Grass Fed Burgers with Quick Pickled Shallots
Tex Buss
Humanely raised animals live happy, healthy lives and contribute to a smaller carbon footprint. Lucky for omnivores, they also taste better. Grass-fed beef can be hard to come by without a local farmer’s market or butcher. You have to do your research, but if you find there’s none to be found, chances are your supermarket will still have it.
Quick pickling is a great way to make your shallots, onions, and garlic last longer. It also adds a refreshing tang that offsets the heaviness of meat. Simply cook the spiced brine and pour over the things you want to pickle. You can wait until they’re chilled or serve them hot. If you’re feeling a little ambitious, you can also make a lemon aioli in place of mayo.
Making nutritious drinks in lieu of snacks is also an option. Farro has delved into the world of juicing and mixology to bring you beverages that are always a delight. Fresh ingredients are the secret. Some juices are ok to buy in bottles. Just stay clear of cans.
Images courtesy of Brooklyn Supper.
Recipe
Grass Fed Burgers with Quick Pickled Shallots
- 5 lbs. grass-fed beef
- 4 shallots
- Apple cider vinegar
- Whole peppercorns
- Potato rolls
- Burger fixins: lettuce, tomato, sauces
Directions
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