Monday, March 23, 2009
Step by step with pictures below.
1 pound of grass fed beef, 1 medium yellow onion, 3 cloves of garlic, one egg, fresh ground pepper, sea salt and one slice of asiago cheese.
Chop onion, garlic and the slice of cheese, then. Combine all the ingredients.
I usually make 3 patties out of a pound. Grilling tip; get your grill nice and hot, then turn down the front burners (if you have a charcoal grill, make sure you have an area for indirect heat)
Put on the burgers and close the lid. The Argentineans, who love their beef find it a cardinal sin if grease drips on the fire and flames up. Grass fed just grills better with in-direct heat, just my experience. I also had a chicken sausage left that I made. Good batch of left overs from this meal.
Don't over cook these bad boys, no hockey pucks here.
A nice salad with "raw ranch dressing" that I bought at the farmers market on Saturday.
And lastly, this is the look my pooch gives when he is patiently waiting for his taste of burger.
Coming up: what I ate this past weekend competing in another tennis tournament.