Freedom Burgers

burgers

 

This week, in honor of the upcoming Independence Day holiday, we celebrate the freedom to choose. Not just our burger toppings–although that is certainly sewn into the fabric of our culture–but also the freedom to choose what we eat and who grows our food. We’re lighting a sparkler this year in honor of the farmers and ranchers who grow our food with care, working the soil to leave our land better for the generations of Americans who will come after us, planting and harvesting with love and integrity, and protecting our rights to clean food. Read on for our favorite burger combos – pick your favorite, celebrate choice and raise a flag for local food!

The Classic:

The patty: grass-fed beef, seasoned simply with salt and pepper

The bun: Slow Dough pretzel bun

Toppings: Dos Lunas Chico Cheddar, sliced heirloom tomatoes, artisan pickles, caramelized red onion

Instructions (4 burgers):

Heat grill to med-high heat. Place cast-iron pan on grill grates for about 10 minutes ensure even heat. Add 2 tbs butter and 1 tbs olive oil to the pan, allowing to melt. Slice two medium-sized red onions and add to skillet. Stir onions to coat and cook until they start to wilt. Add 1-2 tbs sugar to the onions, toss to coat, and allow to caramelize for the next 10-15 minutes, keeping an eye on them so they don’t burn. Set aside.

Delicately mix 1 lb cold ground beef with 1/2 tsp salt and 1/2 tsp pepper, handling the meat as little as possible (the more you mix, the more the proteins bind, creating an unwanted chewy texture). Place on grill, close lid, and allow to cook for 6-7 minutes. Flip the burgers and cook for 5-7 more minutes depending on preferred doneness. In the last 1 minute of cooking, add 1 thin slice of Dos Lunas Chico Cheddar. While the burger is cooking, place pretzel buns face-down on the grill. Toast until just browned. Set aside, top with burger patty, 1-2 slices of tomato, pickles, and caramelized onion (as well as whatever condiments you prefer).

Get your Classic Burger Essentials here!

Lemongrass Pork & Kimchi Burger:

The patty: ground pork, seasoned with minced garlic and lemongrass, salt and pepper

The bun: Slow Dough challah

Toppings: homemade mayo blitzed with kimchi, extra kimchi

Instructions (4 burgers):

Peel off tough outer layer of 1 stalk of lemongrass and discard. Dice what’s left of the lemongrass. Dice 3 tbs garlic. Combine garlic, lemongrass, 1 lb ground pork, and season with salt and pepper. Form patties and place in refrigerator for at least an hour to allow flavors to combine. While burgers are resting, make the kimchi aioli:

Whisk together 1 large egg yolk, 1/4 tsp salt, and 1 diced garlic clove. After combined, continue whisking, slowly adding 1/2 cup olive oil. Whisk until fully emulsified and fluffy. Fold in 4 tbs kimchi chopped kimchi. Set aside in refrigerator.

Grill burgers over medium-high heat, 5-7 minutes per side (or until the internal temperature reads 160F). Toast 4 challah rolls on grill until slightly browned. Remove, top with lemongrass pork patties, smear with kimchi aoili, and top with more kimchi (to taste). Enjoy!

Get your Kimchi Aioli Ingredients here!

The Greek:

The patty: Ground lamb, seasoned with dried oregano, salt and pepper

The bun: Slow Dough challah

Toppings: Tzatziki (plain yogurt mixed with grated cucumber) and feta cheese

Instructions (4 burgers):

Delicately mix 1 lb ground lamb, 1 1/2 tbs dried oregano, 1/2 tsp salt, and 1/2 tsp pepper. Place in the fridge while you mix the tzatziki. To make the tzatziki, mix 1 cup plain Bulgarian yogurt, 1 grated cucumber, and 4 oz feta cheese and stir to combine.

Grill burger over medium-high heat, 5-7 minutes per side until the internal temperature reaches 160F. While the burger is cooking, grill the challah roll halves, face down, until lightly toasted. Remove and top with lamb burger. Top with tzatziki and 1-2 slices of heirloom tomato and raw red onion (optional).

Get everything you need to make your own tzatziki here!

Goat + Goat:

The patty: ground goat, seasoned with herbs de Provence, salt and pepper

The bun: Slow Dough pretzel bun

Toppings: goat cheese mixed with minced shallot and chopped basil + mint

Instructions (4 burgers):

Lightly combine ground goat, 1 tbs herbs de Provence, 1/2 tsp salt, and 1/2 tsp pepper. Mold into 4 patties. Place in refrigerator while you make the herbed goat cheese. Mix 2 tbs minced shallot, 4 tbs chiffonade basil (lightly packed), 2 tbs chopped mint, and 6 oz room temperature chevre.

Grill goat burgers over med-high heat, 5-7 minutes per side, until the internal temperature reaches 160F. While burgers are cooking, grill pretzel bun, face down, until lightly toasted. Remove and top with goat patty. Slather with goat cheese mix and enjoy!

Get your ingredients to make here to make a tasty herbed goat cheese!

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