GOURMET GRASS-FED BURGERS
Grilling grass-fed burgers requires a couple of considerations to truly enjoy the natural flavors of real meat. In this hamburger recipe, adding onion delivers moisture; forming thicker patties prevents them from cooking too fast and drying out. Both steps are key when working with grass-fed ground beef.
INGREDIENTS
1 small onion, coarsely grated
1½ pound grass-fed ground beef
1¼ teaspoon kosher salt, plus more
½ teaspoon freshly ground black pepper, plus more
1 tablespoon vegetable oil Hamburger
buns and desired toppings (for serving)
RECIPE PREPARATION
Gently mix onion, beef, 1¼ tsp. salt, and ½ tsp. pepper in a medium bowl. Shape into four 1½”-thick patties (loosely formed patties will be more succulent). If you are not grilling, heat oil in a large skillet, over medium-high heat. Season patties with salt and pepper, place in skillet, and immediately reduce heat to medium. Cook 4–6 minutes per side for medium-rare. Serve on buns with desired toppings.
IMPORTANT CONSIDERATIONS
Patties can be formed 4 hours ahead. Cover and chill.
GRASS-FED MEATLOVE
Meatloaf made with 100% grass fed beef will make your taste buds happy and provide you with more Vitamin A, E and Omega-3 than most meatloaves.
INGREDIENTS
2 lbs grass-fed ground beef
2 tbsp Butter
1/2 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 Eggs
1/4 cup ketchup
1/2 cup evaporated milk
3 tbsp chopped parsley
2 tsp chili powder
1 tsp dry mustard
1 tsp allspice
2 cups bread crumbs
1 1/2 tsp salt
RECIPE PREPARATION
Preheat oven to 350°. Heat butter in a small skillet and sauté onion, carrots and celery until tender. Remove from the heat and let cool slightly. In a bowl, beat the 2 eggs and add the ketchup, evaporated milk, parsley, chili powder, dry mustard, and allspice. Stir the sautéed vegetables into the milk mixture. In another large bowl, mix together the Western Grassfed Ground Beef and breadcrumbs and salt. Then pour the egg mixture over the meat and using your hands, incorporate everything together. Pour into a 10 x 5 loaf pan and bake in a 350° oven for 1 hour to 1 ¼ hours. (If you do not have a meatloaf pan, we suggest you place a jellyroll pan underneath the loaf pan to catch any spillover.)
IMPORTANT CONSIDERATIONS
Defrost ground beef at least 24 hours ahead, and leave it at room temperature for 4 hours cover and chill.