Your chance to win a 5# Grassfed Ground Beef Bundle!
Grateful Graze is coming to the Rhubarb Fest in Aledo, Illinois! The Rhubarb Fest is known around the world. Thousands of people attend this festival every year to get homemade pies, jams, and other goodies made from the delicious rhubarb plant.
Stop by our tent on College Avenue on Friday, June 7th or Saturday, June 8th from 9am - 4pm for your chance to win a free 5# bundle of our grass fed ground beef! We will also be sampling our ground beef if you haven't had a chance to try it yet.
If you decide to purchase a couple pounds of 100% grass fed online at gratefulgraze.com, here's a recipe that includes rhubarb! It has great flavor while still allowing the flavor of the beef to come through.
Can't wait to see you next week!
Rhubarb Brie Burger
3 C chopped fresh or frozen rhubarb 1/2 tsp coarse ground mustard 1/4 C red wine vinegar 1/2 C diced onions 2/3 C brown sugar 1/4 tsp salt 1/4 tsp allspice 1 lb Grateful Graze ground round 1 lb Grateful Graze ground beef 1 tsp kosher salt 1 tsp pepper 6 sesame buns, split 3 T softened butter
6 oz brie cheese, rind removed, cut into slices 6 romaine lettuce (or your choice of lettuce)
Place rhubarb, mustard, vinegar, onions, sugar, 1/4 tsp salt and allspice into food processor. Process until finely chopped. Place the mixture into a grill-safe medium sized saucepan, but reserve 1/4 C of the mixture to mix into the beef. Cook the mixture over medium-high heat on grill until rhubarb and onions are soft and the mixture has thickened. You can remove the sauce and set aside. While the sauce is cooking, place the ground round and beef, reserved 1/4 C chopped rhubarb mixture into a medium bowl and mix together. Form into 6 patties. Sprinkle with kosher salt and pepper on both sides. After you have removed the saucepan from grill, place patties on medium-hot grill and cook for 3-4 minutes per side, turning once for medium doneness. Remove burgers , and cover with foil to rest as you prepare buns. Spread each bun with butter and grill until lightly toasted.
To assemble: Spread a small smear of the rhubarb sauce on tops and bottoms of buns. Place a lettuce leaf on each bun bottom. Top with warm burger. Place a slice of brie on top of each patty. Top the melting brie with a larger dollop of sauce, and cover with bun top. Serve extra sauce on the side for a little dipping if desired.
Adapted from ShutterHome