Date: December 31, 2012

Author: April

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Step Aside Double Double – A Combo Meal To Be Proud Of

photoIn-n-Out ain’t got nothing on me!  What you see here is a grass fed, organic raw cheddar burger with organic homemade “secret” sauce, oven baked organic steak fries, & fresh from my garden sauteed balsamic kale and spinach.

Served with a mixed organic pickle garnish and for the “bun” I’ve offered gluten free Udi bread (not nutritional at all but has a white bread feel to it) and organic romaine lettuce, hubby likes the bread I just use the lettuce as a wrap.

Serve this dish with copious amounts of red wine.  Cheers!

All ingredients should be sourced as raw and as organic and sustainable as possible.

Burger: serves 4

1 lb Grass fed ground beef

1-2 cloves garlic minced

1/4 cup finely chopped onion

2 tbsp Worcestershire

1/2 teaspoon fresh cracked pepper

1/2 teaspoon Himalayan pink salt or other quality salt

Mix everything up well with hands and form 4 patties, place in the refrigerator for about 1/2 hour.    Grill to med/rare- med and add sliced cheddar or your favorite cheese.

Oven baked french fries:

4-5 cups of  white potatoes of your choice cut into planks or wedges

2 tablespoons olive oil

1 tbsp Trader Joe 21 salute seasoning or other mix of your choice, or simply try salt and pepper

Coat the potatoes with the oil and then the seasoning, bake in the oven at 425 degrees on natural parchment paper for about 40-45 minutes or until cooked through.

Secret sauce:

1/2 cup mayonnaise

1/4 cup ketchup (NO HFCS)

1/4 cup sweet relish

1/2 teaspoon fresh black pepper

1/2 teaspoon Himalayan pink salt

Mix thoroughly and chill until ready to serve

Sauteed kale and or spinach:

(I mixed mine based on what’s available in my garden and fridge, the kale usually takes a bit longer to soften up so put that in the pan first, add spinach 2 minutes later)

2 packages of kale or spinach ( roughly 1 1/2 pounds)  use young leaves or remove the large veins

3 tablespoons olive oil

2 cloves garlic, finely sliced

1/2 cup chicken bone broth/stock or water if your vegetarian

Himalayan salt and fresh cracked pepper

2 tablespoons balsamic vinegar

Heat olive oil in a pan at medium heat, add chopped garlic and cook until soft add the kale and or spinach and saute a bit longer.  Now add you bone broth/chicken stock and cook until tender but still green.  Drain any remaining broth and add balsamic.  Salt and pepper.  Serve immediately.

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