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Grass-fed Beef Burgers

10

30

Hickory

Anya Fernald, founder and CEO of Belcampo Meat Co., knows a thing or two about beef and shows us how it's done with her go-to burger recipe. Juicy grassfed patties are cooked hot & fast, topped with melty provolone, and sandwiched between buttery brioche buns.

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  • 2 Pound grass-fed ground beef

  • 4 Teaspoon Kosher salt

  • 4 Slices provolone cheese

  • 4 Whole brioche burger buns

  • 4 Slices tomato

  • burger toppings: tomatoes, avocado, lettuce and cheese

  • 1

    Divide ground beef into 4 portions. In order to not overwork the meat, remove it from the package and directly shape into burger patties about 5 inches across. Do not knead the meat. Sprinkle each burger with 1 teaspoon kosher salt, divided in half per side.

    • 2 Pound grass-fed ground beef

    • 4 Teaspoon Kosher salt

  • 2

    When ready to cook, set Traeger temperature to 415°F and preheat, lid closed for 15 minutes

    415 ˚F

  • 3

    Lay the hamburgers on the grill grate. Cook for 12 minutes for medium-rare. The exterior should be nicely browned. Your thermometer should be placed into the center of the burger and should register 130°F.

    415 ˚F

    130 ˚F

  • 4

    During the last few minutes of cooking, add provolone slices to burgers and place buns on the grill to toast. Serve with condiments. Enjoy!

    • 4 Slices provolone cheese

    • 4 Whole brioche burger buns

    • 4 Slices tomato

    • As Needed burger toppings: tomatoes, avocado, lettuce and cheese

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