Consume Product

Supposedly beef is one of the safest... if it's freshly butchered, you can supposedly eat it raw...if it's borderline rancid, clean the slime off and cook the ever-loving hell out of it. (fourth or fifth hand info, so take it with a dose of salt)

prolly a bit much considering you're easing back into meat, but I like to use my family's jerky marinade to make burgers; splash or three of worcestorshire/low sodium soy sauce (relax, the psuedoestrogens are fermented out at that point), a ***small*** (less than a tablespoon) amount of dark brown sugar (adds a bit of smokiness to the meat without putting in literal soot), cubed/shreeded cheese (optional, though it helps bind) and as much black pepper as your can stand. mix everything in a food processor/stand mixer on low speed until the ingredients are well blended and the sinew is completely disconnected, shape into patties and freeze for at least an hour (longer if you're making a bunch at once to make later).

put on parchment paper if grilling for one side, then turn over after they've cooked almost all the way through and remove the paper. cook as normal. cover grill with lid between checks/flips.

if frying, turn up the pan/griddle fairly high and wait for it to smoke a bit, then toss on patties or loose balls which should then be smashed flat with a heavy spatula. again, cook almost all the way through and flip, cook as normal. (will smoke like mad, well worth it.

either way, toast the bread/buns a little bit before the patties so they hold up a bit better, and then let the burgers rest for a minute or two after adding to the bun.


optional: throw half a peeled onion in the middle of the grill while cooking the burgers and garnish with afterwards. infuses the onion flavor into the meat, and sweetens the onion considerably for the garnish.