Sometimes nothing hits the spot like a burger. When I get a burger craving, I usually make it myself so that I can use fresh ingredients (no pink slime or other fillers in this ground beef) and serve it just the way I like it with cheddar cheese, spicy mayo and sliced avocado.
I kept this recipe for Grass-Fed Beef Burgers simple, but you can always add a clove of minced garlic, half a minced onion, or some fresh herbs, like parsley, to the ground beef. I buy my grass-fed beef from a farm via a local food club and keep it in the freezer. It defrosts quickly if you keep it submerged in cold water or plan ahead and let it thaw out in the refrigerator.
Eater’s Tip: Grass-fed beef is best, not only for the welfare of the animal, but also for your health. Grass-fed (or sometimes called pastured beef) is lower in calories and fat, higher in omega-3s, higher in vitamins A and E, higher in CLA (which studies have shown to have anti-cancer properties), and higher in beta carotene, than industrial beef. (For more visit eatwild.com).
- 1 pound grass-fed ground beef
- 2 heaping tbsp ketchup
- 2 heaping tbsp dijon mustard
- 1 tsp unrefined salt
- 1 tsp ground pepper
- Few slices of good quality cheddar cheese (grass-fed or raw milk cheese) - optional
- Pre-heat oven to 300 degrees.
- Add all ingredients in a bowl (except cheese) and mix well to combine.
- Shape into 4 equal sized patties (about 1 inch think). An easy way to get all the patties the same size is to press the meat evenly in the bottom of the bowl and then score the meat with your finger in the shape of an "X" . Now you have 4 equal sized segments! (Thanks Rachel Ray for that tip!).
- Heat grill pan or cast iron skillet on medium high heat. When hot, add burgers and grill about 4 to 5 min per side.
- Top with cheese and put pan in the oven until cheese melts.