Thursday, June 24, 2010

Tonight's Dinner - Grass Fed Beef Burger, Local Zucchini Carpaccio a la "Exile on Main St" and Just Picked Arugula Salad

I have been making variations of this burger for about a year now, but it didn't dawn on me until tonight to add fresh herbs to it. It really worked. This was a great burger!

What you need (this serves 4 people):
1/3 lb of Ground Sirloin for each person (If you can get local grass fed ground beef, I would suggest it. My guy has no more beef left and is raising 2 cows now for slaughter at the end of the summer. Tonight I had to go with grass fed beef from Australia.)
2 Tablespoons of Organic or Homemade Ketchup (reason being - try to avoid ketchup with high fructose corn syrup)
1 Teaspoon of Soy Sauce
2 Tablespoons of BBQ Sauce (again make your own, or try and find one without high fructose corn syrup.)
4 Shallots
Leaves from 5 sprigs of Thyme
15 Rosemary leaves

Aged Gouda
1 Jalapeno Quartered (I used a yellow one)
Tomato Slices
Brioche Rolls

Add everything above listed before the gouda (except the beef) into the food processor or blender (use your 1 cup processor if you have one). Blend until herbs and shallots and totally ground up. Mix this liquid into your beef and form into burgers. Set aside.

When ready grill for 3 minutes, flip and add sliced gouda. Add jalapeno quarters and scallions. Grill for 3 or 4 more minutes depending on the temperature you desire and the thickness of your burgers. I left them on for about 4 more minutes for a medium burger. Remove from the grill and set aside on a plate. Add the rolls to the grill for a few minutes to toast. Remove and assemble your burger.

Zucchini Carpaccio a la "Exile on Main St"
So easy and so delicious! We ate this at a local restaurant earlier in the week and it was amazing!

1 large zucchini, sliced on a mandolin or very thin
2 tablespoons of toasted pine nuts
1 handful of shaved parmesan
2 lemons juiced
Olive Oil
Sea Salt

Slice the zucchini and arrange nicely on a platter or large plate. Squeeze the lemon on top of the zucchini and then drizzle with olive oil. I ended up using more olive oil than I thought I would as the zucchini really soaks it up. Set Aside for about 10 to 15 minutes. Then add the salt, pepper, toasted pine nuts and parmesan.

Simple Arugula Salad

Baby Arugula (we got ours at the farm on Tuesday)
Radishes and Turnips (I used the mandolin tonight since I had it out and its so quick)
Handful of Raw Pepitas
Handful of Dried Cherries
Scoop of Fresh Raw Milk Ricotta

Toss with salt, pepper and a red wine vinaigrette.

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