Grass-Fed Cheeseburgers
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The first thing we did with the 40-Minute Hamburger Buns that I made was fire up the grill and make burgers! With grass-fed beef, the key is simplicity. You don’t want to overdo it – the flavor of the beef should really shine. So I added a couple drops of liquid smoke to the meat, gently mixed it by hand, and formed it into four patties. I sprinkled a good amount of kosher salt and a little freshly cracked black pepper on top of each patty, and handed them to Dino to grill. He cooked them to perfection! Right as they were about to finish cooking, he added a slice of Colby-Jack on top of each patty to let it melt down onto the meat. He also grilled the buns lightly, which added some nice texture. We topped them with mayo, mustard, ketchup, onions and lettuce. I forgot to grab tomatoes from the store, but these burgers were so juicy and delicious that I didn’t even miss them. And that’s saying a lot, since I loooove tomatoes!
Big Flavors Rating: 4 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
