The tomatoes, salad and cauliflower are bursting out of our garden. What a prefect way to celebrate the harvest with a simple summer meal that showcases it: Grass-feed beef burgers cooked rare, with homemade mayo garnished with garden ripened tomatoes and lettuce! As a side, oven roasted cauliflower! Summer Perfection!

The days are long on the farm and we work well into the evening; dinner is usually at 8pm because we are busy with the animals, haying, harvesting and generally working with the light. We have grass-fed burgers at least three time a week because they are simple, healthy but most importantly: delicious! Grass-fed burgers are also easy on the cook and are an excellent source of high quality protein.

Please note that grass-fed beef is safer then conventionally raised beef and can be eaten far rarer, in fact, it is better the rarer it is. I made homemade mayo with this because it is a luxurious addition to summer ripened tomatoes but please use store bought if that is easier.

Ingredients:
4 La Cense Grass-fed Steak Burgers
4 kaiser rolls
1 garden fresh tomato, sliced
3 leaves of fresh lettuce, ripped in two
sweet onion, sliced
homemade mayonnaise with grass-fed egg or olive oil mayonnaise

Preparation: Defrost burgers, season with sea salt and ground fresh black pepper. Grill burgers to taste and serve with mayonnaise, tomato, lettuce and onion.

Homemade Mayonnaise with Grass-fed Egg

Ingredients:
1 large grass-fed(pasture raised)egg yolk, at room temperature
3/4 cup olive or canola oil (or a combination), divided
1 teaspoon white-wine vinegar or cider vinegar
1 1/2 teaspoons fresh lemon juice
dash of salt

Preparation: Whisk together yolk and 1/4 teaspoon salt until combined. Add 1/4 cup oil drop by drop, whisking constantly until mixture begins to thicken. Whisk in vinegar and lemon juice, then add remaining 1/2 cup oil in a very slow stream, whisking constantly until well blended. If the oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil. Whisk in salt to taste. Refrigerate until ready to use.
Warning:
• The egg yolk in this recipe is not cooked which can be an issue because of salmonella, I use only pasture-raised eggs from my mother’s chickens for this recipe, store bought mayo is excellent if you do not have pasture raised eggs. This mayonnaise will keep in the fridge for two to three days.

Roasted Cauliflower: Preheat oven to 450 degrees. Cut cauliflower into florets lay onto a baking sheet and dash with olive oil, a few tabs of butter and salt and pepper to taste. Roast until soft, about 20 minutes depending on the size