beef

Vermont Fall Cheeseburger

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Ingredients:

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  • 1/4 Lb. Ground Beef per burger

  • 2 Thick Slices Mt Mansfield Creamery Halfpipe Cheese

  • 2 Tbsp. Pink Lady Cultured Raw Vegetables

  • 1/2 Pear, Thinly sliced

  • Greens

  • salt and pepper

  • 1/2 Tbsp. Canola Oil

  • Bun* (not pictured)

Process:

  1. Season ground beef with salt and pepper, and form into patties. Press a dimple in the middle to help the burger cook evenly.

  2. Add canola oil to hot skillet, cook burger to preferred doneness

  3. Add burger to a bed of greens, or serve on a bun

  4. Top with sliced pear, cheese and cultured, raw vegetables

Beef Picadillo

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This Latin-American inspired dish has many, many different versions depending on where it’s being made and who’s cooking it! Some versions call for sausage, some add tomatoes and herbs but no potatoes, some add olives and raisins - there are so many possibilities! Feel free to adjust to your taste and use what you have on hand.

Serve with rice, or cauliflower rice, or with tortillas - you can’t go wrong.

Ingredients:

  • 1/2 lb Ground Beef

  • 1 Cup Potato, Cubed (about 1 large or 2 small potatoes)

  • 1 Carrot, Sliced

  • 1 Sweet Pepper, Chopped

  • 1/4 Onion, Chopped

  • 1 Tbsp. Paprika

  • 1 Tbsp. Cumin

  • 1 Tbsp. Garlic Powder

  • 1 Tbsp. Chili Powder

  • Salt & Pepper

  • 2 Tbsp. Canola Oil

  • 1/4 c. water or broth

Process:

  1. Prepare Vegetables

  2. Add Canola Oil to a large skillet over high heat

  3. Add Onion and cook for five minutes - stirring, until the onions are translucent and starting to brown at the edges

  4. Add Ground beef and spices; stir often to allow for beef to break down and brown evenly

  5. Add 1/4 Cup of water or broth to the skillet, and add the potatoes, carrots, and peppers; cover and allow for the vegetables to soften, for about 10 minutes, stirring occasionally.

  6. Season to taste and serve while hot!

Check out some other versions of Picadillo: SkinnyTaste Cuban Picadillo and Isabel Eats Mexican Picadillo

Grass Fed Cheeseburgers

grass fed cheeseburgers

This week's Omnivore Package and Localvore Package feature ground beef and cheddar cheese. These two delicious Vermont products gain their flavor and nutrition from the healthy, sustainable grazing practices carried out on our Vermont Farms. These are a great, quick and simple meal for any time of year!

When served with salads and side dishes, we find that we can make 4 or 5 burgers from one pound of ground beef - but that's up to you!

Ingredients:

  • 1 lb grass fed ground beef (defrosted)
  • 4 slices cheddar cheese
  • salt and pepper
  • oil for cooking
  • serve on round rolls or over salad

Directions

  • In a bowl, season ground beef with salt and pepper, and mash. 
  • Divide into 3, 4, or 5 equal sections, depending on how many burgers you'd like to make.
  • Shape each patty into a uniform, round shape. Press down in the center to make a small indent - this will help with more even cooking. 
  • In a pan or cast iron skillet, heat a small amount of oil. When the pan and oil are hot, add the burgers to the pan. To get a good sear, don't move them around in the pan. For juicy burgers, don't press down on them while they cook. With grass-fed beef, which tends to be leaner than conventional beef, you'll want to keep the heat to medium-high, so that the burgers don't cook too quickly and become to tough.
  • After a few minutes, flip your burgers. For the last 1-2 minutes, add your slices of cheddar cheese to the burgers and cover to melt.
  • Serve and enjoy!