Grassfed Beef Burgers

written by

Angela Bakker

posted on

November 28, 2022

Forget boring burgers. At home you can use your creativity and whatever you happen to have in the fridge to make them a smorgasboard!



~¼ lb ground meat per person (Ground Beef or Ground Pork both make great burgers)

A little oil for the pan

Underpinnings- Bun or consider substituting rice noodles, riced cauliflower or greens

Toppings- limited only by your imagination: fried egg, grapes, mushrooms, bacon, caramelized onions, broiled pineapple, micro greens, fun cheeses

Sauces- mustard, pesto, BBQ sauce, fun aioli, horseradish, blue cheese, on and on...


 1. Thaw your ground meat.

 2. Make patties. I use 100% meat (no need to add eggs, wheat or other binder as I see in other recipes). I use a small handful for slider-sized snacks or a heaping handful for dinner. Your patty should be flat and have the same thickness all the way across.  A patty that is thin on the ends and fat in the center like a foot ball won't cook evenly.  

 3. Get your pan hot with a little oil and then add the patty. Use a spatula to squish the patty relatively flat as it cooks, so it cooks all the way through. *If using an outdoor BBQ see below for cooking instructions. 

 4. Let it cook for a couple minutes, then flip for another couple minutes. Use the spatula to squish it flat again after each flip. Keep flipping every few minutes until the juices are clear.

 5. Cook to desired internal temperature:
     Rare-- 120 to 125°F
     Medium Rare-- 130 to 135°F
     Medium Well-- 150 to 155°F
     Well Done-- 160 to 165°F (It's recommended to cook ground beef & pork to this temperature for safety) 

6. Remove from heat, rest the meat for 10 minutes.

 7. Dress your burger with creativity and enjoy!

I promise there's a burger under there somewhere!


Instructions for an outdoor BBQ:

Preheat an outdoor grill for medium-high heat and lightly oil grate. Place burgers on grill and cook for 3 to 4 minutes per side, or until your desired doneness.


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