It’s grilling season in the North!
I thought I’d share Bill‘s special burger grilling process for anyone who’s making a transition–or considering a switch–to grassfed beef. (Why might you want to eat meat from grassfed animals? Check out this primer on grassfed beef. And, if you’re not in the mood for burgers, try this recipe for Grilled Grassfed Ribeye Steaks.)
When you switch from fatty feedlot meat to leaner grassfed meat, it’s important to watch your cooking time and temperature.
Of course, you could cook your burgers in a pan, but they are really good on the grill. We just got a new Weber Q last year.
Here’s the way Bill grills our grassfed beef burgers:
Grassfed Beef Burgers
Our ground beef from Creswick Farms comes in one-pound packages.
To make burgers, Bill weighs the ground beef, then forms it into 5-ounce patties. It’s important to have a good kitchen scale if you want to make burgers of adequate size.
First, he sprinkles the patties with salt and pepper.
Then he lightly coats each one with olive oil to keep them from sticking to the grill.
Finally, he places them on a very hot (500-degree) Weber grill.
If you want to make it a cheeseburger, cut a couple slices of your favorite cheese (for us it’s Greek cheese from Mediterranean Island in Grand Rapids–a sheep’s cheese that Bill can eat since he’s allergic to cow products) and have it ready near the grill.
Meanwhile, we usually soak a couple of slices of onion (either red or yellow) in some water prior to grilling and set them by the grill along with the cheese.
That way, everything is ready to go since the process is pretty quick.
The important step is to sear the burgers one minute per side at a very high heat.
Once you’ve seared them, turn down the heat on both burners to low immediately and continue to cook the burgers for 2-3 minutes. You may even want to turn the center burner completely off–a lot depends on your grill and your preference in temperature. The process Bill follows results in medium-well hamburgers–pink but not overcooked.
If you want grilled onions, put them on the grill at this point.
Add the cheese in the last two minutes so it melts on top of the burgers.
Where’s the bun?
The beauty of burgers, of course, is that you can totally customize them. Because of his wheat allergies, Bill avoids bread products whenever possible. The Bill Holm Burger of Choice is eaten on a Van’s wheat-free waffle.
He spreads mayonnaise on the waffles, and adds organic ketchup and mustard on top of the burger, plus the grilled onions.
For both of us, though, our favorite burger accompaniment is a bag of Good Health Natural Foods Avocado Oil Potato Chips.