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Grass-fed Beef Burgers

Grass-fed Beef Burgers

By Anya Fernald

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

Prep Time

10 Min

Cook Time

30 Min

Pellets

Hickory

Ingredients

This recipe serves:

4

Units of Measurement:
main
2 Pound grass-fed ground beef
4 Teaspoon kosher salt
4 Slices provolone cheese
4 brioche burger buns
Toppings of choice, for serving

Steps

  • 1

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

    415 ˚F / 213 ˚C

  • 2

    Divide the ground beef into 4 portions. Gently shape each portion into a patty about 5 inches across. Do not overwork the meat. Sprinkle 1/2 teaspoon of salt on each side of the patties.

  • 3

    Place the hamburgers directly on the grill grates. Insert the probe horizontally into one of the patties. Close the lid and cook, flipping once, until the meat is nicely browned and the internal temperature reaches 130°F for medium-rare, about 12 minutes, or your desired temperature. During the last few minutes of cooking, top each patty with a slice of Provolone cheese and place the buns, cut-sides down, on the grill to toast.

    415 ˚F / 213 ˚C

    130 ˚F / 54 ˚C

    00:12

  • 4

    Place the patties on the toasted buns and top with a slice of tomato and your favorite toppings and condiments. Enjoy!

My Notes


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