100% Grass-Fed Ground Beef
Salt & Pepper to Taste
Preheat grill, we prefer to use natural hardwood lump charcoal – but aren’t above using the gas grill when the occasion calls for it.
Separate ground beef into roughly the same size portions, we usually make 6 burgers from a two pound package for a patty that is about 1/3 pound. Gently shape the patties into discs about 3/4 to 1 inch thick and between 4-5 inches in diameter. Try not to overwork the ground beef, use just enough pressure to keep the burger together when grilling. Season with Salt and Pepper to taste and make a small indentation on the top center of the burger, about 1 1/2 inches in diameter and 1/4 inch deep. (When grilling, place this side up first. The indention allows for some natural expansion of juices from the inside to collect and keep the burger moist.)
Place the burgers on the grill over direct heat for about 2-3 minutes (depending on the heat of your fire), closing lid to retain heat until the bottom of the burger has formed a crust and juices are starting to form on top of the burger. Turn the burger over, keeping it over the direct heat for another 2-3 minutes. Move burgers to cooler side of the grill (away from direct heat) and continue cooking until an internal temperature of 160 degrees is reached. Remove burgers from grill, cover loosely with foil and let rest for at least 5 minutes. Try to avoid turning the burgers more than once, and never “squish” them with the spatula.
Serve with your favorite sides and condiments for a real taste of summer!