Nothing beats a juicy hamburger, especially one made from scratch. Roll up your sleeves and build a burger flavored–and cooked–just the way you like it.
About this Cut:
Ground Beef is beef that has been mixed together and run through a grinder. Our ground beef is comprised of 85% lean beef, and 15% fatty beef. The higher the fat content, the more flavor.
This versatile option can be used to make hamburgers, taco meat, soup, meatballs, and more. It grills great when formed into beef patties, can be easily pan-fried to make small bite sized bits for a variety of recipes.
Because grass fed beef is naturally lean, it can be easy to overcook. Ground beef’s doneness is usually measured by color. Ideally, there should be a fairly even brown coloring, with only a little pink on the inside.
- • 1 small yellow onion, diced
- • 2 cloves garlic, diced
- • 1/2 tsp cayenne
- • 1/2 tsp cumin
- • Salt and pepper, to taste
- • 1 pound grass fed ground beef
- Thaw your ground beef in the refrigerator overnight. It should still be cold, but not frozen, when you make your burger patties. Place the beef in a large bowl and break it up with your hands or a large spoon.
- Finely dice your onion and garlic and add them to your beef. Add in all your spices. Mix well, incorporating ingredients evenly in beef.
- Form beef into patties, about 1-1.5 inches thick.
- Cook on a hot grill or pan until desired doneness is achieved. It’s recommended to cook until only the center is slightly pink. Remove from heat. Place burger buns in same pan or on grill to warm and toast the insides. Enjoy!