Game Day Burgers
Makes about 8 quarter pounders or about 12 "Sliders"
2 lbs ground St. Brigid's Meadows’ [SBM’s] grass-fed beef
1 tbsp course ground rock salt
1/2 tbsp garlic powder
1/2 tbsp onion powder
1 tsp medium ground black pepper
2 tbsp Worcestershire sauce
1 SBM’s free-range egg
Mix all ingredients together with your hands. Below are three variations for the burgers:
In a pan:
Heat pan at medium heat. Add two tbsp butter, pat patties about 1/2 inch thick and 4 inches wide. Liberally salt both sides and lay in pan. If the butter starts to brown, turn the heat down a bit. Flip after 2 minutes (or brown) and cook for another 2 to 3 minutes. Serve immediately for medium rare or let sit in pan covered for 5 minutes for a juicy medium well.
Lightly salt a third time and add to toasted bun with bacon, mayo, ketchup, mustard, lettuce, tomato and thin sliced onion.
On a grill:
Turn grill to high or prepare a "hot zone" charcoal setup, rub a thin layer canola oil on prepared patties and put on hottest part of grill. Cook for two minutes both sides and transfer to cooler part of grill for additional two minutes for a juicy medium. Lightly salt a third time before placing on grill toasted bun with your favorite fixings.
Place two pieces of plastic wrap longways and overlapping 1 inch on the long side. Spread hamburger mixture onto wrap and lightly oil hands and press the mixture down being careful to keep the meat together. Lightly oil a rolling pin and roll the mixture out to 1/4 inch.
Put a thin layer of any or all of the following:
- shredded cheese
- grilled onions
- thin sliced, sautéed mushrooms
lightly cooked bacon
Fold one side onto the other and softly roll out so the mixture is even. Cut with a pizza cutter to 3 to 4 inch squares and place in a buttered pan on medium heat. When all burgers are finished cooking take small buns ("silver dollar", dinner rolls) sliced and place face down in the hot butter and healthy grass-fed grease. Top with burger and slather with a fattening decadent condiment and cooked bacon.
We trounced 'em, we can honor their food!
1 pack SBM’s All-Beef Franks
Fresh, brat buns
1 large yellow onion
1 each red, yellow and green pepper
1/2 tbsp medium ground salt
1 tsp medium ground pepper blend
2 roma-type tomatoes
2 bottles strong flavored German beer (such as Beck's)
Simmer franks on low in beer for about 45 minutes. While simmering, slice and sauté onions and peppers with salt and pepper, keep warm and set aside.
If grilling, sear franks for about 2 minutes and place in toasted brat buns with a smear of mayo. Top with onions, peppers and freshly sliced tomatoes. Add stone ground mustard (optional).
Quick'n'Easy Meat Bombs
1 pack SBM’s All-Beef Franks
Approximately a 1/2 lb organic Smoked SBMs Bacon
Set oven to 350. Slice franks into 1 inch pieces and bacon into roughly 2 inches pieces. Wrap bacon around frank and skewer with a tooth pick.
Other interesting things you can shove in there:
- jalapeño slices
- onion slice
- chicken liver (trust me, it's tasty)
- thin apple slice
- more meat. Just because.
Place mini-meats on a pan and roast for about 15 minutes or until bacon is slightly brown and the edges curling. Drown in barbecue or wing sauce, or lightly dust with kosher salt.
Mini Pigskin Balls (laces out!!)
1 lb SBM’s Grass-fed Beef
1 cup finely diced yellow onion
1 cup sautéed mushrooms (drained of their cooking juices)
1 tbsp salt
1/2 lb SBM’s Organic Smoked Bacon, minced fine
1 SBM’s Free-Range Egg
1 tsp Thyme
Preheat oven to 400 degrees and mix all ingredients by hand until fully incorporated. Roll into small ovals (roll into balls then rub them in your hands long ways briefly to elongate them to look like footballs) and place on a pan. Cook for about ten minutes or until the meat is just brown. Serve immediately as is or with a sauce.