My go-to hamburger recipe

I have had the privileged of purchasing my ground beef from a local organic farmer in 50-100 lb increments in the last few years. The price is decent and I can tell a distinct difference in ground beef from this farmer and the ground beef from the store.

I like this much better.

I know this will come as a disappointment to some, but for the next few months, we will not be purchasing this beef. We will be buying all our meet in bulk (from Costco) and working on saving money. I expect there to be comments disparaging this choice, but I would like to point out that it is OUR choice. I’m writing this out for the world because I know that we are not the only people in this mess. It sucks, but – for us –  it is the right choice. When we clean up this financial fiasco we will go back to making the best possible food choices.

Back to your regularly scheduled broadcast.

I can’t imagine buying the premade beef patties (though I have!) because then you can’t fill your patties with yummy goodness (think green chilies, cilantro, feta, olives, sun dried tomatoes, parmasean, cheddar, garlic – and those are just the fillings I’ve used in the last few months!). Here’s the recipe that I fall back on most often:

  • 1-3 canned chipotle peppers in adobo sauce, chopped (1-2 T chopped)
  • 1 T adobo sauce (the stuff in the canned chipotle peppers)
  • 2 cloves garlic, chopped
  • salt and pepper (a little less than 1/4 tsp each)
  • 1 egg
  • 1 lb beef
  • *1/4 cup shredded cheddar cheese

Mix all the ingredients (you can choose to add the cheese now or you can top the patties with it). Make 4 or 5 regular sized patties by portioning out how much meet you want in each patty. Roll a ball of meat and then flatten it into a 3/4 – 1.5 inch thick circle. Once you have all your patties made,  you can broil, grill or pan fry your hamburgers. To pan fry: take your cast iron pan and heat it to medium. Rub the pan very lightly with 1 tsp or so coconut oil and then a drop of water dances on the pan place the hamburgers on the pan. Cook until brown and moves easily with a spatula; then flip the hamburger over. Cook until done. USDA says done is 160 – do what you feel is safe!

These freeze well and are going into the freezer to be pulled out when we need a quick dinner. Yum! Serve with green beans and a side salad. Or whatever you want.

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