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Grill The PERFECT Grass-Fed Hamburger (Step #1)

For starters: Regardless of the size, ⅓# patties (¼# patties), or what you've heard (or even your own experience) you CAN have that juicy Grass-Fed burger at home.

  • Using a 1-pound package of Grass-Fed burger, divide it into (3) 5-oz chunks of meat (or (4) 4-oz chunks of meat) either by estimating, or weighing, the meat.
  • Handle meat no more than 1-minute; if it begins to get sticky, refrigerate it, as the fat is melting in your hands.
  • Gently shape each chunk of meat into loose patties, about 1-inch (or ¾-inch) thick.
  • Over-working and compressing the burger into a tight patty can make it tough and dry (I had to learn this the hard way and break my old habits).
  • Using your thumb, press a dimple in the center of each patty. This will keep it from raising in the center.
  • Do not season your burgers at this time; it causes the meat to lose moisture.
  • Set patties aside and let them come up to room temperature, about 20-30 minutes, before placing them on the grill.

See Step #2