The Backyard Farmer is now delivering grass fed beef at a great price! Sometimes there is nothing like a good, juicy burger. Grain free hamburger buns are not all that great; too dry, too dense, wrong flavors (shoot me a recipe if you have found a good one). I really love iceberg lettuce, chopped burger-sized, a few layers thick on both sides of the patty with tomato and guacamole, a slice of bacon wouldn’t hurt either. Unfortunately, it is messy and I always end up eating it with a fork, which led me to my burger stack idea.
It is pretty simple and versatile; all you need is a little creativity for a nice presentation. Basically, you use whatever fixings you want and stack them in an eye-appealing way. There are lots of flavor options;
Southwest; flavor meat with chili powder and cumin, stack with beans, cheese, salsa, guacamole.
Midwest; flavor meat with salt, pepper and onion powder, stack with iceberg lettuce, mayonnaise, pickle, tomato and bacon.
Middle Eastern; flavor meat with curry powder and ginger, stack with cauliflower rice, tomato, cucumber, yogurt sauce.
Italian; flavor meat with garlic and oregano, stack with eggplant or zucchini, mushrooms, marinara, parmesan and basil.
Thai; flavor meat with basil and mint, stack with shredded cabbage, shredded carrots, pineapple and sweet, creamy dressing.
Southern; flavor meat with creole spice, stack with smashed squash, cooked collard greens, bacon, onions and a cream sauce.
Jamaican; flavor meat with jerk seasoning; stack with cauliflower rice with peas, peppers, mango, coconut.