Grilling burgers is a summertime classic. And I'm sure most of you don't need a recipe for that as you probably have a family favorite. So consider this more of an informative post of how we do burgers in our home. Or maybe you are new to cooking for yourself. In that case, you may find this helpful.
For some people, making the transition to going gluten-free or Paleo brings on some challenges for some of our classic and favorite recipes. Like burgers for instance. Many people can't imagine a burger without a bun, right? There are several ways to get around that obstacle, but I'm going to address two of those ways here.
For my gluten-free eaters, if you don't already have a bread you enjoy, I have two options for you. One is from a local bakery called New Cascadia. Wow! They have some amazingly delicious products and they are dedicated to being gluten-free. We love using their buns for our burgers and other sandwiches. Another option is Happy Campers. They are another local company with delicious baked goods. They are also a dedicated gluten-free bakery, with organic & non-GMO products. Their Wild Buns make for a fantastic tasting burger or sandwich as well. If you are not local, please research some gluten-free bakeries in your area.
Now for the Paleo way. I know there are some Paleo options for bread or buns, but to be honest with you, my absolute favorite way to enjoy a burger is to make a "burger salad". Yep, that's right, no bun. A burger on a deliciously fresh bed of produce. I'm hooked and I'm not even Paleo. In my opinion, having a bun just robs you of some of the vibrant flavors going on with your meat and veggies. I know that is not popular with everyone, but for those of you willing to try it, I don't think you will be disappointed. I use a variety of things.
My go-to ingredients are:
chopped green leaf lettuce
chopped baby spinach
thinly sliced carrots
red onions, sliced
Pretty much anything you would want on your burger you can put it in your salad. One of my favorite things to pair this with is my Creamy Chipotle Cashew Sauce. It brings such a wonderful flavor to both the salad and burger.
Now for selecting your grass-fed beef...My butcher recommends selecting the 85% lean, 15% fat content for burgers. Another tip I have learned is to let your burgers sit out at room temperature before grilling. You don't want to put cold beef right onto the grill. And always use tongs when flipping your burger. If you use a fork, your precious juices will be lost in the process. Grass-fed beef tends to have less fat content, therefore can become dry quickly, especially if cooked too long. And, it also cooks faster than conventional ground beef. For a nice medium burger, pull your burgers off when they reach 140°-145°.
1 1/2 pounds grass-fed ground beef
1 shallot, minced
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
1/4 tsp fresh ground pepper
1/4 tsp sea salt
1/2 tsp liquid smoke
Buns of your choosing or ingredients for a burger salad
Toppings for your burger:
1. Preheat your grill. Combine all ingredients in a bowl and mix beef thoroughly with your hands.
2. Divide the beef into 4 patties with about 3/4 inch thickness.
3. Make sure your patties are at room temperature before grilling.
4. Grill your burgers until they have reached an internal temperature of about 140°. Remove from heat and enjoy on bun of your choice or make it a burger salad!