4TH OF JULY CELEBRATION!
FIRE UP THE GRILL FOR THE 4TH. OF JULY!!!!
I don’t eat meat anymore but many people do and my whole philosophy behind what I do is to bring you the foods you love and have no intentions of giving up and preparing them in a way that is better for your body. Start by asking your butcher to grind an Organic grass-fed chuck roast for hamburger. If they say they don’t do that and go pick one out of the case, you need to be politely positive and strong and say you need it freshly ground, period! No hormones no fillers, no enhancers. You end up having the juiciest, freshest beefiest flavor for your burger. You can’t believe what a difference it makes in the flavor and texture of the beef.
I personally like to grill mine in a cast-iron skillet. If you use a cast-iron skillet it’s important that you fire it up to get it super hot, that way when you drop the meat in it starts searing it immediately trapping all the juices inside.
I know people LOVE using their outdoor grills so fire it up nice and hot and follow the recipe for cook time!
Makes 6-5 oz. patties
1- 5 lb. organic grass-fed chuck roast (ask your butcher to grind it for hamburger)
Black cracked pepper, as much as you like
6 slices of extra thick sharp cheddar cheese
6 Brioche hamburger buns, whole grain, or whole wheat (if you can find ROCKENWAGNER BRIOCHE BUNS grab them! The best in my opinion! 🙂
1 tablespoon extra virgin olive oil (if using indoor cast iron skillet)
Bread-&-Butter pickles, or sliced kosher dill pickles
8 slices of onion
8 slices of organic beef steak summer tomatoes
Butter lettuce leaves pulled off, rinsed well, and dry
1 cup of wild arugula rinsed and dried
Ketchup, Dijon Mustard, as much as you like on your burger!
Shape 8 (5 ounces) hamburger patties 3/4 inch thick by using a 1 cup dry measuring cup and fill it with the beef, (don’t pack it in) to the top. That will measure out to be approximately 5 ounces.
Be careful not to pack the meat tightly or you will have dry, dense, burgers. Sprinkle a healthy pinch of kosher salt and pepper on both sides of the burger.
IF USING AN INDOOR GRILL PAN
Heat the grill pan until super hot about five minutes on high heat. Place the seasoned burgers on the grill pan.
Medium-rare: Cook patty on one side for three minutes. Turn it over and cook for an additional four minutes.
Medium: Cook patty on one side for three minutes. Turn it over and cook for an additional five minutes.
Medium well: Cook patty on one side for three minutes. Turn it over and cook for an additional six minutes.
Well done: Cook patty on one side for three minutes. Turn it over and cook for an additional seven minutes.
SAME RULES FOR FIRING UP THE OUTDOOR GRILL!
USDA SAFE INTERNAL COOKING TEMPERATURE
Rare beef 125 F,
Medium 130 F
Medium-well 140 F.
Well-done 160 F.
Remove the burgers to a warm plate. (do not cover). Place the hamburger buns on the grill, and toast the inside of the buns. On a plate, assemble the burgers and buns. Use any condiment you like, but I can tell you, these are so over-the-top tasty that you don’t need anything. You are now ready to bite into the tastiest, juiciest hamburger: so simple, just the pure taste of the beef!
HAPPY 4TH OF JULY!
INSTAGRAM @cristinacooks https://bit.ly/3cHzCVj
FOOD IS MEDICINE FOR YOUR BODY
FOR YOUR BRAIN, HEART & GUT HEALTH!
EAT, AND LIVE “WELL”!
What will you do to use your brain to end Alzheimer’s?
Think about it
Always encourage healthy decisions,
Surround yourself with positive people,
Maintain a healthy weight,
Get 8 hours of sleep,
and always be thankful.
PART OF THE PROFITS FROM FFT GO TO “THE WOMEN’S ALZHEIMERS MOVEMENT”.
INSTAGRAM @flourish_bodymindsoul https://bit.ly/3pieDQd