Anya Fernald


Grass-fed Beef Burgers

Prep Time

10 Minutes

Cook Time

30 Minutes

Effort

Pellets

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

How many people are you serving?

4

Units of Measurement:

main
  • 2 Pound grass-fed ground beef

  • 4 Teaspoon kosher salt

  • 4 Slices provolone cheese

  • 4 Whole brioche burger buns

  • 4 Slices tomato

  • burger toppings of your choice

Steps

  • 1

    Divide ground beef into 4 portions. In order to not overwork the meat, remove it from the package and directly shape into burger patties about 5 inches across. Do not knead the meat. Sprinkle each burger with 1 teaspoon kosher salt, divided in half per each side.
    Ingredients
    • 2 Pound grass-fed ground beef

    • 4 Teaspoon kosher salt

  • 2

    When ready to cook, set Traeger temperature to 415°F and preheat, lid closed for 15 minutes
    Grill415 ˚F
  • 3

    Lay the hamburgers on the grill grate. Cook for 12 minutes for medium-rare. The exterior should be nicely browned. Your thermometer should be placed into the center of the burger and should register 130°F.
    Grill415 ˚F
    Probe130 ˚F
  • 4

    During the last few minutes of cooking, add provolone slices to burgers and place buns on the grill to toast. Serve with condiments. Enjoy!
    Ingredients
    • 4 Slices provolone cheese

    • 4 Whole brioche burger buns

    • 4 Slices tomato

    • As Needed burger toppings of your choice

Cooking Notes

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