It’s officially summer! I hope you had a great weekend full of summer solstice and super-moon activity. I spent my weekend slipping and sliding through Downtown Greensboro (literally, setting a giant slip n slide on February One Place) which left me completely exhausted. So, I spent Sunday in recovery and was very interested in a home-cooked meal. In honor of the true start to summer, I put together this summer simple summer meal including the quintessential grilled burgers and fresh corn. Luckily I had some really good Summerfield Farms grass-fed ground beef on hand and whipped up the meal in no time. You can, of course, put this burger between a bun but it’s delicious on it’s own with sauteed mushrooms and good swiss cheese.
If you havent already, go check out Summerfield Farms! They have excellent grass-fed beef plus a plethora of produce and seafood at their market. You must take a trip out there to see the land – its beautiful. You can learn more about Summerfield Farms here.
These burgers were great and paired well with fresh summer corn with homemade chimichurri sauce. Oh, and chilled rose wine too. I’ll share that recipe tomorrow.
Summerfield Farm Grass-Fed Beef Burger with Moroccan Spice Blend, Sauteed Mushrooms and Emmentaler Cheese
- 1 pound, grass-fed Summerfield Farm’s ground beef
- 2 tablespoons, Mourad’s Moroccan Seasoning for Burgers or other spice blend
- 1 pint, cremini mushrooms, sliced
- 1 tablespoon, Worcester sauce
- 3 or 3 slices, emmentaler cheese (or other swiss cheese)
- salt, pepper
- olive oil
Mix ground beef and spice-blend together. Form into hamburger patties. Season lightly with salt and pepper. Light your grill.
Meanwhile, saute mushrooms in a splash of olive oil. Finish with them with worcester sauce and season to taste.
Grill the burgers and top with cheese right before finishing. Top with mushrooms – and even a bun, if that’s your thing!