Lightened Up Burgers
If you know me, my ultimate favorite meal is a good burger. My favorite burger in Dallas is at Rodeo Goat! But for today, I made mine at home... well kind of today… and kind of a few months ago. In May I created 4 burgers from 1 lb of grass-fed beef. I put them in the freezer, and have been cooking them up when the mood strikes.
Yields 4 servings
Prep time: 5 minutes
Cook time: 8-12 minutes
Total time: 13-17 minutes
1 lb grass-fed ground beef, 90% lean
½ red onion, sliced thinly
Outer Aisle cauliflower thins or a bun of your choice
Mustard or ketchup or if you are crazy both!
Pickle slices, my favorite are the horseradish pickles from the Meat Shop on Lovers Lane
Evenly divide the ground beef into 4 equal portions, without overworking the meat. Set aside. At this point I place the patties I don't plan to eat right away into freezer-safe Ziploc bags, label the bags with a Sharpie so I know what's inside and the date, and place them in the freezer for another day!
For the patties that you do not freeze, set them aside while you heat a large cast-iron skillet over medium-high heat. Once hot, add avocado oil.
Season the burgers with lots of salt and pepper on both sides, then place the patties into the hot skillet and cook until browned on both sides. Make sure they are cooked through to your liking, if not, add a lid to the skillet and allow them to cook through. Transfer the cooked patties to a plate and let them rest while you prepare the toppings.
Saute the sliced red onions in a skillet over medium-low heat in avocado oil with salt and pepper or Trader Joe's Everything But the Bagel seasoning until translucent.
Set aside while you prepare the “bun”. Place the Outer Aisle cauliflower thin in the toaster oven until toasted to your liking.
Once toasted, place your bun on a plate, lather a bit of mustard (or your other condiments), place the red onions on top, a few pickles, and then the patty. Enjoy!!