Nathalie Curabba

Health-Supportive Chef

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Created by Ana Gavassa. Edible Rainbow Project ©2017

 

Grass-fed Burger

Makes 4 1/4 lb.  burgers or 6-8 sliders

You’ll need:

1 lb. Grass-fed ground beef

1-2 T parsley, rough chop (totally optional)

Sea salt and freshly ground black pepper, to taste

1 large shallot, thinly sliced

1-2 T extra virgin olive oil

hamburger buns (if you really want to glam it up,

brioche rolls are a nice touch;)

Parmigiano Reggiano, shaved

Mesclun greens

To make:

1. Assemble the burgers: Place beef in a bowl and season liberally with sea salt and pepper.  Add chopped parsley if using and assemble into patties 1/4lb thick.  (They’ll shrink a little after cooking.)  Set aside as you heat a cast-iron stovetop  grill…

(or a gas grill!)

2. In a small sauté pan, heat oil and caramelize shallots until crispy and golden in color.

3. To cook burgers; this is a tough one since it’s more of an art than a science since there are so many X factors that affect it.  On our stove-top cast iron “grill”, I (or my husband more commonly!) usually cook for about 4-5 minutes on the first side until it looks like the meat is being cooked through.  Flip it over and cook for 3-4 minutes.  This should produce a lovely medium burger.

4. Dress it up!  We added Parmigiano and shallots this time and it was a winning combo.  So much so that it will be repeated in our kitchen!  Add some fresh greens and a pickle on the side.

 

Enjoy!

P.S. By getting your meat from a local farm, not only are you ensuring a million health and planet and animal and farmer benefits, but you’re also guaranteeing that your yummy burger came from 1 cow, not various parts of various cows from Texas, Virginia, Argentina, just to name a few places…oh, and no pink slime either, thank you!