Caprese Burger
Yield: 6 burgers
INGREDIENTS:
Burger Patty:
2 tablespoons avocado oil or high-heat neutral oil
2 pounds Verde Farms 93% Lean Ground Beef
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
Toppings:
6 sesame buns, toasted
½ cup fresh mozzarella, sliced
2 heirloom tomatoes, sliced
¼ cup basil leaves
¼ cup balsamic vinegar glaze
DIRECTIONS:
1. Heat a large cast-iron skillet with oil until the oil is smoking.
2. In a large bowl combine Verde Farms 93% Lean Ground Beef, Italian seasoning, garlic powder, onion powder, salt, and pepper. Combine until spices are mixed thoroughly. Divide your mixture into 6 patties, around 5 ounces each.
3. Place the patties onto a cast-iron skillet, in 2 batches, careful not to crowd the pan. Cook on each side for about 3 to 4 minutes, depending on desired temperature.
4. To assemble the burger, place a patty on a toasted sesame bun, layer on fresh mozzarella, heirloom tomato slices, and 4 to 6 basil leaves, and drizzle balsamic vinegar glaze.
5. Serve and enjoy!
Smokehouse Burger
Yield: 6 burgers
INGREDIENTS:
Coleslaw:
½ cup mayonnaise
2 tablespoons seeded Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon salt
1 teaspoon black pepper
1 cup green cabbage, shredded
½ cup purple cabbage, shredded
½ cup carrot, peeled and shredded
Burger Patty:
2 tablespoons avocado oil or high-heat neutral oil
2 pounds Verde Farms 85% Lean Ground Beef
1 teaspoon garlic powder
¼ teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
Toppings:
¼ cup barbecue sauce
6 potato buns, toasted
12 slices cheddar cheese
DIRECTIONS:
1. In a small bowl combine mayonnaise, seeded Dijon mustard, apple cider vinegar, salt, and pepper; mix until ingredients are combined.
2. Toss the green cabbage, purple cabbage, and carrots in the coleslaw dressing; set aside. The coleslaw can be made up to two days in advance.
3. Heat a large cast-iron skillet with oil until the oil is smoking.
4. In a large bowl combine Verde Farms 85% Lean Ground Beef, garlic powder, salt, and pepper. Combine until spices are mixed thoroughly. Divide your mixture into 6 patties, around 5 ounces each.
5. Place the patties onto a cast-iron skillet, in 2 batches, careful not to crowd the pan. Cook on each side for about 3 to 4 minutes, depending on desired temperature.
6. To assemble the burger, slather about ½ tablespoon of barbecue sauce on the bottom toasted potato bun, place a patty, layer on 2 slices of cheddar cheese and about a ¼ cup of coleslaw, and spread about ½ tablespoon of barbecue sauce on the top bun as well.
7. Serve and enjoy!
Get the best burgers this summer with Verde Farms organic, 100% grass-fed ground beef.
Recipes By: Jacqueline Tris
Food Stylist: Jacqueline Tris
Food Stylist's Assistant: Hip Torres