This burger I began making several years ago and is a favorite! It can be made on the stovetop in an iron skillet, but it is really delectable when grilled over coals on the barbeque. This year we have onions, tomatoes and lettuce from our garden. The pickles I just made a couple of weeks ago and have fermented quickly in the heat. I will post some recipes for pickles and kraut soon!
My home made mustard was enhanced with horseradish from the garden. We are almost out: time for a new batch!
- 1 lb grassfed beef, 20% fat or more
- 1 lb pastured pork
- 1 lb pastured lamb
- 2 cups of fresh beef or lamb liver ground in food processor
- 1/4 cup dried onion flakes
- 1 teaspoon salt
- 1 teaspoon pepper
1 - Place all the ingredients into a large bowl. Mix thoroughly with you your hands.
2 - Form patties. I usually get 8 or 9 patties from the above measurements and freeze the ones I don’t use between pieces of wax or the butcher paper the meat came in.
3 - Heat the grill and cook the burgers to your taste. 5 minutes a side usually brings ours to a perfect medium rare.
4 - Serve with sliced onions, tomato, grilled onions, fermented pickles, avocado, lettuce or any of your favorite sides.