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Grassfed Beef Burgersby Anya Fernald

Difficulty 2/5
|
Prep time 10 min

Cook time 30 min
|
Serves 4-6

Hardwood Hickory

Grass-fed beef feed on grass and a mixture of other forage. This produces less marbling, but the fat produced has a greater percentage of healthy Omega 3 fats than Omega 6. The lower fat and the higher percentage of Omega 3s compared to Omega 6s changes the culinary performance of grassfed beef: it cooks more quickly than corn fed beef and responds very well to high heat cooking.

Ingredients

2 LB Grassfed Beef

4 TSP Kosher Salt

4 Slices provolone cheese

4 brioche burger buns

4 slices tomato and other burger toppings of your choice

Preparation

Divide 2 lbs grassfed beef into four portions.  To not overwork the meat, remove from the package and directly shape inot burger patties about 5" accross- do not knead the meat. Sprinkle each burger with one teaspoon Kosher salt divided one half on each side.

When ready to cook, set the temperature to 415°F and preheat, lid closed for 15 minutes

Lay the hamburgers on the grill grate.  Cook for 12 minutes for medium rarer- the exterior should be nicely browned.  Thermometer should be placed into the center of the burger and should register 130°F.

The last few minutes of cooking, add provolone slices to burgers and place buns on grill to toast. Serve with condiments. Enjoy!

Click to learn more about Anya Fernald. Check out more of her recipes and photos on her Instagram @anyafernald

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