Tuesday, September 27, 2011

Slow burger

This Marin Sun Farms grass fed burger sits on top of a pile of wild arugula, and a thick slice of heirloom tomato. It is garnished with sautéed crimini mushrooms, sharp cheddar, grilled bacon, marinated red onions, and fried sage. I skipped the bun and fries - why bother? - and ate it with knife and fork. Tastes like meat.

For the burger:
1/2 lb ground grass fed beef
1/2 tsp Worcestershire sauce
Sea salt, fresh ground black pepper
Olive oil for the grill

Season beef with Worcestershire sauce, salt and pepper. Shape into a ball, then flatten on a cutting board to about 1 inch thick burger. Make a shallow depression in the center to allow for expansion while cooking. Preheat gas grill. Oil the grill, cook burger over direct heat, covered, 3-4 minutes per side. Add toppings and cheese for the last minute of cooking.

For marinated onion (makes about 1/2 cup, keep unused portion refrigerated for up to a week): Slice 1 small red onion into very thin rings. Rinse under cold running water, drain. Season with a pinch of sea salt. Toss with 1 Tbsp sherry vinegar and 2 Tbsp white wine vinegar. Let sit 30 minutes at room temperature.

For fried sage: Heat 3 Tbsp olive oil in a skillet over medium heat. Add 6-8 large sage leaves. Cook until crisp, 3-4 minutes, turning carefully with tongs. Dry on paper towels. Use to garnish grilled meats, soups and salads. Cool and reserve the aromatic oil for use in salads.

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Location:San Rafael, CA

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