Australian Grassfed Beef Burger with a Summery Corn & Avocado Salad

I hope everyone’s Fourth of July weekend is going amazing!

Adrian and I have been grilling up a storm and that means we’re cooking with Australian grassfed beef. We decided to make these Aussie burgers a little tangy with pickled red onions, a little smooth with guacamole and cheddar cheese, and also a little spicy because – well, that’s what our taste buds love! The flavors of this burger are out of control and are all thanks to sustainable Australian grassfed beef because it always ups the ante on our go-to grilling favorites, from burgers, to steaks, to skewers and tri-tip. 

While burgers always steal the show when it comes to cookouts, this salad deserves some serious accolades as well – it’s so fresh, so sweet, and oh-so-perfect for summer.

To find out more about Australian grassfed beef, which is high-quality, nutritious, and better for the environment, check out True Aussie Beef and Lamb’s website!

Australian Grassfed Beef Burger with a Summery Corn & Avocado Salad

Time: 40 minutes
Serves 4-6

Australian Grassfed Beef Burger
½ small red onion, thinly sliced
3 tbsp fresh lime juice, divided
2 large ripe avocados, pitted, skin removed
3 tsp garlic, finely chopped, divided
Kosher salt
Freshly ground black pepper
1 lb Australian grasssfed ground beef
1/2 cup bread crumbs
1 egg
1 tbsp chili powder
½ tsp cumin
4 slices sharp cheddar cheese
2 medium beefsteak tomatoes, sliced
4 brioche hamburger buns, lightly toasted if desired

Summery Corn & Avocado Salad
½ red onion, finely diced
2 cups fresh corn kernels
3 tbsp fresh lime juice
¼ cup extra virgin olive oil
½ tsp ground cumin
¼ tsp kosher salt
1/8 tsp freshly ground black pepper
2 large ripe avocados, pitted, skin removed, cut into thick slices
1 medium English cucumber, thinly sliced
½ pint cherry tomatoes, halved
2 cups baby arugula leaves
¼ cup mint leaves, roughly chopped
2 ounces queso fresco, crumbled
1/8 tsp red pepper flakes, optional

Directions
In a small bowl, combine red onion with 1 tbsp lime juice. Set aside and allow the flavors to meld.

Add avocado to a medium bowl with 2 tbsp lime juice, and 1 tsp chopped garlic. Gently mash into guacamole with a fork until just combined. Season to taste with salt and pepper.

Prepare the salad ingredients by combining the red onion, corn kernels, lime juice, olive oil, cumin, salt, and pepper in a medium bowl. Add avocado slices to a large platter, followed by the sliced cucumbers and tomatoes. Season with salt to taste.  Arrange arugula leaves on top of the vegetables. Finally, spoon over the corn mixture and garnish mint, queso fresco, and red chili flakes, if using. Transfer to the refrigerator until ready to serve.

Preheat grill over high heat.

Combine the Australian grassfed ground beef in a large bowl with 2 tsp garlic, breadcrumbs, chili powder, cumin, ¾ tsp salt, and ¼ tsp freshly ground black pepper. Divide the beef mixture into four equal portions and shape into patties.

Add burger patties to the grill and cook until the internal temperature reaches 135°F for medium-rare or 145°F for medium, about 5-7 minutes. Transfer to a plate.

Arrange the Australian grassfed beef patties over brioche buns. Top with cheese, tomato slices, guacamole, and pickled onions. Serve on plates with the corn and avocado salad. Enjoy!

---

If you liked this recipe, you will love my recipes for Salmon Burger with Chipotle Mayonnaise and Caperberries, Best Ever Portobello Breakfast Sandwich, and The Best Barbecue Chicken Sandwich Ever!

Thai-Style Aussie Grassfed Beef Strip Steak with Slow-Cooked Green Beans & Tomato Chutney

View fullsize

What pairs better with summer than grilling up delicious food? Not much, in my opinion! Whether you’re grilling poolside or garden side, there’s nothing like being outdoors and getting in some of those golden summer rays. 

For my summer menu, I have a ton of Australian Grassfed beef recipes planned. I really love Aussie Grassfed beef because it’s naturally lean and the protein is not only high-quality, but it’s also an excellent source of iron and zinc, which help to keep energy levels up and promote a healthy immune system.

When you eat better, you feel better, and that’s what I truly wanted to encompass with this recipe. I decided to marinate Aussie Grassfed beef strip steak in some delicious Thai flavors, like ginger, chilies, and kaffir lime leaves, and pair all of that goodness with slow-cooked green beans, tomato chutney, and an herb salad. How much more balanced can your plate get in flavor, texture, and nutrition?

I love Australian Grassfed beef because it is 100% grass-fed and finished. The cattle are free to graze on Australian’s open, natural grasslands, delivering a consistent delicious eating quality, which is super important when you put so much work into your grilling menu. To learn more, check out the True Aussie Beef and Lamb website.

Stay tuned for more Aussie Grassfed recipes! I am so looking forward to sharing them with you.

---

Thai-Style Aussie Grassfed Beef Strip Steak with Slow-Cooked Green Beans & Tomato Chutney

[Sponsored]

Time: 1 Hour, 30 Minutes plus extra time for marinade
Serves 4-6

Ingredients

Steak
Extra virgin olive oil
Juice of 1 lemon and sliced lemon rind
6 cloves garlic, peeled and smashed
4 tsp fresh ginger, minced
12 fresh bird’s eye chilies, thinly sliced
A handful of thyme sprigs
2 kaffir lime leaves, thinly sliced
1 tbsp light soy sauce
2 tbsp fish sauce
1 tbsp light brown sugar
Freshly ground black pepper
2 pounds Aussie Grassfed Beef strip steak, cut into 4 evenly sized steaks
Kosher salt

Grilling Supplies
1 cup hickory wood chips, optional

Green Beans
2 cups extra-virgin olive oil
10 cloves garlic, peeled and smashed
1 pound green beans, trimmed
½ tsp kosher salt

Tomato Chutney
¼ tsp cumin seeds
¼ t tsp coriander seeds
1/8 tsp ground fennel seeds
1 tsp brown mustard seeds
1 tsp yellow mustard seeds
3 tbsp extra-virgin olive oil
½ small yellow onion, finely chopped
1 medium shallot, minced
6 cloves garlic, minced
¼ tsp red chili flakes
1/8 tsp orange zest
1 tsp kosher salt
¼ tsp freshly ground black pepper
2 tbsp tomato paste
1 tbsp packed light brown sugar
2 tbsp sherry vinegar
12 oz roma tomatoes, blanched, and crushed

Herb Salad
½ cup flat-leaf parsley leaves
½ cup mint leaves
½ cup chives, roughly chopped
½ cup tarragon leaves
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon high-quality (light-colored) vinegar
1 teaspoon extra-virgin olive oil

Directions
In a medium mixing bowl, combine ¼ cup olive oil, lemon juice and rind slices, garlic, ginger, bird’s eye chilies, thyme sprigs, kaffir lime leaves, soy sauce, fish sauce, brown sugar, and ½ tsp freshly ground black pepper.

Place the Aussie Grassfed Beef steaks in a resealable plastic bag. Pour over the marinade and make sure it’s evenly distributed. Transfer steaks to the fridge and marinate overnight.

Once the steaks have marinated, blot them dry with a paper towel and remove any remnants of ginger, garlic, or thyme. Discard the marinade. Season each Aussie Grassfed Beef steak with 1 tsp olive oil, ½ tsp salt, and ¼ tsp freshly ground black pepper. Transfer the steaks to rest in the fridge while you prepare the green beans and chutney.

Add wood chips to a medium bowl and cover with water until they’re fully submerged. Set aside.

For the green beans, heat 2 cups of olive oil in a large heavy pot or Dutch oven over very low heat for 5 minutes. Add garlic and cook until softened, about 2 minutes. Stir in the green beans with salt and cook for 6 minutes, until the beans have brightened along the edges. Cover and cook until the beans are very tender, about 1 hour. Using tongs, transfer green beans to a platter and keep warm.

While the green beans cook, toast the spices for the chutney: Heat a small skillet over medium heat and add cumin, coriander, fennel, brown mustard seeds, and yellow mustard seeds. Cook, shaking the pan occasionally, until the spices are fragrant and toasted, about 1-2 minutes. Set the spices aside.

Heat 3 tbsp olive oil in a large saucepan over medium heat. Stir in onion, shallot, and garlic and cook until softened, about 3-4 minutes. Add the toasted spices, chili flakes, orange zest, salt and pepper, and cook, stirring frequently for about 1 minute. Stir in the tomato paste and sugar and cook until the sugar dissolves, about 1 minute. Add the vinegar and stir to combine. Stir in the tomatoes and reduce heat to low. Cook, stirring often, until the flavors combine, about 25 minutes. Transfer to a bowl and keep warm.

Preheat a charcoal grill over medium-high heat for 15 minutes. Once the coals are very hot, add drained wood chips directly over the coals. Immediately add the steaks over direct heat and cover the grill. Cook steaks for 5 to 7 minutes on each side until they reach an internal temperature of 120 degrees. Transfer steaks to a platter and allow them to rest for 10 minutes. Then, cut the Aussie Grassfed Beef steaks against the grain into ¼-inch thick slices.  

While the steak rests, prepare the salad by adding the parsley, mint, chives, and tarragon to a medium bowl. Toss the herbs with salt, pepper, and vinegar until well combined.

To serve, arrange the Aussie Grassfed Beef steak slices on plates and dollop with tomato chutney. Serve with green beans and salad on the side.

---

If you loved this recipe, you will also love my recipes for: Steak with Cilantro Mayo and Tomatillo Salsa, Flank Steak with Roasted Vegetables in a Red Wine Reduction Sauce, and Flat Iron Steak with Yellow Squash and Tomatoes.

Grilled Chicken with Shishito Peppers

Summer has certainly flown by, but that doesn’t mean that the temperature has cooled off one bit! In fact, it was so hot in my kitchen this weekend that Adrian and I decided to take the cooking outdoors – to our garden-side grill.

When it’s hot out, I enjoy making simple meals, and sesame grilled chicken with shishito peppers is just that! Luckily Lee Kum Kee’s wide-ranging products are always in my pantry when I want to make a delicious and quick meal with Asian flavors.

As a leading maker of Asian sauces and condiments for over a century, Lee Kum Kee is the perfect brand to reach for at your local grocery store when you want to put your own twist on your favorite recipes. You can find out more about their products here, which can be purchased at your local grocery store in the Asian food aisle.

So, what makes this dish so delicious? The chicken is marinated in Lee Kum Kee Pure Sesame Oil, a versatile cooking staple (!) with soy sauce, shallots, garlic, ginger, lime juice, and honey. The flavors from the sesame oil really stand out because it’s carefully processed by Lee Kum Kee to retain a strong sesame flavor and aroma.

The shishistos are quickly tossed with the sesame oil, salt, and pepper. It’s all thrown over a hot grill, and when finished, is garnished with lime wedges, mint, and chilies!

Quick and easy with authentic Asian flavors? Yep, that’s this dish! And it’s one you’re going to want to cook up before summer ends!

Grilled Chicken with Shishito Peppers

Time: 30 Minutes
Serves: 4-6

Ingredients
¼ cup peanut oil
6 tbsp Lee Kum Kee Pure Sesame Oil, divided
¼ cup light soy sauce
¼ cup shallots, finely chopped
1 large garlic clove, minced
2 tablespoons ginger, minced
½ cup fresh lime juice
Kosher salt and freshly ground pepper
1 tbsp honey
2 ½ pounds chicken wings
½ lb shishito peppers

To Garnish
Lime wedges
Mint leaves
Sliced birdseye chilies

Directions
In a medium mixing bowl, whisk together the peanut oil, ¼ cup sesame oil, soy sauce, shallots, garlic, ginger, lime juice, and season with kosher salt and pepper. Set aside ¼ cup of the marinade. Pour remaining marinade over the wings. Optional: Allow wings to marinate in the refrigerator for one hour or overnight.

Preheat a grill over medium heat. Oil the grill grates with peanut oil. Cook the wings, turning occasionally, for 10-15 minutes, until the skin is crisp and the wings are cooked through to an internal temperature of 165 degrees. Remove wings from heat and keep warm.

Combine shishito peppers with 1 tbsp sesame oil in a medium mixing bowl. Season to taste with salt and freshly ground black pepper. Transfer peppers to a grill pan over the hot part of the grill, and turn often, until blistered and charred in spots, about 2-3 minutes. Remove from heat.

Serve wings with shishito peppers on a plate and drizzle over reserved marinade. Serve with lime wedges and garnish with mint and bird’s eye chilies.

---

If you loved this recipe, you will love my recipes for Stir-Fried Mushrooms and Tofu with Bok Choy, Beef Stir-Fry with Shiitake Mushrooms and Snow Peas, and Spicy Korean-Style Chicken with Mushrooms!

Open-Faced Grilled Veggie Sandwich

View fullsize

When it comes to sandwiches, I most definitely do NOT discriminate. All shapes, sizes, temperatures, and textures all are welcome over here at Diet Assassinista. Although perfect for any (and every) meal, sandwiches are also great to keep in mind for your outdoor adventures. Whether it’s pre, mid, or post-adventure, they have the ability to pack in nutrients, fill you up, and keep you full.  
  
I made this open-faced veggie sandwich in collaboration with Alite’s Outdoor 101. It is the perfect guest to bring to a BBQ, picnic, or any adventure involving the great outdoors. It only takes minutes to prepare and is customizable to everyone’s individual liking! What better way to celebrate all that nature has to offer than chowing down on some delicious and nutritious food. 
 
Different veggies cook at different times so the key to success with this recipe is paying attention to which vegetables cook first and removing them from the hotter spots on the grill.
 
Outdoor 101 Protip: if you plan on making this meal in the field, consider mixing the balsamic honey dressing at home and pouring it into a bottle for easy transport.

What really gives this sandwich a leg up on flavor is the combination of goat cheese and balsamic honey dressing. Talk about a sweet and salty match made in heaven!! Now go hit the trails so you have an excuse to treat your tastebuds :)  

Open-Faced Grilled Veggie Sandwich

Serves 4
Time: 20 Minutes

In Collaboration with Alite Outdoor 101

Ingredients
1/4 cup olive oil
1 tsp honey
1 tbsp balsamic vinegar
2 tbsp oregano
1 tsp sea salt
Freshly cracked black pepper
1 yellow squash, sliced
1 zucchini, sliced lengthwise
1 small red bell pepper, seeded and quartered
1 small green bell pepper, seeded and quartered
6 small red spring onions, sliced lengthwise (or 1 small red onion, quartered)
4 ciabatta rolls, halved
4 tbsp aioli
1/2 cup garlic and herb goat cheese, divided

Directions
In a small bowl, combine olive oil, honey, balsamic vinegar, oregano, 1 tsp salt and black pepper to taste. Whisk dressing to combine.

Brush vegetables with the dressing and set remaining dressing aside.

Add the vegetables to an oiled grill over medium-high heat and cook on each side, until tender, about 5-10 minutes.

Move any vegetables that cook first to the cooler side of the grill to keep warm.

Transfer vegetables to a cutting board and slice peppers, zucchini, and spring onions into small pieces.

Brush each ciabatta half with 1 tbsp aioli and 1 tsp goat cheese. Add rolls to the grill, cut-side down, until toasted, about 1 minute.

Divide vegetables over the bread and top with remaining goat cheese.

Return ciabatta rolls to grill and cover for 2-3 minutes until the cheese is melted. Transfer the sandwiches to plates.

Spoon over reserved dressing and you’re ready to serve!

---

If you loved this recipe, you will love my recipes for Greek Salad with Seared Salmon, Tofu Banh Mi, and Indonesian-Flavored Pork Lettuce Cups!