Family farm-raised Angus beef with no antibiotics, hormones, or steroids.
- Angus cattle is certified humane, both raised and handled
- Never exposed to antibiotics, hormones, or steroids
- Born and raised in the USA by family farmers
Schweid‑o‑Meter
- Beef Flavor Mild Robust Flavor: 8 of 8 toward Robust
- Tenderness Firm Tender Texture: 4 of 8 toward Firm
- Marbling Low High Fat: 5 of 8 toward High
iceeresults
Grilled this on the Egg and the burgers came out perfect. Juicy, tender and firm. Good size portion. Added this on a bun with romaine lettuces, tomatoes, slices of purple onion, sprinkled with himalayan salt and pepper. This makes a wonderful kids or adult meal for lunch or dinner paired with a delicious green salad.
cynthiam71
Caprese Burgers
Ingredients
Main Ingredients
- 4 5.4 oz Schweid and Sons Burger Patties
- 1/2 8 oz. Fresh Mozarella Cheese Ball, sliced
- 1/4 cup Mayonnaise
- 2 tbsp Balsamic Vinegar
- 4 Hamburger Buns, toasted
- 1/2 cup Fresh Basil Leaves
- 3 Roma Tomatoes, sliced
Side Dish Ingredients
- 1 16 oz Container Pineapple Chunks, drained
- 2 tbsp Lime Juice
Servings: people
Units:
Instructions
Main Dish Directions
- Preheat grill pan on stovetop over medium-high heat. Cook patties 5 to 6 minutes per side or until no longer pink. Top with cheese, and let stand 1 minute or until melted.
- Stir together mayonnaise and vinegar. Spread mayonnaise mixture on buns. Serve burgers on buns with basil and tomatoes.
Side Dish Directions
- Preheat oven to 450°F. Spread pineapple in a single layer on a rimmed baking sheet. Drizzle with lime juice.
- Bake 15 minutes or until pineapple is beginning to brown.
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