Marin Sun Farms’ grass-fed ground beef is raised, harvested and processed less than 100 miles away from Sigona’s. Grass-fed beef has a great flavor and offers added Omega 3’s you don’t get with conventional beef. Enjoy this exceptional meat while supporting local food for a more sustainable future.
The Perfect Grass-Fed Burger
Making the perfect burger can be daunting, but when you start with Marin Sun Farms’ grass-fed beef you are half way there. Here’s some guidance on cooking the perfect patty. The bun and the toppings are up to you! Recipe courtesy of Marin Sun Farms.
- 1 lb. Marin Sun Farms’ Grass-Fed Ground Beef
- 1 ¼ tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 3/4 Tbsp oil, such as Sigona’s Fresh Press Extra Virgin Olive Oil
Directions: Use your hands and mix salt and pepper into meat. Gently form 1- 1 ½ “ patties and rub oil on the outside of each one. Heat a large skillet. Do not put oil in the pan (the oil you put directly on the patties will suffice). Cook the burger on high for 3 minutes on each side. If using cheese, add the cheese after the patty is flipped, about half way through cooking on the second side (covering with foil or a lid helps with melting). If the pan gets too hot (the fat starts to smoke or sizzle excessively) turn to medium. Let rest for 1 minute before serving.
Paleo Asian Style Meatballs
This meatball recipe uses Marin Sun Farms’ grass-fed ground beef and some zesty Asian flavors for a unique twist on a classic favorite. It doesn’t use any breadcrumbs so it’s good for those following the paleo regiment. Recipe courtesy of Marin Sun Farms.
- 1 lb. Marin Sun Farms’ grass-fed ground beef
- 1/4 red onion, minced finely
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 2 cloves garlic, minced
- 1 Tbsp minced fresh ginger
- 1/8 lb. fresh shitake mushrooms, chopped finely
- 1 egg (pasture raised preferred)
- 1 Tbsp tomato paste
- 1/2 Tbsp coconut oil
- 3/4 Tbsp fish sauce
- Kosher salt
- Black pepper1/2 Tbsp chopped jalapeno (optional)
Directions:Preheat the oven to 350 degrees. Line a baking sheet with foil. Combine all ingredients in a large mixing bowl. Use your hands to roll out about 18 small meatballs. Bake for 15-20 minutes, rotating once or twice for even cooking. Serve warm or freeze to enjoy later.