Your perfectly cooked Green-Fed™ Beef Burgers can be served on top of toasted Whole Grain buns, with slices of fresh Tomato and Romaine (Dijon Mustard served on the side).
When building your burger, feel free to add your favorite veggies: Sliced Avocados, Bell Peppers, Red Onions, Cucumbers, Spinach, Radishes, Watercress, and Sprouts (Bean, Alfalfa, Radish, Broccoli).
Should you decide to use Mayo (or other sauces) on your burger, check out our Sauces page for healthy homemade Mayo and other alternatives.
3/4 pound 90% lean ground Green-Fed™ Sage Mountain Beef
1/3 cup finely chopped red onion
2 ounces sharp cheddar, cut into 1/4-inch cubes
1 tablespoon Dijon mustard
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup shredded peeled Granny Smith apple
Canola oil cooking spray (optional)
Combine beef, onion, cheddar, mustard, salt, pepper and apple in a large bowl and form into four (4-inch) patties. Grill over medium heat or broil, flipping once, until done to your taste, 6 to 8 minutes. Or, spray a large skillet with cooking spray and cook over medium heat, 6 to 8 minutes.
Per serving (about 5oz/136g-wt.): 240 calories (150 from fat), 16g total fat, 8g saturated fat, 70mg cholesterol, 530mg sodium, 4g total carbohydrate (1g dietary fiber, 3g sugar), 19g protein.
By using cheeses with strong flavors (such as Sharp Cheddar, Blue Cheese, and Pepper-Jack) you can use less and still kick up the flavor. The following herbs have an affinity for Beef: Basil, Parsley, Cilantro, Mint, Oregano, Tarragon and Thyme. The following spices hav an affinity for Beef: Cumin, Red Pepper Flakes, Sea Salt (Fleur de Sel) and Black or White Pepper. Soy Sauce, or a Soup Base (Beef, Miso) can be used in the place of salt to kick up the flavor. Toasted Sesame Seed Oil can be added to your favorite cooking oil to intensify the flavor (careful, a little goes a long way).
Adding chopped mushrooms (especially Crimini, Shitake and Porcinis) kicks up both the flavor and nutrition. Using Dijon Mustard, instead of Mayo lowers the risk. Shredded or finely chopped veggies (carrots, celery, parsley, garlic, chives, shallots, ginger and zucchini) can be mixed with the ground beef to kick up the nutrition a notch or two (and add moisture). Nuts and seeds (especially Flaxseed, Sesame Seeds, Pumpkin Seeds, Sunflower Seeds, Almonds, Cashews, and Walnuts) can also be added to the ground beef mixture for a nutrition boost. Granulated sea vegetables can be used as a substitute for salt (with the benefit of added Iodine and Minerals).
Beef Wellington is a preparation of fillet steak coated with pâté (often pâté de foie gras) and duxelles (a finely chopped (minced) mixture of mushrooms or mushroom stems, onions, shallots and herbs sautéed in butter, and reduced to a paste), which is then wrapped in puff pastry and baked.
Instead of pâté, this recipe (from Harris Ranch Beef) uses blue cheese which kicks up the flavor quite a few notches.
Instead of duxelles, this recipe uses portabella mushrooms which makes it easier for the home cook.