Spring is right around the corner for us here in Pennsylvania. Our weekends will be spent outside cleaning up our yards, washing the grit off of our cars, and best of all – grilling our food on a regular basis once again! Hayley and I are both big on grilling, and do it year round (though I seem to be the one that usually stands out in the cold from October-March). It is my great pleasure, though, because grilling is fun to me.
As a part of our treasure chest of organic, grass fed beef from Rocky Mountain Organic Meats, we received two beef patties for burgers. If we do burgers, it is usually with turkey and prepared this way (only because Hayley doesn’t do beef). However, this was a special occasion because I was going to get two amazing burgers all to myself – sorry Hay. Since I was dealing with ‘the good stuff’, I decided that simple flavors and seasonings would be best to complement the beef, rather than overpower it. The creamy texture of fresh avocado, the bite of fresh red onions, sprigs of cilantro, and a dash of salt and pepper. It’s really all you need, if you’re a beef purist. I prepare most good cuts of beef in similar fashion – usually with even fewer seasonings.
- 1lb. organic, grass fed beef, formed into two patties of equal size
- 1/2 avocado, sliced
- 1/4 small red onion, sliced thinly
- 3 sprigs of cilantro, loosely torn up
- Dash of sea salt and crushed black pepper
- 20 minutes before grilling, allow beef to come to room temperature.
- 10 minutes before grilling, preheat grill to high heat.
- Prepare beef by forming into two patties of equal size. Make small dimple in center of patty. As the burgers cook, they will bulge slightly in the center – this will give you a patty of uniform thickness.
- Season patties with salt and pepper to taste.
- Grill on high for approximately 4 minutes per side. Flip only once, do not squeeze the juices from the burger!
- Enjoy with the sliced avocado, onion, and cilantro on top.
As always, enjoy!
Hi Bill, great recipe. I also made a burger post earlier this week, it must be the fact that Spring in the air (for this week at least)! I'm glad to see that our recipes are so similar, even with the divot, which is validation that I'm doing something right…
The only difference is that I keep my burgers at fridge temperature until grilling (unlike steak), because I've read that cold fat will help keep the meat bound together.
Looking forward to more grill-centric recipes!
Hey Russ –
Just went over and read your post – sounds like you have the scoop on making burgers, having worked at a burger-centric restaurant. We have never heard anyone specify cold burgers for the grill. I'll have to do a little experiment next time we do burgers to see how it compares. Thanks for the advice on that!
Just also read your experience with the Bob's Red Mill GF Pancake mix – too funny!
I started to make these last night when I realized the avocado had gone bad; so I grabbed a log of chevre, cut an inch+ piece, put on top the hot burger with some fresh chives and roma tomato slices. It was a hit. Thanks for the inspiration. The very versatile burger! Since my spouse has an erratic schedule, and he loves grassfed beef burgers, I cook up a bunch and keep them ready for the quick late night meal.