“When I was growing up, my grandfather raised cattle for beef. I spent many summers and holidays in the back of his pickup riding out to the pastures where they roamed. I have no idea how many acres he leased, but it could take half an hour to find the cattle and round them up. Yes, he supplemented their grass diet with some corn (which at that time was not GMO), but we are talking about West Texas after all, and the green pastures weren’t terribly lush, to put it mildly!
My grandfather (Papa) was a big believer in natural remedies, and he used apple cider vinegar for just about anything. Given the fact that he lived into his 90’s, I’d say he must have been right! He also felt that apple cider vinegar would be good for his cattle, and that was his trademark. His beef was tender and tasty, and he swore it was because of the vinegar he added to their feed. Every year, we got a freezer full of beef with every cut you could imagine. Who knew back then that we were ahead of our time? We ate grass-fed, pasture-raised beef. They were treated humanely and with respect. We shed many tears over cows who lost their calves or even their own lives, giving birth.
Today, beef is raised entirely differently, unless you can find a local, small farmer/rancher like my Papa. There’s no way I would eat as much beef now as we used to, but I’m glad for those good memories and the experience of learning many life lessons (like birthing, dying, hard work, success and faiure) on these trips to the ranch land.” ~ Bobbi
We understand that many of you foodies love beef. Some of us do too, but in small amounts. And by eating less beef, we can afford to buy the very-best quality available when we do choose to cook with it. We encourage you to support your local farmers who raise small herds humanely and healthfully!
Choosing organic, grass-fed, pasture-raised, hormone and antibiotic-free beef is important, but it’s also necessary to understand the difference. And don’t let the terms “natural” or “premium” fool you into believing that you’re getting a better product. There are no guidelines for using those terms; they are virtually meaningless. Buying local, and knowing your farmer is the best way to obtain the highest quality product.
Read more at The Food Revolution Network to understand how you can make wise choices for purchasing and eating beef: “The Truth About Grass-Fed Beef.”
| Prep Time | |
| 5 minutes |
| Cook Time | Passive Time |
| 10-15 minutes | 5 minutes |
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|
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Easy!
Moderate
Serves:4hamburgers
Serving Size:1 (4-ounce) patty
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There’s nothing wrong with simply shaping some ground beef into patties and throwing them on the grill, but why not make them a little special? Try this and impress your friends!
Tools:knife and cutting board, large bowl, measuring cups and spoons, grill
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- 1/4 cup finely chopped onion or 2 tablespoons minced garlic
- 1 pound ground beef (about 80% lean recommended)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon horseradish (optional)
- 1 teaspoon chili powder or garam masala spice blend*
- 1 teaspoon oregano dried leaves, not ground
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper ground
- 4 slices cheese (optional)
- 4 whole grain hamburger buns or English muffins
- Chop onion or mince garlic, then place in a large bowl.
- Add meat and all other ingredients. Mix with hands (or with a large spoon), just until combined. Don’t overwork the meat, or it will be tough.
- Form into four patties. Flatten slightly, but don’t pack down too hard.
- Make sure grill surface is clean. Spray with oil before turning on. Turn grill to high (around 400°F). If using a charcoal grill, prepare coals according to package instructions.
- Place patties on grill, away from flame. Lower flame to medium-high and cook patties about 4 minutes. Flip over, turn heat to medium, and cook 2 minutes on the other side, or to desired doneness. To keep moisture in the meat, do not press down on the patties while they’re on the grill. NOTE: The patties will continue to cook after being removed from the heat, so remove a little before they’re done to your preference.
- Add optional slices of cheese in the last minute of cooking.
- Lightly cover the patties with foil, and let rest for 5 minutes before serving, for a juicier hamburger.
- Toast bun if desired, then assemble. We like to add lettuce, tomatoes, pickles, etc., or serve with a salad.
*Terminology: Garam masala is a special Indian blend of spices, but can vary somewhat. Although it’s typically made by toasting whole spices then grinding as needed, we have developed a quick version using our Finite Foodie spices. See our recipe for Garam Masala Spice Blend.
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