Makes 4 1/4 lb. burgers or 6-8 sliders
1 lb. Grass-fed ground beef
1-2 T parsley, rough chop (totally optional)
Sea salt and freshly ground black pepper, to taste
1 large shallot, thinly sliced
1-2 T extra virgin olive oil
hamburger buns (if you really want to glam it up,
brioche rolls are a nice touch;)
Parmigiano Reggiano, shaved
1. Assemble the burgers: Place beef in a bowl and season liberally with sea salt and pepper. Add chopped parsley if using and assemble into patties 1/4lb thick. (They’ll shrink a little after cooking.) Set aside as you heat a cast-iron stovetop grill…
(or a gas grill!)
2. In a small sauté pan, heat oil and caramelize shallots until crispy and golden in color.
3. To cook burgers; this is a tough one since it’s more of an art than a science since there are so many X factors that affect it. On our stove-top cast iron “grill”, I (or my husband more commonly!) usually cook for about 4-5 minutes on the first side until it looks like the meat is being cooked through. Flip it over and cook for 3-4 minutes. This should produce a lovely medium burger.
4. Dress it up! We added Parmigiano and shallots this time and it was a winning combo. So much so that it will be repeated in our kitchen! Add some fresh greens and a pickle on the side.
P.S. By getting your meat from a local farm, not only are you ensuring a million health and planet and animal and farmer benefits, but you’re also guaranteeing that your yummy burger came from 1 cow, not various parts of various cows from Texas, Virginia, Argentina, just to name a few places…oh, and no pink slime either, thank you!