This and That: Grass-Fed Beef Burgers

With springtime pretty much in full bloom in Southern California we have been enjoying the smells of BBQ around our neighborhood and taking advantage of our outdoor patio set for dinner. These are precious times around here because pretty soon, all too soon, the blistering heat will be upon us. There's really only 4 glorious months where we live: April, May, October and November. The rest of them are plagued with windy and miserable cold or scourching and unbearable heat. I'm kind of being dramatic here~ at least about the cold. But not about the heat~ it is unbearable. Anyway, we too have been BBQing a little more along with the rest of the town. Here's a rendition of one of our favorite grilled hamburgers that I think you'll enjoy. Happy Spring!

Ingredients:

1 lb. grass-fed ground beef (we buy from Organic Pastures)
1/2 cup onion, diced
2 garlic cloves, minced
2 TBS tamari (fermented soy sauce)
1/4 cup gorganzola cheese, opt.
1 tsp. pepper
1 tsp celtic sea salt
Condiments of choice

Turn your grill on to medium, around 400°. Place your ground beef in a bowl and add in the gorganzola, pepper and sea salt. Set aside.

In a medium skilled heat up the tamari and saute your onions and garlic in it, about 4 minutes. Let cool slightly, then incorporate into the ground beef.

Separate the ground beef into four equal sections, then roll into a ball. Flatten with the palms of your hand into patties about 3/4 inch thick. Then make a depression in the middle of each with your thumb to keep the patties from balling up when they cook.

Grill for 3-4 minutes per side, until about medium (or to your liking). At this point you could add some extra gorganzola on the top of each patty if you'ld like.