LMR's Grass-Fed Cheeseburger

The key to this extraordinary burger is using 100% grass-fed beef, available in most farmers’ markets, butcher shops and, increasingly, even large grocers. Pair it with an equally full-bodied wine like a Pinot Noir, Cabernet Sauvignon, Zinfandel or Syrah to punctuate its flavor.
By | May 20, 2015

Instructions

The grass-fed burger at St. Helena, California’s Farmstead at Long Meadow Ranch is the quintessential Wine Country burger. Farmstead’s Executive Chef Stephen Barber uses 100% grass-fed Highland cattle beef to make this full-flavored beef patty topped with cheddar cheese, pickles made in house using organic vegetables, lightly-dressed wild arugula, house-made ketchup, mustard and mayonnaise, and served on a cushiony soft potato bun.  

Makes 1 Cheeseburger

Slice bun in half horizontally and toast on a griddle or flat pan using salted butter until lightly golden brown.

Shape the ground grass-fed beef into a patty and season all over with Farmstead Spice Rub (see recipe below).  Grill the seasoned patty on a charcoal or gas fire until it reaches the desired level of doneness. (We recommend medium rare for grass-fed beef.)

On the bottom bun, spread ketchup coast to coast.  Follow with pickles coast to coast.

On the top bun, spread mayonnaise coast to coast.  Follow with mustard coast to coast.  

Dress arugula with lemon dressing, salt and pepper.  Place on top bun.

Place the cooked burger patty on the bottom bun. 

Serve open face with potatoes as a side.

Farmstead Spice Rub Ingredients:
1/4 cup chili seasoning 
1/4 cup dried granulated garlic
1/2 cup kosher salt
1/4 cup smoked paprika
1/4 cup sugar
1/8 cup cracked black pepper
1/4 cup ras al hanout (a North African spice mix available at many specialty grocers)

To Prepare:
Mix all ingredients together with a wire whisk.  
[Note: This recipe will make a large amount of spice rub that will keep for months in a jar with a tight-fitting lid.  Use it to season all kinds of meats for grilling, especially pork and lamb.]  

Farmstead Pickled Cauliflower Ingredients:
2 cups rough-chopped white cauliflower
1 cup white vinegar
1 tbl dill seed
1/2 tsp fresh dill weed
2 tbl kosher salt
1 tbl chopped garlic
1 tbl sugar

To Prepare:
Combine all ingredients in a clean glass jar and allow to stand in the refrigerator for 72 hours.  Strain before use.

Farmstead Lemon Dressing Ingredients:
1 cup lemon juice (use Meyer lemons if you can find them)
1.5 cup rice oil
2 tsp kosher salt

To Prepare:
Blend all ingredients to emulsify. 

 

Ingredients

  • 1 potato bun
  • 1 tbs salted butter
  • 7oz ground grass-fed beef
  • 2 tsp Farmstead spice rub (recipe below)
  • 1 tbs ketchup
  • 1 tbs pickled cauliflower (recipe below, or use or any pickles you love)
  • 1 tbs mustard
  • 1 tbl mayonnaise
  • 2oz cheddar cheese (we use a locally made raw milk white cheddar), grated
  • 1/2 cup baby wild arugula
  • 1 tsp lemon dressing
  • kosher salt and freshly ground pepper, to taste
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