Riverview Farms Grass-Fed Burgers on the Grill

Riverview Farms Grass-Fed Beef Burgers on the Grill

The Farm Mobile from Riverview Farms visits the Whistle Stop Farmers Market every Tuesday. Shoppers have a wide selection of organic and locally grown produce, sustainable meats, free-range eggs, local artisanal cheese, breads, pasta and more. Since Memorial Day is just around the corner, the grass-fed ground beef for burgers on the grill got my attention. I also purchased their cheese and onion. The bread and Raspberry Habanera Jelly were purchased from the other vendors at this market which make this burger uniquely tasty, fresh and locally sourced.

Burgers on the Grill

2 lbs. grass-fed ground beef from Riverview Farms

2 Tablespoons of chili powder

1 Tablespoon of cumin

2 Teaspoons of salt

1 Teaspoon of pepper

1 pkg. of Cumberland cheese from Sequatchie Cove Creamery, rind removed and sliced

1 lg. sweet onion from the Farm Mobile, peeled and sliced

1(4oz.) can of fire-roasted diced green chilies, drained

Mayonnaise

Dijon mustard

Raspberry Habanera Jelly from Serendipitea

Ciabatta Rolls toasted on the grill

Light a charcoal grill. In a medium bowl mix the ground beef, chili powder, cumin, salt and pepper with your hands. Do not overwork the beef. Form into 6 patties. Grill over hot coals until medium rare. Top with sliced cheese and grill just until cheese is melted. Remove from grill. Toast Ciabatta rolls on the grill until nicely toasted. Meanwhile sauté the onion slices in 1 Tablespoon of canola oil and 1 Tablespoon of butter until caramelized over low heat, about 10 minutes. To assemble the burger, slather the mayo, mustard and raspberry habanera jelly on both sides of the toasted Ciabatta rolls; add the burger, top with sautéed onions and fire-roasted diced green chilies. Serve right away and enjoy!

Serves 6