Summer is here at last! (At least in my book, summer starts on Memorial Day weekend.) :-) I'll have a homestead update for you soon with updated pictures of our garden (which is finally coming along nicely), but for the holiday weekend, I thought I'd keep it short and share a tasty recipe perfect for your holiday barbecue!
As you probably know if you've been reading this blog for a while, we are big fans of grass-fed meat. If you're going to eat meat, grass-fed is definitely the way to go (check out my previous post on this for why we feel so strongly about it).
My husband and I now purchase almost exclusively grass-fed meats through local farmers who raise their animals humanely on pasture. Not only do we know our food was treated well, but we also know it was fed food that was good for it, which makes it better for us! It also helps eliminate some of the other issues with conventionally raised industrially farmed meats. That's why our burgers for this Memorial Day's cookout will be grass-fed!
Below is a simple and delicious recipe that is perfect for the holiday weekend, or any other summer grilling occasion. The avocado adds plenty of healthy fats, and the garlic provides a nice flavor kick (though you can leave that out if you prefer a milder sauce). I like mine with a few leaves of fresh lettuce from the garden, and a big slice of ripe tomato on top!
As you probably know if you've been reading this blog for a while, we are big fans of grass-fed meat. If you're going to eat meat, grass-fed is definitely the way to go (check out my previous post on this for why we feel so strongly about it).
My husband and I now purchase almost exclusively grass-fed meats through local farmers who raise their animals humanely on pasture. Not only do we know our food was treated well, but we also know it was fed food that was good for it, which makes it better for us! It also helps eliminate some of the other issues with conventionally raised industrially farmed meats. That's why our burgers for this Memorial Day's cookout will be grass-fed!
Below is a simple and delicious recipe that is perfect for the holiday weekend, or any other summer grilling occasion. The avocado adds plenty of healthy fats, and the garlic provides a nice flavor kick (though you can leave that out if you prefer a milder sauce). I like mine with a few leaves of fresh lettuce from the garden, and a big slice of ripe tomato on top!
Grass-Fed Burgers with Avocado Cream*
Ready in: 20 minutes
Serves: 4
For the burgers:
• 4 (1/3 pound) grass-fed burger patties
• 1 teaspoon extra-virgin olive oil
For the avocado cream:
• 1 ripe avocado, peeled and pitted
• 1⁄4 cup organic mayonnaise
• 1 teaspoon fresh lemon juice
• 1 clove garlic (optional)
• 2 pinches sea salt
• Other toppings (tomato, onion, lettuce, etc.) if desired.
Instructions:
1.) Brush grill with olive oil. (Alternatively, you can also cook these on the stove top - just heat the oil in a non-stick or cast iron skillet over medium-low heat. When the oil shimmers, add the patties and cook until a browned crust forms, 3 to 4 minutes. Turn the patties over and cover the pan. Turn the heat to low and cook the burgers another 4 to 8 minutes or until the internal temperature reads 155°F on a meat thermometer.)
2.) When grill is hot, add your patties and cook 4-5 minutes per side, until burgers are nicely browned on the outside, and juicy enough for your liking in the middle - test with a knife for doneness, or use a grill thermometer to make sure meat is cooked to 155°F internal temperature.
3.) While the burgers are cooking, make the avocado cream.
Place the avocado, mayonnaise, lemon juice, garlic (if using), and salt in the bowl of a food processor that is fitted with the steel blade attachment. Puree the ingredients until smooth and creamy.
4.) Serve the burgers, each with a quarter of the avocado cream on top, and add your choice of other toppings as desired.
Enjoy, and have a great holiday!
Rose.
* Note: This recipe is from The Eat Fat, Get Thin Cookbook, by Mark Hyman, MD.
Ready in: 20 minutes
Serves: 4
For the burgers:
• 4 (1/3 pound) grass-fed burger patties
• 1 teaspoon extra-virgin olive oil
For the avocado cream:
• 1 ripe avocado, peeled and pitted
• 1⁄4 cup organic mayonnaise
• 1 teaspoon fresh lemon juice
• 1 clove garlic (optional)
• 2 pinches sea salt
• Other toppings (tomato, onion, lettuce, etc.) if desired.
Instructions:
1.) Brush grill with olive oil. (Alternatively, you can also cook these on the stove top - just heat the oil in a non-stick or cast iron skillet over medium-low heat. When the oil shimmers, add the patties and cook until a browned crust forms, 3 to 4 minutes. Turn the patties over and cover the pan. Turn the heat to low and cook the burgers another 4 to 8 minutes or until the internal temperature reads 155°F on a meat thermometer.)
2.) When grill is hot, add your patties and cook 4-5 minutes per side, until burgers are nicely browned on the outside, and juicy enough for your liking in the middle - test with a knife for doneness, or use a grill thermometer to make sure meat is cooked to 155°F internal temperature.
3.) While the burgers are cooking, make the avocado cream.
Place the avocado, mayonnaise, lemon juice, garlic (if using), and salt in the bowl of a food processor that is fitted with the steel blade attachment. Puree the ingredients until smooth and creamy.
4.) Serve the burgers, each with a quarter of the avocado cream on top, and add your choice of other toppings as desired.
Enjoy, and have a great holiday!
Rose.
* Note: This recipe is from The Eat Fat, Get Thin Cookbook, by Mark Hyman, MD.
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