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
- 2 Tbs chopped fresh chives, scallions, or garlic greens
- 2 tsp smoked sea salt, divided
- freshly cracked black pepper, to taste (omit for AIP option)
- 2 large cloves fresh garlic, finely chopped
- 1 1/2 Tbs coconut aminos
- 1 Tbs organic dijon mustard
- additional cooking fat like ghee, avocado oil, or coconut oil, optional (if not using bacon or the leftover bacon fat)
- 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
- Additional options: Kite Hill foods almond cream cheese, avocado mayo, my epic guacamole, ketchup, mustard, fresh tomatoes, quality cheese
- 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.
- 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, 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 orange bacon brussels sprouts, 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,
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