The Perfect Grass-Fed Burger

This is more of a cooking tip than a recipe.

Many of us are used to the corn- and soy-fed meat that’s so easy to find in grocery stores, and when we switch to a more healthful type of red meat, such as the grass-fed ground beef I get from Pure Sprouts (or order online from La Cense), we have to take extra care to ensure that we cook these delightful burgers properly.

Take 1 pound of ground beef, fully thawed in the refrigerator. Form it into four or five patties. Place the patties in a skillet, drizzle them with olive oil (ensuring that some olive oil goes beneath the patties as well), and sprinkle them with salt. Cook over low heat until things start to sizzle, then flip the patties, reduce the heat to very low, and cover the skillet. Half an hour of cooking will give you well-done burgers; reduce the cooking time for other levels of done-ness (at your own risk! ). Et voila! I prefer them without a bun, but I am feeling tempted to try them on one of these with a bit of Brie.

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Barbecue-Seasoned Beef Stew

Here’s an easy stew to make with either ground beef or a cut of beef, plus all those root vegetables you have left over from the winter.

Peel and cut root vegetables (carrots, potatoes, parsnips, etc.) into chunks (2×2-inch chunks work best). Place cut vegetables into a Dutch / French oven along with 24 ounces of strained tomatoes, 1/4 cup brown sugar, 2 tablespoons of honey, 1 tablespoon of garlic salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika. Add 2 cups of water, stir, and place on stove, covered, over very low heat.

Brown 1 pound of ground beef or a diced muscle cut of beef in a skillet. Use a bit of olive oil if necessary.

When the beef is cooked, add it to the Dutch / French oven, stir again, and leave the lid slightly tilted. Simmer for 90 minutes, stirring occasionally and monitoring to ensure that the liquid does not evaporate completely.

Note: Feel free to add less sugar or honey and/or a spicier pepper than paprika if you prefer a more chili-esque flavor to your stew.