Summer is upon us and it’s time to fire up the grill! We wanted to create a healthy backyard cookout. That meant we would avoid some of the usual suspects and create a menu that was both appealing and delicious but also nutritious.
Our menu included:
- Citrus Grilled Shrimp Skewers with Pineapple Pico de Gallo
- Grilled Aussie Grassfed Ribeye with Chimichurri
- Pasta Salad with Lemon Vinaigrette
- Oven Roasted Potato Salad with Herb Vinaigrette
- Grilled Vegetables with Balsamic Glaze and Basil
- Strawberry Shortcake Skewers with Chocolate Drizzle
And of course – no cookout is complete without a burger, this is afterall Sandwich America and #burgersaresandwichestoo!
Since we were searching for a healthy cookout option we started with Aussie Grassfed Beef. Aussie grassfed beef is naturally lean and full of omega three fatty acids and other essential nutrients. It has a lean clean flavor and the flavor of the beef really stands out. Since it is naturally with a low fat content – it does cook in a slightly different way than you may be used to your beef cooking – but with just a few tips you can get a perfect result everytime.
Tips for Cooking Grassfed Beef
When cooking grassfed beef there are just a few things to remember to be sure you get the best results with this delicous beef.
- Bring your grassfed beef up to room temperature before cooking. This allows for a well-seared exterior and warmed interior without having to use excessive time to cook (and dry out your meat).
- Grassfed beef requires less cooking time due to its high protein and low-fat content. 30% less cooking time is a good rule of thumb.
- Do not over-handle ground meat – use high searing temperatures and only flip your burgers once to reduce losing those flavorful juices.
- Do not overcook your grassfed beef – aim for medium-rare for best results.
- Remove the meat from the grill between 125F-130F. This will give you a medium rare to medium finished temperature (130-140F) once the meat rests.
- Allow meat to rest before cutting – 5-10 minutes will allow the meat to relax and absorb additional juices that you would lose by cutting the meat too soon.
Follow these tips and you are well on your way to a great grassfed burger!
Thank you to Aussie Beef and Lamb for providing us with this beautiful product. For more information on Aussie Beef and Lamb and to see where you can get Aussie Beef and Lamb visit True Aussie Beef and Lamb.
Goat Cheese Stuffed Aussie Grassfed Burgers with Fig Jam and Fresh Spinach tossed in Balsamic Vinaigrette on Whole Wheat Buns
Our burger build stayed true to our goal of healthy cookout options. We selected whole wheat buns, fresh spinach in a vinaigrette (no heavy mayo), goat cheese which is lighter and lower in calories than many cheeses, and some fig jam to add a little sweet. The finished product is a burger that doesn’t feel like you are being healthy – it is just a delicious burger.
- 1 ½ pounds Aussie Grassfed Ground Beef
- Kosher Salt
- Fresh Cracked Pepper
- 8 tablespoons Crumbled Goat Cheese
- 4 Tablespoons Fig Jam (Recipe Below)
- 2 Cups Fresh Baby Spinach
- Balsamic Vinaigrette
- 4 Whole Wheat Buns
- 4 tablespoons olive oil
Lightly mix the beef with kosher salt and fresh cracked pepper. Divide into 6 ounce portions and divide each portion into equal parts. Flatten out each half. Place 1 tablespoon goat cheese in the center of one half and place the second half on top. Gently form into a patty and seal.
Brush the inside of the buns with olive oil and grill. Cook the burgers to medium rare.
Dress the spinach in balsamic vinaigrette.
Place spinach on the bottom bun and top with burger. Spread fig jam on burger. Crumble on 1 tablespoon of goat cheese and add top bun.
Fig Jam Recipe
This recipe is so quick and simple you won’t believe the delicious results you get.
- 6 ounces (about 22 whole) dried Mission figs, stems removed and chopped into small pieces
- 1 cup sugar
- 1 cup water
Juice from one lemon (about 3 tablespoons)
1/2 teaspoon balsamic vinegar
In a medium saucepan combine figs, sugar, water, and lemon juice and bring to a boil. Reduce heat and simmer for about 7 minutes, until the liquid thickened. Remove from heat and stir in the balsamic vinegar. Let mixture cool (at least 10 minutes). Transfer to a food processor and puree until smooth. Sore in an airtight container in the fridge. Will keep up to two weeks in the fridge but it is unlikely to last that long. Not only is it great on this burger but its great on ice cream, on crostini, on a cheese and charcuterie platter, on your morning toast with tea. You’ll want to keep this in your fridge at all times.
For other healthy cookout recipes visit A Little Gourmet Everyday.