Summertime summons the great American sport of grilling meat and hanging out in the great outdoors, and burgers tend to be a big staple of that! Ditch the dry, flavorless patties of yore and opt for these flavor-packed, totally topped out burgers of glory! The topping possibilities are endless, but you really can't go wrong when you start with quality grass-fed beef and add the likes of bacon, avocado, mushrooms, and caramelized onions. Simply seasoned, these burgers really speak for themselves in terms of flavor. I always say support local when you can, but if you don't have a quality rancher nearby, check out my favorite Corner Post Meats for quality meat shipped right to your door.
The Perfect Summer Burger
(Gluten-free, Dairy-free, Grain-free, Paleo, AIP)
Makes 4, 1/4 lb patties
1 lb quality grass fed beef
3 Tbs chopped fresh chives, scallions, or garlic greens
2 tsp smoked sea salt, divided
freshly cracked black pepper, to taste (omit for AIP option)
3 large cloves fresh garlic, finely chopped
2 Tbs coconut aminos
1 Tbs organic dijon mustard
2 cups portobello mushrooms, thinly sliced (any mushroom would work here)
1 small yellow onion, thinly sliced
1 avocado, sliced
4-8 slices uncured bacon, cooked
large lettuce leaves for wrapping or your fave bun option (snag my favorite here and use code “ashleycastlenutrition” for $5 off your first order!)
In a medium bowl, add your ground beef, scallions, 1 tsp smoked salt, pepper, garlic, coconut aminos, and mustard. Mix well to combine (honestly, your hands are the best tool here! But a spoon does the trick too) and set aside.
Heat a cast iron skillet over medium heat and cook your bacon, reserving about 1 Tbs of the cooking fat in the skillet. Remove bacon and set aside. If not using bacon, add 1 Tbs cooking fat of choice.
Reduce heat to medium low and add your thinly sliced onions. Toss until translucent and add 1 tsp smoked salt. Reduce heat to low and continue to cook, stirring occasionally until brown. Add sliced mushrooms and cook for another few minutes until mushrooms are browned. Slow and steady wins the race with caramelized onions! Low heat and just a bit of patience lends the best flavor and texture. Remove and set aside.
Separate your meat into 4 equally-sized portions and flatten to about 1/2" with your hands, indenting more in the middle to make a small rim around the edge of the burger. This helps the burger cook more evenly all through and prevents having a burger that's too hefty in the middle.
Add your patties to your cast iron over medium heat (or your outdoor grill) and cook until browned on each side and done to your desired level. I do about 4 minutes per side for a medium-well done burger.
Layer on those toppings! Using either a large lettuce leaf or your fave bun (I HIGHLY recommend these amazing sandwich rolls from Bread Srsly), add your burger, caramelized onions and mushrooms, bacon, avocado, and anything else your little burger-lovin' heart desires! Serve with your fave chips (mine are these and these), my crispy carrot fries, and a big ol' slice of my pb & j bars for dessert!
Happy grilling all season long! May these juicy, flavor-packed burgers become the star of your summertime eats.
In loving health,
Note: This post contains affiliate links. While a little extra moolah is always nice and helps keep this blog up and running, the sole purpose of sharing these links is to help you find quality ingredients with ease and take out some of the guess work. It is my hope that your experiences in the kitchen are free of stress and frustration, and this is my way of helping you get there. I also never advocate for anything that I don't 100% believe to be a quality item. All recipes are solely mine. Sharing is caring, and I kindly ask that you give credit appropriately.