The Perfect Summer Burger, Done Four Ways

Homemade plant based burger made from sweet potato, black beans and brown rice on a whole wheat brioche bun; copy spaceI find it kind of funny that I find myself writing a piece on burgers. I am not much of a red-meat fan, but my family loves it, so I’m often experimenting with new takes on the traditional burger and creating healthier versions that I can enjoy, like vegan or vegetarian.

Countless studies have shown that grass-fed cows—those raised in pasture—not only contain considerably more vitamins, antioxidants and good omega fats than conventional corn-raised cows, but they also taste better. So, if and when possible, try and buy organic and grass-fed beef. Or, buy it from your local farmer.

Knowing where our food comes from, what it ate during its lifetime, and how it was treated is often overlooked. But this year, at my house, we took our meat to a new level. We bought a portion of a cow with a few other families from a nearby farm, and even though I am not a traditional burger lover, I don’t think we can go back!

Here are four recipes that I’ve enjoyed, with a different take on the traditional burger. I hope you can enjoy them this grill season.

Recipe for a ground beef burger

Recipe for kid friendly bison bites

recipe for a veganeze burger

Recipe for a breakfast burger

Once the burger is ready, I always like to add condiments and stackables. My godson calls them ornaments, which is also rather appropriate. Here’s what to keep handy in your fridge should burger night call your name:

  • Ketchup

  • Yellow, Honey or Dijon mustard

  • Mayonnaise

  • Purple onion

  • Pickles

  • Relish

  • Buns (freeze them for longtime storage and pop out of the freezer 20 minutes ahead of mealtime) or Iceberg Lettuce for wraps

  • Cheddar, Goat, Pepper Jack or Mozzarella cheese

  • Beets

  • Avocado (or packaged guacamole spread)

Now go enjoy a summer full of flavor!

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