The Perfect Summer Dinner: A Grass-fed Burger and Veggies

Summer is all about being outside and firing up the grill. Am I right? But the grilling staples — burgers and hotdogs — can get unhealthy real quick. Here’s a meal that is all about the grill and all about eating good food that’s also good for you.

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I got everything for this meal from Garden of Eve Organic Market out on Long Island. This is a grass-fed burger, garlic pesto, red pepper, yellow squash and zucchini. All it took to make this was the food, some seasoning, the grill and some foil. 

Here’s how to do it:

  1. Take your grass-fed ground beef and separate into sections depending on how many burgers you want to make
  2. Mold each section into a burger shape without over working it
  3. Put a thumbprint into the center of each burger to prevent it from bloating and season each burger
  4. Rinse and chop your veggies
  5. Optional: lightly toss your veggies in a little bit of coconut oil and seasoning
  6. Skip the oil if you want and toss your veggies in some seasoning 
  7. Create a pouch out of 2 sheets of foil (double up!) large enough to fit all your veggies in (this can be pouch or boat-like)
  8. Load your veggies into the pouch and add a little bit of water to the pouch so the veggies can steam (a little water at the bottom of the pouch is all you need)
  9. Seal pouch by pinching and securing the foil
  10. Grilling time depends on your meat and your grill, but generally speaking you can grill your burger on its first side for about 5 or 6 minutes — once the juicing start oozing out, it’s good to flip
  11. On the second side, grill for about 3 or 4 minutes (generally 1-2 minutes shorter than the first side) — always check your burger before eating to make sure it is cooked well enough
  12. Let your burgers sit for 5 minutes before serving
  13. Grill veggies at the same time, on a separate part of your grill, for about 10-12 minutes

Once everything is done and taken off the grill, plate and serve it up with some garlic pesto on top of your delicious burger!

This meal is so fresh, quick and easy to put together. It is a true summertime dish that you don’t have to fear. And of course you’re free to make this dish however you like. If you want to add a bun or something else, it’s your call!

Food is something that fuels us and feeds the cells in our bodies, but it’s nothing to freak out over either. While I prefer to cook like this at home, once in a while I go out and get something amazing like this:

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This is also a grass-fed burger from an amazing restaurant that used wholesome and fresh ingredients in Greenport, Long Island, named Salamander Cafe. If you’re ever in town, I highly recommend it! You also have to get their famous lemonade with mint. Trust me.

Like I said: grass-fed burger with fresh lettuce, green tomato and sweet potato fries. My meal took a while to come out because of some confusion in the kitchen, so they gave me a kale salad with green tomatoes on the house! Amazing. See how you can make indulging good for you? That burger with all the fixin’s is good for the body (grass-fed with veggies) and the soul (because it’s insanely delicious and there’s just an indescribably good feeling that eating an awesome burger gives you), while the kale salad bumps up the good-for-the-body part of the whole meal. 

Restaurant tip: if something goes wrong with your food, try not to sweat it — you might get something really cool out of it on top of feeling good about not getting angry with the staff. Sounds like a win-win to me! 🙂

If you’re going out or cooking at home, don’t sweat it! Think ahead — know what you’re going to do ahead of time. Chris and I set out to Greenport for lunch, and I knew I wanted a burger. I saw grass-fed on the window and we walked in. Knowing what you truly want ahead of time helps you make the best decision while dining out. I also like to save my indulgences for when I go out. I enjoy cooking as healthy as I can at home. Find your preferences, stick to ’em and plan, plan, plan! Within reason, of course. Live for the moment and enjoy as much as you can. But a little guidance never hurts. 

Good food, good tips, good moves, good for you.

xo Kim, Running on Good

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Dinner Basics

When you’re in a rush, a pinch, or a bind and don’t know what to make for dinner, you can never go wrong with an organic quality meat and vegetables. There are endless ways to mix things up. You can choose from: organic grass-fed beef, organic chicken, organic turkey, or fresh fish. Vegetables are best steamed or baked. I love baking vegetables, also known as roasting. Some of my favorites are broccoli, asparagus, and brussels sprouts. Gotta get those greens 🙂 You can also do a mix of a green vegetable and carrots or squash. Here are some examples:

1. Grass-fed Steak and Asparagus

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  • Grease a broiling pan with coconut oil
  • Broil steak for about 4-5 minutes on each side (4-5 mins, flip, 4-5 mins, check steak)
  • Steam or roast asparagus on a baking sheet greased with coconut oil
  • Season to taste (meat and vegetable)

2. Organic Chicken topped with Stewed Tomatoes and a side of Brussels Sprouts

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  • Bake chicken on a greased baking sheet (coconut oil) at 350 for 20 minutes (season how you like)
  • Heat cut up tomatoes in a small pot, stirring occasionally
  • Roast broccoli and brussels sprouts on a baking sheet (greased with coconut oil and season vegetables with Real Salt and whatever other seasonings you like) alongside chicken (can roast vegetables longer than the chicken if desired. I sometimes like to bake my vegetables for up to 30 mins)
  • Serve and drizzle with olive oil

3. Simply Baked Chicken and Brussels Sprouts

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  • Bake chicken, as always with coconut oil and seasoning
  • Roast Brussels sprouts, as always with coconut oil and Real Salt

4. Chicken with Cheese and Squash

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  • Bake chicken same way as always with your choice of cheese on top. Preferably organic cheese. I really like Applegate cheese. They also have deli-sliced-style meats, sausages, and bacon. They’re a great, trustworthy brand. You should be able to find their products in any supermarket or health-food market.
  • Cut and roast squash same way as green vegetables. Can roast everything on the same pan, all for 20 minutes.

Always use quality meat and try some seasonal vegetables. You can get a list of what produce is in season in the ‘What’s in Season?’ category to the left <—. Explore, experiment, enjoy! 🙂

Good food. Good tips. Good moves. Good for you.

xo Kim, Running on Good

If you enjoyed this post, you may also enjoy this post for a delicious Chicken with Chorizo Sausage and Sweet Potatoes by my blogging friend Overthrow Martha.