When it comes to food, I have two different sides that are often in competition: a traditionalist side, and an artist-on-the-fringe side. I like to electrify my taste buds with a remoulade sauce made with capers and my homemade dill refrigerator pickles. 4 hamburger buns, toasted Our cattle are never fed commercially mixed feeds , growth hormones, feed additives, antibiotics. Brush the melted butter on the inside and outsides of each bun. Loosely shape the ground beef into approximately four meatballs. Since burgers are so classic and perfect, I can only really change the condiments to affect the flavor profile and satisfy my artist’s side. 2 teaspoons salt If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum … Spread the mayo on the toasted burger bun to avoid a soggy bottom. If I get into one of my “artsy need a little more” kind of moods, then the amped up version is my all-time go-to. Beef, in it’s natural grass-fed state, is a nutritious, delicious, heart-healthy food. With your fingertips, make a small well in the top of each patty to prevent the meat from getting puffy over the flames. Allow the burgers to continue cooking for about four minutes. Sign up to participate in our product giveaways! Print Recipe . Loosely shape the ground beef into approximately  four meatballs. The recipe is easy and flavorful, and the generous spread of black pepper on the surface gives it a spicy and crispy outer texture while still allowing the grass-fed beef taste to shine through. Click here to see what promotions are available! 1 pound PRE 92% Lean Ground Beef, made into 2 8 oz patties (or 3 5oz) Now, besides the meat, the real secret to this burger is the pepper—yes, freshly ground black pepper. Those memories bring me right back to my grandad’s house, with my dad sitting in his cut-off blue jean shorts, watching the Braves play baseball, eating his simple hamburger on two pieces of white bread. Goodness. Seriously, you will think, “there’s no way this is going to be good,” but believe me, it is! Flip the burgers over and place a slice of cheddar cheese on top of the patty and cook for another four minutes. Your email address will not be published. DIRECTIONS Mix salt and pepper with the ground meat and make 4 patties. Don't over-mix. Both burgers are prepared with equal parts beef chuck, lamb roast, and venison. ; Join my Real Food RN Essential Oils Facebook Group to connect with others and share tips and recipes … When the grill is medium-hot and you can hold your hand five inches above it for no more than 3 or 4 seconds, brush the grill lightly with vegetable oil, then set the patties directly over the flame, with the well facing up. We are proud to be a part of a solution that is healthful, good for the planet, and wonderfully delicious. Sign up for my FREE 21-day essential oil email class, to learn the basics. There's free goodies waiting for you right now! 1 ½ pounds ground beef (serves 4). Place a dome over the patties to melt the cheese quicker. Grill, broil or pan-fry 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). 1 hr, 10 Total Time . Dr. Novy was raised on the plains of Western Kansas and has been involved with ranching most of his life. Canola oil, for grilling. 1 ½ pounds ground beef (serves 4) Directions: Combine the salt and meat in a shallow bowl. Set the patties aside while you light  and prepare the grill. In a grill pan or cast iron skillet heated over medium heat, place the buns cut side down and cook for about one minute. You will have to handle the meat less with your hands, keeping the meat from getting too warm. We love the products we use and want to spread the joy! or anything other than grass, grass pellets, hay and a salt/mineral mix. Add a tomato slice and pickles to the top of the patty and place on the top bun. It's will cause the meat to get too warm and mushy. Step 2 : Place the cooked burger in the toasted burger bun . Form the meat mixture into nine 1 1/2-inch patties, making slight indentations in the center of each patty. Roll the balls in the pepper until they are lightly coated, then gently flatten them until they are just shy of being one-inch thick. Required fields are marked *. Spoon a generous amount of remoulade sauce onto the bottom bun and place the patty on top of the sauce. Grinding your own meat will allow you to use your favorite cuts of meat and to serve these burgers rare to medium without fear of getting sick. The trick is to partially dry out the black beans so the burgers do not taste mushy. Choose the condiments from the ingredients list above and build your burger accordingly. Now I won’t blame you if you look at the recipe and think to yourself “Wow that’s a lot of black pepper!” But really, the pepper is what makes these burgers so great, along with the blend of meats. Theyre big, thick, and hearty and even meat eaters LOVE these. Not only is grass-fed beef leaner, but you may be surprised to find the taste of our beef is much more complex than grain-fed beef. Pepper, to taste. If serving the traditional burger, spoon mustard over the bottom bun and top with the patty. Your email address will not be published. Grill, covered, for about 4 minutes per side for medium burgers, remembering that, per USDA safety recommendations, ground beef should be cooked to a minimum internal temperature of 160 degrees farenheit.

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