1 lb Ground Beef
1/4 Vidalia Onion
1 Tbsp Olive Oil
Salt, pepper, granulated garlic, paprika to taste
Red Hill Cheddar cheese
Rolls or burger buns
- There are two important tips when preparing Grass-Fed or Pasture-Raised Meats. First, don’t overcook the meat! Be sure to take meats off of the grill or out of the oven and allow them to rest for the final cooking time and temperature. We have used the great info on this website and can recommend it: www.onlygrassfed.com.
- Second, be sure to add a little extra fat to the meat. Grass-fed meats tend to be much leaner and if you add a little Olive Oil or other fat (Sausage, Bacon Fat, etc.) you will usually come out with a much better result.
- Finely chop 1/4 of the Vidalia Onion, add to one pound Ground Beef with 1 Tablespoon water and 1 Tablespoon Olive Oil. Season with salt, pepper and your choice of other spices (we like to add Granulated Garlic and Paprika, too!). Mix the ingredients together gently, try not to moosh the meat up too much, this can make the texture tough. Pat into 1/4 pound patties, place on a platter in the fridge until ready to grill or cook in a skillet on the stove.
- Slice Red Hill Cheddar Cheese, chill til ready to grill.
- Toast the rolls or buns you want to use for the burgers while the oven is still hot.
- Grill them Burgers: Starting out with chilled patties will let you get the outside nice and browned while the inside will still be medium doneness. Cook over medium heat for 3-5 minutes per side depending on how well you want them done, flip only once. You can slice the reserved 1/2 Vidalia Onion and grill to serve on the side. After removing burgers from the grill or skillet place the cheese on top and cover with a lid to melt. Serve on toasted buns with the Sweet Potato Fries and Cole Slaw, yum!