Guys, can you believe that it is almost the 4th of July?  I don’t know about you, but summer is flying by here at the Nitschke homestead!!! I love summer, it’s great to get to spend more time with the kids; supposedly life slows down a little bit (but I’m still waiting on that part!); we get to go on camping trips and day trips, all in all it’s memory making time.  

And what better day to make memories than the 4th of July?  I have many fond memories of the 4th; my grandparents lived in Morro Bay, CA and we usually spent the holiday with them.  We’d head to the beach and watch fireworks under a blanket shooting out over the ocean.  Sometimes we’d spend the holiday in our own town, Riverside, CA, and the joke was always to watch the fire fighters put out the fire on Mt. Rubidoux after the fireworks were done!  I’m sure you all have many fond memories, we’d love to hear them in our comments section.  It’s just such a kick to interact with our customers and readers!

Fourth of July, and summer in general, is such a great time for our grass fed beef.  It’s time to heat up that grill and throw on hamburgers, steaks, or chicken!  The great thing about grass fed beef is it has such good flavor all on it’s own, it’s simple to prepare.

Here’s how we prepare our burgers:

2-pound Open Space Meats grass fed ground beef

Parsley (1 1/2 teaspoons)

Salt (1-2 teaspoons)

Pepper (1/2 – 1 teaspoons)

Garlic Powder (1 1/2 teaspoons)

Worschestire sauce (about 3 shakes of the bottle)

This recipe is completely to taste, I put the meat in a big bowl, then add the seasonings and mix it all together with my hands and form patties.

For our family, I make 8 – 1/4 pound patties.  We grill them up to the desired pinkness, add cheese and then enjoy!

(I approximated measurements for those of you who prefer that!)

Well all!  Enjoy your summer, have a wonderful Fourth of July (try not to catch anything on fire!), and I’ll touch base with everyone when we get back from our camping trip!!!


Peace & Joy – Mica


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  • Thanks so much for sharing this. I love hearing more about the science behind raising cattle. So fascinating! I’m so glad you enjoyed the recipe as well. It’s getting to the time of year when we really start craving slow cooked roasts. Time to break out the brisket again!

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