Beef Burgers [Grill You Like a Hurricane Remix]

Perfect beef burgers with a juicy interior and beautiful grill marks. This is backyard grilling at its finest that brings people together around great food.

Makes

Serves 4

Total Time

20 min (17 min prep)

Ingredients

Burger Patties:
1 1/2 lbs (680g) grass-fed ground beef (80/20 blend)
1 tsp (5g) sea salt
1/2 tsp (2g) black pepper
1/2 tsp (2g) garlic powder
1 tbsp (15ml) coconut oil or avocado oil

Assembly & Toppings:
4 cassava flour burger buns
4 slices (120g) aged cheddar or Swiss cheese
4 butter lettuce leaves
1 large tomato, sliced
1/2 red onion, sliced
Fermented pickles
Condiments of choice

Make it Good For The Gut (Optional)

Top with fermented pickles and sauerkraut for probiotics and digestive enzymes. Use aged cheese (aged 6+ months) for easier digestion and beneficial bacteria. Add caramelized onions cooked slowly to develop prebiotic compounds. Include arugula or microgreens for digestive bitter compounds that stimulate healthy digestion.

Remix Options

Protein Swaps: Use ground bison (1 1/2 lbs) for leaner option or ground turkey (reduce cooking time by 1 minute per side). Bun Alternatives: Try large portobello mushroom caps grilled 3-4 minutes per side or butter lettuce wraps for low-carb. Cheese Varieties: Experiment with smoked gouda, blue cheese, or goat cheese for different flavor profiles. Seasoning Blends: Add 1 tsp Montreal steak seasoning or 1/2 tsp each cumin and paprika for Southwestern flair. Stuffed Burgers: Create pockets in patties and stuff with 1 oz cheese per burger before grilling. Temperature Preferences: Cook 3-4 minutes per side for medium-rare or 6-7 minutes for well-done.

Good To Know

Meat Selection: The 80/20 fat ratio is ideal for juicy burgers – leaner meat creates dry patties. Patty Technique: Make a slight indentation in the center to prevent puffing up during cooking. Temperature Control: Grill at 400-450F (204-232C) for proper searing and internal cooking. Doneness Guide: Use meat thermometer – 130F (54C) for medium-rare, 140F (60C) for medium, 160F (71C) for well-done. Resting Time: Let patties rest 2-3 minutes after cooking to redistribute juices. Storage Tips: Raw patties can be formed and refrigerated up to 24 hours ahead or frozen up to 3 months. Safety Note: Never press down on patties while cooking – this squeezes out the flavorful juices.

steps

Prep:

Preheat grill to medium-high heat (400-450F/204-232C) or heat large cast iron skillet over medium-high heat.

Season:

In large bowl, gently mix ground beef with salt, pepper, and garlic powder using your hands. Don’t overmix to keep patties tender.

Form:

Divide meat into 4 equal portions and gently form into patties slightly larger than your buns. Make slight indentation in center of each patty with your thumb.

Oil:

Brush grill grates with oil to prevent sticking, or add oil to heated skillet. This ensures clean release and beautiful grill marks.

Grill:

Cook burgers 4-5 minutes per side for medium doneness, or until internal temperature reaches 140F (60C). Don’t press down on patties while cooking.

Melt:

Add cheese slices during last minute of cooking if using. Cover briefly to help cheese melt evenly.

Toast:

Lightly toast burger buns on grill for 1-2 minutes until golden. This prevents soggy buns and adds texture.

Assemble:

Build burgers with desired toppings and condiments. Serve immediately while hot for best flavor and texture.