Grassfedcooking Blog from High Point Farms,LLC

Gourmet Mushroom Onion Burger Recipe 

4 lbs lean grass fed ground beef

1/2 lb fresh mushrooms (chopped fine) 1 lg. onion (chopped fine) 2 T Worcestershire sauce 1 T fresh minced garlic

  2 T garlic oil 1/2 t freshly ground black pepper

Combine all ingredients. Form into hamburger patties. Grill until done.

BLUEBERRY HAMBURGERS  

Ingredients:

 3 T Fresh or thawed frozen blueberries
1 lb  Grass Fed Beef -  

We seared the patties on high and then reduced the heat to low for a few minutes like we usually do. Surprisingly these blueberry hamburgers were wonderful.

We blended our blueberries in our Vitamix, combined the blended blueberries with our grass fed ground beef and formed them into 1/3 pound blueberry/grass fed beef patties.

The small amount of blueberries added moisture to our super low fat beef. We couldn’t even taste or see much evidence of the blueberries. We would highly recommend giving blueberries a try.

FETA  AND HERB STUFFED BURGERS

1/3 cup crumbled feta cheese

1 heaping tablespoon fresh oregano, minced

2 tablespoon fresh spinach, chopped

1 pound ground beef

Salt and freshly ground black pepper to taste

Mix feta, oregano, spinach in a small bowl; set aside. Divide the ground beef into three equal portions, and form into burgers. Place 1/3 of the feta mixture in the middle of each patty, and reform into a patty, making sure you cover the stuffing with meat. Sprinkle with salt and pepper.

FIESTA BEEF CASSEROLE

2 tablespoon olive oil

1 ½ to 2 pounds ground beef

Salt and freshly ground black pepper to taste

1 tablespoon chili powder

12 ounces chunky salsa

1 cup corn, fresh or frozen

¾ cup mayonnaise or sour cream

2 cup crushed tortilla chips

2 cups shredded sharp cheddar or jack cheese

1 head lettuce, coarsely chopped

reheat oven to 350 degrees

Coat a large, heated skillet with olive oil. Add the ground beef, sprinkle with salt, pepper, and chili powder; cook until the meat browns.

Remove beef to a large bowl, and add the salsa, corn, and mayonnaise or sour cream. Spread one-half of the meat mixture on the bottom of a 2-quart casserole. Top with one cup of the tortilla chips, followed by one cup of the cheese. Repeat the layers. Bake for 20 minutes.

Serve on a bed of chopped lettuce, and top with tomatoes.

MEXICAN CORNBREAD

½ cup plus 2 tablespoons olive oil

1large onion, finely chopped

1 pound ground beef

Salt and freshly ground black pepper to taste

1 cup yellow or white cornmeal (not self-rising) +1 to 2 tablespoons

1/2teaspoon baking soda

3/4teaspoon salt

¾ teaspoon freshly ground cumin

1 ½ teaspoons chili powder

1 teaspoon garlic powder

1 cup milk

2 eggs, beaten

1 cup corn (fresh, frozen, or canned and drained)

1/2pound sharp cheddar cheese, grated

2 or 3 jalapeno peppers, finely chopped (optional)

Preheat oven to 350 degrees

Heat 2 tablespoons of the olive oil in a medium-size frying pan. Add the onion and sauté until translucent. Add the ground beef, sprinkle lightly with salt and pepper, and cook until browned. Pour off any accumulated fat.

Combine 1cup of the cornmeal, the baking soda, salt, and spices in a large bowl. In a separate bowl, whisk together the milk, the remaining ½ cup of the olive oil, eggs, and corn. Stir the liquids into the corn meal mixture, mixing by hand just until smooth; do not over mix. Set aside.

Grease a large iron skillet, and warm over very low heat. Sprinkle a thin layer of cornmeal on the bottom, brown slightly, and then pour in half the batter. Gently spread the meat and onion mixture on top; add the cheese and jalapenos. Pour the remaining batter on top.

Bake for 40 to 50 minutes, until golden brown; a toothpick inserted in the center should come out clean.