FOR IMMEDIATE RELEASECONTACT: Frank Guglielmi (734) 844-2781frank.guglielmi@meijer.com
FLIPPING FOR BURGERS!
MIDWESTERNERS HAVE NO BEEF WITH THE POPULAR PATTY
AS DEMAND FOR BURGERS HEATS UP THIS WEEK
Meijer Experts Provide Some Burger Ins and Outs
GRAND RAPIDS, MI (May 26, 2010) –- For millions of Americans, virtually every day is “Hamburger Day”, but officially, May 28 is the day we salute the popular patty and start beefing up our hamburger purchases in advance of Memorial Day.
As we pay tribute to the ubiquitous burger on National Hamburger Day this Friday, Meijer and its local butchers prepare for the busiest time of the year for beef sales. In preparation for the unofficial start to summer – and backyard grilling -- Meijer dietitians and beef experts share some of their hamburger knowledge and advice.
Sales of ground beef have slowly but steadily increased during the last few years. But as expected, the biggest sales spike for ground beef occurs right before Memorial Day and again just prior to July 4. In fact, according to the National Cattleman’s Beef Association, more than 60 million pounds of beef will be consumed on Memorial Day.
Ground beef is undoubtedly one of the most popular grocery items sold at Meijer year-round. This is especially true during a tough economy, when savvy shoppers discover the numerous ways to use the many different kinds of “grinds” available at the Meijer meat counter.
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“Memorial Day weekend is traditionally one of our biggest sales periods for ground beef,” said Terry Mitchell, director of meat and seafood for Meijer. “The preferred choice for hamburgers tends to be our Certified Angus Beef Ground Beef from Chuck. But we are also seeing increased customer interest in extra lean grinds.”
According to Meijer dietitian Shari Steinbach, more families are turning to grinds that have more of a “lean” content.
“We’re seeing a rise in popularity of ‘85/15’ ground beef versus an ‘80/20’ ground beef, as more shoppers look to increase their lean-to-fat percentage,” said Steinbach, a registered dietitian and a Meijer Healthy Living Advisor. “You’re not really sacrificing taste, but you are cutting back on your fat intake, which is desirable.”
So as Midwesterners get a jump on the official start to summer during Memorial Day weekend, there are a few things to remember when picking out your patties. Meijer’s Mitchell says one of the most common questions he faces is: Why does meat turn brown when it touches other meat?
“Quite simply, it has to do with the amount of oxygen, or lack of, coming into contact with the agent that gives beef its color. When red meat touches red meat, the lack of oxygen produces the darker color. It’s only a cosmetic change, it’s still a great tasting piece of meat,” Mitchell explained.
He also suggests that ground beef is best if used within 24 hours of the sell-by date. If you don’t plan on eating the meat by then, he recommends freezing it with freezer paper or in a freezer bag. Dietitian Steinbach says that food safety is important when eating ground beef. “Always observe safe handling procedures when preparing any kind of raw meat or seafood,” said Steinbach. “Be sure to clean surfaces after preparing raw meat and always cook your hamburgers to a safe minimum internal temperature of 160 degrees.”
Steinbach also recommends several healthy ways to jazz up your hamburgers. These varieties include:
Salsa Burgers: Add 2 T Meijer salsa into burger mixture. Top burgers with salsa and guacamole.
Reuben Burgers: Serve burgers on Meijer rye bread and top burgers with sauerkraut, sautéed onion, reduced fat 2% milk Swiss cheese and Meijer Fat Free Thousand Island dressing.
Onion Burgers: Add ½ envelope Meijer dry onion-soup mix and 1 T chopped garlic to burger mixture in place of salt and pepper. Serve on toasted Meijer Bakery French Bread and top with sautéed onions and reduced fat 2% milk Monterey Jack cheese slices.
Pineapple Burgers: Add ½ c Meijer barbecue sauce to burger mixture and baste with Meijer teriyaki sauce while grilling. Top burgers with Meijer sliced pineapple.
Asian Burgers: Add in 2 T Meijer soy sauce and 1 t minced fresh ginger root. Serve with shredded Napa cabbage, bell pepper strips, and bean sprouts.
Mushroom Burgers: Add 1 c chopped mushrooms, ½ c reduced fat 2% milk mozzarella cheese, ¼ c fresh chopped basil, and 1 t fresh thyme. Serve on Meijer Bakery Focaccia bread and sprinkle with reduced fat 2% milk cheddar cheese.
Creole Burgers: Add 2 t Cajun seasoning to the burger mixture. In a small bowl, blend
⅓ c chopped onion, ⅓ c chopped green pepper, and ⅓ c reduced fat 2% milk shredded Monterey Jack cheese. Spoon 1/4 cup of cheese mixture into the centers of patties.
These recipes and more can be found at www.meijermealbox.com
About MeijerMeijer is a Grand Rapids, Michigan, based retailer that operates 194 supercenters throughout Michigan, Ohio, Indiana, Illinois and Kentucky. As the inventor of the "one-stop shopping" concept, Meijer stores have evolved through the years to include expanded fresh produce and meat departments, as well as pharmacies, comprehensive electronics departments, garden centers and apparel offerings. Additional information on Meijer and the ability to shop for more can be found at www.meijer.com.