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!

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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!

Grilled Aussie Grassfed Skirt Steak Salad

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Salads are a truly genius invention. You can pile all of your favorite healthy and delicious ingredients into a bowl, and voila – amazingness! From my experience, it’s nearly impossible to make a salad that doesn’t taste good when you use quality, fresh ingredients, and you keep the flavors pretty simple.

By pairing a juicy, chipotle marinated skirt steak with incredible tasting summery vegetables, like arugula, corn, and tomatoes, I not only keep my taste buds happy, but I also know that I’m giving my body the nutrition it needs to maintain good health. When I eat better, I feel better, and this salad is a great example of that because it’s one that can keep me going all day!

My preferred protein choice for a steak salad is Aussie Grassfed skirt steak because it’s a tender, naturally lean, high quality protein, and is full of essential nutrients like iron and zinc, which support immunity, brain function, and healthy growth. Equally important, the Australian beef industry is constantly working on ways to lessen their impact on the planet and have set an ambitious goal to be carbon neutral by 2030. To find out more, check out the True Aussie beef and lamb website. 

You will absolutely enjoy this salad! It has just a touch of spice but is balanced by all of the bright flavors of summer, and many of these ingredients grow in my garden – I’m looking at you corn, arugula, garlic, and tomatoes! While our corn and tomatoes aren’t ready yet, they will be harvested shortly. So, I’m looking forward to sharing some more garden-inspired recipes with you this summer!

Grilled Aussie Grassfed Skirt Steak Salad

Time: 30 Minutes, plus extra time for marinade
Serves 4

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Ingredients

Marinade
2 chipotle chilies in adobo, minced
2 tbsp adobo sauce
¼ cup fresh orange juice
½ tsp orange zest
2 tbsp lime juice
¼ cup olive oil
1 tbsp honey
3 cloves garlic, finely chopped
½ tsp ground cumin
½ tsp kosher salt

Steak Salad
1 lb Aussie Grassfed outside skirt steaks (two ½ lb steaks)
2 ears corn, husks and strings removed
1 tbsp melted butter
¼ tsp cayenne
Kosher salt and freshly ground black pepper
¼ cup extra virgin olive oil
3 garlic cloves, finely chopped
¼ cup beef stock
¼ cup fresh lime juice
1 canned chipotle chiles in adobo sauce, seeded, finely chopped
8 oz baby arugula
1 lb vine ripe tomatoes, cut into ½-inch pieces
2 medium avocados, cut into ½-inch pieces
1/3 cup grated parmesan cheese

Directions
Add the marinade ingredients to a large mixing bowl and stir to combine. Place the Aussie Grassfed skirt steak into a resealable plastic bag. Pour over the marinade and allow the steaks to marinate for at least two hours or overnight.

Once the steaks have finished marinating, blot them dry with a paper towel. Discard excess marinade.

Preheat an outdoor grill over high heat.

Grill the Aussie Grassfed skirt steaks for 6 to 8 minutes on each side, until browned and the internal temperature reaches 130 degrees F. Remove from heat and transfer to a cooking rack set over a large plate. Allow the steaks to rest for 10 minutes. Then, cut the steaks against the grain into ¼-inch thick slices.

While Aussie Grassfed steaks rest, add corn to the grill, rotating every few minutes, until cooked on all sides, about 12 minutes. Remove from heat. Allow the corn to cool slightly. Remove kernels from the cobs and place them in a medium bowl. Stir in 1 tbsp melted butter 1/8 tsp cayenne pepper, and season to taste with kosher salt and freshly ground black pepper.

To make the dressing, heat ¼ cup olive oil over low heat. Add garlic and stir until fragrant, about 30 seconds. Stir in beef stock, lime juice, and chipotle chiles. Season with ½ tsp kosher salt and ¼ tsp freshly ground black pepper.

Divide arugula between four large bowls. Top with tomatoes, corn, Aussie Grassfed steaks, and avocado. Pour the dressing over the salad ingredients and sprinkle with grated parmesan. Serve immediately. 

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If you loved this recipe, you will also love my recipes for: Filipino Bistek with Aussie Grassfed Beef Tenderloin, Thai-Style Aussie Grassfed Beef Strip Steak with Slow-Cooked Green Beans & Tomato Chutney, and Peruvian-Style Steak with Aji Amarillo Mashed Potatoes!

Aussie Grassfed Strip Loin Steak and Lentil Salad

One of my favorite dishes to make in the fall is lentil soup with roasted garlic and seared steak. The lentils and steak pair so gorgeously together that this recipe is something I have a hankering for year-round.

Since it’s July and on the warmer side, I figured, why not make a summery lentil salad instead, but with the same delicious ingredients? Especially with Aussie Grassfed strip loin steak, which is humanely raised by generational Aussie ranchers and is oh-so tasty!

This salad is wonderfully refreshing for summer, it’s packed with the kind of nutrition that you know I crave. From the lentils, vegetables, and herbs (from my garden!) which offer an array of vitamins, minerals, protein, and fiber, to the lean Aussie Grassfed strip loin steak, you immediately understand the idea that when you eat better, you feel better.

You can sear the steaks on the stovetop like I did here, or you can grill them poolside if you like – whatever works best for your summer routine! The reason I love Aussie Grassfed beef is because the cattle are 100% grass-fed and finished. They’re free to graze on Australia’s open, natural grasslands, delivering a consistent delicious eating quality, which is so important when you enjoy cooking great food. You can find out more by visiting the You can sear the steaks on the stovetop like I did here, or you can grill them poolside if you like – whatever works best for your summer routine! The reason I love Aussie Grassfed beef is because the cattle are 100% grass-fed and finished. They’re free to graze on Australia’s open, natural grasslands, delivering a consistent delicious eating quality, which is so important when you enjoy cooking great food. You can find out more by visiting the True Aussie beef and lamb website.

Now it’s your time to get cooking because this Aussie Grassfed steak and lentil salad is bound to satisfy all of your cravings for tasty, nutritious food.

Aussie Grassfed Strip Loin Steak and Lentil Salad

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Time: 45 Minutes plus extra time for marinating
Serves 4

Ingredients
6 cloves garlic, finely chopped, divided
4 tbsp parsley, roughly chopped, divided
Extra-virgin olive oil
2 tablespoons sherry vinegar
1 tbsp dried oregano
1 tsp crushed red pepper flakes
Kosher salt and freshly ground pepper
1 lb Aussie Grassfed strip loin steaks, trimmed of excess fat
1 cup French green lentils, washed
½ cup carrots, finely diced
2 tsp fresh thyme leaves, chopped
2 bay leaves
2 tablespoons butter
2 tsp Dijon-style mustard
2 tbsp sherry vinegar
1 tsp honey
1 small red onion, finely chopped
2 tbsp fresh tarragon leaves, chopped
¼ cup feta
1 cup baby arugula

Directions
In a food processor, combine half the garlic, 2 tbsp parsley, 1/3 cup olive oil, sherry vinegar, honey, oregano, and crushed red pepper flakes. Pulse marinade until smooth. Season to taste with salt and pepper.

Place the Aussie Grassfed strip loin steaks in a resealable plastic bag. Pour over the marinade and make sure it’s evenly distributed. Transfer steaks to the fridge and marinate for two hours.

To a large saucepan or Dutch oven, add lentils, 6 cups water, carrots, thyme, bay leaves, and salt to taste. Bring to a boil and reduce heat to a simmer. Cook, covered, for 20 to 25 minutes, until al dente. Pluck out the bay leaves and drain the lentils.  

Meanwhile, once the Aussie Grassfed steaks have finished marinating, blot them dry with a paper towel. Sprinkle steaks on both sides with kosher salt and freshly ground black pepper.

Heat 1 tbsp olive oil in a large skillet or Dutch over high heat. Add the Aussie Grassfed steaks and sear for 3-4 minutes on each side, until browned the internal temperature reaches 125 degrees F. Transfer steaks to a platter and allow steaks to rest for 10 minutes.

To the same skillet, heat butter, 2 tbsp chopped parsley, and remaining garlic over medium heat and sauté until the garlic has softened, about 2 minutes. Pour any leftover juices into the sauce from the steak platter. Transfer the pan sauce to a small bowl.

In a large mixing bowl combine the mustard with 1/3 cup olive oil, sherry vinegar, red onion, tarragon, salt and pepper to taste. Add lentils and feta to the mixing bowl stir to combine. Fold in the arugula.

Carve the Aussie Grassfed steaks by cutting them against the grain into ¼-thick slices. 

To serve, arrange the Aussie Grassfed steak slices on plates over the lentils. Pour the pan sauce over the steak slices. Garnish with additional feta if desired and serve with lemon wedges on the side.

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If you loved this recipe, you will also love my recipes for: Thai-Style Aussie Grassfed Beef Strip Steak with Slow-Cooked Green Beans & Tomato Chutney, Flank Steak with Roasted Vegetables in a Red Wine Reduction Sauce, and Beef Stir-Fry with Shiitake Mushrooms and Snow Peas!