5 burger grilling tips from the pros
There’s no better time for a hot and juicy burger than a sweltering summer’s day. But if you find yourself hosting the holiday BBQ this year, you’ll need to know how to cook your burgers right. Want to impress your friends and neighbors will dem' grill skills? Just follow these 5 pro tips and you’ll be on your way to making perfect burgers in no time.
1. USE HIGH QUALITY MEAT
No matter how you prepare it, the wrong beef can make or break your burger. The tastiest, juiciest burgers are the ones with a good lean to fat ratio. Beef that’s too lean will be tough and dry, so you’ll want to look for meat with a fat content of at 20-30%... Something like our American Kobe Burgers should do the trick. Even if you’re trying to watch your weight, some healthy fat in your burger is still good thing!
2. KEEP IT SIMPLE
When it comes to the perfect burger, less is more. You don’t need to pack your patties with onion, garlic, and every seasoning under the sun – at that point, you’re not making burgers, you’re making meatloaf! The classic flavor you want is in the fat, but do season with some salt and pepper.
3. TIMING IS EVERYTHING
What difference does it make if you season your beef a minute or an hour before you put it on the grill? A huge difference, actually – as soon as you shake out the salt, the proteins in the meat begin to break down. While it doesn’t have a huge impact on flavor, it affects the texture of the meat, making it tougher. For the best burger, wait until the moment just before they’re placed on the grill to add salt.
4. MAKE A SMALL INDENTATION IN EACH PATTY
Before you put fresh burgers on the grill, use your finger to make a small indentation in each raw patty, like you’re making thumbprint cookies. As your burgers cook, this will help the juices pool towards the center rather than slipping and dripping off the edges.
5. ONLY FLIP ONCE
It can be tempting to flip your burgers over and over again and squash them down with the spatula to hear them sizzle, but both of these are huge do-nots in the world of grilling.
Patience and self-control are the most important qualities in a grilling master. Pressing down on your burgers will squeeze out the juices and leave you with dry, tasteless patties. Flipping a patty too soon interrupts the searing process. Just like how a pancake flipped too soon can’t become the golden flapjack of your dreams, a burger flipped before it’s time won’t be able to cook properly. An early flip can also cause your meat to fall apart, so play it safe and limit yourself to one flip per burger (two at most).
7 wild and healthy burger toppings you should try at home!
With a bag (or two) of our Free Graze antibiotic and hormone free grass-fed burgers, you have a lot of healthy possibilities for quick lunch and dinners. Did you know that each one of our bags is resealable? That means all the delicious flavors are locked in, and ready to go when you get ready to grill.
What kind of burger toppings to you typically prepare at home? If it’s one of those weekends when not much else is going on, you can have a lot of fun by expanding your gourmet burger repertoire with some fun new toppings that you may have never tried before. And because we consider ourselves to be burger experts, we’d like to help you innovate some new tasty meal ideas that are a snap to prepare, budget friendly and nutritious at home.
Ready to thrill at the grill, and create some truly Instagram worthy gourmet burgers? We have seven great topping combinations we’d like to suggest, if you want to shake up your burger game, and create something new and satisfying with your Free Graze premium hamburgers.
1. Greek Yogurt and Fresh Dill
If you have never tried this fresh and healthy combination on a poultry burger, this one should definitely be added to your burger bucket list. As we know, Greek yogurt is full of healthy live cultures and the good kind of bacteria that helps your digestive tract and immune system. It is also a low-fat protein source that is easy to digest. But when you add fresh sprigs of dill on top of your patty, with a generous dollop of Greek yogurt, the flavors meld together for a refreshing taste.
Turkey burgers aren’t the only kind of burger that you can use this flavorful combination on. In fact, if you try it with our Spicy Jalapeno burger, you will find the that the creamy topping combined with the fresh jalapenos is a perfect balance of great flavor.
2. Pickled Beets
Packed with essential nutrients, beets are full of potassium, folate, fiber, and manganese. But one of the most important nutritional values of beets, is that they are high in iron. Dietary iron is actually difficult to source and to absorb for many people, which makes adding beets to your burger a healthy choice.
Beets are a superfood that are incredibly healthy, but we don’t eat enough of them in our busy diet. Beets are clinically proven to lower blood pressure, increase healthy blood circulation, and athletes also use beets to improve stamina and performance when training. So, while they may not be the most exciting burger topping, they are really tasty and offer another level of nutritional benefit that can help you maintain your balanced diet.
Try this topping suggestion with our Free Graze Turkey burger, or our Organic 100% grass-fed beef burger. Because of the strong and sweet flavor profile of pickled beets, you can also try them with our delicious Sweet Onion burgers for an extra sweet (but healthy) bite.
3. Refried Beans and Roasted Poblano Peppers
This burger topping combo is a call to everyone who has a serious love for Mexican food. Roasting poblano peppers on the grill only takes about ten minutes, until the skin on the outside of the peppers starts to blister and char. Then remove the peppers and use a fork and serrated knife to gently remove the charred skin, stem and seeds, and set them aside. To keep them hot, you can also wrap them thoroughly in a foil packet and keep them on a low flame area of the grill.
Refried beans couldn’t be easier to prepare. If you have recently made your own beans, you can repurpose them by blending in a food processor, and adding some salt, a dash of cumin, pepper and garlic powder (or fresh pressed garlic). Or you could take the easy route, and buy a good quality can of refried beans at the grocery store, add a dash of olive oil to a sauce pan and heat them up on low while stirring.
How hot do you like your burgers? Some people prefer to pair hot peppers with a blank canvas as far as their burger patty goes, or a mildly seasoned patty. Other people like to stack it up with all flavors blazing, for a really spicy bite. In which case, we recommend our Free Graze Spicy Jalapeno burger. Olé!
4. Grilled Cauliflower and Ranch Dressing
Cauliflower steaks on a burger bun is something that vegans use to substitute, because once grilled the cauliflower takes on a thick and satisfying texture that is filling (and healthy). But did you know that cauliflower steaks are easy to grill on their own, season and then add on top of your favorite burger patty for some extra healthy crunch?
The key to this combination is not to over grill the cauliflower, and that has to do a lot with the size and thickness that you choose to cut the vegetable. You want to aim for no thicker than ½ inch, which is thick enough to help the vegetable stay together after it has been grilled and retain some of that delicious crunch.
If it was possible to create grilled vegetables al dente style, that’s how you want to prepare it for a burger topping. When you remove the cauliflower steaks from the grill, wrap them in foil to keep them warm until your burgers are cooked thoroughly. Garnish with Ranch dressing and get ready for the compliments.
5. Candied Jalapenos and Garlic
Once you have prepared this recipe for Candied Jalapenos and Garlic, you’ll always want to have a jar (or four) in your refrigerator. There is so much flavor going on, and it is so economical to prepare, you can even make it in large batches and give it as a host or hostess gift this summer, when your friends invite you over for a grill out. And it’s perfect for a picnic or tailgate party, because it does not require refrigeration if used in the same day.
The pickled jalapenos lose some of their uncomfortable heat when pickled, but retain a pleasantly spicy kick that everyone loves, thanks to the sweetness of the sugar (which you can modify or reduce to taste). But the celery and mustard seeds, combined with turmeric and a small cayenne pepper make this burger topping simply amazing. Try it; we promise you are going to love it.
6. Butter Whisky Glazed Pearl Onions
If you are entertaining, this is the kind of burger topping you want to set out to impress your guests! It’s not just the combination of the butter and of course, the depth of flavors in the bourbon or whisky that make it exceptional; there are a whole lot of levels to this amazing recipe for Butter Whisky Glazed Pearl Onions, which makes it a healthy and really delicious burger topping you can make at home.
This recipe combines tender and naturally sweet pearl onions with cider vinegar (you can also use Apple Cider Vinegar for added healthy benefits), and real maple syrup, fresh thyme, and salted butter. If you aren’t a fan of bourbon or whisky, you can also substitute with a good quality apple cider instead.
7. Celery Blue Cheese and Hot Sauce
You know when you order a big basket of hot and spicy chicken wings, and you are grateful for the cooling balance of the fresh celery they provide, as well as the blue cheese? That’s the flavor notes you can expect in this winning burger topping combination, along with a satisfying fresh crunch that melds perfectly with a 100% all-beef hamburger and provides extra healthy fiber to your nutritionally balanced meal.
Preparation time for this combination is less than five minutes. Simply wash and then slice the celery into salad sized pieces (horseshoe shaped) no more than two millimeters in thickness. Combine the celery in a bowl with blue cheese and set aside in your refrigerator to cool until you are ready to serve. Then simply top your cooked Free Graze burger with the celery / blue cheese mixture and drizzle your favorite jalapeno or hot sauce on top.
When you are feeding a crowd of family and friends, nothing goes further than grilling top quality hamburgers. We have six great flavors for you to explore, and you can provide a variety including our Spicy Jalapeno, down home Southern Sweet Onion, or our classic Organic grass-fed burgers. It’s fast-food at home made healthy, with no preservatives, artificial colors, animal byproducts or gluten.
Our burgers make an impression, especially our Free Graze American Style Kobe beef burger. So, if you get invited to a pot luck, and you aren’t sure what to bring, head to your local Publix or other fine grocer, and pick up a variety of our premium grass-fed (antibiotic and hormone free) 100% beef burgers. We have a flavor for everyone, and you’ll be the hero responsible for introducing your social circle to one of the best (and healthiest) frozen burgers in America.
3 healthier homemade ketchup recipes you should try at home.
A staggering 97% of American households have at least one bottle of ketchup in their refrigerator? In fact, in the United States alone, more than 10 billion ounces of ketchup are sold annually. And when it comes to condiments and preferred toppings for a really great home-grilled burger, ketchup is tops for most people.
So, we thought it was a good idea to take a closer look at America’s favorite burger condiment, the history behind it, and provide some suggestions on creating your own homemade versions. Using ketchup as a base, you can create a lot of really great variations or start from scratch and customize your own recipe for a new family favorite.
Who Invented Ketchup?
When you reach for a bottle of ketchup in your fridge, have you ever wondered who invented the recipe, and how it became such a common condiment worldwide? There is actually an interesting story behind the original recipe for ketchup that goes back quite a lot longer than many people realize, that reaches back all the way to Chinese Emperors.
The word Ketchup comes from the Hokkien Chinese word kê-tsiap. Both Chinese and Malaysians used kê-tsiap as a dipping sauce, and it was made from the brine of fish that was fermented. The ports of South East Asia were busy and engaged in a lot of international trading, particularly in spices, which is where the Dutch and British merchants came across the condiment and brought it home in the late 17th century. The first official recipe was published in 1732 called “Ketchup in Paste”, by a man named Richard Bradley.
Because both the Dutch and British weren’t fans of the strong fishy flavors of the original recipe, they began to modify it. In England, they added ingredients like stale beer, oysters and mushrooms to try to recreate the condiment (with a less fishy flavor profile). They also threw in cinnamon, mustard seeds, nutmeg and cayenne pepper, but the most famous and widespread recipe for ‘English Katchup’ combined fresh ginger, garlic cloves and anchovies.
The British called it Catsup, but if you are thinking that the condiment resembled anything close to what it is today, it was a thin consistency, very dark in color and it was mostly added to recipes for other sauces, or marinades for meat and fish. Since tomatoes as a crop were not really widely grown in other countries outside of Italy and Greece, the original recipe did not include the rich flavors of fresh tomato, until 1812.
A food scientist and horticulturalist named James Mease, called tomatoes “love apples” and he wrote the first true tomato ketchup recipe that contained tomato pulp, brandy and some mixed spices. The previous iterations of the recipe without tomatoes had a long shelf-life and could be stored in mason jars for up to a year. But once the tomato base was added, things got a little complicated.
In the early days before tomatoes were distributed internationally, they were only available seasonally for a shot window of time. Preserving tomato pulp was a big problem and, in the beginning, there were health risks because tomato pulp was susceptible to developing bacteria, yeast and mold. In 1866 a famous cookbook author from France (Pierre Blot) called the early commercially produced versions of ketchup “filthy, decomposed and putrid”.
To make matters worse, early manufacturers of ketchup were desperate to retain the red color of the ketchup, and they used unsafe ingredients like coal tar and sodium benzoate. To this point, ketchup did not contain two essential flavors and preservatives; vinegar and sugar.
The health benefits of tomatoes were only starting to be recognized by the medical community, and while ketchup wasn’t in everyone’s kitchen in America, some drug manufacturers started to produce “love apple pills” or a concentrated version of it that could be taken as a supplement. But the level of essential vitamins and nutrients from the tomatoes were not sufficient to be of use, so the supplements were discontinued in America by 1840.
In 1882 a man by the name of Henry J. Heinz in Pittsburgh, patented a glass bottle with his product Heinz Ketchup. Heinz was the first to add white vinegar as a non-toxic preservative, which was effective to keep the product colored red, while extended the shelf-life of the condiment almost indefinitely. Originally Heinz had started a business to sell pickles and horseradish sauce, and in 1876 his business went bankrupt. But that was right before he began to manufacture and distribute Heinz Ketchup.
By 1905 Heinz had sold over 5 million bottles, and Heinz Ketchup became a leading product and mainstay of virtually every kitchen cupboard and restaurant in the United States. Today ketchup is not only a favorite condiment for certain types of fast-food like burgers, hotdogs and french-fries, but it is also the base of millions of different flavorful recipes for barbeque sauce.
Three Delicious Homemade Ketchup Recipes to Try at Home
Using prepared ketchup as a base, you can create an infinite number of delicious sauces (just like Henry J. Heinz did with his famous recipe). We’d like to introduce you to a few of our favorites that you can try at home, when you are entertaining or want to try something a little bit different. Start with your favorite prepared ketchup, and these recipe suggestions.
1. Easy Spicy Ketchup
Mixing horseradish with store bought ketchup, and some great spices like cayenne and Worcestershire sauce, give this Easy Spicy Ketchup some extra kick! Adding brown sugar enhances the caramelized flavors and sweetness.
Source: All Recipes
2. The Pioneer Woman Scratch Ketchup Recipe
Rather than using a prepared ketchup as your base, The Pioneer Woman states that she creates her own fresh ketchup from scratch. It takes about 15 minutes to prepare and one hour to cook, but variation includes some rich ingredients like olive oil, molasses and chili powder. You can create that ‘wow’ factor for your burger bar, by making your own homemade ketchup!
Source: The Pioneer Woman
3. Sweet and Spicy Korean Ketchup
Now this is a different spin on the classic flavors of ketchup your family and friends are sure to love! With some of the fresh ingredients, this homemade ketchup has a shelf life (in a sealed container) of about two weeks in the refrigerator. The gochujang sauce is a red chili paste, that is a sweet and spicy fermented Korean condiment that adds a depth of authentic ethnic flavor.
Source: Serious Eats
If you have enjoyed this article and some of our recipe suggestions, leave us a comment or share this post on social. We bet your family and friends would like to know a little bit more about the fascinating history of America’s undisputed favorite burger condiment.
Fall and winter grilling: how to prepare a healthy burger indoors.
September 25, 2018FALL AND WINTER GRILLING: HOW TO PREPARE A HEALTHY BURGER INDOORS
As hard as we try to extend the grilling season to 365 days a year, there are times when grilling outside is just not practical or convenient. Does that mean that you can’t enjoy the flavors of a home grilled burger? Absolutely not. You just have to find different ways to create your healthy burger indoors, rather than outside on the grill.
Cast Iron Grill
There was a time when cast iron was the go-to for kitchen cookware. Some people have moved away from using cast iron skillets inside, because they require a little bit of maintenance with regards to cleaning. Cast iron skillets are not dishwasher safe and need to be seasoned with olive or linseed oil and wiped clean with water after every use.
For instructions on seasoning and cleaning your cast iron skillet, check out this article from Southern Living for easy care and cleaning tips.
If you can handle the extra work to maintain your cast iron skillet, they are by far the best way to grill meat inside. Not only can you season meat and cook it on the stove top for a grilled texture (try a skillet with raised ridges in the pan that can sear authentic grill marks on your burger). Not only will your burgers have the classic grill marks, but the raised ridges help to elevate your burger away from the fat extracted during the cooking process, which reduces absorption for a healthier indoor grilled burger.
Non-Stick Frying Pan or Electric Grill
Another method is of course, the traditional non-stick frying pan. We recommend adding coarse salt to the frying pan before placing your Free Graze burgers to cook. You can experiment with a variety of different flavors of coarse salt to create some delicious combinations, with our premium flavored burgers.
When cooking your burger on the stove top, avoid flipping it more than once. That is the gourmet secret that experienced Chef’s share, to prevent over cooking while retaining the natural flavored juices of your burger.
Always use a spatula to flip your burgers (and not a fork). When you pierce the hamburger patty while it is cooking, you allow much of the moisture and juices to escape the patty, when can contribute to a dry burger. Watch for ‘hot spots’ on your pan, as many stoves have variant heat on the stove top. If your burgers are cooking faster on one side, alternate the patties you are cooking to help cook all of them evenly (without over cooking).
Use a meat thermometer inserted into the side (not the top) of the cooked burger to verify the minimum safe temperature of your Free Graze beef burger. Your burger should register 160°F before you remove it from the stove.
Some people like to place their stove cooked burgers on a couple sheets of paper towel, after removing them from the frying pan. That is one way to absorb some of the natural oils from the burger, but it can also transfer paper fibers and in some cases, dye from printed napkins or paper towels. You can prepare an alternative way to let your burgers rest, by placing them on a wire baking rack with a cookie sheet underneath instead.
Spices That Can Add that Authentic Smoked Grill Flavor
You can taste the difference between a stove top fried burger, and one that is cooked on the open grill. When you start with Free Graze grass-fed, hormone, antibiotic and artificial preservative free burgers, you’ll end up with a juicy and delicious burger (just follow our cooking instructions on the bag). But did you know that certain dry spices added to your burger can help create that “grilled outdoors” and open flame flavor?
Adding smoked salts to the frying pan or indoor grill, before you place your frozen patties to grill, is one quick indoor burger grilling hack you can try. Not only does coarse salt help prevent sticking (without the need for a non-stick spray), but it infuses the burgers with a mild smoky flavor you can taste. You can also try smoked paprika seasoning in the last 3 minutes of cooking time, to create another rich dimension of smoky flavor.
Another way to get that delicious open-fire grilled flavor, is to choose smoked bacon as one of your toppings. Simply fry it up in a separate pan and use it as your topping, to get that outdoor smoked flavor. Smoked Gouda or cheddar provide another rich outdoorsy flavor dimension for your masterpiece burger.
Free Graze burgers are a healthier choice in your frozen food section. Our beef burgers are sourced through long-time agricultural partners, that are committed to traditional methods of cattle ranching, without the use of hormones or antibiotics. Free roaming and grass-fed beef without artificial flavors (we use only natural ingredients for our premium burgers) offer a natural rich taste you’ll remember.
Lettuce review: healthy leafy toppings for your burger.
Are you stuck in a lettuce rut? That’s one of the things we asked our team at Free Graze as we discussed leafy greens that are both healthy and more nutritionally valuable as a burger topping. And when we asked our family and friends about their favorite lettuce topping for a home-grilled hamburger, they replied “iceberg lettuce”.
There is nothing wrong with iceberg lettuce of course, but when we dug a little deeper to try to understand why this ordinary green was the ‘top choice’ at the grill, we learned something interesting.
Most people choose iceberg lettuce for two reasons. First, iceberg lettuce is economical, and it stores well for longer periods of time in the refrigerator compared to other types of lettuce available at the grocery store. And the second reason surprised us; because it is the kind of lettuce that you see every major fast-food hamburger chain using. So, if burger chains are using it, we should all be using it too?
Do you know why fast-food restaurants use iceberg lettuce on their burger? For the same reasons. It stores well (and travels on a wholesale truck with less spoilage) for the restaurant. And it’s very inexpensive.
The economy lettuce is “just the tip of the iceberg” when it comes to a long list and variety of fresh crunchy greens that you can add to your home grilled Free Graze burger. In this article, we’re going to make some really delicious suggestions you can try at home and provide some nutritional information that will have you thinking twice about basic lettuce for your burger.
Iceberg Lettuce
We already know some of the virtues of this type of lettuce (it’s cheap, and it stores well), but what about the nutritional content for iceberg lettuce? What kind of health benefits does it add to your burger, to help make it a nutritionally balanced meal.
· It is rich in alpha-carotene (more than spinach or romaine lettuce).
· It is a good source of vitamin B6, potassium, fiber, vitamins A, C and K, folate, manganese and iron.
· It is the highest carbohydrate lettuce (more sugar per serving than many other varieties). A one cup serving of iceberg lettuce averages 1.7 carbohydrates.
· It is much lower in overall nutritional value than other fresh greens as a burger topping.
While iceberg lettuce has some nutritional value, it offers very little other than sugar as a flavor profile. When you start to experiment with other types of fresh leafy greens on your burger, you’ll see how unique varieties can enhance the flavor of your burger.
Romaine Lettuce
The darker the green of the leaf, the more nutritional value. That’s a fast rule for choosing the right alternative types of lettuce for a balanced diet. Romaine lettuce is a healthy choice because it provides:
· An excellent source of folate, fiber, vitamins K, C, and A.
· Averages only 1 carbohydrate per cup serving.
Ready for the bad news? Many people dislike using romaine lettuce on their burger because it has a low heat threshold, or what we like to call a “high wilt factor”. The softer leaves do not resist heat and if left sitting, the romaine lettuce can quickly wilt and lose the delicious crunch.
However, burger masters know that romaine hearts are the key to avoiding wilted lettuce. Look for them in your produce section; they will appear lighter green and almost pale yellow and white. This is the highest crunch, most tender and delicious part of romaine lettuce, that will deliver on a high-quality crunch. There are approximately 8 calories in every cup of this type of lettuce.
Fresh Spinach
There are only 7 calories in one cup of raw spinach, and 1.1 grams of carbohydrates. But raw spinach (make sure you watch it thoroughly) is a nutritional powerhouse leafy green, that provides these healthy benefits in each 1 cup serving.
· 56% of your RDA for vitamin A.
· 14% of your RDA for vitamin C.
· 3% RDA of calcium.
· 5% RDA of Iron.
The only drawback to using fresh spinach on your burger, is that it can be higher in sodium than other types of leafy alternatives. A single cup serving of spinach has about 24% of your RDA for sodium. Raw fresh spinach is a great way to add even more nutritional balance to your Free Graze burger, but individuals who need to reduce sodium in their diet, should consider other alternatives.
Mizuna
Do you love a little mild spicy kick? Then you should definitely try Mizuna, which is a mild green from the mustard plant family. The leaf is medium green colored and has a serrated or jagged texture, and it is commonly used in Asian and European cuisine.
While Mizuna is higher in calorie content and carbohydrates (2.6 grams per one cup serving and, it is a nutritional powerhouse when added to a salad or as a burger topping, providing:
· 215 mg of potassium.
· 33% RDA of vitamin A.
· 1.8g of dietary fiber.
· 4% of RDA for iron.
· 65% RDA for vitamin C.
· 5% RDA for vitamin B6.
The flavor of Mizuna is slightly spicy with a mild hint of mustard. If you are grilling hot peppers as a topping for your burger, try this leafy lettuce for an extra flavorful kick. If you are serving your burgers with a side-salad, incorporate some fresh Mizuna into other varieties of lettuce for a delicious and fresh flavor.
Kale
There are two really great ways to use fresh kale leaves to compliment your Free Graze grass-fed burger. The first suggestion is to wash and cut it to size and use as a fresh green topping beneath your patty. If you’d like a little crunch (and don’t mind the extra preparation time), you can also bake kale leaves in the oven, and allow them to sit (and dry) into brittle kale chips as a healthy burger topping.
No matter how you eat it, kale is another superfood and quick way to boost the nutritional balance of your Free Graze burger. Each cup of kale contains:
· 1.8 g of dietary fiber.
· 33% RDA of vitamin A
· 65% RDA of vitamin C
· 5% RDA of vitamin B-6
· 215 mg of potassium
· 11 mg of sodium
· 2.7 grams of carbohydrates
Fresh kale is also a good source of essential minerals like copper, manganese and phosphorus. Kale also has a higher heat resistance than many other types of leafy greens, and it is a popular choice for individuals who want to skip the bun, and use a kale wrap to hold the burger and toppings together.
Arugula
Cruciferous vegetables including Arugula, are an excellent source of glycosylates, which is the sulfur-based compound that gifts this lettuce it’s peppery flavor profile. Glycosylates when digested, help the body to get rid of carcinogens and free radicals before they have the opportunity to damage cells.
From a flavor perspective, Arugula has a rich earthy profile. In a one cup serving of Arugula your body receives:
· Only 5 calories.
· 0.7 g of carbohydrates.
· 0.5g of protein.
· 19% RDA for vitamin K.
· 5% RDA for folate.
· 4% RDA for iron.
· 3% RDA for magnesium.
· 2% RDA for dietary fiber.
· 5.4 mg of sodium.
Arugula is also a very rich source of flavanols (derived from flavonoids). Some studies have linked flavanols to cancer-fighting properties and anti-inflammatory benefits. On the Aggregate Nutrient Density Index (ANDI), arugula scores among the top 10 most nutrient dense dietary nutritional resources; it’s 30% more nutrient rich than cabbage and 50% more nutrient dense than cauliflower.
Now that we’ve presented some interesting nutritional facts and alternatives to iceberg lettuce on your Free Graze burger, which healthy leafy green are you going to try next?
Statements about antibiotics in meat and bacterial resistance from the world health organization.
In 2014, the World Health Organization issued a shocking report, and the first one of its kind which provided a comprehensive picture of antibiotic resistance from research conducted in 114 countries. The report was released in Geneva on April 30, 2014 and titled "Antimicrobial resistance: global report on surveillance", and what was discussed in the report was a ‘wake up’ call to food manufacturers and consumers, about the possible impact of antibiotic use in agricultural production.
This was one of the most important and shocking messages from the report:
“Without urgent, coordinated action by many stakeholders, the world is headed for a post-antibiotic era, in which common infections and minor injuries which have been treatable for decades can once again kill”.
— Dr Keiji Fukuda, WHO’s Assistant Director-General for Health Security
What the report revealed is that while antibiotic resistance has been documented for the past fifty years in developed nations, the increasing resistance to ‘last resort’ antibiotics which are used in lifesaving situations, has significantly changed in the past decade. Physicians are reporting increased resistance to even the strongest antibiotic treatments that have historically been effective at resolving life threatening diseases, and the problem appears to be getting worse every year.
In a more recent report 2017 from the World Health Organization “WHO Guidelines On Use Of Medically Important Antimicrobials In Food-Producing Animals”, a strong link to the use of common and last resort antibiotics in agricultural meat production was reported officially to the public for the first time.
"Scientific evidence demonstrates that overuse of antibiotics in animals can contribute to the emergence of antibiotic resistance," says Dr Kazuaki Miyagishima, Director of the Department of Food Safety and Zoonoses at WHO. "The volume of antibiotics used in animals is continuing to increase worldwide, driven by a growing demand for foods of animal origin, often produced through intensive animal husbandry.”
While food safety regulators are assuring the public that the amount of antibiotic use in agricultural meat production is safe, they have no choice but to report it, while clinical evidence and medical researchers are doubling down on their effort to conclusively provide evidence of the problem. The food inspection and agricultural regulations vary from one country to the next, and some countries have already discussed an outright ban on antibiotic use for growth acceleration in meat destined for human consumption, with some encouraging results.
WHAT CAN CONSUMERS DO TO PROTECT THEIR HEALTH?
One of the most important steps that American families can take, is to learn more about the brands of meat that they buy. While there is increasing awareness for GMO produce and chemicals and pesticides used in the production of fruits and vegetables, many people do not understand the difference between different grades of meat. Or why some cuts of meat and brands, are more economical than others.
When it comes to healthy eating, we know that families are constantly faced with a need to balance the household budget and make their dollars stretch at the grocery store. Spending extra for premium beef and meat products may seem like an unnecessary expense, until you understand the potential health impacts of lower quality meat products.
The good news is that there are many American farmers who are making important changes to product naturally pasture raised, and grass-fed beef. This type of beef is nutritionally superior to meat products that are sourced from factory farming, or feedlot methods.
Grass-fed cattle permitted to openly graze, and farmers that specialize in this kind of premium grade beef production, do not use growth hormones or antibiotics as part of their livestock management. What happens when one of the cattle becomes sick and requires veterinary care? The animal’s well being is taken care of, and it is catalogued for sale to other market segments. The process is strictly regulated to provide true antibiotic and hormone free meat to consumers who want a healthier option.
How the agricultural sector got into the practice of using both hormones and antibiotics to accelerate the growth and profitability of beef production, is part of the reason why we must support natural methods and holistic ranches that specialize in healthier production methods.
At Free Graze Foods, we’re proud to be part of that change, by providing frozen premium beef and turkey patties that are hormone and antibiotic free, with no artificial preservatives. Because we believe (as we’re sure you do too) that you ‘are what you eat’ and that our health depends on being knowledgeable about the brands we buy, by prioritizing nutrition and chemical free meats for our families.
Make a healthy (and delicious) choice, with Free Graze premium burgers.
Comparing grass-fed beef to feedlot methods of agricultural production.
The first thing a consumer notices when comparing frozen hamburgers in their local grocery store, is of course the price. But when you learn about where the beef used to make those burgers originates from, and the methods used (ranch versus feedlot), it helps explain why there is a price variance. And why grass-fed burgers are healthier, better tasting and a humane and sustainable return to traditional agricultural and food production values.
In this article, we’d like to share some facts for you to consider next time you are at your favorite grocery store. At Free Graze Foods, a lot of thought and care is placed into every premium frozen burger product we produce. We want you our customers, to choose the best quality burger for your family, and understand why ‘paying a little extra’ for quality premium beef is worth budgeting for.
HOW ARE FEEDLOT CATTLE RAISED?
As we explain this method of agricultural production of beef, please keep in mind that there are different quality and farming practices at each location. We do not imply that all feedlot cattle farms are inhumane in their treatment of livestock, but rather wish to demonstrate why we strongly feel that grass-fed beef is a better and more sustainable method of raising quality beef for consumers.
At the age of approximately seven (7) months, a weaned calf is typically auctioned and separated from the herd and placed with a group of cattle for the purpose of gaining the desired weight for market. The animal is housed in groups that can number into several hundreds of head of cattle and confined in close quarters.
There are traditionally two types of feedlot operations. The first, encloses the livestock in a standing pen, where they have approximately 10 foot by 4 feet of space (usually on a concrete floor for sanitary reasons). Some farmers provide bedding or straw for the animal, but some do not. Behind the cattle is a conveyor belt that catches and removes liquid and solid waste.
The cattle are confined with a metal frame that allows for vertical movement (up and down) in order to feed and drink water. Automatic water bowls are gravity filled in front of each individual cow, and dry feed or mulch, is placed in front in a trough, at regular daily intervals. The cow can stand, lay down, but is typically not permitted to leave their designated spot.
Part of the design of this method of cattle raising, is to prevent cows from burning calories and building muscle mass. Muscle can reduce the tenderness of the meat, and since the goal is to raise the overall weight of the cow quickly, restricting their movement where they may burn off calories is one method to fatten cattle for market more quickly.
For some cattle, the only time they are released is when it is time to sanitize the barn area (as a routine cleaning or as a result of a viral outbreak among the herd). They can be released into small outdoor pens, which are typically muddy and full of what you might expect in a crowded fenced in enclosure.
As you can imagine, this scenario is extremely stressful for the animal and goes against all natural physical and social needs to move freely and interact with other animals. This stress is pronounced in several diseases which are common in feedlot cattle, from foot rot, to bovine bacterial and parasitic infections. The stress hormones excreted from animals in long-term distress can also impact both the nutritional value of the meat, fat marbling and the flavor of the beef.
Nonetheless, these factory farming methods are highly efficient at rapidly producing the desired weight gain to mature a calf in under 24 months. For tenderness and nutritional value, most cattle are slaughtered before 36 months. The focus of a feedlot is to get them in, fatten them up quickly, and ship them to market or commercial processing plants. It’s a science that works for profit margins, but does not work in terms of humane treatment, the environment or the overall health and quality of the meat produced by this method.
WHY GRASS-FED BEEF IS A STEP IN THE RIGHT DIRECTION
When you compare grass-fed agricultural operations with feedlots, you see some striking and encouraging differences that help you feel good about choosing grass-fed beef products. Not only are beef raised in more natural and stress-free settings, but many clinical studies have revealed that the nutritional quality of pasture raised beef by far exceeds factory farmed meat.
Beef is part of a healthy and balanced diet. But since dietary guidelines suggest limiting red-meat consumption to 2 ounces per day, wouldn’t you want to ensure that the meat you are eating has the strongest nutritional benefit?
What is really exceptional about farmers who have made the important shift to raising grass-fed beef, is that they are doing so for the right reasons. It takes more time and expense to raise cattle using natural methods of pasture grazing. Farmers must supervise and monitor free grazing cattle, rotate and balance the pasture land scientifically to ensure that there is sufficient grass for their herd. This adds to the cost of every pound of beef that American farmers produce.
So, what are the benefits?
American consumers are demanding grass-fed beef, as awareness of the health consequences of high density feedlot cattle production has improved, particularly in the last ten years. The natural and traditional methods of ranching, which allow for free movement and natural pasture grazing are important to the overall quality of the beef produced. Animals are healthier and permitted to socialize within the herd, enjoy fresh air and pastures and graze on fresh grass that helps them attain their market weight at a slower, but more qualitative rate.
And when the animals are not stressed, there are fewer health and illness issues to contend with. Our agricultural partners do not use growth hormone implants or injections, to rapidly increase weight at an unnatural rate. They do not embrace pre-emptive medications for their herds; they avoid the use of antibiotics. If an animal becomes naturally ill or diseased and requires antibiotics for veterinary care, it is documented, and sold for a different non-human consumption market.
Every pound of meat we purchase from our agriculture partners, is guaranteed free of hormones and antibiotics. Processed by our family owned business in Miami Florida, we use natural ingredients to achieve our premium flavors, including American cheddar, real bacon, fresh Vidalia onions and jalapeños for home-grown quality in every bite.
OUR COMMITMENT TO QUALITY GRASS-FED BEEF AND NATURAL AGRICULTURAL METHODS
At Free Graze Foods, we wanted to be part of this important evolution of beef products for consumers. While the demand for quality beef increases, we are committed to supporting farmers and ranches that have made a healthy shift to grass-fed methods.
Why? Because after 100 years of commercial meat processing in Miami Florida, we’ve learned a thing or two about quality beef. And we wanted to innovate a healthier hamburger patty for American families. One that they could feel good about choosing at their local grocer.
We believe that grass-fed beef agricultural methods produce the healthiest, and most delicious and nutritionally beneficial meat products. The same ones we choose for our own families, every week. Inside every bag of our frozen premium Free Graze hamburgers, is a dedication to quality and to supporting ranchers who have embraced sustainable and humane farming practices.
Delicious, premium grade beef burgers you can feel really good about.
Want to make a healthier burger at home? Try these nutritional toppings!
Fast food franchises that rely on lower quality blended burger patties, have really done a disservice to the reputation of the American hamburger. Classified as ‘junk food’ in most cases, we’d like American consumers to consider that a hamburger is part of a healthy and nutritionally balanced diet. As long as you start with a healthy beef burger and explore the benefit of vitamin and nutrient rich toppings you can add at home.
Scratch burgers are awesome, and nothing beats a homemade burger. But in the hustle and bustle of daily life, taking the time to mix up your own homemade burger is often impossible, especially if you have a family to feed and a schedule to keep. And let’s not get started about the mess; the eggs, the raw ground beef, breadcrumbs and then portioning and creating each individual burger patty.
Maybe on the weekend. But definitely not when you are looking for a quick, no-mess home cooked meal in under thirty minutes. That’s where Free Graze premium frozen burgers, can help.
Our patties are formulated to be cooked from frozen and placed directly on the grill. Sourced exclusively from antibiotic and hormone free meat, we add no artificial preservatives to our premium burgers. So when you buy our delicious Bacon Cheddar burger, you know that we used REAL bacon and cheddar with our premium grass-fed beef, to create a wholesome meal for your family.
Want some healthy burger topping ideas? Make it fun by experimenting with some of these topping and combination suggestions from our Free Graze Foods test kitchen.
FREE GRAZE CAGE-FREE TURKEY PATTY AND AVOCADO
Even though most avocados originate in Mexico, the use of avocado as a topping on burgers is strongly associated with the healthy eating trends that originate in California. It’s a delicious and nutritious way to add extra flavor and essential vitamins and nutrients to your burger, for a balanced meal.
The avocado is a super food, and contains the following nutritional benefits in a 1 cup serving:
· 0 mg of cholesterol
· 708 mg of potassium
· 10 grams of dietary fiber
· 2.9 grams of protein
· 2.7 grams of polyunsaturated fat (good fat)
· Only 1 gram of carbohydrate
· 14.6 mg of vitamin C
Try combining the avocado with some Pico de Gallo and a lightly seasoned fat free mayonnaise dressing, or a savory homemade cranberry sauce for a delicious and healthy lunch or dinner idea. Learn more about our cage-free (free range), vegetarian fed Free Graze Turkey Patties.
FREE GRAZE ROASTED GREEN CHILES AND BEEF BURGER
Grilled peppers and premium grade beef burgers are a match made in culinary heaven. Did you know that Chile peppers are very high in vitamin C and vitamin A? Green chiles are also a rich source of capsaicin, a compound that helps release natural endorphins that provide an energy boost and improve mood. They are a natural ‘pick me up’ and perfect as a topping that will give you that extra energy you need during a long day.
In a single 1/3 cup serving of Green chile pepper, you gain some real nutritional benefits including:
· 340 mg of potassium
· 2 grams of protein
· 404% of RDA for calcium
· 6% of RDA for iron
· 15% of RDA for vitamin B-6
· Only 30 calories
· 7.1 grams of carbohydrates
By topping your Free Graze ¼ pound Original Beef burger with grilled or roasted fresh green chiles, you are combing our premium beef patty with a number of antioxidant rich benefits. Green chiles have immunity boosting properties, and also help balance gut bacteria and reduce inflammation. And they taste REALLY great too.
CREATE YOUR OWN ‘ALOHA BURGER’ AT HOME WITH FREE GRAZE
If you love pineapple on pizza, you’re going to love it grilled as a delicious topping on your Free Graze burger. We recommend combining the rich flavors of our Free Graze Sweet Onion burger with grilled pineapple for a delicious sweet and savory combination.
Pineapples are an under appreciated superfood. In a single 3.5 ounce serving of pineapple, you can add these nutritional benefits to your home-cooked burger:
· 12 mg of magnesium
· 109 mg of potassium
· 48 mg of vitamin C
· 18 micrograms of folate
· 0 saturated fat
Depending on the brand of pineapple you choose, the fruit also contains additional trace amounts of iron, phosphorus, zinc, thiamin, riboflavin and essential vitamins B-6, A, vitamin E and vitamin K. Make sure to lightly grill the pineapple (do not over cook) to retain the nutritional value in every serving.
GRILLED SWEET POTATO AND FREE GRAZE JALAPEÑO BURGER
Have you tried our Free Graze Jalapeño premium beef burger? It’s made from grass-fed, antibiotic and hormone free meat, and provides 24 grams of healthy protein in every patty. We use 100% GMO free fresh jalapeños for a spicy (but not five-alarm hot) flavor in every bite.
Given the spicy ingredients in our jalapeño burger, we recommend adding a slice of grilled sweet potato as a savory topping that boosts the nutritional value of your meal. The sweetness of the grilled yam, with the savory flavor of jalapeños balances the burger, and the sweet potato fiber adds an extra filling boost to the meal.
To make the grilled sweet potatoes, simply peel and then slice in ¼ inch thick rounds, and lightly salt on both sides before grilling. We recommend using larger grains of Kosher salt, as it helps reduce sticking on the grill. Cook each slide for approximately 4-5 minutes on lower heat and toward the edges of your grill, and flip once for a total cooking time of 10 minutes.
Garnish your burger with a spicy light mayo or top it with a mild cheese like Swiss or Brie.
There are so many fun and healthy ways to elevate your burger with exciting flavor combinations. Try our suggestions or create your own, and if you have a secret topping recipe or burger sauce that you like to use at home with our Free Graze burgers, leave us a comment or share with us on Facebook. We’d love to hear your suggestions.
What is American Style Kobe Beef? Upgrading your burger experience at home.
If you really want to make an impression at the grill, tell your family and friends that you are serving American Style Kobe burgers from Free Graze. Our frozen premium burgers are antibiotic and hormone free, and do not contain artificial preservatives. But where the real magic begins, is the use of 100% natural American Style Kobe in each delicious patty.
Kobe is a name synonymous with the best quality beef that money can buy. A Kobe burger in Japan can cost upwards of $50 or more, while American Style Kobe burgers typically start at about $17 in fine dining establishments that serve them.
What makes American Style Kobe beef so exception? In this article, we’ll share the rich cultural history of the original Japanese Kobe, and how it took hundreds of years before specialized American ranchers could access the rare cattle, to create our own unique Kobe and Wagyu beef in the United States.
THE HISTORY OF JAPANESE KOBE
It was illegal in Japan to eat any meat that was derived from four legged animals, before 1868. The Buddhist religion prohibited the killing and consumption of ideally any animal, but specifically mammals with four feet, and in the Edo Period (1603 to 1867) Japan experienced severe periods of national famine. During that time, draft animals (cattle used to plow and replenish the soil) were protected, and the diet within Japan was heavily influenced by fishing, and fruit and vegetable consumption.
When Prince Mutsuhito (the 122nd Emperor of Japan) came into power and began the Meiji Restoration that started in 1868, the new leader was devoted to accelerating the country away from protectionist cultural and government restrictions. Emperor Mutsuhito encouraged the country to remove social barriers and strongly encouraged the nation to adopt both capitalist and cultural habits common in Western countries.
The motivation was in part, to weaken the religious power held by the Buddhists within the country, who were puritans and held significant political and social control. Lifting the ban on the consumption o of meat was an important step to distancing the state from the Buddhist religious control. And Emperor Mutsuhito began his national revolution, by eating beef in front of the Japanese nobility, and hosting feasts to help change the social conventions that had been in place for hundreds of years.
In spite of the fact that Emperor Mutsuhito made the consumption of meat legal, the demand for it remained very low for the first 100 years. When citizens were referring to meat in the early days (or niku in Japanese), they were referring to pork in most cases, which was readily accessible and affordable for families. However, in cities like Kyoto, Osaka and Kobe (the Kinki Region) the cultivation of beef began to catch on quickly, and today those regions are known for having the strongest demand for beef.
By 1980, the average Japanese consumer accounted for only 11 pounds of beef consumption annually. By comparison in countries like the United States, the consumption of beef was over ten times that amount, exceeding 115 pounds per person, per year. The Japanese culture was also slow to adopt the use of fork and knife utensils, and so the style of the beef purchased by consumers was heavily influenced by the need to eat with hashi, or what we refer to in the west as chopsticks. To eat beef in Japan without a fork and knife, meant that the meat had to be prepared in thin strips and tenderized, so that it could be eaten in the traditional method.
In 1955, rice cultivation within Japan made an important industrial leap with mechanical tractors and other agricultural equipment that would replace the need for cattle propelled farming equipment. The post Korean war economical boom elevated the income levels for residents in Japan, and agricultural producers began to raise beef as demand increased.
It is believed that even during times of beef prohibition, there was an exclusive black market for Matsuzaka or Omi beef. Affluent families and royalty, daimyo and shogun warriors were rumoured to have access to a specialty beef from a region called Hihone (Shiga Prefecture) which is the historical home and originating region for Omi (Kobe) beef.
Almost 90% of Kobe beef is produced from the Japanese Black cow. The cattle were crossed with North American breeds including the Brown Swiss Shorthorn, Devon Brown Swiss Shorthorn, Simmental Ayrshire Devon and Holstein breeds.
Biologically the Japanese Black cattle have very thing and narrow pin bones and have little to no value for milking. It became necessary to closely breed the cattle domestically, as the thin bones created calving problems when Japanese herds were bred with larger boned American cattle. The beef produced from Japanese Black cattle however (with the Tajima breed being the most highly coveted), are internationally recognized for producing a high degree of fat marbling in the meat. This provided the exceptional tenderness that was required (again due to cultural necessity) for consumers who wished to enjoy the beef without the use of a fork or knife.
For two hundred years, it was illegal to export any living Kobe or Japanese Wagyu cattle. However, four Wagyu cattle were exported to the United States in 1976, including two Tottori Black Wagyu cows and two Kumamoto Red Wagyu bulls.
Modern day cattle production in Japan (given limited grazing space and the high value) is done in Australia and California, where beef is fattened according to strict regulations and then shipped back to the Japanese market. The live cattle are returned for a specialized process of butchering, in the city of Kobe Japan.
Source Web 2018: Beef in Japan by Prof. John W. Longworth, University of Queensland Press, 1983
AMERICAN STYLE KOBE BEEF IN THE UNITED STATES
The U.S. Department of Agriculture does not permit the use of the term “Kobe” as an isolated label (i.e., Kobe Beef) in recognition of the trade protections required from Japan, for the exclusive breed heredity and lineage. Producers are permitted to use “American Style Kobe” or “American Brand Kobe Beef” when selling cattle or meat products, to indicate that the beef is derived from selective breeding with may include Black Angus and Hereford cattle.
The marbled fat content of the American Style Kobe beef produces a delicious and robust beef flavor, that is tender and juicy. But isn’t more fat in beef an undesirable attribute, since certain types of fat are actually bad for cardiovascular health? What makes American Style Kobe beef rare and exceptional is that the thin veins of fat are actually high in HDL cholesterol (good fats).
Why is HDL cholesterol good for our health?
· It helps to scavenge and remove LDL (bad cholesterol) from the blood stream.
· It strengthens the inner walls of blood vessels (endothelium) reducing atherosclerosis, the leading cause of heart attack and strokes.
It takes about three years to raise American Style Kobe cattle from calf to market, and the type of feed they are given is strictly regulated. American Style Kobe beef are not fed corn meal (which can turn the marbled fat a yellow color). And a national registry with the full history and lineage is maintained, to preserve generational breeding practices of this internationally coveted beef.
Per serving, the average nutritional benefits of American Style Kobe include:
· 18 grams of protein
· 10% of the RDA for dietary Iron
· 11 grams of saturated fat
· 75 grams of sodium (essential electrolytes)
Given the premium quality of American Style Kobe and Wagyu, fine dining establishments have hastened to add it to their menus in the United States, with strong growth and demand within the past ten years. However, the price for the premium meat means that many consumers are not able to access American Wagyu or Kobe at their local grocery store.
Working with select ranches, Free Graze secured a partnership to source what we believe to be the highest-grade American Style Kobe, for our premium burger. The flavor is unforgettable and knowing the rich history and the quality of the beef in our burgers, we invite you to try our Free Graze American Style Kobe burger at home.
4 delicious topping themes for a healthier homemade burger.
You don’t have to give up being a fan of grilled at home burgers, to balance your healthy diet. In fact, when you start with Free Graze burgers, you’ve already made an important step toward sourcing natural ingredients and avoiding health concerns by choosing antibiotic and hormone free healthy proteins for your family.
There are some delicious ways you can get creative with your Free Graze burger and add additional nutritional benefit to every meal. Check out five great topping suggestions from our test kitchens, and pair it with your favorite flavor, for a tasty and quick meal idea you can feel good about.
1. Go Greek!
If you love the flavors and seasonings of Greek food, you can elevate your Free Graze burger to next-level tastes, by adding these inspired toppings to make your own Grecian burger at home.
· Thinly sliced red onion
· Fresh spinach
· Savory feta cheese
· Tzatziki sauce
Add these toppings with just a drizzle of extra virgin olive oil for a flavor sensation, with or without a bun. We recommend trying this combination with our Free Graze cage-free Turkey patty, or our Organic Grass-Fed classic burger.
2. That’s Amore! Italian Inspired Toppings
It’s always a good time for Italian flavors. With just a dab of pesto and the right ingredients, you can add some healthy antioxidants and additional protein to your Free Graze burger, with this healthy topping combination.
· ½ half teaspoon of pesto (per burger)
· Fresh sliced tomato
· 2-3 fresh basil leaves
· A slice of fresh bocconcini cheese
Level up your Italian burger, by choosing a rich parmesan and herb bun, or between two slices of focaccia bread. We recommend trying this topping combination with our American Style Kobe Burger.
3. Get Your Greens
Anytime is a great time to add healthy grilled vegetables to your Free Graze burger. There are a number of different options to choose from, that work well with rich all-beef flavors. Try some of these options:
· Grilled sweet potato slices
· Grilled radicchio (red Italian cabbage) drizzled with balsamic reduction
· Grilled eggplant (with a small teaspoon of marinara sauce)
· Grilled portobello mushroom
· Grilled cauliflower steaks (try them with a light teriyaki sauce)
When combined with a complimenting seasoning, you can sneak some extra vegetables into your meal, and add a delicious (and nutritious) crunch to your burger. And don’t forget that grilled peppers are the perfect match for any burger (just remember to remove the peel before eating), for extra fiber and an amazing flavor.
If you want the natural sweet flavors of the grilled vegetables to really shine, try any of our topping suggestions with our Free Graze Sweet Onion burger.
4. Get Spicy (If You Dare)
Our Free Graze Grass-Fed Jalapeño burgers, are for adults (although we’ve heard that some kids love them too). Using fresh jalapeño’s mixed in with our premium antibiotic and hormone free all-beef patty, we’ve formulated an incredible flavor that isn’t boring, but it is also not “call the fire department” hot. It strikes a delicious medium note, that is the opposite of boring.
Try our Jalapeño burger with some of these topping suggestions:
· Spicy Monterey Jack cheese
· Grilled hot peppers
· Homemade jalapeño cream sauce. Get some recipe ideas on Yummly.
If you ever feel like you are stuck in a burger rut, explore some of these creative suggestions from our Free Graze test kitchen. Do you have a flavor combination that is out of this world? Leave us a comment or email us at info@freegrazefoods.com