Crumbly beef sliders

Elise’s recipe for turkey mushroom meatballs was on the menu for a few weeks before I finally got around to making it.  

I have no idea how hers stayed together.  Maybe I didn’t chop my shrooms finely enough?  I have no idea.  Either way, the ratio of meat to mushrooms/onions was way off so they didn’t hold together at all.  

The only change I made in the recipe was swapping onion (~1/3 of a small yellow one) for shallots because I had some leftover onion form a different recipe.  Oh, but I also used beef instead of turkey.  The ground turkey didn’t look so hot when I did a grocery run. 

I formed mini patties (aka sliders) and then they made their way to the grill.  Delicately. 

 

Texture aside, the flavor was unique and yummy.  I don’t think I would ever have paired mustard, herb de provence and balsamic in a burger, but it was nice!  I’ll probably make this again because it was so easy, but as a ragu instead.  Even easier! 

 

Asian Lettuce Beef Wraps

These are inspired by a recipe in Diane Sanfilippo’s 21DSD book.  Since I can’t link to the recipe, I’ll link to her site with other lettuce wrap ideas. 

I cheated a bit and used a prepared rub (below), which I tossed with the ground beef after I cooked it. 

 

I used 1 lb of grass fed organic 85%/15% (lean/fat) cooked in a cast iron pan. 

I sauteed bell peppers and cooked brown rice too and served it all with romaine leaves.  

Stuff and enjoy.