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Burgers: Create Your Own Custom Grinds for Super Bowl

January 30, 2016

Burgers: Create Your Own Custom Grinds for Super Bowl
Super Bowl Sunday is a week away and while it's mostly about football, we know it's really about food. If you are planning a menu for the big day but have dismissed the idea of burgers as too boring, think again! Everyone loves a good burger when done right, i.e. juicy, beefy and flavorful. We'll let you in on a little secret — the key is in the blend of meats you use. There are wonderful variations worth exploring when it comes to selecting which cuts of beef to use for your patties. By adding different cuts you can change the flavor profile of your burger in a myriad of ways. The key to an extremely juicy burger is to create a grind with an overall protein-to-fat ratio of 70/30 for medium-rare to medium-well and 80/20 for rare. As long as you maintain this ratio, you can experiment to your heart's content. Some of our favorite grinds include short rib, hangar steak, and sirloin. For a smokey flavor, try adding bacon. Ask us, we are happy to suggest some creative and flavorful combinations.  One of the most famous burgers on the scene these days is from the Charleston, South Carolina restaurant Husk. There, Chef Sean Brock has blended chuck, flank steak and bacon for a mouth-watering — yet not overly fussy — cheeseburger. The recipe is below and a complete showstopper! Husk's Famous Cheeseburger Ingredients (makes enough for 10 cheeseburgers)  For the special sauce 1 3/4 cups mayonnaise 1 1/4 cups yellow mustard 5 tablespoons ketchup 1/2 cup Bread and Butter pickles, drained and cut into 1/8-inch dice 1/4 cup pickled jalapeños, drained and cut into 1/8-inch dice  grated zest (use a Microplane) and juice of 1 lemon 1 tablespoon hot sauce  Kosher salt and freshly ground black pepper to taste 2 tablespoons pepper vinegar  For the cheeseburgers Custom grind of 1 (3-pound) fresh boneless chuck roast, 12 ounces fresh flank steak and 3 ounces bacon 3 tablespoons unsalted butter, at room temperature 10 burger buns, preferably potato rolls 1 cup white onion, shaved 20 slices American cheese 50 Bread and Butter pickles   Directions For the sauce: Combine all of the ingredients in a large container and stir together to blend well. Cover and refrigerate. (Tightly covered, the sauce will keep for up to 5 days in the refrigerator.) For the cheeseburgers: Portion the meat mixture into twenty 3-ounce patties, about 1/2-inch thick (each burger gets 2 patties). If not cooking right away, arrange on a baking sheet, cover tightly with plastic wrap and refrigerate. (The patties can be refrigerated for up to 1 day. Remove from the refrigerator about 30 minutes before you’re ready to cook; it’s important that the patties are not ice-cold when they hit the hot pan.) Generously butter the tops and bottoms of the buns. Toast on a griddle until nice and golden brown. Reserve. Heat grill or two 12-inch cast-iron skillets until as hot as possible. Divide the patties between the two hot pans. When the patties are nice and charred, about 2 minutes, flip them over and cook to desired doneness. Place the onion slices on 10 of the patties. Place a slice of the cheese on all of the patties and allow it to melt, about 30 seconds. Stack the non-onion patties on top of the onion patties. Remove from the heat. Smear both sides of the buns with special sauce. Place 5 pickles on the bottom half of each bun. Add the burger patties and top with the top halves of the buns. Serve at once.  

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August 18, 2014 10 Comments

Grilling season continues with our honey, chipotle, and lime marinated Flank Steak!  We like flank steak because it lean but very flavorful.  We definitely recommend it if you're cooking for a larger group of people because it comes in large, mostly-uniform shape that makes cooking and serving easy.  It is best cooked medium rare and thinly sliced at an angle.      This steak does nicely with a robust marinade that helps break down the fibrous texture and impart extra flavor and tenderness into the meat.  We realized the all-natural mustards we carry by Earth & Vine are perfect as a flavor-packed base for marinades and finishing sauces.  We love the classic flank steak with chimi-churri so we used inspiration from that to create a honey, chipotle, and lime marinade.     Marinade Recipe: 1/4 C. Extra Virgin Olive Oil 1/3 C. honey, chipotle, lime mustard 1/3 C. tamari or soy sauce 1 TBSP honey 1 TBSP fresh-squeezed lime juice 1 C. chopped fresh cilantro 2 garlic cloves - minced 1/2 TSP salt 1/2 TSP pepper   Add everything except the EVOO to a bowl and whisk together.  Slowly whisk in the EVOO until everything is well mixed.     Cooking Instructions: 1. Score the 2lb Flank Steak with diagonal cuts 1/2" apart. 2. Place the steak and marinade into a larger freezer bag for 2-6 hours.  Save 1/2 C. of the marinade to use as a finishing sauce. 3. Remove the steaks for the marinade and generously salt and pepper both sides of the steak to help create a crust. 4.  Brush the grill with olive oil and bring the heat to medium-high.  5. Cook the first side for 4-5 minutes directly over the flame.  Flip and cook the second side for 3-4 minutes. 6.  Let it rest for 5-10 minutes! Do not skip this step - it is very important! 7. Cut thin slices at an angle and against the grain.  Add the extra marinade to the sliced steak.  Serve and enjoy!   We decided to pair this flank steak recipe with one of our favorite red wines in the shop at the moment, the 2012 Felino Cabernet Sauvignon by Vina Cobos.  It is brimming with full aromas of blackberry and cherry and just a touch white pepper.  We like it with this recipe in-particular because it is not overpowered by the flavorful marinade and the spicy undertones of white pepper really compliment the steak.  Not to mention, this is an Argentinian wine and an Argentinian-inspired dish!    Enjoy!              

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