Recipe courtesy of Kevin Gillespie
Total:
42 min
Prep:
10 min
Inactive:
20 min
Cook:
12 min
Yield:
4 servings
Level:
Easy
Total:
42 min
Prep:
10 min
Inactive:
20 min
Cook:
12 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 1/2 pounds grass-fed beef
  • Kosher salt and freshly ground black pepper
  • 1/2 cup mayonnaise
  • 4 egg or potato buns, split in half
  • Mustard, for serving
  • 4 leaves Bibb or leaf lettuce
  • 1 tomato, sliced
  • 1 red onion, sliced

Directions

Watch how to make this recipe.

Divide the meat into 4 even balls. Flatten each ball a little to form a rounded, fattish patty about 2 inches thick. Using your thumb, form a divot in the center of the burger (this prevents the burger from "puffing" up into a ball when you cook it). Refrigerate the burgers until ready to cook. 

Preheat a grill to medium-high. Sprinkle both sides of the burgers with salt and pepper. Place on the grill, tent with foil and cook about 5 minutes without moving. The burgers should easily release from the grill to turn. Gently flip and cook the burgers to medium rare, 3 to 5 minutes more. 

Spread the buns with mayonnaise and toast 1 to 2 minutes on the grill, watching carefully so they don't burn. Serve the burgers on the toasted buns with mustard, tomato, lettuce and onions.

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