Adding onion delivers moisture; forming thicker patties prevents them from cooking too fast and drying out. Both steps are key when working with grass-fed ground beef.
Ingredients
Makes 4 servings
Step 1
Using your hands, gently mix onion, beef, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper in a medium bowl. Gently shape into four 1 1/2"-thick patties (loosely formed patties will be more succulent).
Step 2
Heat oil in a large skillet, preferably cast iron, over medium-high heat. Season patties with salt and pepper, place in skillet, and immediately reduce heat to medium. Cook 4–6 minutes per side for medium-rare. Serve on buns with desired toppings.
Step 3
DO AHEAD:Patties can be formed 4 hours ahead. Cover and chill.
Leave a Review
Reviews (2)
Back to TopNot sure if Flavor Country from Texas has tried this recipe, the burgers are fantastic! Is he recommending we grind our own chuck?
GMASF
1/26/2014
I don't get the misinformation in this recipe. Grass-fed beef will not have moisture issues if you use the appropriate fatty cut of chuck. If you want "perfect" grass-fed beef burgers, you'll use the perfect cut to start. Just silly. All you're doing here is overmixing your meat.
FlavorCountry
Texas
1/4/2014
