Sixteen plus years in the culinary field, James' favorite food is salad which is ironic since he never ate one as a child. He also had his first taco in college at the age of 18. Chef James knows picky eaters since he was one.
Who doesn't love a great burger? Pluck Burgers are super easy and can be customized to your protein preference. If using beef, make sure it's 100% grass-fed.
1 lb grass fed, grass finished ground beef (or ground protein of choice)
1-2 Tablespoons Pluck + more as finishing spice.
1 Tablespoon minced parsley or fresh herb of choice (oregano or thyme are great choices)
1 small head red or green butter lettuce
2 onions, caramelized (optional)
6 mushrooms, sliced and sauteed (optional)
1 avocado, sliced
Place ground meat in a medium bowl. Add the Pluck and the fresh herbs. Using your hands or large spoon, mix until well incorporated.
Separate meat into 3-4 oz portions (or simply to the serving size you want them to be). Pat them into a ball and then flatten slightly to the desired thickness.
Place on a cast-iron pan over medium heat or hot grill (my preference) and allow to cook about 4 minutes on each side until you see browning or grill marks. *Cook to desired wellness.
Place on a single lettuce leaf (or burger bun), add your toppings and another pinch or two of Pluck. Enjoy!
*Note: If using grass-fed beef, do not overcook it. You want it to be slightly red in the middle for optimal moisture and taste.
I like to pair anything cooked on a grill with cultured vegetables (also known as sauerkraut). It helps to offset the harmful effects of meat cooked at high temperature.