The Perfect Grass-Fed Burger

This is more of a cooking tip than a recipe.

Many of us are used to the corn- and soy-fed meat that’s so easy to find in grocery stores, and when we switch to a more healthful type of red meat, such as the grass-fed ground beef I get from Pure Sprouts (or order online from La Cense), we have to take extra care to ensure that we cook these delightful burgers properly.

Take 1 pound of ground beef, fully thawed in the refrigerator. Form it into four or five patties. Place the patties in a skillet, drizzle them with olive oil (ensuring that some olive oil goes beneath the patties as well), and sprinkle them with salt. Cook over low heat until things start to sizzle, then flip the patties, reduce the heat to very low, and cover the skillet. Half an hour of cooking will give you well-done burgers; reduce the cooking time for other levels of done-ness (at your own risk! ). Et voila! I prefer them without a bun, but I am feeling tempted to try them on one of these with a bit of Brie.

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  1. Pingback: …and on Friday, God Created Leftovers | In the Kitchen with TO

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