|Grassfed Burgers with Heirloom Tomato, Wild Arugula & Jalapeno Cheese|
Can you believe that it's almost Memorial Day weekend?
This weekend, Kuzak and I are boarding a plane bound for Boston to celebrate my tenth college reunion. Time flies. It's hard to believe that so much time has passed since I graduated from Harvard. A few things that are on my mind:
1. Which special brand of in-climate weather Boston will foist upon us this weekend? Wind? Rain? Thunder? Lightning? Humidity? Heat? All of the above?
2. How many of my classmates have taken the familial plunge? It's a much bigger lifestyle change than the matrimonial plunge.
3. What do I wear to create that I-look-fabulous-but-barely-even-tried-to-look-fabulous ensemble that can also withstand the Boston weather (see #1)?
4. Where is Stacy London when you need her?
5. I think I need a shoe intervention. Seriously. Help?
6. Finally, how smelly will The Adorable Monster be when we pick him up from doggie camp on Monday? And what shade of brown he will have turned?
Last, but certainly not least, I top them with a spicy jalapeno cheese, heirloom tomato slices, and wild arugula, and serve them on whole wheat buns.
Serve with Snap Pea & Bell Pepper Salad and/or Summer Potato Salad
Grassfed Burger with Heirloom Tomato, Wild Arugula & Jalapeno Cheese
Serves 4 people
Cooking time: about 25 minutes
- 1 pound grassfed ground beef
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chili flakes
- 1/4 cup chopped fresh herbs (parsley, dill, cilantro)
- 1 egg
- 2 tablespoons breadcrumbs
- 2 tablespoons olive oil
- salt and freshly ground pepper
- 4 slices of jalapeno cheese
- 1 cup wild arugula
- 4 heirloom tomato slices
- 4 whole wheat buns
- Preheat cast iron griddle or grill.
- In a mixing bowl, combine the beef, egg, spices, herbs, and breadcrumbs. Add a generous pinch of salt and some pepper. Mix well.
- Divide the mixture into four parts and shape into patties. Brush with the olive oil.
- Either cook stovetop in a cast iron griddle or on the grill, flipping once, until cooked through (about 2-3 minutes per side depending on thickness).
- Once almost cooked through, top with the cheese and allow it to melt. Note: you may place the cast iron pan under the broiler to fully melt the cheese if needed.
- To serve, place each patty on a toasted bun. Top each with a tomato slice and some arugula. Garnish with ketchup and mustard, as desired. Enjoy!
- organic grassfed ground beef, whole wheat buns, organic breadcrumbs, and organic jalapeno yogurt cheese from Trader Joe's
- heirloom tomatoes, Italian parsley, cilantro, dill, and wild arugula from the West Hollywood Farmers Market
- garlic powder, smoked paprika, and cumin from Whole Foods
With this meal, we drank a bottle of Carlisle's 2008 Zinfandel (Russian River Valley, Carlisle Vineyard). One of our favorite producers at a great price point for the quality, this bottle did not disappoint. Made from 87% Zinfandel and 13% mixed black varietals (Alicante Bouschet, Grand Noir, Petite Sirah, Tempranillo and a few others), this is a dense, inky purple wine with great fruit and structure. Elegant on the palate, it tastes of blueberries, licorice, spices, and spring soil.
Costing only about $45 on release, Parker scored this wine 93 points. It should drink well for the next 5-7 years, per Parker's notes. It's worth getting on the Carlisle's waiting list if you can. I've loved every bottle I've tasted thus far, and it's become something of a house wine for us.