Not only is organic grass-fed beef much healthier for you than its mass-produced, hormone-injected alternative; it also tastes so much better. Anyone who has eaten grass-fed beef can attest to the difference. (It’s amazing how good food actually tastes when we don’t alter it!)
These burgers are meant to be eaten without buns… and trust me, they are so delicious, you won’t even miss the bread. The parsley adds amazing flavor. Not to mention, it’s incredibly good for you with its cleansing and detoxifying properties.
Next time you have a cookout, try this grass fed burgers recipe out. It’s certain to be a palette pleaser… and as you can see in the picture below, I had a great time grilling!
Ingredients:
3 tablespoons coconut oil, divided
1 medium sweet onion, finely chopped (about 1 cup)
1 tablespoon vinegar
1 teaspoon fine sea salt
¼ teaspoon black pepper
2 tablespoons finely chopped fresh parsley
1 teaspoon thyme
1 lb. organic grass-fed ground beef
Instructions:
In a 9- or 10-inch skillet, heat 1 tbsp. oil and onion over medium heat until onions are transparent, about 5 minutes. Stir in vinegar, 1/8 tsp. salt and tiny pinch of pepper. Cover and reduce heat to low. Cook for 35-40 minutes, until onions are reduced and caramelized, checking occasionally and stirring to be sure they are not sticking. Cool completely.
In a rectangular or square pan, combine cooled onions, parsley, thyme and remaining 2 tbsp. oil. Stir well with fork. Top mixture with pieces of ground beef. Sprinkle the beef with the remaining ¾ tsp. salt and 1/8 tsp. of pepper. Mix lightly but thoroughly with hands or two forks. Separate into 4 equal pieces, each weighing approximately 4.8 oz. With wet hands, roll each between palms to form a ball, then flatten lightly with fingers to form patties about ½– ¾” thick. If desired, sprinkle each lightly with additional salt and pepper before placing on hot grill (450 degrees F). Grill about 3 minutes each side, then transfer to platter to rest 5 minutes. Burgers should be pink in the center after resting.
Serve on lettuce wraps with grilled veggies on the side!
