Earth Fare Does Beef Better

Whether you’re grilling burgers, kebabs, steaks or tenderloin, Earth Fare’s grass-fed beef is no truck-stop roadhouse junk. It’s the beef that brings back your fondest memories of backyard grill outs. Why? Because Earth Fare isn’t buying into the practices of mechanized and inhumane beef production. For one thing, beef isn’t “produced,” it’s not just corn passed through a cow processor into meat form. It comes from cows that are respected and that live a cow’s life, eating grass and walking free. It's more lean yet high in Omega-3 fatty acids. And it tastes amazing. So you’re not eating fear, you're appreciating flavor.

All-American Grilling Meets Aussie Beef

Just how American is the burger? Since 1921, when the first fast food burger sold for 5 cents, we’ve eaten an average of three per week! And ever since our grandfathers came home from the Second World War, we’ve been flocking to back yards all across the country to season, flip, and dress our favorite get-together food.

Unfortunately over that time, American farming practices and cattle ranching has changed. In short, the ranch is largely gone, replaced with feedlots. Good thing the grasslands of Australia are doing things the way American tradition dictates. And as far as grilling is concerned, burger experts have nailed down a few tips to help us make the flawless burger. No more charred beef hockey pucks and dry, tasteless patties. What follows are our tips for getting the most out of your burger.

The Most Important Thing About Grilling Good Hamburgers?

Fresh ground meat. Earth Fare always grinds its own beef in-house. Beef that’s ground in processing plants can come into contact with not-so-healthy bacteria, which would require thorough cooking (like, the grilled-to-the-core, no-flavor-to-savor kind of thorough.) Earth Fare’s meat is ground fresh as it’s needed on clean machines so you know the meat you buy is safe (and delicious). Medium rare? No problem!

Is There a Science to Shaping the Perfect Pattie?

Of course there is! Heavy-handed packing is out. You have to be gentle with your beef so the patty doesn’t become too dense. (Remember the hockey puck we mentioned earlier?) And one expert recommends shaping your burger while the meat is cold, with cold hands. Cold hands and cold meat keeps the fat in the burger from liquefying. Melted fat = tough meat.

Also, before you grill, make a small impression in the middle of your burger. This way as the burger grills, it’ll stay flat and will sit nicely in your bun. No rolling.

And if you like a slight crust on the outside of your burger and a pink, juicy inside, make sure your patty is at least an inch think. Another helpful hint is to let the patty sit in the fridge for up to an hour after they’ve been prepared. That way they won’t fall apart once you place them on the grill.

What about Seasoning?

Some of us struggle to come up with the right combination of bread crumbs, egg, taco seasoning, and/or garlic powder when seasoning our burger patties. What do the experts say? Skip all that jazz. The best burgers are seasoned with only salt and pepper. That’s it. Salt brings out the flavor of the beef while the rest of that stuff just hides the taste in all kinds of complex flavors. Seasoning with salt and pepper should be done, they say, right before the patty goes on the grill. If you do it too early, the salt will dry out the meat. So, timing is everything.

How Long is too Long on the Grill?

Want a medium rare burger? Four minutes on each side. For a more rare burger, grill it a bit less. For a burger cooked through, grill it a bit longer. Also, make sure you resist the urge to press down on your burger while you’re grilling it. You don’t want all the juices to drip out and make your otherwise juicy burger dry.

A Final But No Less Important Tip?

Don’t overload your burger with fixins. Too much mayo and mustard and ketchup and pickles and onions and tomato and… you get the idea. Keep it simple. Choose just a few of your favorite add-ons and leave it at that. Otherwise, your burger could become difficult to eat. And the flavor of your beef could get drowned out with all that other stuff.