Father’s Day comes at the perfect time – just when grilling season is really gearing up! And what pleases a dad more than a good burger and everything that goes with it?
- First of all, you need good quality ground meat. The BRFM is the place to find the best grass-fed pasture-raised meat around! The appropriate ratio of lean to fat is 80/20 for maximum flavor, but you can use leaner meats (like turkey, chicken, bison, etc.) if you mix a little healthy olive oil into the meat. Or mix a more fatty meat with a leaner one.
- And while we’re on the subject of mixing, you can mix 2-3 different meats just like you would for meat loaf or meat balls. If you want to stick with one type of meat, traditional beef is great, but don’t rule out lamb, pork, or even salmon! You can find them all from the excellent meat vendors at our market.
- Spread your meat out on a baking sheet loosely broken up, and lightly mix in the oil if necessary and a little salt and pepper.
- With 5-6 oz. of meat, lightly toss from hand to hand to form a ball, then pat into a disk ¾-1” thick. Make an impression in the middle with your thumb to help the patty keep its shape while cooking. At this point you can chill them in the fridge until ready to grill.
- Preheat the grill to medium high leaving an area with no direct heat for later. Oil the grate to prevent sticking and make cleanup easier.
- Place the burgers over the direct heat and cover. Medium will take 5 minutes per side — adjust from there according to your preference.
- When done, move the burgers to the cool side of the grill and top with cheese. Brush the inside of the buns with oil and place oiled side down on the grill. Cover to let the cheese melt and the buns toast. Look for pretzel buns, brioche buns and more from our bakery vendors.
- Now you’re ready to top and serve. You can’t beat fresh tomato slices and crisp fresh lettuce leaves. Add your favorite condiment and you’ve got the perfect burger!
What’s missing? You can find some incredible chips and dips at the Market. And while the grill is hot, cook up these great side dishes with some of the fresh local veggies our vendors have available right now!
Grilled Garlic Scapes
Vegetable Grill with Balsamic-Red Wine Glaze
Grilled Sugar Snap Peas
Grilled Beet Salad
Grilled Squash and Salsa Verde
Grilled Veggie Kabobs
Smoky Glazed Asparagus (or Broccoli or Fennel)
Grilled Zucchini Caprese