Grass-fed Beef Burgers
By Anya Fernald
Anya Fernald, founder and CEO of Belcampo Meat Co., knows a thing or two about beef and shows us how burgers are done with her go-to burger recipe. Juicy grass-fed patties are cooked hot and fast, topped with melty Provolone, and sandwiched between buttery brioche buns.
Prep Time
10 Min
Cook Time
30 Min
Pellets
Hickory
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Pound | grass-fed ground beef |
| 4 Teaspoon | kosher salt |
| 4 Slices | provolone cheese |
| 4 | brioche burger buns |
| Toppings of choice, for serving |
Steps
1
When ready to cook, set the Traeger temperature to 415°F and preheat, lid closed for 15 minutes.
415 ˚F / 213 ˚C
2
Divide the ground beef into 4 portions. Gently shape each portion into a patty about 5 inches across. Do not overwork the meat. Sprinkle 1/2 teaspoon of salt on each side of the patties.
3
Place the hamburgers directly on the grill grates. Insert the probe horizontally into one of the patties. Close the lid and cook, flipping once, until the meat is nicely browned and the internal temperature reaches 130°F for medium-rare, about 12 minutes, or your desired temperature. During the last few minutes of cooking, top each patty with a slice of Provolone cheese and place the buns, cut-sides down, on the grill to toast.
415 ˚F / 213 ˚C
130 ˚F / 54 ˚C
00:12
4
Place the patties on the toasted buns and top with a slice of tomato and your favorite toppings and condiments. Enjoy!
My Notes
In order to add notes for this recipe, you must log in or create an account.