My husband and I used to live in Alberta, which influenced our love for beef. Now living in the Ottawa area, we subscribe to the Arc Acres Grass-fed Beef CSA in Manotick Station because of Amber's commitment to sustainable farming practices and ethical treatment of animals. Oh, and can I rave about the quality and flavour? Next time you're craving a burger, give this recipe a try -- it could not be any easier, nor more flavourful!
Serves 4 (very large burgers; make six smaller ones if you prefer)
- 900 g (2 lbs) lean ground beef
- 45 ml (3 Tbsp) Lift Flavours Juniper & Rosemary Sea Salt
- Cooking spray for grill
- 4-6 burger buns
- Guacamole (see recipe below) or other condiments you enjoy (a horseradish mustard would be equally great)
- Tomato slices, cucumber slices, lettuce leaves or any other garnishes you love
Heat your barbeque to high. Add the Juniper & Rosemary Sea Salt to the ground beef. Mix well with your hands, without *mashing* the beef. Form into 4 thin, round patties (thin patties don't turn into baseballs while cooking).
When the barbeque is hot, scrape, turn down to medium and spray, then place the patties on the grill. Cook for three minutes with the lid closed. Use a spatula to give the patties a quarter-turn for nice cross-hatch marks, close the lid and cook for another two to three minutes. Turn the burgers over and finish with another five minutes, lid closed. These burgers will be medium-well done.
Remove to a plate and tent with foil for five minutes. In the meantime, adorn your buns with the condiments and garnishes of your choice. If you love guac, try mine, below... and never fear Dracula again!
Guacamole to Kill a Vampire
- 1 ripe avocado
- 1 large or 2 small cloves of garlic, grated, finely chopped or pressed
- 1 small lime, juiced
- Kosher salt and freshly ground black pepper to taste
Using a sharp knife, cut the avocado in half, remove the pit and scoop the flesh into a bowl. Add the other ingredients and mash with a potato masher until quite smooth. Taste and adjust seasoning, if needed. If making in advance (it will keep for up to eight hours, refrigerated), cover with plastic wrap, being sure to press the plastic onto the entire surface of the guacamole, then refrigerate until the burgers hit the grill.