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Recipe courtesy of Kevin Gillespie


  • Level: Easy
  • Total: 42 min
  • Prep: 10 min
  • Inactive: 20 min
  • Cook: 12 min
  • Yield: 4 servings
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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


  1. 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. 
  2. 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. 
  3. 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.