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Recipe by:
Juanell Nick Hepburn
Courtesy of Sustainable Table ® Ingredients:
1 lb Nick Ranch Grass Fed Ground Beef, defrosted
4-5 Cloves Fresh Garlic, minced
2-3 Tbs Balsamic Vinegar
2-3 Tbs Extra Virgin Olive Oil
2 or 3 Heirloom Tomatoes in various colors, diced
3-4 Tbs Fresh Basil, chiffonade
2 Tbs Parmesan Cheese, freshly grated
¼ Cup Mayonnaise (not light)
Sea Salt & Fresh Black Pepper, to taste
1 pkg Dr Tedone’s Mozzarella Cheese (or similar)
1 Loaf Ciabatta Bread or 4 Ciabatta Rolls
Directions:
Heat grill with both a hot and a medium area for cooking the Patties.
Using the Grass Fed Ground Beef, form Patties into the desired sizes. Season them well on both sides with Salt & Pepper. Allow to come to room temperature while preparing the rest of the ingredients.
In a small glass bowl, add Diced Tomatoes, minced Garlic, 2-3 T Basil chiffonade, Olive Oil & Balsamic Vinegar. Mix well. Set aside.
Place Patties on the hot area of grill to sear in juices, move to the cooler area on grill after 1 minute on each side. Allow to finish cooking to your desired doneness.
Slice Mozzarella to place on top of Patties when they come off grill.
In a small mixing bowl, whisk the mayonnaise, grated Parmesan & remaining Basil. Remove Patties to a warm platter, top with cheese, tent loosely with foil.
Toast Ciabatta Bread, and then cut into serving size pieces to make a sandwich top & bottom.
Spread the Basil Seasoned Mayonnaise on both halves of the Ciabatta Bread. Place a Mozzarella covered Pattie on the bottom Bread and finish with a generous scoop of Tomato Basil Topping. Season with Salt & Pepper to suit your taste.
Enjoy!
Tips:
Other grass-fed ground beef should work equally as well.
Approximate Cooking Times for Grass Fed Ground Beef Patties-
Remember, Grass Fed cooks 30-40% faster than store bought feedlot beef.
½ inch thick
Rare: 4-5 minutes
Medium: 5-6 minutes
1 inch thick
Rare: 7 minutes
Medium: 8 ½ minutes
Well Done - Not Recommended-if you like more of a sear, add Olive Oil before seasonings
Check internal temperature of patties by using a digital thermometer, 160 degrees is recommended. Notes:
Recipe developed by Juanell Nick Hepburn and daughter Johnnie Yates of Nick Ranch Gourmet Beef Recipe Number 251 added on 2008-06-06
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