How to Build a Burger Bar, According to Five Marys

To make the ideal burger bar, you need to nail two things: burgers and toppings. Lucky for us, our new Resident, Five Marys—a Northern California livestock farm run by Mary and Brian Heffernan—is an expert on both. Not only does Five Marys produce exceptionally consistent, grass-fed, dry-aged beef, but they also run their own, burger-forward restaurant, Five Marys Burgerhouse. In the most recent episode of their new series, Raised On The Ranch, Mary shares her blueprint for the ultimate burger bar—here are four of her best tips. From Our Shop Tovolo Marinade & Serve Grill Trays $30–$35 More Sizes exclusive Burger Press $44.95 1. Source Quality Beef According to Mary, much of the impetus for starting Five Marys Farm came from her and Brian’s pursuit of truly great burger meat. “What motivated us was actually the quest to find the perfect ground beef,” she says. Years later, they’re producing it themselves. Five Marys ground beef is grass-fed and dry-aged, giving it a deep and complex flavor, making it perfect for your next burger night or barbecue. If you’re planning to grill out in the near future, we recommend ordering some Five Marys beef online. However, if you’re in need of burgers at this very moment, the butcher at your local grocery store should be able to steer you towards another beef of similarly high quality. Read More >>
http://dlvr.it/SrCdc5

Comments

Post a Comment

Popular posts from this blog

Roasted Summer Squash (With a Panko Breading)

Image
Roasted summer squash is oven-easy and super tasty! Rounds of squash are seasoned and topped with a crispy crumb topping. I love yellow squash in this recipe but you can use zucchini, patty pans, and even crookneck squash if they’re still popping up in your supermarket. An Easy Side Dish This recipe brings out the very best flavors with just a few ingredients and even fewer steps! Squash takes just minutes to roast and has great flavor. The simple crispy coating clings to each piece adding flavor and crunch! Ingredients or Variations SQUASH Naturally, summer squash is the star here (zucchini or pattypan work great in this recipe too). BREADING  The light breading mixture of Panko bread crumbs, Parmesan cheese, and some seasonings like lemon pepper, paprika, and salt is what pulls this recipe altogether! OTHER VEGGIES Why not switch up the recipe and add some of your other favorite veggies. Ensure you use ones that have a similar cook time, we love asparagus spears and...
Read more

Tonjiru (Japanese Pork Soup)

Image
Tonjiru (豚汁) A traditional Japanese meal usually consists of a main dish, some side dishes, and a bowl of soup. This Japanese pork and vegetable soup lumps the main dish, soup, and sides together into a hearty stoup (stew+soup) that makes for a complete meal when paired with a bowl of rice. Easy to prepare, […] The post Tonjiru (Japanese Pork Soup) appeared first on Norecipes - Elevating Everyday Meals. http://dlvr.it/RpqPzM
Read more

Fennel Is, Without a Doubt, Our Favorite Spring Herb

Image
Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more.   This week we’ve got fronds on the brain—fennel fronds, that is. You can find fresh fennel year round, but it really peaks during spring. Once you get your hands on fennel, you’ll probably be taken by the pleasant, anise-like aroma and then immediately think to yourself: “Okay…but what do I do with this?” Because as cool as fennel is to look at, and as lovely as it smells, it’s not the most common herb to cook with. Adding crushed fennel seeds to meatballs? Duh! But roasted fresh fennel wedges as part of a weeknight meal? Can’t say that’s exactly in my repertoire.    So if you want to start cooking with fennel, we’ll go over what to look for when selecting fennel, how to store it, and how to use every part of the plant from bulb to stalk to fronds—and more! Licorice haters fear not, there might be hope for you and fennel after all.   What to Look For First things...
Read more