- recipe -

Basic Better Burger

After making a better basic burger, use our handy template to tweak it into a taco, California, Hawaiian, and Mediterranean version.

Better burger

Makes four servings
Prep time: 10 minutes
Cook time: 10 minutes

INGREDIENTS

  • 1 lb. grassfed ground beef
  • 1 large egg
  • 1/4 cup diced mushrooms
  • 1 tbs. Worcestershire sauce
  • 2 tbs. fresh thyme
  • 1 tbs. ghee or highheat oil

DIRECTIONS

Place the beef, egg, mushrooms, Worcestershire, and thyme in a large bowl. Use your hands to mix the ingredients gently but thoroughly.

Divide the mixture into four equal portions, then shape into 3/4-inch-thick patties. Use your thumb to make an indentation in the center of each burger.

Grill: Preheat the grill on high heat. Oil the grate, place the burgers on it, and reduce the heat to medium. Cook for three to four minutes per side, until a meat thermometer inserted into the center reads 160 degrees F.

Stovetop: Preheat a 12-inch cast-iron or stainless-steel pan over medium-high heat for one to two minutes until hot. Add ghee and tilt to coat the pan. Place the patties in the pan, leaving 1 to 2 inches of space between them. Cook for two minutes, then reduce the heat to medium and cook for two minutes more. Flip and cook an additional four minutes, until a meat thermometer inserted into the center reads 160 degrees F.

FLAVOR EQUATION

Use this template for these combos.

1 lb. base + ¼ cup veggie + 1 tsp. salt or 1 tbs. salty condiment + 2 tsp. dried (or 2–3 tbs. fresh) herbs or spices + toppings

Taco: Ground beef + diced red onion + sea salt + cumin, chili powder, and fresh cilantro + salsa

California: Ground bison + shredded carrots and chopped spinach + Worcestershire sauce + fresh dill and parsley + avocado, sprouts, and tomato

Hawaiian: Ground turkey + sliced scallions + fish sauce + fresh ginger + grilled pineapple and sriracha mayo

Mediterranean: Ground chicken + diced sun-dried tomatoes + sea salt + dried basil and oregano + basil pesto or olive tapenade

is a Minneapolis-based recipe developer and cookbook author.

Photography: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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