Grass-fed Cheeseburger* Recipe

Form and season patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a patty roughly 3/4"–1" thick and slightly wider than the bun, handling the meat as little as possible. Make a shallow dimple in the center of each patty with your thumb to reduce puffing. Season both sides generously with the kosher salt and freshly ground black pepper.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot, about 3–4 minutes. Add 1 tbs neutral oil or clarified butter and swirl to coat. Place the patties in the pan, leaving space between them. Cook without moving for 3–4 minutes to develop a brown crust. Flip once and cook another 2–3 minutes for medium doneness (internal temperature ~145–150°F / 63–66°C). Adjust time slightly for desired doneness (less for rare, more for medium-well).

Add cheese

About 1 minute before the patties are done, place 1–2 slices of cheese on each patty and cover the pan with a lid or a baking sheet to melt the cheese quickly (30–60 seconds) and retain juiciness. Remove patties from the pan and let rest on a plate for 1 minute.

Toast the buns: While the patties are cooking (or in a separate skillet), spread softened butter on the cut sides of the brioche buns. Place them butter-side down in a clean skillet over medium heat and toast until golden brown and fragrant, about 1–2 minutes. Watch closely to avoid burning.

Prepare toppings: While toasting, arrange the lettuce leaves, tomato slices, red onion slices, and pickle slices so they are ready to assemble.

Make the burger sauce: In a small bowl combine 1/4 cup mayonnaise, 1 tbs ketchup, 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1 tsp hot sauce (if using), and 1/4 tsp freshly ground black pepper. Stir until smooth and adjust seasoning to taste. Keep refrigerated if not using immediately.

Assemble the cheeseburgers: Spread a tablespoon (or to taste) of the sauce on the bottom bun. Place a lettuce leaf on the sauced bottom bun (this creates a moisture barrier), then set the cheeseburger patty on top. Add tomato slice(s), red onion, and pickle slices. Smear sauce on the top bun if desired and crown the burger. Serve immediately.

Fries (if chosen)

Fries: Cook 8 oz frozen fries according to package directions (bake at 425°F for 18–25 minutes, turning once) until golden and crispy. Alternatively, fry in 350°F oil until golden, drain on paper towels, and season with salt.

Side salad (if chosen)

Side salad: Toss 2 cups mixed greens with a simple vinaigrette (1 tbs olive oil, 1 tsp vinegar, pinch salt and pepper) and serve alongside the burger.

Plate the burger with your chosen side while hot. Offer extra condiments (ketchup, mustard) and napkins. Enjoy.