Perfect for Fall Broiled Organic Grass Fed Beef Burgers
Your average burgers and fries are fine and dandy on any given day of the year. But once the weather turns, and the evenings begin to turn crisp, our bodies tend to crave and need just a bit more in the way of heartiness than a regular burger and fries can offer us. Organic grass fed beef is the best way to go during the colder seasons for its hearty density, the fact that it is much more filling, and because its fat is of better quality (especially when rack broiled). And honestly, despite the fact that they are truly easy to make, how many of us actually make fries? We usually substitute fries with chips, and that just won't do when the weather begs for a more substantial quality to our dinners, and so I recommend a fluffy and creamy mashed potato to accompany this meal.
Fall Broiled Organic Grass Fed Beef Burgers Photo by Michelle PG Richardson ©
There are things you can do to make a burger and potatoes just right for the autumn and winter months, right in your very kitchen. Broiling your burgers is one of the healthiest ways to go, and with the increase in obesity, cardiovascular, and cholesterol issues hat people face today, the further away from fried foods we can get, the better. By broiling your organic, grass fed beef you can have a perfect burger and keep a healthy body and mind while you're eating it.
cost: $5 or less per person
Cook Time for Fall Broiled Organic Grass fed beef Burgers:
Prep time: 5-10 min.
Cook Time: 20-25 min.
Ready in: 30-40 min
Yields: 6 servings
Ingredients for Fall Broiled Organic Grass Fed Burgers:
lbs 90% lean 10% fat Grass Fed hamburger beef
1/3 cup ketchup
2 tablespoon whiskey
1 teaspoon salt
1 teaspoon cracked black pepper
1/2 cup chopped fresh parsley - see note below.
1/2 c. (total) finely chopped yellow onions, garlic, red/green/yellow peppers (all optional)
6 hamburger bun
condiments (ketchup, mustard, mayo, other of your choice) - see note below.
toppings (lettuce, onion, tomato, cucumber, pickle, cheese, bacon, avocado, other of your choice) - see note below
for mixing and cooking: roasting pan, bottom grate, foil paper, mixing bowl
Note:
You may want to keep it scarce on the condiments and toppings. This is a very flavorful burger that does alter the taste of your condiments and toppings. the milder the condiment or topping the better (I have found that while I don't normally prefer mayonnaise or cucumber, on my burgers, these two work extremely well for the pallet.
Also note that organic grass fed beef is a denser and normally fresher meat and should therefor be cooked to a medium center for juiciness. Because of its hearty denseness, this is also why you want the parsley in your burger. The type of parsley you use is up to you. A curly parsley is fine but is normally used as garnish. The best parsley is Italian, or flat parsley, also known as chervil by the French.
Whiskey can be replaced by beer or wine. Note this will change the base flavor of the burger. Liquor can be considered optional, but is highly recommended for flavor and heartiness. Also note that calories from any liquor you use burns out.
Recipe Instructions:
While heating the oven to broil at 450 degrees F (convection heat if possible), cover your roasting pan with aluminum foil to catch drippings and for easy cleaning. The use of foil is optional. Place a roasting or broiling rack inside.
In a mixing bowl, place all ingredients (minus condiments, toppings, and hamburger buns). Mix well by "fisting" and folding. Not so harsh though, you don’t want a tough burger, just enough to make sure ingredients are fairly evenly distributed.
Take a large handful of mixture into the palm of your hands and shape into patties. You will get 6 large burgers exactly if your handful is the right size.
Place your shaped organic grass fed beef burger patties on the roasting rack that has been placed in the foil covered roasting pan.
Your roasting pan of organic grass fed beef burgers will then be placed on the middle rack. Cook 10 minutes on each side. I flip them over with metal tongs. Once your burger has a deep caramel glaze sort of color, it will be ready to flip and you'll notice that the side that was previously facing the bottom of the pan will look cooked but light and bland. Once you see that same deep caramel glaze sort of color again, your burgers will be done. Watch out for over cooking as grass fed burgers can get dry fast.
Let stand for 3 minutes and serve.
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