4th of July Burger Recipe: Barbecue Infused Burger

The 4th of July is just around the corner, and it will be a good day to work out and then fire up the barbecue for some delicious infused burgers!

Some of us will be running a Murph workout on the morning of the 4th with flags flying, as a remembrance of the sacrifice paid by the people willing to pledge their lives, their fortunes, and their sacred honor to win the Liberty we hold dear and enjoy today.

And also because we love to get out and push ourselves and feel that rush of endorphins released by completing hard challenges with friends and brothers and working up an appetite for barbecue!

Then it’s time to cook, and laugh, and shoot off fireworks, and joke about how we like our coffee black and our tea in the harbor, and enjoy time with family and friends.

Long Live Liberty!

I wanted to experiment with a 4th of July burger, but was wondering what that would be. Just sticking an American flag on a toothpick to spear a regular burger would be alright, but seemed a little tacky. So I got thinking about ingredients, and barbecue sauce came to mind. Lots of cultures use sauces to baste grilled meats, but a nice smoky barbecue sauce seemed to me to have a uniquely American flavor to it.

Ingredients:

1 lb Saint John’s Organic Grass-fed ground beef (thawed)

1/3 cup of your favorite barbecue sauce

Salt, pepper, and garlic powder

Prep time: 10 minutes

Cook time: 20 minutes

Overall: 30 minutes

I infused the barbecue sauce into the ground beef as I made up the patties, then we sprinkled the salt, pepper, and garlic powder on one side.

We cooked these on the smoker at 375* for about twenty minutes, flipping them at the 15 minute mark. But you could grill these, or cook in a cast iron skillet, or however you usually like to cook burgers. It might cook a little differently with the extra moisture from the sauce, but it wasn’t a noticeable difference to me.

I topped mine with mayonnaise, a touch more barbecue sauce, and avocado slices.

Bacon and/or some sharp cheese would have gone really well with it.

I hope you enjoy your Independence Day celebration, eat a burger, and wave a flag. God Bless America.

Aaron

Ecuadorian Quinoa Casserole (from Nourishing Traditions by Sally Fallon)

A photo from the Nourishing Traditions cookbook

Serves 6-8

From the Sally Fallon Cookbook, Nourishing Traditions

INGREDIENTS

• 2 cups quinoa

• 6 cups warm filtered water plus 2 tablespoons whey, yoghurt, kefir or buttermilk

• 1 bunch green onions, chopped

• 2 tablespoons extra virgin olive oil

• 1 teaspoon annatto seeds (available in Latin American markets)

• 4 cups beef or chicken stock 

• 1/2 teaspoon sea salt

• 3 cloves garlic, mashed

• 2 medium potatoes, washed and sliced

• 1 bunch cilantro, tied together

• 1/2 cup piima cream or creme fraiche 

• 5 tablespoons cream cheese

DIRECTIONS

This authentic recipe, from a chipper centenarian living in Equador, incorporates all the basic principles for easy digestion and thorough assimilation--use of rich stock made by boiling bones for a long time, presoaking of grain and the addition of cultured cream and homemade cheese, rich in fat-soluble vitamins. 

Soak quinoa in warm water mixture at least 12 hours. Rinse and drain well. Saute annatto seeds in oil for several minutes, or until oil turns yellow, and remove with a slotted spoon. Saute onions in the same oil, adding garlic at the last minute. Add quinoa and stock and bring a boil. Skim, reduce heat, cover and simmer for I hour more on very low heat. About 1/2 hour before serving, stir in the potatoes and salt. About 10 minutes before serving, add cilantro. To serve, remove cilantro and stir in cultured cream and cheese. 

NOTE FROM SALLY

Quinoa is a staple food of the Incas and the Indians in Peru, Ecuador and Bolivia. During his pioneering investigations in the 1930's, Weston Price noted that the Indians of the Andes mountains valued gruel made of quinoa for nursing mothers. Quinoa contains 16 to 20 percent protein and is high in cystine, lysine and methionine-amino acids that tend to be low in other grains. It contains iron, calcium and phosphorus, B vitamins and vitamin E,and is relatively high in fat. Like all grains, quinoa contains antin utrients and therefore requires a long soaking as part of the preparation process. SWF

Herb Rubbed Top Round Roast Beef

INGREDIENTS:

• 1/3 cup fresh parsley chopped fine

• 2 Tbsp minced fresh thyme

• 1 shallot minced

• 1 Tbsp Dijon mustard

• 2 Tbsp olive oil

• 4 Tbsp unsalted butter room temperature

• (1) 4-5 lbs top round roast fat trimmed if needed

• 1 Tbsp salt

• 1 Tbsp pepper

DIRECTIONS:

1. Mix the parsley, thyme, and shallot in a small bowl.

2. Remove 2 Tbsp of the herb mix to another bowl and set aside.

3. Add the mustard, and add 1 Tbsp of the oil to the remaining herb mix and stir to combine.

4. With the previously reserved herbs, mash in the butter with a fork to mix everything well.

5. Butterfly the roast by carefully cutting down the center of the roast, folding the cut end of the beef back, flattening, until you have cut almost entirely through. This allows for a better seasoning application throughout the beef.

6. While spread flat, season liberally with salt and pepper on all sides.

7. Using your fingers, spread the mustard mixture evenly over the interior of the meat.

8. Fold the meat back up and tie with kitchen twine.

9. Cover and allow the beef to rest in the fridge at least 4 hours.

10. When ready to cook, preheat the oven to 275 degrees F.

11. In a large oven-safe skillet, heat the remaining oil.

12. Sear the beef on all sides, until just browned, about 5 minutes per side.

13. Transfer to oven and allow to cook 1 1/2 to 2 hours, or until the meat temps at 125 degrees F.

14. Carefully transfer the beef to a cutting board to rest.

15. Spread a generous dollop of the herb butter over the roast and cover with foil.

16. Allow to rest for 20 minutes before slicing and serving.

Carne Asada Tacos

INGREDIENTS

2 pounds flank or skirt steak

1 full recipe of Mojo marinade (recipe below)

Olive oil, for coating the grill

Kosher salt and freshly ground black pepper

16 (7-inch) corn tortillas

Shredded romaine or iceberg lettuce, for serving

Chopped white onion, for serving

Shredded Jack cheese, for serving

1/2 cup Pico de Gallo (recipe below)

2 limes, cut in wedges for serving

MOJO

4 garlic cloves, minced

1 jalapeno, minced

1 large handful fresh cilantro leaves, finely chopped

Kosher salt and freshly ground black pepper

2 limes, juiced

1 orange, juiced

2 tablespoons white vinegar

1/2 cup olive oil

PICO DE GALLO

4 vine-ripened tomatoes, chopped

1/2 medium red onion, chopped

2 green onions, white and green parts, sliced

1 Serrano chile, minced

1 handful fresh cilantro leaves, chopped

3 garlic gloves, minced

1 lime, juiced

1/4 cup extra-virgin olive oil

1 teaspoon kosher salt

DIRECTIONS

• Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don’t marinate the steak for more than 8 hours through, or the fibers break down too much and the meat gets mushy.

• Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

• Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.

• To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.

MOJO

• In a bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use marinade for chicken or beef or as a table condiment.

PICO DE GALLO

• In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes to an hour to allow the flavors to mix.

Osso Bucco

Serves 6

INGREDIENTS

• 1/2 cup all-purpose flour

• 3/4 teaspoon salt, divided

• 1/2 teaspoon pepper

• 6 beef shanks (14 ounces each)

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1/2 cup white wine 

• 1 can (14-1/2 ounces) diced tomatoes, undrained

• 1-1/2 cups beef broth

• 2 medium carrots, chopped

• 1 medium onion, chopped

• 1 celery rib, sliced

• 1 tablespoon dried thyme

• 1 tablespoon dried oregano

• 2 bay leaves

• 3 tablespoons cornstarch

• 1/4 cup cold water

Gremolata:

• 1/3 cup minced fresh parsley

• 1 tablespoon grated lemon zest

• 1 tablespoon grated orange zest

• 2 garlic cloves, minced

DIRECTIONS

1. In a large resealable plastic bag, combine the flour, 1/2 teaspoon salt, and pepper. Add beef, a few pieces at a time, and shake to coat.

2. In a large skillet, brown beef in butter and oil. Transfer meat and drippings to a 6-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan; pour over meat. Add the tomatoes, broth, carrots, onion, celery, thyme, oregano, bay leaves, and remaining salt.

3. Cover and cook on low for 7-9 hours or until meat is tender. Discard bay leaves.

4. Skim fat from cooking juices; transfer juices to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

5. In a small bowl, combine the gremolata ingredients. 

6. Serve beef with gremolata and sauce. If desired serve over polenta, mashed potatoes or orzo pasta! 

Corned Beef

Makes 2 pounds

INGREDIENTS:

1 large onion, cut into 1/2-inch wedges

3 sprigs fresh thyme

3 cloves peeled garlic

3 Tablespoons pickling spice

One 4-pound piece corned beef brisket, rinsed

3 Tablespoons unsalted butter

2 leeks, white and light green parts only, split lengthwise, cleaned and cut into 1-inch lengths

4 carrots, cut into 2-inch pieces

1 small head green cabbage, core intact, cut into thick wedges

20 small red potatoes

1/4 cup loosely packed fresh parsley leaves, chopped

Sour cream, prepared horseradish and whole-grain mustard, for serving

DIRECTIONS:

Put the onion, thyme, garlic, pickling spice, brisket and 6 cups water into an instant pot.

Set and cook on high pressure for 85 minutes. Follow the manufacturer’s guide for quick release, then remove the meat and set aside. Strain the liquid through a fine mesh strainer into a bowl and return 2 cups back to the instant pot along with the butter.

Put the potatoes in a microwave safe dish and cook for 3 minutes then add the leeks, carrots, cabbage and potatoes to the Instant Pot. Seal and cook on high pressure for 4 minutes. Quick release the steam. Thinly slice the brisket across the grain and transfer to a serving platter. Arrange the vegetable and potatoes around the meat, sprinkle with the parsley and serve with the sour cream, horseradish and mustard on the side.

Korean Bibimbap

Korean Bibimbap

Servings: 2-4

Ingredients

1 zucchini

4 oz mushrooms

1 shallot

2 carrots

ginger- about the size of your thumb

2 cloves garlic

¾ cup jasmine rice (or whatever type of rice you prefer)

5 tsp white wine vinegar

1 TBSP sesame oil

1 ½ TBSP sugar

1 tsp sriracha (optional)

3 TBSP soy sauce split in half

10 oz grass fed organic ground beef

vegetable oil

Directions

• Bring 1 1/4 cups of water to boil in a small pot.

• Half the zucchini lengthwise; slice into half moons. Slice mushrooms. Halve, peel, and very thinly slice shallot. Peel carrots and using a peeler, shave lengthwise into ribbons. Peel and grate ginger. Mince garlic.

• Once the water is boiling, add your rice and a pinch of salt to the pot. Cover, lower heat to a gentle simmer and cook until tender. About 15-20 minutes.

• Toss your shallot into a small bowl with the white wine vinegar and a pinch of salt. Set aside to let it marinate.

• In another small bowl, stir together your sesame oil, sugar, sriracha, and half of your soy sauce. Set this aside to drizzle over finished product.

• In a large pan, drizzle some vegetable oil and cook up your zucchini, carrots, and mushrooms until tender. They tend to cook at different lengths of time so use separate pans for each of these or just do one at a time. Just put your cooked veggies somewhere to keep warm while you cook the rest.

• In a large pan saute your ginger and garlic in a bit of oil until it is fragrant (about 30 seconds). Add your beef and cook till there is no pink. Add the rest of your soy sauce and let the meat cook a bit longer till it is a tad crisp.

• Finally, plate your rice with the veggies, beef, shallots and sauce over the top of it. Enjoy!!

Meatballs

Meatball Recipe

Makes about 16 Meatballs

INGREDIENTS:

For the meatballs:

• 1 pound ground Beef

• 2 large Eggs

• 1/2 cup shredded Parmesan Cheese

• 1/2 cup Bread Crumbs

• 2 teaspoons Worcestershire sauce

• 1/2 small Onion minced

• 2 cloves Garlic minced

• 1/2 teaspoon smoked Paprika

• 2 Tablespoons Minced Parsley

• 1/2 teaspoon Kosher Salt or Sea Salt or to taste

• Fresh cracked Black Pepper

For the sauce and toppings:

• 2 tablespoons Olive Oil

• 2 cups Tomato Sauce (or more if you like)

• 1/4 cup Parmesan Cheese for topping

• chopped Italian Parsley for topping

• serve on top of pasta, rice or with grilled bread

DIRECTIONS:

1. In large bowl, combine all meatball ingredients (meat, eggs, parmesan cheese, bread crumbs, Worcestershire sauce, onion, garlic, paprika, parsley, salt & and pepper). Mix it all together well. Add some oil to your hands to prevent sticking and roll meatballs into about 1 1/2” balls. Try to keep the meatballs all the same size for even cooking.

2. Turn Instant Pot on “Sauté”. When hot, add oil then add about 6-8 meatballs. Sear in small batches in the Instant Pot. Sear only enough meatballs in a batch so they don’t overcrowd and you have room to maneuver a spatula in-between to flip them while searing.

3. Sear the outside of the meatballs until a crust forms, gently rolling the meatballs around the Instant pot occasionally so that all the sides are seared evenly. Remove the seared meatballs and sear the next batch(s) until all the meatballs are seared.

4. Add all the seared meatballs into the instant pot. Add the tomato sauce to the pot of meatballs. Close the lid and pressure cook on high pressure for 15 minutes . If you rolled the meatballs larger, cooking time will be longer.

5. After the cooking time is complete, press “Cancel”; and carefully release the pressure.

6. Sprinkle with parmesan cheese and parsley. Serve warm with desired accompaniments (pasta, rice, bread, etc...).

Oven-Braised Chuck Roast

INGREDIENTS

5-ish pound roast

3 tablespoons oil

3 teaspoons paprika

4 teaspoons salt (one for veggies)

4 teaspoons pepper (one for veggies)

4 teaspoons garlic powder (one for veggies)

2 medium potatoes

2 large carrots

1 small onion

DIRECTIONS

• Preheat oven to 350° (Try to preheat the oven at least 30 minutes before you cook the roast so it reaches 350 °F (177 °C) when your roast is ready to bake)

• Place the chuck roast on a flat surface and season the top liberally with an even mixture of salt, pepper, garlic powder, and paprika. Flip the chuck roast over and season the bottom side as well.

• Chop the onions, carrots, and potatoes and place them in a bowl. Add 2 tablespoons (30 mL) of olive oil and a teaspoon each of salt, pepper, and garlic powder. Stir together.

• Heat 3 tablespoons of olive oil in a skillet over medium heat.

• Choose an oven-safe skillet so you can put it directly into the oven.

• Place the roast in the pan and sear the bottom side for 4-5 minutes or until it turns brown, Then, flip the roast over and sear the other side for 4-5 minutes or until it browns as well.

• This will create a crust over the roast that helps keep in moisture and flavor while you cook it.

• Remove the seared chuck roast from the skillet and set it on a plate.

• Place the chopped vegetables in the skillet for about 5-10 minutes or until the onions become translucent, and the carrots and potatoes have a softer texture.

• Like the roast, the vegetables will have more time to cook thoroughly while you bake them.

• Place your chuck roast and vegetables in a baking pan or oven-safe skillet. Cover the top of the chuck roast and vegetables in tin foil, or lid.

• Set the pan or skillet in the oven and close the door, setting a timer for 3 1/2 hours. Take the roast out of the oven when the meat browns and develops a tender, pull-apart texture.

You can watch a video to see how we completed each of the steps below. We hope you enjoy as much as we did!

Chuck roast made from certified organic grass fed beef from Emmett Idaho. Visit us at saintjohnsorganicfarm.com for pricing, info, recipes, and more!

Simple Steak

INGREDIENTS:

• 2 steaks (any kind will do)

• Salt

• Pepper

• Paprika

• Garlic powder

DIRECTIONS:

• Run frozen steaks (still in packaging) under cool water

• Preheat oven to 400°

• As soon as there is slight give to the outer layer of meat, unwrap and dry the meat thoroughly. (Meat should have just enough give for the seasonings to stick to it)

• Season to taste with salt, pepper, paprika, garlic powder, or whatever sounds good to you really.

• Heat cast iron pan to high heat then add 2 TBSP of oil.

• Sear each side of the steaks, approximately 3 minutes on each side.

• Put steaks into the preheated oven until desired internal temperature is reached, about 10 minutes for medium rare on a 1” steak.

• Let meat rest for at least 8-10 minutes before serving!

Internal Temperature Guide

Rare: 120 F - 130 F

Medium-rare: 130 F - 140 F

Medium: 140 F - 150 F

Medium-well: 150 F - 160 F

Well done: 160 F and above

Note: you can add things like butter and rosemary to you pan right before adding it to the oven to give it a little extra something.