Serves: 4

Prep time: 15 min


  • 8 Butter Lettuce Leaves- Picked, washed and left whole
  • ½ Cup Jicama- Peeled, sliced thin, then cut into matchsticks
  • ½ Cup Napa Cabbage- Sliced Fine
  • ½ Each Red, Orange or Yellow Bell Pepper- Seeded and sliced very thin
  • 2 Tbs Fresh Tarragon- Diced fine, reserve some for garnishing
  • 1 Lb Lean Century Harvest Farms Grass-fed Ground Beef
  • 4 Tbs Century Harvest Farms BBQ Rub
  • 2 Tbs Vegetable Oil
  • ½ Cup Smokehaus Blue Cheese- Crumbled
  • 4 Tbs Century Harvest Farms Heirloom Tomato Jam


  • In a medium size mixing bowl add ground beef and BBQ rub, mix thoroughly.
  • Form four football shaped patties and set aside.
  • In a large non-stick pan or cast iron skillet, heat vegetable oil.
  • Place beef patties in pan and cook on medium-high heat for about 90 seconds, flip, then cook for another 90 seconds “or until the desired doneness”.
  • Turn heat to low and evenly top cooked patties with crumbled blue cheese, place lid on the pan and allow to cook for about 1 minute to somewhat melt cheese.
  • While beef is cooking, place butter lettuce leaves on plates
  • Add jicama, Napa cabbage, bell pepper, and tarragon to a medium size bowl and mix well to make a simple, crunchy slaw.
  • Place slaw on top of butter lettuce leaves.
  • Place cooked blue cheese & beef patties on top of slaw.
  • Spoon tomato jam on top of blue cheese.
  • Garnish with remaining diced tarragon and Enjoy!