By: Allyson Meyler of Reclaiming Yesterday

Labor Day may mean the end of summer, but it’s definitely not the end of grilling season! September is actually the ideal month to grill – the temperatures have dropped a bit, and standing by a hot grill is much more enjoyable.

So we’re celebrating Labor Day with a summer send off that elevates the classic burger into a culinary exploration which will surprise your guests and their tastebuds.

I love when entertaining has an interactive feel to it, and these fun toppings are a great way to allow everyone to discover a new taste, or create a combination that has all of the flavors they love. And you can easily swap out the beef with a veggie patty to make it vegetarian-friendly.

Use your choice of burger buns here to suit the needs of your family and guests – whether that’s whole wheat, gluten-free, or even bun-less with a knife and fork!

Grass-Fed Burgers Four Ways
Serves 8

For the Burgers:

Ingredients
– 2 pounds grass-fed ground beef
– Salt and pepper, for burger patties (optional)
– 8 burger buns of choice

Directions
1. Divide the meat into 8 equal parts and form into patties, making a slight indent in the middle of each patty (this keeps them flat when cooking).
2. Heat a grill or cast iron pan to medium high heat and add burgers. Cook for about 4 minutes on each side, or until your desired doneness.
3. Place the burger on the bun and top with your favorite flavors below (or come up with your own)!

For the Toppings:

The Hawaiian
– Thinly sliced Dietz and Watson ham
– Grilled pineapple round
– Sliced red onion
– Lettuce and basil (optional)
– Barbecue sauce*

The Mediterranean
– Hummus (I used Roots Original Flavor)
– Baby spinach
– Roasted red peppers
– Feta cheese

The Firecracker
– Pepper jack cheese
– Sliced avocado
– Earth Fare Fresh Salsa
– Pickled (or fresh) jalapeños

The Roadhouse
– Swiss cheese
– Lettuce and tomato
– Earth Fare thick sliced market bacon (available at the Meat Counter)
– Caramelized onion
– Earth Fare Stoneground Mustard

*Use your favorite barbecue sauce, or make your own by combining tomato paste, honey, spicy mustard and coconut aminos together in a small saucepan over medium heat for about 3 minutes.

 


Allyson Meyler cooks, photographs, and eats the recipes found on her blog Reclaiming Yesterday. After struggling with her own health issues—and becoming frustrated with the Western medical system—Allyson took it upon herself to search for healing. She found relief through diet and lifestyle changes, and became a strong believer in food as medicine. She now shares her recipes and experiences through her blog in hopes to inspire others to get into the kitchen and take control of their health—and to eat some delicious food along the way! Follow along on Instagram and Facebook.

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