Burger Grill tips for success

The summer and autumn - and the long weekend in between - perfect for the fire on the grill and the family for some fun outdoors. Burgers, the quintessential barbecue fare, are among the America's all-time favorite food. For diversity, with fixings not conventional discs as a lawyer, arugula, salsa and fresh basil. For the best taste and freshness, organic beef recommend pleasure. "USDA-certified organic ground beef from animals not injected with synthetic hormones or antibiotics, and food with no animal by-products and growth, without pesticides," said Michael Levine, president of Organic Prairie Family of agricultural institutions, one of the nation's cooperative of organic producers and suppliers of organic meat. Here are some suggestions Burger Prairie Bio. * For the better, with 85% of lean ground beef. If you simplify the meat, add tomato juice or drops of Worcestershire sauce, the flavor and moisture. * All Finely chop the garlic, onions or other vegetables are mixed into the meat. The largest flea market in the center than on the grid. * Wet your hands clean before pâté. The blocks must be flexible, not compressed or support, and more than half of an inch thick and slightly wider than the bun. Try this Mediterranean Burger family recipe inspired to your next barbecue. GREEK GOURMET BURGER (Serves 6) 1 1 / 2 kilo minced meat Organic Prairie (ha) 1 1 / 2 medium green onions (chopped) 1 cup fresh spinach (chopped) 1 / 4 cup tomatoes (chopped) 1 / 4 cup feta Bio -- 1 / 4 teaspoon dried dill 1 / 2 cc of basil 1 / 2 cc of sea salt (to taste) 1 / 2 cc of black pepper (ground) In a large glass bowl, combine all ingredients. Cover and cool for 1 hour to blend flavors. Form, for example, 6. Cook in medium-high heat 6 minutes on each side for medium doneness. Used on the seasonal nature. - NU