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Originally published in Backyard Bliss
Story by Laura Helm • Photography by Penny & Finn

Makes 8 quarter-pound burgers and 6 sliders, or 12 quarter-pound burgers

3 pounds 80/20 grass-fed ground beef
Salt and pepper to taste
Olive oil
8 French rolls or hamburger buns
6 dinner rolls

Heat grill to 500 degrees.

Keep meat in the refrigerator until you’re ready to form patties into your desired size. Use your thumb to make an indentation in each burger to prevent patties from shrinking into too round of a shape when grilling. Place the burgers on a sheet tray and cover with plastic wrap. Let sit in freezer for 5-10 minutes to firm up.

Remove meat from freezer and season on one side with a generous sprinkling of salt and pepper but not enough to overwhelm the flavor of the beef.

Drizzle a small amount of olive oil over the top the prevent sticking.

If the grill is heated to the proper temperature, place the patties directly on the hottest area of the grate with the seasoned side down, giving yourself enough room to flip. Then salt and pepper the unseasoned side of the burger and close the lid. Let sit about 3 minutes to achieve a medium doneness (that is, assuming the grill reaches 500 degrees), raise grill lid and flip patties, then close lid immediately and cook for 3 more minutes. Remove from grill and let rest for at least 5 minutes. In the meantime, split rolls or hamburger buns and place face down onto hot grill for about 15-20 seconds to get a touch of char and crisper texture on the bread. Remove and serve with condiments.

*Side note: If you don’t have a grill, you can use your stovetop and a skillet. Heat the skillet on high and wait until you see whiffs of smoke coming off the pan, then proceed with the same directions as above.

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