Nothing embodies “Primal” more than cooking meat over open flames or coals. And nothing embodies “Labor Day” more than doing that with burgers. So on this past Labor Day, I followed tradition and chose to have burgers for dinner (never mind the fact it’s something my kids never complain about being on the menu). Not being one to settle on grabbing a package of frozen 1/4 lb hockey pucks made of mystery meat, here’s a quick and easy way to serve real burgers that are both delicious AND hide a few extra goodies in there for the kids that won’t eat their veggies!
What you’ll need:
- 1-1/2 lbs of grass-fed free-range beef
- 2 scallions or green onions (you could use 1/3 of a yellow onion instead)
- 1/2 red bell pepper
- 1~2 mushrooms
- 1 clove garlic
- 1~2 tbsp Worcestershire sauce (I find it curious that the “Original Recipe” L&P stuff has HFCS, which wasn’t invented until the mid 20th century, but that the generic Fred Meyer brand is thankfully void of the stuff).
- 1 tbsp Kirkland Organic No-Salt Seasoning blend
Toss the burger into a medium bowl. Mince up the garlic and throw it in. Finely dice/mince the pepper, onion, and mushrooms (the smaller the better if you’re trying to hide it from the kiddos!) and throw it in too. Sprinkle in the seasoning and the Worcestershire sauce, then knead and mix the whole thing with your hands until it’s all blended together well – sort of like making a meat loaf. Shape it into patties (or use a burger press if you want them nice and uniform – I didn’t bother).
Toss them on the grill and cook however done you like them. Serve them up in a lettuce wrap with some fresh sliced tomatoes, and maybe some avocado on top (and a slice of cheese if you’re so inclined). Throw some sweet potato “chips” or “fries” along side with a little HFCS-free ketchup, you’re all set for an afternoon cookout!