So after a very busy and stressed out couple of weeks, I’ve really been looking forward to this weekend. With a little break before the next round of holidays (and holiday travel – eek!) I have a couple of free weekends to get some household projects rolling, play with some recipes, and of course, get back to writing here. I had no idea what I was going to cook or write about this weekend, but come hell or high water, it was gonna happen. I was thinking about this on the way home from work Friday night, when the question was answered for me. I walked up to my front door to find the most beautiful surprise that any Primal girl could ask for. A big box of meat.
I had completely forgotten that I had an assortment of grass-fed beef from Rocky Mountain Organic Meats coming to me, so this was like a little bit of Christmas come early. I still had a tough decision to make though – which to try first?
My attention kept drifting back to the ground brisket. I’d never tried it before, and I was curious if I’d be able to taste a difference between that and normal grass-fed ground beef. Plus I was thinking – if I can muster the willpower – that I’d like to keep the steaks frozen until Brad gets home from India. (Oh yeah, did I mention Brad’s working in India for a while? Which definitely contributed to the craziness of the past few weeks.) Anyway, I was thinking he’d probably appreciate a good steak when he returns from nearly a month of spicy Indian food.
The deal was sealed with an invitation to watch the Alabama/LSU game with my friends Adam and Vince on Saturday. Now I’ve mentioned before that my team is Auburn. But if you follow college football at all, you know that…well, we’re not so hot this year. I’d stopped working my schedule around to be able to watch the games, so football wasn’t even on my radar – especially watching two teams that I have no investment in. But what better environment is there for grilling delicious burgers than a football party? So I gritted my teeth and pulled for ‘bama. Unfortunately they lost, but the burgers…they were AMAZING.
I don’t really have a recipe to share with you, because we honestly didn’t do anything to these besides make them into patties and grill them. I really wanted to know what the meat itself tasted like, so I didn’t want to toss any extras into the mix. So, I guess the “recipe” if you really want one, goes something like this:
Take 1 lb. of Grass-fed Ground Brisket from Rocky Mountain Organic Meats
Season with salt and pepper
Make into 3 to 4 patties
Grill until done to your liking.
And of course, serve on almond flour buns with your choice of fixins’! You might notice that the buns in the photo below look a little “speckled” compared to the ones in the previously posted bun recipe. That’s because I only had 2 cups of almond flour left, and substituted the missing 1/2 cup with ground flax meal. It worked perfectly, and I actually really liked the taste and texture. I don’t think I’d substitute any more than the half cup though.
We also used English Cotswold cheese (which, if you’ve never tried it, is a Double Gloucester with bits of chive and onion – soooo good on a burger!) oven-roasted onion slices, mustard and ketchup. I know, I know, there’s sugar in conventional ketchup, but I didn’t have time to make my own. I don’t think the tablespoon I used is gonna kill me.
Does it sound unbelievable to say this was the best burger I’ve ever had? I know I’m always a little doubtful when I hear that pronouncement from someone, “Seriously you guys, this is the best ______ I’ve ever had!” But seriously, you guys, I’m not kidding. I’d never even heard of using ground brisket for burgers before, and now I’m spoiled for life – we all agreed this was the most flavorful ground beef any of us had ever tasted. I usually need to mix something in with burger meat to improve the flavor…bacon and bleu cheese, beer and cheddar, there are endless variations. But the ground brisket was so good alone that adding anything to it would have been a huge mistake. I’m not ashamed to admit that I ate everything you see on that plate, but the really beautiful thing is that I felt full without that heavy, bloated, I-ate-a-brick feeling. Yet another difference high quality organic meat makes.
We served these with roasted sweet potatoes and onion on the side. That’s another really simple one, but I guess that’s an actual recipe I can share:
Roasted Sweet Potatoes and Onion
3 sweet potatoes or yams, cut into ½ inch slices
1 onion, cut into ½ inch slices
2 tbsp. melted butter
Salt & Pepper
Preheat oven to 350 degrees. In a large bowl, coat sweet potatoes and onion in melted butter and season to taste with salt and pepper. Spread potatoes on a baking sheet in a single layer, and place onion slices on top of potatoes. Roast in preheated oven for about 30 – 40 minutes, until done to your liking.
More delicious grass-fed beef recipes to follow in the coming weeks. Enjoy!