Red white and blue burgers made with grass fed beef – the perfect patriotic burger for Independence Day.
Are you getting ready to fire up your grill for the Fourth of July? I know we are, and burgers are most definitely on the menu this weekend. We don’t eat beef as much as we used to, and when we do it has to be grass fed beef.
Not only does grass fed beef taste much better than factory raised beef, the cows have been humanely raised and fed what cows are supposed to eat – grass.
I am lucky enough to live near a farm and I buy a good portion of my meat locally. These are the cows just hanging out on the farm living the life they should. They are free to roam and are not confined to crowded conditions. Grass fed beef is healthier than factory farmed beef, it is:
- higher in vitamins B, E and Beta Carotine
- higher in heart healthy omega 3 fatty acids
- lower in saturated fat
Even though it’s a bit more expensive, it’s worth every penny. My compromise is to eat less beef and enjoy it! Grass fed beef is lower in fat so it cooks much quicker than grain fed beef. When grilling burgers, keep the flame on medium to medium low, and be sure to have a meat thermometer handy so that you can enjoy a tender and flavorful burger.
Grass fed beef is best when served rare to medium. If grass fed beef is not available, these burgers will be just as tasty with an 80/20 ground beef. Serve your Red White and Blue Burgers with Garden Chopped Salad or No-mayo Potato Salad and Coleslaw.
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- 1 pound of grass fed ground beef - or 80/20 ground beef
- 1 small onion shredded or chopped fine
- 1 to 2 tablespoons organic blue cheese for each burger
- 1 sliced onion
- 1 sliced tomato
- 4 whole wheat rolls
- Pre-heat grill on meadium heat
- Combine the beef and onion and form into 4 - ¼ pound burgers
- place the burgers on the grill close and cook for 5 minutes
- turn over and cook for 5 minutes more uncovered
- sprinkle each burger with a tablespoon or two of blue cheese and cover grill for a minute or two until it begins to soften
- check temperature with meat thermometer for Rare 125, Medium Rare 130-135, Medium 135 - 140
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