Best Homemade Grass-fed Cheeseburger
Best Homemade Grass-fed Cheeseburger
These homemade grass-fed cheeseburgers are tender, juicy, and full of so much flavor! These burgers will easily compete against any restaurant burger that you have had! Grass-fed beef makes such a difference in the taste and the quality of the burger. This burger pairs well with a cold beer or a nice glass of cabernet!
Why Grass-Fed Beef is best for homemade grass-fed cheeseburgers?
This recipe helps ensure that your grass-fed burger will turn out juicy, tender, and full of yummy flavor. Grass-fed beef not only tastes delicious, but has numerous advantages over processed, grain/corn-fed ground beef. It’s lower in total fat and higher in vitamins and omega-3 fatty acids.
I won’t turn this into a health-food post, but do your research on grass-fed beef and why the health benefits make it a non-negotiable when it comes to choosing beef!
A lot of people believe that grass-fed beef ‘taste’ different than your regular gmo-grain-fed ground beef. Guess what? It does!! I really urge you to give it a try. I think you will find yourself LOVING the flavor!!! Cooked properly, your grass-fed burger will be a little pink, juicy, beefy and seasoned to perfection!
You’ll find that grass-fed beef can be purchased anywhere from 93/7 meat/fat ratio to 80/20 meat/fat ration. Stick to the 80/20 or 85/15 for best results when it comes to burgers! The beef we used was 85/15 and purchased from a local butcher. The meat itself has a lot of flavor, so you won’t be dependent on the fat for flavor. You don’t have to go to a butcher however…almost all grocery stores carry grass-fed beef right now and for reasonable prices! Now lets cook!
Grilling Grass-Fed Beef Cheeseburgers !
BEFORE COOKING: Always thaw your grass-fed beef at room temperature whenever possible and completely to room temperature. Do not use a microwave or force-thaw your grass-fed beef or your results will vary.
COOKING INSTUCTIONS: It is best practice to cook grass-fed beef slower and a lower temperature than you would with conventional beef, and your result will be a juicy burger that is not dried out. Due to higher protein content and lower fat, if you cook it at too high of a temperature, it will result in dried out meat. We usually cook our burgers to a pink medium and they come out absolutely fantastic and juicy! Grass-fed beef will always produce best results with a slow with medium heat. Remember every grill is different, and you will have best results by using a probe thermometer! Scroll down to see what thermometer you need!
What you will need to make this Grass-Fed Cheeseburger!
1 lb grass-fed ground beef (85/15 meat/fat ratio or 80/20 meat/fat ratio) formed into 4 patties
2 tbsp garlic powder
1 tbsp celtic sea salt (or to taste)
1 tbsp 16 mesh ground pepper (or to taste)
4 slices of American cheese
1/2 sweet onion diced or sliced into rings
Brioche Soft Hamburger Buns lightly toasted with butter
Scroll down to see the specific products I used to make these cheeseburgers! If you have the grass-fed beef, the rest of the ingredients can be substituted with what you like, but I have found some of the best ingredients that really bring this cheeseburger to the NEXT LEVEL!!! Scroll down to see!
Creating The Burger Patty!
If you have a pound of ground beef, a burger press will help you make 4 perfectly round burger patties!! Plastic wrap is the secret trick to helping form perfectly round burgers in the burger mold. Line the burger press with plastic wrap, then press in your portioned beef. Place another piece of plastic wrap on top and then press the lid on the burger press mold.
Seasoning The Grass-Fed Burger Patties
Don’t make the mistake of under-seasoning your patties. 2 tbsp of garlic powder may seem like a lot, but if you have good quality garlic powder ,salt, and pepper…it will take the taste of your burger to the NEXT LEVEL. Whole Foods Organic Garlic Powder is my absolute favorite to use! It shakes out of the bottle like angel dust! Celtic Sea Salt and Mesh Pepper are also necessary!
Homemade Grass-fed Cheeseburgers
- burger press
- plastic wrap
- cooking grill
- 1 lb 80/20 or 80/15 grass-fed beef
- 2 tbsp garlic powder
- 1 tbsp celtic sea salt
- 1 tbsp 16 mesh black pepper
- 4 slices american cheese
- 1/2 sweet onion sliced or chopped
- 1 pack Soft Brioche Buns
- Pre-heat grill to medium heat. About 350 degrees.
- Divide 1 pound of grass-fed beef into 4 equal portions. Use a burger press to form into 4 equal patties.
- Season both sides of burger patties with garlic powder, salt, and pepper.
- Assemble your topping station
- Very lightly butter the brioche buns.
- Gently place patties on the pre-oiled grill grates. Cook approx 3-5 minutes per side until cooked through to 150-155. Every burger patty and every grill is different, so use your best judgement, but most important, use a thermometer!! During the last minute or 2 of cooking place the cheese on the burger to melt and place your buttered buns on the grates to toast.
- Remove burgers from grill and let rest for 1-2 minutes.
- Assemble burgers and enjoy!
What I used to make this Grass-fed Burger!
Please note that some of the links below are affiliate links and at no additional cost to you, I may earn a commission. Know that I only recommend products, tools, services and learning resources I’ve personally used and believe are genuinely helpful, not because of the small commissions I make if you decide to purchase them. Most of all, I would never advocate for buying something that you can’t afford or that you’re not yet ready to implement.
UNSWEETENED: No Dates, Maple Syrup or Honey. Whole30 Approved & Keto and Paleo-Friendly. USDA Organic ingredients. The perfect condiment for burgers, french fries, and all your dipping needs!
Great spice level with just enough heat to surprise your tongue and a hit of vinegar. Try it today, you’ll be glad you found it! A great tasting ketchup without sugar, that puts a spicy spin on your ketchup. Perfect for your homemade grass-fed cheeseburger.
The perfect blend of sweet and hot the nicest relationship you will ever find in a jar, as a result you will have the best burger ever. Who ever thought a little heat could be so sweet. Turn’s out Toledo, Ohio’s most famous Hungarian restaurant / tavern make the perfect burger pickle for your homemade grass-fed cheeseburger.
An instant read probe thermometer is a must have kitchen tool!!! Instant Read Probe Thermometers are absolutely necessary to ensure proper food safety. This tool allows you to make sure that food is not under or over cooked!
These buns are absolutely outstanding. If ya know, ya know. I try to do gluten-free grain-free when I can, but sometimes, you just have to splurge! And these are worth it! You must try them. No….all burger buns are not alike!! If you are an Amazon Prime member, you can have these delivered to your door in two hours or less!
You may not think you need a burger press, but they help ensure that all the burger patties are the same size, and cook evenly!! It will provide a visually impressive burger that is evenly cooked!
If you haven’t read my post about Celtic Sea Salt, click here. Not only is it the best tasting salt I have ever had, the health benefits of this salt are amazing! Once you switch over, you will never go back. This is a game-changer when it comes to seasoning your burger! I talk about Celtic Sea Salt in almost all my posts!
I know what your thinking. First of all….what is ‘mesh’ pepper. I had to google it myself the first time I made a recipe that called for it. The US MESH size is a standard unit of measure. This unit of measure determines the number of holes that exist is a standard US Sieve. The larger the mesh number, the finer the pepper becomes. This 16 MESH pepper has been my favorite!! Salt and pepper is something you use every day, so it is worth getting the best! Try this!!
This is my most favorite garlic powder that I have ever used. It really makes a difference in this case. It sprinkles out of the bottle like Angel Dust !! Have it delivered today!