I buy my meats through Walden Local Meats that provides 100% grass-fed beef with 75% less fat. Since fat provides the juiciness in a burger, the lower fat content was making a drier, denser grilled burger, which was not as yummy to some people. So I did some research into making a great burger from lower fat beef. My experiments have produced an awesome, juicy burger. Sure, you lose the low-fat aspect, but when you are having a burger you probably gave yourself a pass on the fat content anyway. Here is the recipe I came up with:
- 2 lbs grass-fed ground beef or buffalo
- 2 tablespoons mayonnaise
- 1 tablespoon grated parmesan cheese
- 1 tablespoon worcestershire sauce
- 1 – 2 tablespoons Panko breadcrumbs
- 1/2 teaspoon smoked paprika
The above “amounts” are a guess, as I didn’t actually measure but I thought it read better than if I said “a gob of” or “generous sprinkle”. Use your own judgement.
Another thing I learned is to not compact the meat before cooking, so when you mix this together don’t smash or smush, keep it loose. The 2 lbs of hamburger made four patties. Roll a three-inch meatball (loose, no squeezing it together), gently press it flat, then make a dent in the center with your thumb. This helps it to cook evenly. Now refrigerate the patty for a half-hour so it “sets” in its shape. You can do this up to 8 hours before grilling.
Place burger on a hot grill, do not press with the spatula, and try to flip it only once. Depending on how well done you prefer your burger, 3 – 5 minutes per side should do it.
Dress it up however you like.
Honestly, these were raving good. 🙂