Grass Fed Beef Sliders

David Evans of Marin Sun Farms and his grass-fed, pasture-raised meat will partner with Chef Angela Karegeannes of A Fork Full of Earth for a tasty market treat to be prepared at the MFM Farm to Fair Chef Demos during Marin County Fair on July 5th. Check our special events page for demonstration times and location.


1 pound Marin Sun Farms ground beef
Sea Salt (1/4 t. per pound and then more once cooked)
Fresh cracked pepper

1 large red onion
8 ounces apple cider vinegar
1/2 cup sugar
1/2 cinnamon stick, 5 cloves, 1t. coriander seeds, 10 peppercorns and 1 bay leaf

3 pounds ripe tomatoes (or 2 cups organic tomato sauce if you want to cheat!)
1 1/2 t. organic oil of your choice
1 small onion (half of a Vidalia works nicely)
3 T. brown sugar
1 T. molasses
1 T. stone ground mustard
1/4 t. ground ginger, crushed red pepper and allspice
1/8 t. ground cloves
a pinch of cinnamon
1/4 c. apple cider vinegar
1/4 t. salt, then to taste

Serves 8

Cooking Process

For burgers: Split beef into 8 portions and pat into 2 inch rounds. Grill 2-4 minutes on each side, depending desired doneness. Salt and pepper as they come off the grill.

For onions: Cut onion once in half and then chop into thin “rainbows” – parallel to the lines of the onion. Place in a glass bowl. In a small saucepan, bring the vinegar, sugar and spices to a boil. Remove from heat and pour over the onions, straining spices through a small sieve. Let sit for 45 minutes and then refrigerate for 1 hour. Drain. Makes about 2 cups.

For ketchup: Puree tomatoes in a blender until smooth. Press thoroughly through a medium sieve with a rubber spatula and reserve this juice. Discard solids. Sauté the onion in a medium saucepan until translucent. Add tomato puree and remaining ingredients, except vinegar. Cook on low for one hour. Add vinegar and cook another 20 minutes or so, until it reaches the consistency of ketchup. Will keep about a week in the fridge. Makes about 2 cups.