In a Word.... FLAVOR!
Burgers (Marinated with Moore’s Original Sauce) and Sauteed Onions
- It costs more.
- It looks different.
- It feels different.
- It tastes different.
I’ve read a lot of people say that they can’t deal with the taste difference, so they stopped buying it altogether. While it’s your own decision if you decide to buy grass-fed beef or not (see Is Grass-Fed Beef Really Better for You, The Animal, and The Planet?), I do want to tell you that I have zero problem with it. Do I wish it were less expensive? You betcha, but I wish a lot of things were less expensive (I’m looking at you, frozen fruit, shrimp, and salmon). When things cost more than you’d like them to, you have to simply decide if it’s worth it or not. For me, when it comes to grass-fed beef, grass-fed butter, and eggs from cage-free chickens, it is definitely worth it. I figure that, in the long run, I’m still saving money because I rarely eat out.
The reason I don’t have a problem with the taste is I don’t leave it as is. I’ve worked with it over the months that I’ve been buying it and I’ve found there are secret weapons involved.
- Cast Iron Skillet – yes, it makes a world of difference.
- Sauteed Onions.
- Salt, Pepper, and Garlic Powder.
- Marinades like Moore’s Original Marinade aren’t just for chicken, steaks, and pork – they add a lot of flavor to ground beef as well. A LOT!
- Bacon is another delicious way to add flavor to grass-fed ground beef.
- Never underestimate the deliciousness of an egg sitting on top of a burger.
I almost always saute (in butter) onions or shallots to serve with my burgers – sometimes even throwing in sliced mushrooms. Adding a slice of your favorite cheese between the burger and sauteed onions is, of course, the way to go.
While the onions are sauteing in the iron skillet, I take the grass-fed ground beef out of the package, place it into a bowl and add a little Moore’s Original Marinade. Then I add salt, pepper, and garlic powder and work it all into the beef with my hands.
I allow mine to sit and mingle for at least 10 minutes. I allowed it to sit, once, for 1 hour and the flavor wasn’t any more pronounced than the 10 minute deal.
I’ve been a happy fan of Moore’s Original Marinade for quite a while, but I had no idea it would work as wonderfully with ground beef as it does. I always just associated it with steak, pork and pork. It’s amazing with each of these, by the way.
I also had no idea they’d added to their line of products so extensively. They have a little bit of everything.
I was sent this bottle of Moore’s Original Marinade in exchange for telling you about it and my original plan was to work it into a grilled steak post. However, the good people at Moore’s would surely wonder where their post was if I waited much longer (I have zero pull with the weather, it seems).
Click through the links above to read more about this flavorful marinade, as well as their other products.