- Week 11 Results- 


3 Hits

3 Misses

1 Push

Season to date: 43-24-3


The biggest surprise from the 3 IN/OUT predictions last week was how poorly Matt Carpenter was at the dish. Here are the results from week 11, followed by a recipe for Latin Burgers with Caramelized Onions,  Jalapeño Relish and Red Pepper Mayonnaise.




Nick Swisher is dealing with a shoulder injury. Swisher was held out of the lineup yesterday, not due to rest, but because of his ailment. There is even a chance he could end up on the disabled list. Swisher aggravated the injury in the fifth inning of Saturday’s loss to the Nationals. “I’m grinding guys,” said Swisher. “I want to be in there every day regardless of what I got going on. Obviously, it’s starting to physically show a little bit.” Swisher, who missed time earlier in the year with a shoulder injury, is in a 6-for-55 slump at the plate. “I just don’t feel I have the thump in my swing,” he said. “Whatever decision we make tomorrow, we are going to go at it full on.” He had just 4 hits last week and was deserving to be on your bench.



When asked by the media whether he could see Alex Gordon shifting back to third base, his old position, manager Ned Yost indicated that would not happen. “I don’t envision that,” Yost said. “The thought hasn’t ever come into my head that we’re going to put Alex back at third base. It’s never occurred to me.” He had six hits last week and drove in 4, but his .231 batting average hurt your team enough to warrant a bench spot.



David Freese hit his fourth home run in Saturday’s win over Miami. Freese finished a robust 3 for 4 with three runs scored, two RBI and a walk. Hehit .386 last week and sure he only had one more hit than Gordon, but added a double and a homerun to go along with that nice batting average. It was a nice week to play him.






Desmond Jennings homered twice Tuesday during a win over the Red Sox. Jennings went deep in the second inning off Jon Lester for a solo shot and hit another solo blast in the fifth off Jose De La Torre. Jennings led off for the Rays and finished 3 for 5 with three runs scored and two RBI. He now has eight home runs on the year. He’s batting .254. He had been struggling in June, prompting me to recommend that you bench him last week. He collected hits in 5 of the 7 games he played in last week and didn’t deserved to be benched.



Kyle Seager had four hits for the week and none of the them was very exciting. He came into the week riding a nice hot streak, but cooled off with just one run scored and one run driven in. Bad week to start him, sorry.



Speaking of coming into the week red hot, Matt Carpenter was riding a 18-game hit streak and was scoring runs in buckets.  What have you done for me lately? 3 hits for the whole week and no power. It would have been crazy to bench him, but your team would have been better served with him riding the pine.





week 11 was a tale of two Baileys. Homer suffered his fifth loss Saturday against the Brewers. He allowed six runs on eight hits and a walk while striking out four in seven innings of a 6-0 loss. But in his other start of the week, he tossed arguably his best start of the season in a 6-2 win over the Cubs. Bailey held the Cubs to just four hits in eight innings, while allowing on unearned run to come across on an error by second baseman Brandon Phillips. He allowed just two doubles and two singles in the game, while doing a good job racking up groundballs, as 11 of his 24 outs game via grounders. Bailey struck out eight and walked just two, while throwing 90 of 120 pitches for strikes.  I’ll call that a push for the entire week.





Latin Burgers


This burger recipe combines sirloin, chuck and Mexican chorizo to result in the juiciest and most flavorful of burgers. Top them with Caramelized Onion, Jalapeño Relish and Red Pepper Mayonnaise. The sweetness of the caramelized onions and the kick of spice of the jalapeños add the perfect balance while the melty cheese adds a hit of salt.



For the Burgers:
12 ounces ground sirloin
12 ounces ground chuck
8 ounces fresh Mexican chorizo, casings removed and crumbled
1 large yellow onion, grated
½ cup dry bread crumbs
1 tablespoon adobo seasoning

For the Relish:
2 tablespoons Olive Oil
2 large yellow onions, halved and thinly sliced
½ cup bottled jalapeno slices, drained
½ cup packed dark brown sugar
kosher salt and freshly ground black pepper
For the Red Pepper Mayonnaise:
2 medium jarred roasted red bell peppers, drained
¾ cup mayonnaise
kosher salt and freshly ground black pepper

2 tablespoons canola oil
6 slices Oaxaca or mozzarella cheese
6 hamburger rolls


For the Mayo:

Puree the red peppers in a blender or food processor.
Add the mayonnaise and process until smooth.
Season with salt and pepper. Transfer to a bowl, cover, and refrigerate for at least 4 hours or preferably overnight.

For the Burgers:

Mix the ground sirloin, ground chuck, chorizo, onion, bread crumbs, and adobo seasoning in a large bowl by hand.
Form the burgers into 6 patties without pressing them too much, or they can become tough.
Line a baking pan with waxed paper and put the burgers side by side in a single layer. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together.

For the Relish:

Heat the oil in a heavy skillet over medium-low heat. Add the onion and season with salt and pepper. Add the jalapeños and the brown sugar.
Cook, stirring occasionally, until the onion and jalapeños are caramelized and tender, about 15 minutes.

Transfer to a bowl and let cool.

Cooking the Burgers:

Preheat an outdoor grill to medium heat.
Brush the grill grates clean. Lightly oil the grate.
Place the burgers on the grate and cover with the grill lid. Cook, flipping the burgers every 5 minutes, until they are medium well and feel firm when pressed on top with a finger, 15 to 20.

During the last few minutes, top each burger with a cheese slice. Remove from the grill.

For each burger, spread about 2 tablespoons of the mayonnaise inside a roll. Add a burger and top with a couple of spoonfuls of the relish. Serve hot.



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