I made a pile of artisan hamburgers yesterday, as I mentioned I would.
Artisan meaning supplementing the ground beef with some extra ingredients. Supplementing meaning stretching the meat. Stretching because food prices are ridiculous and teenagers want burgers and I can’t stomach mediocre factory meat so I buy grass fed which is more expensive and then stretch it to increase its volume and improve nutrition.
Anyway, I chopped and froze veggies again to freeze, as I’ve blogged about before. (Note: that post I just linked to had twice as many likes as I usually get, 100 in total. It seems to be evergreen, a term that means the content is continually relevant and not time-sensitive.)
I had the little chopper out anyway, so I chopped a bunch of nutritious ingredients to add to the ground beef.
That’s oats (thanks for the tip, Ogg), flax, chard (leaves and stems), green onions and spices which included sea salt, black pepper, thyme, steak spice, gralic powder and onion flakes.
I added a couple of eggs to bind the mess and made large and small burgers.
Needless to say, while my hands were elbow deep in raw meat, everything happened: puppy fiascos, phones ringing, strange noises coming from the basement… 🙄
Never fails, does it. 😵 Anyway I ignored it all. 😛
I grilled them on the BBQ (after I realized the Barbie needs a major cleaning…this might be a project for today).
Of course I neglected to take final pictures of the dressed and constructed burgers because the kids appeared out of the woodwork and inhaled them before I could say “burgers ready” hah. 😀
So how’s that for stretching meat for burgers? Who can contribute to this conversation to make the next batch equally interesting but different?
See you in the comments.