Nothing says summer like juicy burgers straight from the grill. I like to season mine with salt and pepper; however, you can experiment with any spice combination you like. But instead of smothering your burger with cheese and greasy ingredients, consider some “upgraded” toppings like kimchi, arugula, heirloom tomatoes, and basil pesto. This recipe, adapted from Bobby Flay’s Perfect Burger, is one of my favorites.
Opt for 100 percent grass-fed and finished beef to ensure you are getting the highest quality available. This term means that the cow was not given grain; it was fed grass throughout its life. Grass-fed and finished meat is healthier, leaner, and kinder, both to the cow during his or her lifetime and to your body.
Grilled Grass-Fed Burgers: Upgrade that Burger!
1½ pounds grass-fed ground beef
Freshly ground pepper
1½ tablespoons grapeseed or vegetable oil
Gluten-free or sprouted bun
- Divide meat into 4 equal portions (approximately 6 ounces each), and form burgers. Generously season both sides with salt and pepper.
- Preheat grill or grill pan to medium-high. Lightly brush the grates or pan with oil. (Well-seasoned grill pans and porcelain grill grates may not require oil.)
- Place burgers on the grill and cook for about 4 to 6 minutes per side, depending on desired doneness. Please note: Though many people enjoy rare burgers, the USDA states that ground beef should register an internal temperature of 160°F.
- Place the burger on a toasted gluten-free or sprouted bun.
- Onion Burgers. Add ¼ cup of finely minced onion to the meat. Mix well and then form into burgers.
- Fiesta Burger. Top burger with mashed avocado or guacamole and a dollop of fresh salsa. Add hot sauce if desired.
- Greek Salad Burger. Toss a fresh salad of greens, cucumbers, tomatoes, and any other ingredients you like. Add dressing. Lay the burger on the salad. Top with crumbled goat cheese, if desired.
Even if you live in the city, you can grill in a cast iron pan on the stove. No, you’re not outdoors, but it still counts as grilling. Simply brush a grill pan or a cast-iron sauté pan with grapeseed oil to start. Once the cooking surface is hot, add your food. Remember, keep raw meats and vegetables separate to avoid cross-contamination.
Burgers can get real unhealthy, real fast. When we think of traditional burgers, we often think of a juicy patty topped with ketchup, mayo, and cheese, of course served in a giant bun with an overflowing side of fries. But you can upgrade your burger by starting with grass-fed beef and choosing a gluten-free or sprouted bun. You can even serve your burger in a lettuce wrap or over a leafy salad.
Raw burgers freeze well, so consider doubling the recipe—especially if you happen to find grass-fed beef on sale. Simply form and season your patties. Take the extra portions, place them on a cookie sheet, and cover with plastic wrap. Pop the cookie sheet into the freezer until the burgers are solid. Then, transfer the frozen patties to a freezer bag or airtight container. Keep the burgers from sticking together by separating them with pieces of parchment paper. Label them, and your homemade, frozen gourmet burger patties are ready for your next BBQ!