Burgers have gained a bad reputation in recent years, as the people look for anti-inflammatory, lean meats to eat. These burgers are an exception to that reputation. High-quality, grass-fed beef is a safe source of essential vitamins and minerals. So enjoy this juicy, flavorful dish. In this hamburger recipe, 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
- 1 small onion, coarsely grated
- 1½ pound grass-fed ground beef
- 1¼ teaspoon kosher salt, plus more
- ½ teaspoon freshly ground black pepper, plus more
- 1 tablespoon vegetable oil
- Hamburger buns and desired toppings (for serving)
Directions:
- Using your hands, gently mix onion, beef, 1¼ tsp. salt, and ½ tsp. pepper in a medium bowl. Gently shape into four 1½”-thick patties (loosely formed patties will be more succulent).
- For outdoor grilling I use a cast iron grill attachment to my gas grill. Heat oil on the grill, over medium-high heat. Season patties with salt and pepper, place on grill, and immediately reduce heat to medium. Cook 4–6 minutes per side for medium-rare.
- Serve on buns with desired toppings.
Make Ahead:
Patties can be formed 4 hours ahead. Cover and chill.
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