Name: Grass-fed Beef Burger with Apple Celery Slaw
Prep time: 25 min
Cook time: 20 min
Total time: 55 min
Yield: 4
Ingredients: 1 medium onion (chopped); 10 ounces portobello or cremini mushrooms (trimmed and quartered); 2 tablespoons plus 2 teaspoons olive oil (divided); Salt and pepper; ½ teaspoon ground cumin; 1 pound 100% ground buffalo or grass-fed beef; 4 big green leaf lettuce leaves (to use as buns or 4 hamburger buns, split and toasted); 2 celery ribs (diced); ½ Granny Smith apple (cored (left unpeeled), julienned); 1 tablespoon cider vinegar; 1 tablespoon olive oil; 1 teaspoon organic mayonnaise; 1 teaspoon whole-grain mustard; Salt (pepper to taste)

Grass-fed beef burger with apple-celery slaw is easily one the best burgers you’ll eat this year.

Tender from the mushrooms and onions, flavorful from the grass-fed beef, and great crunch from the slaw, you can’t miss with this burger recipe.

And, it’s easy, takes about 20 minutes active cooking time. You can cook it in a cast-iron skillet on the stovetop or on the grill. Of course, if you love to grill then go for it. And, when cooking avoid pressing down on the burgers. The only thing that does is spew all those flavorful juices you want to keep.

Grass-fed Beef Burger with Apple Celery Slaw

Author: Tania Van Pelt
Total Time: 55 minutes
Yield: 4 1x

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Ingredients

Scale

For the Burger

1 medium onion (chopped)
10 ounces portobello or cremini mushrooms (trimmed and quartered)
2 tablespoons plus 2 teaspoons olive oil (divided)
Salt and pepper
½ teaspoon ground cumin
1 pound 100% ground buffalo or grass-fed beef
4 big green leaf lettuce leaves (to use as buns or 4 hamburger buns, split and toasted)

For slaw

2 celery ribs (diced)
½ Granny Smith apple (cored (left unpeeled), julienned)
1 tablespoon cider vinegar
1 tablespoon olive oil
1 teaspoon organic mayonnaise
1 teaspoon whole-grain mustard
Salt (pepper to taste)

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Instructions

For the Burgers

Pulse onion and mushrooms in a food processor until finely chopped. If not using a food processor, finely dice the onions and mushrooms. Heat 2 tablespoons oil in a 10-inch heavy skillet over medium heat until it shimmers. Add mushroom mixture, ground cumin, 1 teaspoon salt, and 1 teaspoon ground black pepper and cook, stirring occasionally, until vegetables begin to brown and liquid has evaporated, 8 to 10 minutes. Transfer to a bowl and cool to warm, about 15 minutes.
Mix grass-fed beef or buffalo into cooled mushroom mixture with your hands until well combined. Form into 4-5 (4-inch) patties.
Heat remaining 2 teaspoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. If grilling, brush the grill with vegetable oil, heat grill to medium-high heat.
Cook burgers, turning once, about 8 minutes total for medium-rare.
Serve on lettuce leaves or buns, top with slaw.

For the Slaw

While the mushroom and onion mixture is cooling, finely dice celery and cut apple into 2-inch-long thin julienne
Whisk together mayonnaise, vinegar, oil, mustard. Add celery and apple, tossing to coat. Let stand 15 minutes to develop flavors. Season to taste with salt and pepper.

Prep Time: 25 minutes
Cook Time: 20 minutes