SUNNY'S BLOODY BEEF FINGERS

Sunny's Bloody Beef Fingers image

Provided by Sunny Anderson

Time 35m

Yield 12 to 14 skewers

Number Of Ingredients 10

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1 pound 80/20-blend ground beef
2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon kosher salt
Freshly ground black pepper
14 small cloves garlic or 7 large cloves garlic sliced in half lengthwise
1 cup ketchup
1 teaspoon spicy honey, warmed so it blends (if you can't find it, just add a shake of hot sauce to regular honey)
1 teaspoon apple cider vinegar

Steps:

For the fingers: Break up the beef with your fingers in a large bowl, then scatter the Italian seasoning, garlic powder, onion powder, salt and a few grinds of pepper over the top. Gently mix with your hands and divide in half. Make 6 to 7 fingers from each half. Mold a finger of beef on a skewer, making sure to mold it right over the skewer tip. Repeat with the remaining fingers. Push a slice of garlic into the tip of each finger for a fingernail.
Grill and dip. Heat a griddle on the grill or stovetop to 375 degrees F.
Cook the skewers over direct heat, turning occasionally, until cooked through, 8 to 10 minutes total.
For the blood sauce: Stir together the ketchup, honey and vinegar in a bowl. Serve with the fingers as a bloody dip.