Resolution 2009: Eat More Burgers. Starting With a Give-Away of La Cense Beef!

Eat less. Spend less money. Watch less TV. Ever notice how most New Year's resolutions are all about deprivation? Well, I'm not doing it.

For me 2009 is gonna be the year of more -- eating more hamburgers. Not McDonald's or Wendy's, but homemade. I may not have a drive through, but I've got the best hamburgers I've ever eaten. It started out with a sample of grass-fed beef from La Cense, a ranch in Montana. I was not expecting much; I'm not really not a hamburger kind of girl. They claim that their unique stress-free ranching, marbled beef, and aging process makes for a beef flavor that's truer, cleaner, and more complex. I have to say, I actually agree with them. It is delicious.


(La Cense beef is packaged with dry ice.)

I made these burgers during an NFL football marathon last weekend. The burgers were better than the football (and there was some really good football last weekend). I grilled them adulterated. The meat was tender, juicy, and richly flavorful. Plus since they're 100% lean beef, they maintained their shape perfectly.

I thought I would just add some caramelized onions and then halfway through cooking them, I decided to turn them into Southwest Burgers. I slathered the smoky grilled meat with a spicy, creamy chipotle mayo and topped them with a mound a sweet, sticky caramelized onions and melted Cheddar cheese. Of course, all of this meaty goodness was sandwiched inside of a toasted sesame seed hamburger bun. (Ta-da-ta-ta-taaaah! I'm lovin' it!)

Now, you know you want a burger too. And starting today, you have a chance to win your own free package of La Cense beef. Here's what you have to do to win:

Just tell me what your favorite type of hamburger is by the end of the day, January 16, 2009. That's it.

One winner, who will need to provide her or his real name and mailing address, will be randomly selected and announced in a future post, so please check back. Don't have a blog? Just leave an active email address where you can be reached. My apologies to my international readers, but given the perishable nature of the prize, winners are limited to US residents.

Finally, if you like a good party, then consider becoming a member of the Grass-Fed Party, "an organization of people who support grass-fed foods and sustainable ranching and believe that American can hold higher standards to its cattle industry." Now that's my kind of New Year's resolution.



The Southwest Hamburger
Makes 2 (8 oz) or 4 (4 oz) burgers
Print recipe only here.


1 pound La Cense hamburger
hamburger buns
a dab of butter or canola oil

1 teaspoon canola oil
1 large yellow onion, thinly sliced
1 teaspoon sugar

1 tablespoon soy mayonnaise (or mayo of your choice)
1 tablespoon chiles in adobo sauce, chopped
a squeeze of lime juice

4 ounces sliced Cheddar or Monterey Jack cheese


Preheat the grill to medium high. Using your hands, form the hamburger into patties and set aside.

On the stove top, pour 1 teaspoon canola oil in a large skillet over medium-low heat. Add the sliced onions; sprinkle 1 teaspoon sugar evenly over the onions and toss to coat. Cook the onions for 10-12 minutes, stirring occasionally until caramelized. Remove from heat and set aside.

In a small bowl, mix mayo, chiles in adobo sauce, and lime juice; set aside.

Once the grill is hot, place the hamburgers on a clean, well-oiled grate and close the grill cover. Grill for 5-6 minutes per side, or as long as you prefer. (Don't squeeze them flat with a spatula or you'll release their delicious juices.) Use a meat thermometer for the precise level of doneness -- a medium burger is 130 degrees. Cook the meat less is you prefer it rare or longer if you prefer it well done.

Brush the hamburger buns with a dab of butter or oil. Grill for 1 minute or until desired level of toastiness is reached.

Spread some chipotle mayo on the toasted buns. Place hamburgers on the buns and top with cheese, so it will melt. Mound some caramelized onions on top, and eat immediately!

You might also like these football friendly foods:

Broccoli Rabe (Rapini) and Sausage Sandwich with Sharp Provolone





Potato, Rosemary, and Gorgonzola Pizza





Chicken, Jalapeno and Cheddar Quesadillas





Healthy Chili






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Guys, Grilled Lamb, and Giada (Well, More Bobby Flay Actually)

When Jeff watches t.v., it’s typically one of three types of shows: sports (he’s a guy), nature/science programs (he’s a doctor), and cooking competitions (I’m stumped). He’s not so much into instructional cooking shows, though he doesn’t mind Giada’s Everyday Italian (he’s a guy). What he really likes are the cooking competitions, like Top Chef and Iron Chef America.

One night last summer, we saw a particularly inspiring episode of Iron Chef featuring Bobby Flay, Jeff’s second favorite chef after Cat Cora (he’s a guy; Jeff, not Cat, that is). We like Bobby’s creativity and the way he makes ordinary grilled food seem chic.

So the following day when I went to the library, I checked out a couple of his books, including Grilling for Life and Boy Gets Grill. They were mixed in among a 4-foot high pile of cookbooks (including many baking ones) that caught Jeff’s eye when he came home.

Picking through the pile like he was looking for the perfect apple among many bruised ones, he paused upon seeing Bobby’s books. “Hon, why do you have two Bobby Flay grilling cookbooks?” he asked.

“Because he’s the guy you really like on Iron Chef, so I thought I’d check out some of his recipes,” I replied.

“So, are you planning on just reading them or actually making something from them?” he asked.

“Making something. Why else would I have gotten them?” I said. (Though we both instantly realized the flaw in that argument—for the next three weeks, the closest thing those baking books would come in contact with is dust.)

“But hon, we don’t have a grill,” he said delicately.

“I know we don’t have a grill, but we will some day,” I said.

For the last three years, we lived in a WWII era home with many charming traits, including honey-colored hard woods and a fragrant lemon tree outside of our bedroom window. However, since these homes were built about 8 inches apart from one another, grills were not allowed.

We’re in a new place now that was recently constructed, so we have not one but two grills. As a result, Bobby and I have become pretty tight.

So when I received an email a couple of weeks ago from Rachelle of the American Lamb Board, offering me some lamb, I didn’t hesitate to accept or to consult Bobby. When I asked Jeff if he would prefer Bobby’s lamb sandwich with a sage aioli and sun-dried tomato tapenade or lamb kebabs with a minted yogurt chutney and tomato-eggplant jam, his answer was “yes.” I made both.


My experience was wonderful. As Rachelle promised, the package of lamb from Superior Farms arrived on time; it contained an 8-9 pound piece of lamb, 4 skewers, a meat thermometer, some dried rosemary and Turkish oregano from Penzey’s, and some recipes from the Board.

Lamb is a versatile meat that can be cooked in various ways with various seasonings. To make the most succulent lamb possible, marinate it overnight in olive oil and fresh herbs; this helps tenderize the meat and infuse it with flavor. Also cook it on a thoroughly preheated grill until medium-rare to prevent it from becoming tough. The result: charred on the outside, buttery on the inside. In fact, when Jeff finished his sandwich, he said, “This is palpably better than store-bought lamb. You better find out how much this costs to ship, cause we gotta get this again.”

This recipe for Grilled Lamb Sandwiches with Sage Aioli and Sun-Dried Tomato Tapenade is from Hot Off the Grill with Bobby Flay on The Food Network. I made minor changes such as adding arugula leaves for extra spice and color and substituting fresh herbs for capers in the tapenade. Since everything in this recipe can be made the day ahead, it’s a great weeknight meal when you’re short on time.

Grilled Lamb Sandwiches with Sage Aioli and Sun-Dried
Tomato Tapenade
Serves 4

Print recipe only here.

Marinade:
4 lamb steaks (about 4-6 ounces each)
½ cup olive oil
1 Tbsp finely chopped fresh thyme
4 rosemary sprigs
salt and pepper

2 bunches spring onions, trimmed
1 tsp olive oil
2 French bread baguettes
A handful of arugula leaves
Salt and freshly ground black pepper

Sage Aioli:
2 tsp extra virgin olive oil
3-4 sage leaves, finely chopped
1 cup mayonnaise
1-2 tsp fresh lemon juice

Sun-Dried Tomato and Black Olive Tapenade:
½ cup minced mixed cured olives, such as Kalamata, Cerignola, Nicoise
4-6 oil-soaked sun-dried tomatoes, coarsely chopped
2 Tbsp good olive oil
1 Tbsp minced fresh basil
1 Tbsp minced fresh parsley
2 tsp fresh lemon juice, plus some zest
Several shakes of crushed red pepper

Marinate lamb in olive oil, rosemary, thyme, and salt and pepper for at least 4 hours or overnight.

To prepare the sage aioli, combine all ingredients in a food processor and process until smooth. (Can be made ahead.)

To prepare the sun-dried tomato tapenade, combine all ingredients in a food processor and process until smooth. (Can be made ahead.)

To prepare sandwiches, preheat grill. Brush green onions with 1 tsp olive oil and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side until almost cooked through; remove from heat. Remove lamb from marinade, and season with salt and pepper to taste. Grill the lamb until the thickest part registers 135 degrees F. for medium rare, turning occasionally, about 4-6 minutes per side. Transfer to a platter and tent with foil. Let stand 10 minutes. Brush bread with some olive oil and grill, until golden brown, about 1 minute.

Spread some sage aioli and sun-dried tomato tapenade on each sandwich. Top with meat, some green onions, and a few arugula leaves.

This second recipe is also from Hot Off the Grill with Bobby Flay on The Food Network. The only changes I made were making kebabs with cherry tomatoes, omitting the garlic, and serving it with whole wheat pita bread. You may want to make extra jam...I was eating it by the spoonful.

Lamb Kebabs with Minted Cucumber Chutney and
Tomato-Eggplant Jam
Serves 4

Print recipe only here.

Marinade:
1 ¼- 1 ½ pounds lamb, cut into 16 equal pieces for skewers
½ cup olive oil
4 rosemary sprigs
1 Tbsp fresh thyme

16 cherry tomatoes, for skewers
4 whole wheat pita breads

Minted Cucumber Chutney:
8 ounces yogurt, drained
¾ cup seedless cucumbers, peeled and diced
1/4 cup mint, chiffonade
2 Tbsp finely diced green onions
1 Tbsp fresh lemon juice
¼ tsp cumin
Salt and freshly ground pepper

Tomato-Eggplant Jam:
1 small eggplant, thickly sliced
2 Tbsp olive oil, divided
Salt and pepper
1 cup cherry tomatoes, halved and seeded
1 Tbsp fresh lemon juice

Marinate the lamb in olive oil and fresh herbs at least 4 hours or overnight.

To drain yogurt, place in a fine mesh sieve over a bowl; refrigerate for at least a couple of hours. Place the drained yogurt in a medium bowl. Add the remaining ingredients, and season generously with salt and pepper. Let sit at room temperature for about 30 minutes before serving.

Brush the eggplant slices with 1 tablespoon of olive oil, and season with salt and pepper. Grill until just cooked through and lightly golden brown. Cut the eggplant into 1/2 inch dices. Place in a medium bowl, and toss with the remaining ingredients.

To warm pitas, place on grill for about 1 minute, flipping once. Keep under tented foil until ready to use.

To cook meat, preheat grill. Remove the lamb from the marinade, and season with salt and pepper. Alternate 4 pieces of lamb and four cherry tomatoes per skewer. Grill for 4-6 minutes, turning as needed, for medium-rare.

Serve cooked kebabs with chutney, jam, and pita breads.

You might also like:
Sausage and Broccoli Rabe Sandwich
(Giant) Grilled Lobster
Fritatta (Fri-taaa-ta) Sandwich



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