Memorial Day Burger Bash

Makes 8 servings

Happy Memorial Day Weekend! If you’re looking for a last-minute menu to put together for family and friends this quick menu is perfect for those of us that don’t have a ton of time to cook and we want to actually see people this holiday weekend. Prep before your guests arrive, which should only take about 30 minutes, and cook the burgers just before you’re ready to eat.


2 pounds grass-fed ground beef (85/15)

2 tablespoons Worcestershire sauce

4 cloves garlic, minced finely

1 tablespoon ground sweet paprika

2 teaspoons sea salt

1 teaspoon onion powder

1 teaspoon ground black pepper

1 teaspoon ground ancho pepper

½ teaspoon celery salt

16 slices Colby jack cheese

8 potato hamburger buns

1/4 cup grass-fed salted butter, melted

To Serve: Lettuce, Tomato, Pickled Red Onion (recipe follows) and Special Sauce (recipe follows)

Preheat grill to 450°.

In a large bowl, mix together the beef, Worcestershire sauce and garlic until combined. Form 8 patties and create a large, shallow dimple about the circumference of a tennis ball in the center.

In a small bowl stir together the paprika, salt, onion powder, black pepper and ancho pepper. Sprinkle mixture evenly over burgers. Place burgers on the grill and cook for about 4 minutes per side or until desired doneness. (Pro Tip: Do not press your burger, it releases the juices making a dry burger).

Add cheese and close the grill for about 15 seconds to melt the cheese. Remove from the grill onto a serving platter and set aside while the burgers rest, about 5 minutes.

Meanwhile, brush the cut-side of the buns with the melted butter. Place on the grill to toast for about 1 minute. Remove from the grill and set aside.

Pickled Red Onions

1 red onion, thinly sliced

1/4 cup red wine vinegar

1/4 cup water

2 teaspoons coconut sugar

1/2 teaspoon sea salt

In a small saucepan, bring vinegar, sugar, water and salt to a boil over medium heat. Stir until the sugar as fully dissolved. In a bowl or a glass jar, place the onion. Pour the mixture over the onion and allow to cool completely. Cover and refrigerate for about 10 days.

Special Sauce

1/2 cup good quality mayonnaise

1 tablespoon Worcestershire sauce

1 tablespoons Dijon mustard

1 tablespoon whole-grain Dijon mustard

1 tablespoon ketchup

2 tablespoons pickled red onion liquid

1/4 teaspoon ground sweet paprika

1/4 teaspoon ground ancho pepper

In a small bowl, whisk all ingredients together until combined. Cover and refrigerate up to 10 days.  (

Simple and Delicious Coleslaw

Makes 8 servings

2 (16-ounce) package prepared slaw mix

1/3 cup good quality mayonnaise

1/4 cup raw apple cider vinegar

1 tablespoon coconut sugar

1/2 teaspoon sea salt

1/2 teaspoon celery salt

1/2 teaspoon ground black pepper

In a large bowl whisk together the mayonnaise, vinegar, sugar, salt, celery salt and pepper until combined. Add the slaw and white and light green parts of the green onions, tossing to coat. Cover and refrigerate for about 20 minutes or until the cabbage softens. Remove from refrigerator and garnish with green parts of the green onions and serve!