Hamburgers

I’ve noticed a trend with our meats, and it is that you really don’t have to do much to make them taste wonderful. Perhaps it is because our grass-fed beef is so vastly different than commercial meats because our cows get exercise and have a beautifully clean diet which includes only grass and forage, hay, and free-choice buffet-style minerals. We hear from customers that our beef is even tastier than some other pasture-based producers.

We suppose that is because we choose to process our animals only when they are nice and fat, even if it means delaying harvest for an extra 6 months to allow time for them to fully fatten. The result is easy-to-prepare, nourishing and delicious meat. The only challenge in cooking, really, is to remember not to over- or under-cook, depending on the type of cut, but even that is fairly forgiving with well-marbled meat.

Take the hamburger. There are all sorts of premixed seasonings and sauces that contain who-knows-what to make bland, corn-fed beef taste acceptable. We like to taste the BEEF! Here is how I make my grass-fed hamburgers:

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