Grass-fed, Juicy, Pub Burgers.
Oh Yeah.
This is what I want… a tender burger, lightly charred on the outside and pink on the inside. Oh, and I want juice to drip from the depths of that burger and run all over my plate and down my wrists….
Burger juice… Ummm.
If you want grass-fed beef with lots of marbling and juice- Milk & Meadow is what you want but it’s hard impossible to find.
When we raise our calves on “milk and meadow” there is no shortage of fat. Huh?
Milk & Meadow is a term to describe a cow that was raised nursing from his/her mama and eating pasture. This is how we raise our beef. We keep them on the mama until they go to the butcher. Literally, they are nursing the morning that they leave our farm.
This results in a layer of fat and marbling that no man or beast has ever seen on a 10 month old cow in history. Our butcher is always amazed & confused that we are able to bring in steers so young with so much fat on them.
If you are raising a grass-fed beef on just grass (minus the milk) he’s not going to have much fat.
If you are purchasing grass-fed beef there is probably not going to be much fat in the meat.
This is the problem with Grass-fed beef – not enough fat.
I had a burger at a good friend’s house. It was so sweet of her to invite me. She was so proud of her healthy, grass-fed, lean, beef burgers. They were enormous. They were well seasoned. BUT They were as dry as the dessert.
Ack.
There wasn’t enough ketchup in the county to hydrate those burgers.
If you are eating parched, dry, dehydrated, grass-fed burgers and wish they were dripping with juice and fat and deliciousness- just like the giant ones from your favorite pub – I am here to complete your grass-fed, carnivorous life.
I know, the world is down on fat. They think it is bad. They think it clogs your arteries. They think it makes you fat.
News Flash: FAT does not make you FAT.
Store-bought flour, processed foods, refined oils, table sugar, corn syrup, baked goods (anything made with processed flour: tortillas, bread, crackers, pasta, rolls, buns, pitas) and fast food will all make you fat.
Fat will not.
Grass-fed beef is usually lean… and a little fat is all it needs to be a perfect, juicy pub-burger.
Grab a bowl and melt some butter (I use raw)! Keep telling yourself, “Fat will not make me fat.”
Now dump in the grass-fed, ground beef. Add 2 Tsp Salt & 1/2 tsp Pepper (or more to your taste).
Mix it all up. I use my hands.
Form into giant patties.
Be sure you don’t “pat” them too tight. For a tender juicy burger you need to loosely pack the meat mixture.
Try to keep them flat and uniform in shape. I usually cave in the center just a bit. This prevents them from puffing in the center when they cook. Sprinkle the patties with salt & pepper.
Let’s prepare to cook these bad boys.
You can cook them on the stovetop in a cast iron skillet or throw them on the grill.
If DH or my oldest son is feeling up to grilling – I am happy to oblige. If not, I prefer the skillet.
Turn the burner up as hot as you can get it. Add 2 tbsp bacon fat to the pan (this is exactly why I save my bacon grease). When the fat begins to smoke add the burgers to the pan (salt and peppered side down). Turn the heat down to medium high.
Salt and pepper the other side of the burgers. Let them brown on first side & flip them over.
Brown the other side…..
Turn the heat down to medium & cook the burgers until the internal temperature is about 145 degrees (this is the perfect temp for a medium/ medium rare burger according to Bobby Flay). I use a quick read thermometer and cheat so my burgers are always usually cooked the way I like them (Pink!).
Take them out of the hot skillet and set aside to rest. This will redistribute the juices.
Get the buns buttered & toasted while the burgers rest. To make your own soft, rich, delicious, homemade buns with fresh flour go here.
Serve the juicy burgers on the toasted buns with all the toppings you can think of & enjoy!!
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XO,
Candi
Grab a bowl and melt 6 tablespoons butter. Add beef, salt & pepper & mix well.
Form into 6 patties. Try to keep them flat and uniform in shape. I usually cave in the center just a bit. This prevents them from puffing in the center when they cook. Sprinkle the patties with more salt & pepper. Let's prepare to cook these bad boys. & sprinkle the patties with more salt & pepper.
To Cook:
Grill: Cook on medium-high heat 2 minutes on first side (salt and peppered side down). Turn the heat down to medium high.
Salt and pepper the other side of the burgers. Flip (after 2 minutes). Cook on second side until internal desired doneness.
Stovetop:
Place a cast iron skillet on stovetop. Add 2 tbsp bacon grease & heat on high. When the fat begins to smoke add the burgers to the pan. Turn the heat down to medium high. Let them brown on first side & flip them over. Brown the other side.....
Turn the heat down to medium & cook the burgers until the internal temperature is about 145 degrees. Use a quick read thermometer to ensure burgers are cooked properly.
Take them out of the hot skillet and set aside to rest. This will redistribute the juices.
Get the buns buttered & toasted while the burgers rest.
Serve the juicy burgers on the toasted buns with all the toppings you can think of & enjoy!
