Ned doesn't really trust ground meat from industrial sources, nor does he eat beef or pork from any source, whether grass-fed, organic or not. Pigs are too smart to eat, and cows are too bad for the environment. Besides, eating too much meat can cause urea build-up in susceptible people.
However, Ned is not a vegetarian. He just doesn't eat much meat. He also often makes his own ground meat, using lamb or buffalo.
Here's how:
If you have a food processor it's easy. If not, go to your local Goodwill or thrift store and buy one for Christ's sake.
Buy some lamb or buffalo stew meat. Out here in Oregon we can get locally grown lamb and buffalo. Venison, elk and caribou is also good if you can get it. Some of Ned's friends like emu, which we can get locally as well. (Ned hasn't really developed a taste for emu, but let that pass.) Inspect the meat and cut off any large bits of fat and gristle. Take them to your back yard if you have one and leave it for the crows. Then, and this is the "trick", put the stew meat in the freezer, after separating the pieces. Leave it in the freezer until the meat has just begun to freeze. You want it firm but not rock solid. Remove the meat, put in the food processor and pulse until you have a ground consistency you like. Remove and mix lamb with some oats or oat bran and finely-chopped onion. You can also add garlic and cumin or whatever the hell you like.
For buffalo, Ned would add garlic, onion and perhaps some chipotle, (although Mrs Ned doesn't like chipotle very much).
Cook but don't burn, and serve (with avocado, tomato, etc) on sprouted grain buns. Ned likes the Ezekiel ones we get in the frozen food section.
Goes well with any red wine. Lamb is really good with pinot noir of course.
Serve with some sauteed vegetables--whatever you can get in season: Ned likes asparagus (lots of rutin--recall a former post), broccoli rabe or any other kind of rabe, or sauteed kale, collards, bok choy, etc. Then finish with one or two of Ned's oatmeal cookies.
Bon appetit.
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