drizzle with Caesar dressing and top with freshly cracked black, parmesan cheese, and croutons.

For the carrot fries: 

1. Preheat the oven to 425 degrees F.
2. Cut carrots into fries and combine in a large bowl with olive oil, paprika, salt, and pepper.
3. Place on a baking sheet lined with parchment paper. Bake for 25 minutes or until cooked and roasted. Enjoy!

For the shake: 

1. Combine all the ingredients into a blender and blend together well.

Enjoy with an Ice-Cold Strawberry Guava Michelob ULTRA Seltzer.

 

Brooks Koepka’s Spicy Salmon Skewers

Easy • Yields 2 serving • Total Time: 85 minutes (60 minutes of marinating) 

 

Ingredients:

• 1 pound salmon filet (sliced into 4, equal sized pieces)
• 2 bamboo skewers (soaked in water)
• 2 large broccoli florets
• 1 avocado

For the Gochujang marinade: 

• 1 tablespoon minced garlic
• 2 tablespoons Gochujang paste
• ¼ cup of soy sauce
• 1 teaspoon fish sauce
• 1 teaspoon grated ginger

For the Jade sushi rice:

• 2 cups Jade rice
• 3 cups water
• 1 teaspoon Kosher salt

 

Directions:

1. Stack 4 slices of salmon horizontally in a line with a half-inch in between them. Pierce and skewer the salmon slices together by inserting the skewers to the left and right of the center of the pieces. Slice down the center of the salmon pieces to create two salmon skewers.
2. In a bowl, combine all ingredients for the Gochujang marinade and mix well.
3. Place the salmon skewers in a glass dish and coat with the marinade. Let it rest in the fridge for up to an hour.
4. Whilst the skewers marinate, cook your Jade rice by placing the rice, water and salt in a pot and bringing it to a boil. Once it is boiling, reduce the heat to a simmer, cover and let it cook for 10 minutes until fluffy and fragrant.
5. Grill your delicious salmon skewers with your broccoli florets and serve with Jade rice and sliced avocado for a delicious and healthy meal. Enjoy with an iced-cold Michelob ULTRA Beer.

 

Buffalo Turkey Burgers

Easy • Yields 6 servings • Total Time: 1 hour and 25 minutes 

 

Ingredients:

• 2 pounds lean ground turkey
• 1 teaspoon cumin
• 2 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoons black pepper
• 2 teaspoons onion powder
• ½ tablespoon Worcestershire sauce
• Brioche buns
• Frank’s RedHot® Buffalo Wings Hot Sauce
• Ranch dressing
• Shredded lettuce
• 1 avocado

For the ULTRA beer braised onions:

• 2 yellow onions
• ½ cup Michelob ULTRA beer
• Salt and pepper (to taste) 

 

Directions:

For the turkey patties: 

1. Add ground turkey to a 1 gallon freezer bag and add in your spices and begin to roll, using a rolling pin, to combine spices into meat. Be sure the freezer bag is still open so air can get out as you roll and seal it once you are done. Use a wooden skewer to portion the turkey into 6 patties and freeze for at least 1 hour.
2. Next, heat a cast iron pan on medium/ high heat and sear patties until browned on the bottom, about 4-5 minutes. Flip and continue to cook through another 5 minutes.

For the onions: 

1. Heat a skillet on medium/high heat and add butter. Let the butter melt then lower heat to medium.
2. Add sliced onion and cook for about 5 minutes or until translucent, slowly add in the Michelob ULTRA beer and simmer for 10 minutes and remove from heat.

For assembling the burger: 

1. Add shredded lettuce to the bottom bun, next add your turkey burger, braised beer onions, avocado then top with buffalo sauce, ranch, and enjoy!

 

Bánh mì Hot Dogs

Easy • Yields 8 servings • Total Time: 25 minutes

 

Ingredients:

• 8 angus beef hot dogs
• 8 Brioche hot dog buns (split)

For the Sriracha mayo:

• ½ cup mayo
• 3 tablespoons Sriracha
• 1 tablespoon lime juice

For the Bánh mì pickled veggies: 

• 2 cups water
• 2 cups rice vinegar
• 1 cup sugar
• 1 cup daikon radish (julienned)
• 1 cup carrots (julienned)
• 1 cup cucumber (julienned)

For cilantro lime slaw: 

• 2 cups purple cabbage
• 2 cups cabbage
• ½ cup chopped cilantro
• 3 tablespoon lime juice
• ½ cup mayo
• 1 teaspoon salt
• 1 teaspoon pepper

 

Directions:

For the pickled veggies: 

1. Heat water and rice vinegar in a separate pot, Add sugar in a large bowl. Once water and rice vinegar is hot pour into the bowl with the sugar.
2. Add your carrots, daikon, and cucumbers to the bowl and set aside until ready to use!

For the hot dogs: 

1. To cut your hot dog you want to start by placing two skewers on either side of a hot dog and tape the top and bottom of the skewers to the cutting board so they don’t move.
2. Use a paring knife to cut horizontally on one side, not cutting all the way through. Then, turn over and cut on a 45 degree angle, again, making sure to not cut all the way through.
3. Thinly slice both purple and green cabbage in a bowl and add all remaining ingredients for your slaw, mix well, and set aside.
4. For the Sriracha mayo, stir together the mayo, sriracha, and lime juice in a small bowl. Mix until evenly combined. Set aside.
5. Sear the hot dogs in a cast iron with olive oil over medium-high heat, cook until lightly charred about 5 minutes total. Brush the insides and outsides of the buns with melted butter and toast, cut sides down until lightly toasted, about 1 minute. Turn the rolls over and grill for about 10 seconds more.
6. Garnish each hot dog with sriracha mayo, pickled vegetables, cilantro and jalapeño slices. Serve alongside an ice cold ULTRA!

 

Grilled Shrimp Po’ Boy

Easy • Yields 4 servings • Total Time: 1 hour

 

Ingredients:

• 1 pound large shrimp (peeled and deveined)
• ⅓ cup olive oil
• 2 teaspoon smoked paprika
• 1 teaspoon Old Bay seasoning
• ½ teaspoon cayenne
• ½ teaspoon garlic powder
• Little gem lettuce
• 1 Roma tomatoes (sliced)
• 1 red onion (sliced)
• 1 cup Dill pickles
• French bread loaves

For the Remoulade sauce: 

• 1 cup mayo
• 2 tablespoon dill pickle relish
• 1 tablespoon fresh lemon juice
• 2 teaspoon hot sauce
• 2 teaspoon capers (roughly chopped)
• 2 teaspoon smoked paprika
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 garlic cloves (minced)

 

Directions:

1. . Preheat the grill to medium/ high heat.
2. Add the shrimp to a bowl with oil, smoked paprika, Old Bay seasoning, cayenne, garlic powder, salt and pepper. Combine well.
3. Grill the shrimp over high heat for about 4 minutes flipping once halfway through and remove the shrimp from the grill.
4. For the Remoulade sauce: mix all the ingredients in a bowl and refrigerate until ready to assemble Po’ boy.
5. Build your sandwich on the French bread with Remoulade
6. Dress your sandwich with lettuce, tomato, red onions and pickles then pile on the grilled shrimp and enjoy with an ice cold ULTRA!!

 

Bite-Sized Donut Hole-In-Ones

Easy • Yields 20 servings • Total Time: 30 minutes

 

Ingredients:

• 2 cups vegetable oil (for frying)
• 2 ¼ cup AP flour
• ⅓ cup sugar
• ¼ cup milk
• ½ cup Michelob ULTRA beer
• 1 tablespoon baking powder
• 1 egg beaten
• ¼ cup olive oil
• ½ cup queso fresco cheese
• 2 tablespoons hatch green chilis
• 2 tablespoons chili powder (for rolling once fried)
• 1 tablespoons smoked paprika (for rolling once fried)

 

Directions:

1. Add all of your ingredients together in a large bowl except for queso fresco, mix until combined.
2. Use a mason jar lid and press down into the dough. Cut, then roll into equal size balls.
3. Heat a pot with oil to 350-370 degrees. Fry until golden brown, about 2-3 minutes.
4. Once the doughnuts are ready, remove them from the hot oil and place on a plate with paper towels for draining and cooling.
5. After the doughnuts have cooled down, about 5-10 minutes, you can roll them in chili powder and smoked paprika mixture.
6. Garnish with queso fresco and enjoy!

 

Chicken Satay Skewers

Easy • Yields 4 servings • Total Time: 25 minutes

 

Ingredients:

• 1 pound boneless skinless chicken tenderloin
• ⅓ cup cilantro (roughly chopped)
• ¼ cup red onion
• 2 teaspoons minced garlic
• 1 tablespoon grated ginger
• 1 tablespoons lemongrass paste
• 2 tablespoon fish sauce
• ¼ cup soy sauce
• 3 tablespoons oil
• ¼ cup brown sugar
• ½ teaspoon cumin powder
• ½ teaspoon turmeric
• 1 teaspoon ground allspice
• ½ teaspoon coriander powder

For the broccoli steaks: 

• 2 broccoli steaks
• Sea salt flakes
• Black pepper
• ½ teaspoon red pepper flakes
• Olive oil

 

Directions:

1. Soak skewers in water for at least 30 minutes to 1 hour. Next, skewer chicken tenderloins and set aside.
2. Combine marinade ingredients in a glass jar and mix. Then place each chicken skewer in the jar to marinate in the refrigerator for at least 30 minutes.
3. Preheat the grill on high for 5 – 10 minutes and oil the grates. Meanwhile, remove the chicken pieces from the marinade and place the chicken skewers on the hot grill, cover and cook for 5-7 minutes, flipping halfway through. Remove the chicken and serve immediately

 

Grilled Wedge Salad

Easy • Yields 4 servings • Total Time: 15 minutes

 

Ingredients:

• 1 head of Iceberg lettuce
• 1 cup Cherry tomatoes
• ½ cup Blue cheese dressing
• 1 cup Blue cheese crumble
• ½ cup bacon bits

 

Directions:

1.  Cut iceberg lettuce into 4 wedges and brush the cut sides with olive oil and season with salt and pepper.
2. Grill over medium-high heat until well marked, 1 minute per cut side.
3. Top with blue cheese dressing, chopped cherry tomatoes, bacon bits, and blue cheese crumbles. Enjoy!