We all know the saying "you are what you eat". And when that comes to protein, nothing could be more true! We hear from clients all the time that the quality of the pork and eggs we raise is evident in the flavor, and in the way they feel when they eat our products. And, when people go all-in on nose-to-tail eating, the nutritional benefits make them look more vibrant, too!
That's why I always make my burgers with our Beauty Food-- aka our Primal Ground Pork. As many of you know, I am a recovering vegan. I spent years and years depriving my body of essential vitamins and minerals, and it didn't take long for the evidence to show up in my skin. Chronic eczema, acne, bloating, fatigue, mood-swings, irregular menstrual cycles-- I had a lot of symptoms of a chronically undernourished woman. And I just looked exhausted.
The remedy? Organ meats! When animals are raised with tender loving care, eating the highest quality forages and feeds available, their organs are nutritional powerhouses that restore our vitality and radiance. That's why I created Beauty Food, to be able to harness these powerful foods in easy-to-cook ground pork. The best part? The "organ-y" taste is undetectable. Even our pickiest clients (like my toddler!) enjoy this sacred and nourishing treat.
So, how best to get a truly truculent and luxurious portion of radiant organ meats? Well, a burger of course! Here's how I make mine:
- 1 cup sauteed, cremini mushrooms
- 2 avocados, sliced & peeled
- 1 tablespoon dijon mustard
- 1 lb Beauty Food, our primal ground pork
- 1 lb grass fed, grass finished ground beef
- 1.5 teaspoons sea salt
- 1.5 teaspoons medium ground black pepper
- 1 tablespoon lard
- 1 medium white onion, thinly sliced
- 1 tablespoon organic olive oil
- 8 slices of gruyere cheese
- 8 sourdough burger buns
- Romaine, or arugula, for serving
- Sliced tomato
INSTRUCTIONS
- In a large bowl, combine pork, beef, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Using a wooden spoon or clean hands, stir until well combined. Gently form into 6 1-inch-thick patties, about the size of the hamburger buns.
- Heat EVOO in a large cast iron skillet over medium heat, add onions and saute until carmelized. Remove onions and saute mushrooms. Set aside.
- Add and heat lard to cast iron skillet, increase heat to medium high, add patties and cook until lightly charred or until desired doneness, about 3-5 minutes per side; top with cheese.
- Serve immediately in hamburger buns and add dijon, onion, mushrooms, avocado, tomato, and greens.
Special thanks to Damn Delicious for the inspiration for this recipe.
If you want to enjoy our Beauty Food, you can find it in the Triple Crown Box! The Triple Crown is the workhorse of my freezer, doing heavy lifting in so many weeknight meals.
Do you see a difference in your skin when you eat truly nourishing foods? Or do you have an extra pep in your step? Be sure to let us know.
