Glorious Grass-Fed, Pastured Beef Makes the Best Hamburger

Sometimes I wake up craving a hamburger. Such was life yesterday. Luckily, my local grocery store carries 90/10 ground beef I really like.

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Also, thankfully, my boyfriend is a wonderful baker. On top of being a full-time grad student who teaches two sections of college composition, he finds time to make buns like these:

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A perfect burger was just the right thing to do. And I never have to convince John (baker boyfriend) to have a hamburger, so it was GAME ON. First thing’s first: make the patties. The package of meat is exactly 16 ounces, so I divided it into three equalish portions (plus a tiny one for the puppy). I seasoned them with Montreal seasoning (salt, pepper, garlic, and paprika) and a couple dashes of Worcestershire sauce.

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I then cut up the toppings: Swiss cheese, local, vine-ripe tomato, romaine lettuce, Vidalia onion, and pickled jalapeños (I often use these in place of pickles). And because I recently had a grill “incident” in which a minor flare up may or may not have singed my bangs, I had John preheat the grill. We use propane, much to his dismay, but charcoal would work fine, too. You could even sear these in a skillet using a bit of butter on medium-high heat if you want. Skillet burgers made Steak and Shake famous. Anyhow…

Slice the buns in half, brush them with melted butter, grab the seasoned patties and cheese, and head outside. By the way, keep the prepped veggies in the fridge, so they’ll stay nice and cold.
I grill burgers over a medium flame. I also only use one of two burners because the eco-nerd in me likes to conserve when possible. Three burgers don’t take up much room. Slap them on the grill.

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I do three minutes on each side for medium with the lid closed andonly flip them once. And, for the love of all that’s good in the world, don’t press the patties down with the spatula! All of the juice will come dripping out and you’ll have an old boot to eat instead of a juicy burger. I use the last 30 seconds or so to add cheese to the burgers.
Remove from the grill and let them rest. Now, grill the buttered buns. This should only take a minute.

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Time to assemble these beasts. John likes cheese. He’s some sort of purist.

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I opted for everything but…

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Happy eating, and enjoy the rest of grilling season while it lasts!

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4 thoughts on “Glorious Grass-Fed, Pastured Beef Makes the Best Hamburger

    • I love following people that have common attitudes about food and gardening. I’m sure I’ll learn a lot from you. Also, thank you for the compliment about my blog. I work hard at it. 🙂 I’m happy you like it!

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