Grass-fed Cheeseburger Recipe

BRUNCH

1. 1

   Crispy Potatoes Prep

   Preheat the oven to 220°C (425°F). Cut russet potatoes into 1/2-inch cubes. In a large bowl, toss with olive oil, paprika, 0.5 teaspoon salt, and 0.25 teaspoon pepper.

2. 2

   Roast Potatoes

   Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes, turning once, until edges are golden and crisp.

3. 3

   Season and form beef patties

   Place grass-fed ground beef in a bowl. Sprinkle with 0.5 teaspoon salt and 0.25 teaspoon black pepper; divide into two equal patties and gently form to avoid overworking the meat.

4. 4

   Sear patties and melt cheese

   Heat a heavy skillet over medium-high heat with a thin coat of olive oil. Cook patties 3-4 minutes per side for medium, flipping once. In the last minute, lay white cheddar slices over the patties to melt.

5. 5

   Toast buns

   Melt the butter in the skillet and lightly toast the cut sides of the potato buns until golden.

6. 6

   Assemble burgers

   Spread mayonnaise on the bottom buns. Add a generous handful of arugula, then tomato slices. Place the cheese-melted patty on top and finish with a dollop of Dijon mustard and a drizzle of ketchup on the top bun.

7. 7

   Serve

   Plate the burgers with a generous side of crispy potatoes and garnish with extra arugula.