Holy cow! These juicy Grass Fed Beef Burgers originated from Besse, a cow from an organic and sustainable farm in Wisconsin….Sconnie’s as we Minnesotan’s like to call people from the rolling hills of WI. It is so gotdang satisfying to know that I met the bull who got with Besse to produce this beautiful burger!! How many people can say that? More should. MORE should know where their meat is coming from. Nothing better than taking a drive through the country and stopping along the way for really fresh CHEESE!!! Our little jaunt found us in wonderful little boutique grocery stores and shops. Satisfying af, I’m telling you. Anyway, if you can’t make a haul for a ton of meat to keep in your freezer for days like I had making these scrumptious burgers, try to find grass fed beef that your local butcher can contest. Hoo haw let’s get to burger land…I feel like I have the voice of a farmer on Hee Haw now…you’re welcome.
These fatties are filled with lots of my secret ingredients…so keep reading or just scroll right down to the recipe if you haven’t already….okay I’ll just spill it: mayonnaise! Yes a little bit of mayo in these keep them from drying out. Grass fed beef cooks a LOT faster than the junk you get from the meat counter at your local chain grocery store (makes barfing noises). Load these suckers up with fresh herbs, a little mayo, and slap ’em on a hot cast iron pan.
Get these babies going as soon as possible, because caramelizing onions takes about 20 minutes. And you gotta watch ’em so they don’t burn. Mine got a little crispy but I like a little singe.
Take these Besse off the heat when they are still pink inside, cover for 5 minutes before you plate, and then smother in blue cheese and caramelized onions. I placed my burger on top of a bit of red lettuce, a hunky slice of beefsteak tomato. What a treat!
Grass Fed Burgers with Blue Cheese and Caramelized Onions
- March 5, 2021
- 30 min
- Print this
- 1.5 lbs grass fed beef
- 1 red onion, sliced thin
- 3 T canola or vegetable oil
- 1 T butter
- 2 T avocado mayonnaise
- 1 garlic clove, minced
- 1 T Worcestershire sauce
- 1 T Dijon mustard
- 2 T dried oregano
- 2 T dried tarragon
- 4 oz Roquefort or blue cheese, crumbled
- Beefsteak tomato, red leaf lettuce, to serve
- Step 1
- Start the onions in 1 T butter and 1 T oil in a non-stick pan, cook gradually until they start to caramelize, stirring often, for about 20 minutes.
- Step 2
- Combine grass fed beef, mayo, garlic, Worcestershire, Dijon, oregano, and tarragon. Mix with your hands and form into 4 jumbo patties, or 6 smaller ones depending on how many/how big you want them.
- Step 3
- Heat 2 T oil in a seasoned cast iron pan and slap those babies on! Cook each side for 4-5 minutes, depending on size. Flip and continue to cook for about 4 more minutes, until they reach 145 degrees F (for medium burgers). If they are smaller burgers cut that down to 3-4 minutes per side. Remove from heat and cover for 5 minutes to let them sit and finish cooking.
- Step 4
- Serve on top of red leaf lettuce, a hunky slice of beefsteak tomato, and top with crumbled blue cheese and caramelized onions.
Song for the Prep: Sesame Street Meat by (the) Melvins
Melvins are one of my absolute all-time favorite bands! So I am taking this opportunity to offer you a taste of meaty, chunky dirge rock by one of the most original bands on the planet.