Category Archives: Lunch

(Red, White) and BLUE Burgers

Fire up that grill! Nothing more American than some local burgers. Happy almost Memorial Day Weekend to one and all!

adapted from Good Meat, Debra Krasner

Serves 4

1 pound ground grass-fed and finished beef

Sea salt and freshly-ground black pepper

Approximately ΒΌ pound blue cheese, such as Gorgonzola, Stilton, or Maytag (also, try substituting your other favorite sharp-flavored cheeses like cheddar, Asiago, etc.), made from grass-fed milk.

Combine meat with salt and pepper. Form into four balls, taking care not to overwork the mixture. Poke a hole in each ball, insert a small piece of the cheese, and seal the cheese inside the burger by pinching the meat back over it.

Heat a dry, seasoned, cast-iron skillet, over medium heat, until the edges of the pan are hot to a glancing touch. Immediately reduce to low heat and add the patties to the pan. Cook the patties slowly and gently until browned (about 4 minutes on each side). Better yet, fire up that grill!

Serve immediately, with rolls or atop raw or cooked greens.

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