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amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

We can dramatically increase global food availability and environmental sustainability by using more of our crops to feed people directly and less to fatten livestock.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

Don’t eat anything your great-grandmother wouldn’t recognize as food.
—Michael Pollan

Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.
—Craig Claiborne

People who eat according to the rules of a traditional food culture are generally healthier than those of us eating a modern Western diet of processed food.
—Michael Pollan

The “Zetterburger” Recipe

A Delicious & Health-Conscious Version of the Great American Classic

With thanks to Tom Zetterstrom

 Zetterburger patties

Here is the recipe for “The Zetterburger,” Tom Zetterstrom’s version of the classic hamburger with an addition that makes it one of the healthiest meals of the summer.    

Bronwyn 

Serves 4 people 

Ingredients:
1 lb. ground grass-fed beef
1 medium-sized sweet onion, finely chopped
1 cup densely packed and finely-chopped arugula
1 egg
Garden lettuce
2 whole-wheat buns 

In a large bowl mix the ground beef, the onion and the arugula. When everything is mixed well, in a separate bowl whip the egg and add to the ground meat mixture, mixing thoroughly.

Divide the ground meat mixture into four parts and form into burgers. On an outdoor grill, quickly sear both sides over high heat then cook over medium-low heat until the inside of the burger is pink and juicy and the outside firm and well-broiled, but not overcooked. Grass-fed beef is at its best when cooked rare to medium rare.

Serve on a whole-wheat half bun with organic ketchup and top of dark green lettuce—either Romaine or other garden lettuce. 

Grey Line

As my friend and creative home cook, Tom Zetterstrom, says,“It’s a balanced meal.” For more on Tom Zetterstrom, his “runaway arugula”, and how his classic hamburger got its twist, read The Making of the “Zetterburger”: A True Tale of Creativity in the Kitchen.

Please also enjoy this slideshow of how to make a Zetterburger, as photographed by Tom Zetterstrom:

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Posted: 8-30-2013

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A Delicious & Health-Conscious Version of the Great American Classic

With thanks to Tom Zetterstrom

 Zetterburger patties

Here is the recipe for "The Zetterburger," Tom Zetterstrom's version of the classic hamburger with an addition that makes it one of the healthiest meals of the summer.    

Bronwyn 

Serves 4 people 

Ingredients:
1 lb. ground grass-fed beef
1 medium-sized sweet onion, finely chopped
1 cup densely packed and finely-chopped arugula
1 egg
Garden lettuce
2 whole-wheat buns 

In a large bowl mix the ground beef, the onion and the arugula. When everything is mixed well, in a separate bowl whip the egg and add to the ground meat mixture, mixing thoroughly.

Divide the ground meat mixture into four parts and form into burgers. On an outdoor grill, quickly sear both sides over high heat then cook over medium-low heat until the inside of the burger is pink and juicy and the outside firm and well-broiled, but not overcooked. Grass-fed beef is at its best when cooked rare to medium rare.

Serve on a whole-wheat half bun with organic ketchup and top of dark green lettuce—either Romaine or other garden lettuce. 

Grey Line

As my friend and creative home cook, Tom Zetterstrom, says,“It’s a balanced meal.” For more on Tom Zetterstrom, his “runaway arugula”, and how his classic hamburger got its twist, read The Making of the “Zetterburger”: A True Tale of Creativity in the Kitchen.

Please also enjoy this slideshow of how to make a Zetterburger, as photographed by Tom Zetterstrom:

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A Delicious & Health-Conscious Version of the Great American Classic

With thanks to Tom Zetterstrom

 Zetterburger patties

Here is the recipe for "The Zetterburger," Tom Zetterstrom's version of the classic hamburger with an addition that makes it one of the healthiest meals of the summer.    

Bronwyn 

Serves 4 people 

Ingredients:
1 lb. ground grass-fed beef
1 medium-sized sweet onion, finely chopped
1 cup densely packed and finely-chopped arugula
1 egg
Garden lettuce
2 whole-wheat buns 

In a large bowl mix the ground beef, the onion and the arugula. When everything is mixed well, in a separate bowl whip the egg and add to the ground meat mixture, mixing thoroughly.

Divide the ground meat mixture into four parts and form into burgers. On an outdoor grill, quickly sear both sides over high heat then cook over medium-low heat until the inside of the burger is pink and juicy and the outside firm and well-broiled, but not overcooked. Grass-fed beef is at its best when cooked rare to medium rare.

Serve on a whole-wheat half bun with organic ketchup and top of dark green lettuce—either Romaine or other garden lettuce. 

Grey Line

As my friend and creative home cook, Tom Zetterstrom, says,“It’s a balanced meal.” For more on Tom Zetterstrom, his “runaway arugula”, and how his classic hamburger got its twist, read The Making of the “Zetterburger”: A True Tale of Creativity in the Kitchen.

Please also enjoy this slideshow of how to make a Zetterburger, as photographed by Tom Zetterstrom:

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A Delicious & Health-Conscious Version of the Great American Classic

With thanks to Tom Zetterstrom

 Zetterburger patties

Here is the recipe for "The Zetterburger," Tom Zetterstrom's version of the classic hamburger with an addition that makes it one of the healthiest meals of the summer.    

Bronwyn 

Serves 4 people 

Ingredients:
1 lb. ground grass-fed beef
1 medium-sized sweet onion, finely chopped
1 cup densely packed and finely-chopped arugula
1 egg
Garden lettuce
2 whole-wheat buns 

In a large bowl mix the ground beef, the onion and the arugula. When everything is mixed well, in a separate bowl whip the egg and add to the ground meat mixture, mixing thoroughly.

Divide the ground meat mixture into four parts and form into burgers. On an outdoor grill, quickly sear both sides over high heat then cook over medium-low heat until the inside of the burger is pink and juicy and the outside firm and well-broiled, but not overcooked. Grass-fed beef is at its best when cooked rare to medium rare.

Serve on a whole-wheat half bun with organic ketchup and top of dark green lettuce—either Romaine or other garden lettuce. 

Grey Line

As my friend and creative home cook, Tom Zetterstrom, says,“It’s a balanced meal.” For more on Tom Zetterstrom, his “runaway arugula”, and how his classic hamburger got its twist, read The Making of the “Zetterburger”: A True Tale of Creativity in the Kitchen.

Please also enjoy this slideshow of how to make a Zetterburger, as photographed by Tom Zetterstrom:

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3 responses to “The “Zetterburger” Recipe”

  1. […] The Classic Hamburger with a TwistIn this case, the something was a recipe for “The Zetterburger”, Tom’s take on the American classic ground beef sandwich. His reasoning for the unique addition, arugula, to ground meat is that it reduces the amount of fat and carbohydrates of the traditional burger and is much tastier than parsley. I agree. See the recipe and a slideshow for making The Zetterburger. […]

  2. What a concept! I am going to try it without the egg to see if it holds together before it gets to my mouth!

  3. Christine, I should have added that it is also possible to make the hamburger without the egg -and, surprisingly, it’s not that crumbly! It’s truly delicious either way!

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