Ranch Life

Autumn in my veins

October 30, 2016


Happy Halloween!

Anyone else still trying to put together a last minute costume? The good news is the Autumn weather is holding and kids won’t have to layer a snowsuit underneath. That was the worst.

I don’t get too excited this time of year because I know what’s around the corner. Hurricane like winds, white landscapes and bad moods in case you were wondering. So naturally I try to defy the inevitable by preserving the fruits of Autumn and neatly stacking the jars of care and affection into my pantry. This year we were mostly busy trying to keep up with the plum and apple trees but mixed in a couple canners of chock cherry syrup, pickled beets and salsa. With 18 fruitful apples trees we ended up with over 100 quarts of pale pink applesauce, A LOT of 1/2 gallon jugs of raw apple cider and far too many taunting apple desserts in the house. I am currently trying to perfect my apple tart. My last try showed promise but think I have a couple more tweaks to the crust. I have also been working on a walnut ice cream tart topped with warm apple slices.  This dessert combines some of my favorites things so I can confidently say it’s nearing the top of my favorites list. I have yet to bake an apple pie but I have sliced and frozen plenty of apples for a winter pick me up. I’ve always stayed tried and true to the family recipe but I thought one way to make change without change is with a decorative crust. I’ve really been inspired lately by a photographer and cookbook author from Sweden, Linda Lomelino. So I am trying this look and this look. The latter may inspire you to wow your Thanksgiving dinner guests!



So what else have I been doing besides canning and crying about Winter since I last posted almost 2 months ago? Well we finished up haying and harvesting. And with all the tractor hours logged I listed to some pretty good podcasts. this one being a favorite: Corinne Bailey Rae’s The Heart Speaks in Whispers. There’s six episodes that average around 20 minutes each. She explores the themes and personal experiences that fueled  her latest album, The Heart Speaks in Whispers. Exploring the different ways that we can become more consciously connected with our bodies, minds and the natural world around us. Corinne speaks to philosophers, experts, musicians, authors and artists across the field as she examines the art of being ‘present’. SO GOOD!

We weaned calves the day after Labor Day so we are serving the boys and girls every morning and evening now for the next 6 or so months. We’ve also been working on replacing an old coral system.  And it looks like we might actually get to pat ourselves on the back this year. You might think there’s not a whole to it but let me tell you its nothing short of a full design starting with grading, excavation and concrete work for the new barn, chute and tub system followed by welded steel panel corals. This isn’t something you tear down and start from scratch in 5 years so there’s a lot of opinions and ideas to sift through. Oh and how could I forget the family was nominated and recognized as a winner for Montana State’s Jake Jabs College of Business and Entrepreneurship family busy award!



My youngest sister twisted my arm for another family photo session. This one focused around my 3 nieces and nephew and my youngest sister and her son. Let’s just say it’s a good thing I don’t make a living photographing kids cause I’d be broke and crazy. I love ‘em all to pieces but it’s really really hard to get a good photo when someone (ahem, Miss Molly) is trying her hardest to kill every photo. The good news is I think we ended up with a handful of wall worthy photos!




Luke and I are nearing the end of our first design/build project together. And yes, we are still together and happy and I have actually started designing our next project. I can’t wait to share photos. Its killing me but I really want to hold off a little longer until cabinets, counters, tile etc are done. You know, the aesthetics that actually make it look like a house! So stay tuned cause were hoping to be done before Christmas! Luke and I also celebrated 5 years of marital bliss in October. Its true, well at least the 5 years part!! 🙂

And since I still have Autumn in veins, below are a couple great boots I’ve stumbled across! Yes, I have a problem.

1. I ordered these and can’t wait for them to arrive!

2. These remind me of a pair of boots Luke wears and I love them.

3. My sister bought these wedges and I am a little jealous!

4. And I really want to order these.


August 31, 2016


Farm Dinner

I was going to scratch farm dinners from my schedule this summer but when a couple friends caught wind of this news they were eager to share their opinions (and I am glad they did)! So on Sunday August 21st the ranch hosted the annual field dinner under the willow trees.

This year was a little different from prior years. It was by private invite only, which means I hosted all my favorite people. And I teamed with friend and chef Claudia Mesa. The first time I met Claudia I knew it wouldn’t be the last time we met around a table. So this time I wore my party planner hat and she wore her chef hat. When we were curating the menu I requested the stew she made awhile back for an event we were both attending. The flavors were a reflection of her Caribbean and Latin American roots. So she recreated it featuring Cooper Hereford beef and it was to die for. And Claudia was kind of enough to share her recipe here or I have also printed it below. When we started tossing around dessert ideas Claudia told me she didn’t have much of a sweet tooth and asked for my guidance. I of course jumped at the opportunity to end the evening with one of my confections. But ranching and construction summoned me the week leading up to the event so thanks for the last minute pound cake Claudia. Maybe I’ll get it done next year!

Oh, and how could I forget the three musketeers. This was another change from prior years. My nieces Sadie (left) and Grace (right) along with my nephew Tad were at each table’s beckon call. They held platters, popped beer caps and wine corks like it was their day job, politely cleared plates and were enthusiastic with every move. And I shouldn’t forget Molly (not pictured) who decided bar tender during cocktail hour would suit her well. So she managed the margarita station serving drinks and asking guests whether they preferred a single or double shot. Did I mention she’s five. Thanks kids, you received high marks!

I thought I would also throw a couple dinner party tips at ya! I’m by no means an expert so take ’em or leave ’em!

Always have background music playing. My recent dinner compilation is here. Warning….its eclectic!
There will always be guests that arrive early so be prepared to place a drink in their hand and have a couple small bites around.
Have easy access to an ice bucket and scoop for those mixing and pouring their own drinks. And always have beer and wine visible so guests can serve themselves.
Create ambience with flickering candles and a fire.
Set the table with cloth napkins if you can. Here is a great napkin folding guide.
If you have more than 15 guests consider renting glasses. You don’t have to worry about your favorite glasses getting broken or doing dishes at the end of the night.
The food doesn’t have to fancy or fussy. Just pick a couple things you are confident in, not something you found on Pinterest the day before.
Always have a little something something for dessert. This can be homemade or as simple as a piece of rich dark chocolate.
If you are dining outside be prepared for hot and cold weather all within a short time span. A fire or throws will do the trick.
Relax and have fun. I’m always a little stressed or anxious in the beginning but I just try not to show my guests!

Three Musketeers

Claudia’s Caribbean Beef Stew / Serves 26-30


8 lbs. Copper Hereford Sirloin Roast
Katie provided us with a little over 8 pounds of sirloin roast. I was so pleased to find barely any waste as I trimmed the roast in 1″x1″ cubes
1 organic STRIKE FARMS, yellow onion, cubed, about 1 cup
2-3 large organic carrots, we love our neighboring STRIKE FARMS, -sliced, about 1 cup
2 large celery stalks, cubed
2 garlic cloves, mashed and minced
1 large red bell pepper, cubed- it doesn’t have to be red but we like the color and it is sweeter than the green variety
2-3 TBSP Claudia’s 5-C Spice Mix (secret recipe follows)
Salt and Pepper to taste
1 organic butternut squash, cubed
1 28-ounce can of diced tomatoes, do not drain
3 cups of cooked Timeless Food chickpeas, or 2-12 ounce cans, drained
1/4 cup chopped organic cilantro, for garnish
1/2 cup of toasted organic coconut, for garnish
1/2 cup toasted pecans, for garnish


I like using a pressure cooker when making stews.Besides cutting the cooking time by more than half, they break down the muscle tissue in the beef or lamb, leaving them tender and soft without drying their juices.

In a large bowl, I normally add salt and pepper to the beef after having towel dried their excessive moisture. Then I like to add about 1 tablespoon or a bit more of a good quality olive oil, making sure they all get coated evenly. I then add about 2 TBSP of the 5-C rub and toss, making sure each cube of beef gets its share of seasoning.

If not using a pressure cooker, I use a Dutch Oven, mainly because I like finishing the stew in the oven versus the stove, giving it a nice even heat.

Set your burner at a medium-high. Add a tablespoon or so of olive oil and when hot, throw in your cubed sirloin and brown. Turn and with a slotted spoon, place in a large bowl.

Meanwhile, add a bit more of olive oil, maybe another tablespoon, and when hot, throw in the onions, carrots, celery, garlic and red bell peppers, that make up the base for the stew.

Once onions begin to look translucent, I normally add the spices/rub, salt and pepper. I would use between 2 and 3 tablespoons for an 8 pound roast, but I will let your taste buds be your guide. Your entire kitchen is going to smell with the aromas of the rub.

You can now bring the beef back into the pot. Add the squash and toss to turn. Go ahead and add the tomatoes, liquid included and the chickpeas. If you are using a Dutch oven instead of a pressure cooker, you are going to want a cup or so of water, or better yet, beef broth.

Set the oven to 350, and place the Dutch Oven, covered, in the middle rack. Cook for about 2 hours, making sure to check its moisture levels. Add more liquid when needed and baste.

Otherwise, close the lid on your pressure, and cook for 45 minutes, in high pressure.

Once done, serve in a large bowl, topping with roasted coconut and pecans. We love to serve our stews with Timeless Food Cilantro-Lime Farro.


1 TBSP ground cinnamon
1 TBSP semi-sweet ground chocolate (Not Dutch)
1 TBSP Hatch Chili powder
1 TBSP ground cumin
1 TBSP dried cilantro
2 TBSP Kosher salt

Mix all ingredients together in a small bowl. Use amount needed and store remaining spices in a spice jar.

Summer Recall | Fall Favorites

September 7, 2015

Fields of Grain Cooper Hereford Ranch

Garden Veggies and Sunflowers

There’s a chill in the air that can’t be mistaken for Fall. A new season has arrived and it’s bitter sweet. I absolutely love the transition from Summer to Winter; when sweatshirts and coats are added to the wardrobe, when soups slowly start to replace salads and the garden’s bounty collides with the preparation of Winter. Apple season is only a couple weeks away, which means canning quarts and quarts of applesauce, sipping cloudy ciders and eating my fair share of apple pie. I tell ya, it’s just the best time of the year. But I find myself fighting a war with the inevitable change to another season. It seems I absolutely dread Winter. I was trying to be positive and receptive towards Winter the other day but honestly the only good vibe I was receiving was the thought of planning Winter vacation. Don’t get me wrong, I love watching delicate snowflakes while snuggled up next to a wood burning stove but the reality is, I am outside fighting the cutting wind with frozen fingers and toes and covered in hay dust. Not quite so romantic. So I keep dreaming of this life when my husband and I get to enjoy Montana from March to December and flit away somewhere exotic where I pick tropical fruits in my swimsuit during January and February.

So before its over, I wanted to share some of my favorite summer moments with you.

The garden of coarse, it’s a lot of work but I am thankful for my Sister, Aunt and Mother who all contribute. It was a good year. We had an abundance of zucchini (as usual), cucumber, corn and tomatoes. I didn’t plant enough bush beans and I planted too many radishes and beets (again) and I had terrible luck with the lacinto kale. I tried planting three different times and nada. I think it must have been a bad batch of seeds. Oh and I got a couple different pepper varieties to grow but I have come to the conclusion that I need a green house (um hum Luke).

My niece, Sadie, stayed with me a lot this Summer. She’s a dancer, musician, food lover, playwright, wicked smart and a bit of a klutz. She was pure entertainment and a great help in the kitchen and garden and loved learning how to style and photograph food.

Margaritas are pretty synonymous with Summer for Luke and I. And this Summer Luke discovered a new tequila, Espolon. It was love at first site. I mean this label, come one. I will honestly say I would continue buying this tequila based solely on the label, but fortunately, it tastes good too! My margarita recipe is classic; tequila, triple sec, agave, and lemon and/or lime. Sometimes I like to spice things up with a little jalapeno or be sweet with muddled fruit.

And the best part, ranch life. Friends will sometimes ask if we have any fun trips or events planned for the summer. As usual, I reply no; we rarely leave the Ranch let alone Montana. Summer it such a busy time of year for both my husband and I. Plus why would we leave. Summers in Montana are epic. All we really want to do is be outside walking the fields and pastures and capturing colorful sunsets around the fire pit. My husband might add golf to the list but really, that’s what we do and we’re perfectly happy and content. It’s Winter we’re trying to escape!

Borage and Beets

Stormy Skies Cooper Hereford Ranch


Some things to roll you into Fall.

Pretty sure I need this pocket knife. Like 100% sure!
And every September during corn season, this soup recipe.
This cookbook has been an inspiration to me lately.
Hanging onto Summer with these floral ties for the Mr. Especially this one and this one.
Thinking about these earrings.
I am always light years behind when it comes to music but recently found this artist.
Recently purchased this kettle. It’s going to get a lot of use during the next couple of months.
Have been swooning over these sheets for some time now.
Need a refill here.
Enjoying this read snuggled up with a blanket.

Hope every one of you enjoyed the nice long weekend!


Cooper Hereford Ranch


July 6, 2015

Morels and Garlic Scapes

I have been so busy lately that I have barely expressed my excitement for another round of Field Dinners at the Cooper Hereford Ranch this summer. We had so much interest last summer that I decided to add one more dinner to the schedule. So this year, there will be two dinners by two different chefs. The first dinner will be held on Wednesday evening July 22nd. Chef Eric with Free Range Kitchen will be joining us this year for his first dinner at the Ranch. To purchase your tickets email howdy@freerange.kitchen. The second dinner will follow a couple days later on Sunday evening July 26th. Chef Mel with Seasonal Montana will be returning with her warm and light-hearted staff. Purchase tickets here for Chef Mel’s event.

All guests will dine al fresco under 100 year old willow trees and experience an environment that aesthetically and gastronomically defines the Farm to Table concept. A menu featuring Cooper Hereford Beef and other locally produced food from farmers and ranchers we know and trust. Unfortunately, Certified Hereford Beef has not made is way to Montana markets yet. You can see a map here that shows where you can buy Certified Hereford Beef. So I guess what I am trying to say is this event is a good opportunity for you to sample some quality Hereford Beef. 

There has been a lot of interest and the events are almost sold out so please purchase your tickets now so we can save you a seat at the table. Please share this event with friends and family or just bring them along to eat Hereford beef, support local agriculture, and enjoy the outdoors!

Can’t wait to see you in a couple of weeks!

Strawberry Rhubarb

Salt of the Earth |May 7, 2015

May 6, 2015

salt of the earth show

I am excited to share with you an event happening this evening at the Ecce Gallery at the Emerson Center for Arts and Culture in Bozeman. Artist Lindsay Minnich is showing her paintings and photography, which center around local female farmers and Eco warriors in Southwest Montana. It is a combination of all subjects near and dear to her heart: supporting local agriculture, encouraging land stewardship, empowering women, binding community and of coarse food and wine. She is hosting this event with two other female Eco warriors: chef Melissa Harrison, owner of Seasonal Montana and chef Robin Chopus, owner of the Emerson Grill.

I am honored to be featured in this show “Salt of the Earth” with five other brilliant women that have dedicated themselves to educating, healing and increasing the health standard of our local community. Though I am a little terrified to see a painted portrait of myself. Nonetheless, please join me tonight and support local women in agricultural and the arts. It will be a fun evening with live music, delicious food and fabulous wine pairings. Buy your tickets now, the event is almost sold out. More info on the artist, the show and how to buy your tickets here.

Spring + Salad

April 24, 2015

I think Spring has finally sprung at the Cooper Hereford Ranch.

We finished seeding the spring wheat last week. The pastures are showing signs of life; hopefully this means we can stop feeding hay in the next couple of weeks if Mother Nature delivers some moisture. We are busy servicing pivots and wheel lines and burning ditch in preparation for the irrigation season. And, I almost forgot, since it feels like a decade ago, that we are just about finished breeding all the heifers and cows. The process started in mid March after the Annual Bull Sale. Whew, it’s time consuming.

If you enjoy the ranch updates, I typically post more photographs on Instagram. Follow me here if you want to get your daily dose of ranch life!

Cooper Hereford Ranch Mountains

Cooper Hereford Ranch Sunrise

Since it’s officially Spring, that means there is an abundance of asparagus spears available at the markets. Asparagus is one of my favorite vegetables and I especially like to incorporate it into salads. I made a side salad using asparagus for Easter dinner and since then I have made it a couple different ways.

My sister’s are always requesting more salad recipes. I make salads often but find myself rarely writing the recipes on paper. I am typically a very detailed and precise person but when it comes to salads the recipes usually sound something like this; a lot of asparagus, a couple handfuls of spinach, a splash of extra virgin olive oil and white balsamic vinegar and a sprinkle of feta. Not the easiest recipe to follow, unless of course that is exactly how you like to cook….a little of this and a little of that! So this recipe, or lack of, is my way of encouraging you to color outside the lines. So I am merely providing you flavors and textures that compliment each other and I am asking you to  add as little or as much as you like until the salad looks and tastes just right. Who really likes to follow a recipe anyways. Don’t we just want to be inspired?


Spring Salad

A lot Asparagus
One pickled red onion (see below)
A couple handfuls of spinach
One cucumber, seeded and cubed
As much hard boiled egg as you like
Enough feta
Enough crispy Prosciutto Bits (see below)
A couple cups of cooked Farro

The first couple of times I made this salad I simply tossed the asparagus, pickled red onion, spinach and cucumber with equal parts of quality extra virgin olive oil, white balsamic vinegar and salt and pepper to taste. Then I garnished with quartered hard boiled eggs, feta and crispy prosciutto bits. It doesn’t get any easier!

A later version included cooked farro in lieu of the crispy prosciutto bits. If you haven’t tried farro yet this salad is a great introduction to the grain. Not only is it delicious in salads but I also like to use it in soups and baked pasta dishes. I buy the quick cooking farro that only takes about 10 minutes on the stove top. I tossed this salad with a four herb vinaigrette. Basically I whisked together extra virgin olive oil, lemon juice and zest, dijon mustard, garlic and finely chopped rosemary, tarragon, thyme and oregano. Very fresh and clean, the essence of Spring.

Pickled red onion is delicious and something I eat often on tacos, burgers and tartines. Something about the tangy bite from the vinegar that I just can’t get enough of.
To make, it’s quite simple. In a bowl, add 1 c. of vinegar and 2 Tbs granulated sugar. Whisk until sugar dissolves. Add 1 tsp. whole mustard seeds and salt and pepper. Add one thinly sliced red onion to the pickling liquid and refrigerate for at least 1 hour.

Prosciutto bits are equally delicious and can be used to garnish just about anything. It gives a dish that salty crunch that everyone loves. To make, set the oven to broil. Spray a baking sheet and lay a couple strips of prosciutto on the greased baking sheet and broil for about 3 to 5 minutes until crispy. Transfer prosciutto to a plate lined with paper towels. Crumble.

Spring Salad

Salad with asparagus

Looking forward to learning from Jody Engstrom with My Nutrition Living next Tuesday April 28th at Bridger Kitchens. She is teaching her dairy and non-diary ferments class. Think yogurt and beyond!
If you are local to Bozeman, join me at the Emerson Cultural Center on May 7th for this event.
Recently purchased these jeans and this swimsuit. Tip: Recycle your old jeans at Madewell stores and you’ll get $20 off a a new pair.
Don’t forget about the Derby. Check out this L.A. based hat designer here and make mint juleps with this recipe and use these pewter cups.

2014 Montana Moments

January 2, 2015

Montana Moments

It seems every year I have high hopes of being more organized and efficient than the prior. So it is only natural that I spent the last day filtering through my camera feed trying to decide which photos to archive and which to delete. I came across quite a few Montana Moments taken from the Ranch in 2014. So while wishing you a Happy New Year I thought I would share some of those moments I overlooked. I have included an album on Facebook here if you wish to view more ranch life.

Cheers to another year!

Food & Farming – Four Bean Salad

September 4, 2014

Four Bean Salad

My mother brought me leftovers from her annual quilting party. FOUR BEAN SALAD. She said it was bright in color and I should give it a try. She thought I might want to blog about it. Well she was right, and typically I am not a multi-bean salad doer. Thanks for sharing your recipe Maureen!  I ate four bean salad for four days. No joke!

I decided to adapt the recipe every so slightly. Decided it was the perfect recipe for all my fresh garden beans. I used 1 lb. 12 oz. of beans but any weight close to that would work just fine. The recipe shows this salad serving 6 to 8 people, true when eaten for a light lunch or dinner. But if served as a side salad, it is plenty for a picnic or BBQ gathering. And speaking of picnic and BBQs. This salad is ideal for entertaining or the outdoors. Best made ahead of time and tastes better with each marinating day. Like I said, I ate it for four days and equally pleased on the last day!

Head to the Farmer’s Market this weekend and buy a bag of beans!

FOUR BEAN SALAD // Serves 6 to 8
Adapted from Maureen Nordahl

1 lb. 12 oz. fresh beans (I used a mix of green and yellow wax beans)
1 ½ c. sweet onion, about 1 large onion
1 bell pepper, I used orange
1 can garbanzo beans
1 can kidney beans


½ c. distilled white vinegar
½ c. grape seed oil or any other neutral salad oil
½ c. sugar
1 tsp. sea salt
½ tsp. dry mustard
½ tsp. tarragon
½ tsp. basil leaves
2 Tbsp. parsley leaves

Wash fresh beans and snap off ends. Blanch fresh beans in a large stock pot of well salted boiling water until bright green and yellow in color and tender crisp, roughly 3 to 5 minutes. Drain and shock in a bowl of ice water to halt further cooking. Drain beans from ice water and cut beans in thirds.

Dice onion and bell pepper. Drain and rinse canned beans. Add all ingredients to a large serving bowl.

Whisk together all ingredients for the vinaigrette and pour over salad. Toss so everything is well coated. Refrigerate for a couple hours before serving. The longer it marinates the better!

Harvesting Wheat


We finished harvesting the wheat yesterday. What a relief since the weather has started to turn. The mornings and evenings are chilled and the afternoon air feels like Autumn. We have yet to finish the second cutting of hay. Typically we are finished with this mid August. But unusual weather patterns has extended the haying season. Fingers crossed for some warm afternoons. For the hay and for me!

Farming – Harvesting and Haying

August 20, 2014

Farming is in full swing so I thought I would take a little break from the Vogue Gardening Series and share the happenings on the Ranch.

Basically, last week we finished cutting the dry land wheat and this week we started cutting the irrigated wheat. We also started the second cutting of hay. Usually mid-August weather is predictable and cooperative for harvesting and haying. But last week’s 10% chance of rain turned into a couple tenths and cooler days, just enough moisture to extend the harvesting and haying schedule. And this week hasn’t been much better, hot mornings and mid-afternoon showers. What is with this August weather?

I like this time of year. It often reminds me of my childhood. The days spent riding in the buddy seat of the combine eating cupcakes with my Dad. I always wonder what we talked about for hours and hours. I wonder if I pestered him with a million questions or pushed all the buttons and levers. I suppose if I was anything like I am today, I probably just snoozed to the hum of the engine.

I also like this time of the year because I can feel the change in seasons. The days are shorter and the nights are cooler. I start to crave foods that require a bowl and spoon. The air smells fresh and feels crisp. September is across the way and it has always been my favorite month. But I shouldn’t get ahead of myself because autumn is short and winter is long. So with that in mind, I will be enjoying what’s remaining of summer and you should too!

Food & Farming

July 8, 2014

Since I’m talking about food & farming. The Farm to Table Field Dinner is coming up. Have you bought your tickets yet? We have been prepping the site. The area has been mowed, weed-eated and bladed. Next week we will spread wood chips, hang lights and build fire pits. So excited, don’t miss it. Only one event this year.

food & farming

I know what you are thinking. This jalapeno and dill pickle burger with whipped feta is not a cleanse friendly recipe. You’re right. That’s my husband’s dinner. Substitute the gluten and dairy for garden greens and that’s my dinner. A dinner I actually eat more nights than not. It’s true.

I made this whipped feta for the first time a couple months ago. It’s delicious. You will want to smear it on everything. And trust me, I did. Just one more reason why I started a 30 day cleanse! Since dairy is not my friend for 15 more days, I can’t say I have actually tried the whipped feta with the burger. But I decided it was post worthy from my husband’s feedback. Give it a try and report back!

Jalapeno and Dill Pickle Burger

Jalapeno and Dill Pickle Burger with Whipped Feta and Tomato

1 pound hamburger
1/3 cup pickled jalapenos, diced
1/3 cup dill pickles, diced
2 tablespoons dijon mustard
4 multri grain with flax buns
4 ounces feta cheese crumbles
3 ounces whipped cream cheese
2 Roma Tomatoes
salt and pepper

With the metal whisk attachment on mixer, whip feta crumbles until they just start to clump together. Add whipped cream cheese and continue whipping until creamy and smooth. Add a pinch of salt and pepper to taste. I used whipped cream cheese but you could use regular. Just make sure it is at room temp so it whips well. Set aside for later

Dice jalapenos and pickles. In a medium sized bowl, add hamburger, pickles, jalapenos, mustard, and salt and pepper. Mix together all ingredients with clean hands. Form four (1/4 lb) patties. Leave a dent in the middle, for a flat cooked patty.

Heat grill. You want it hot! Add patties and grill each side until cooked through. I like mine grilled with a nice crust on the outside and pink on the inside. Toast buns on the grill right before removing burgers. Remove burgers and allow to rest for a couple of minutes.

Place the burgers on the bottom half of the buns and add whipped feta and tomato slices to top half of the buns.


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