Approximately 1/2 pound of grass-fed or pasture-fed ground beef per person
1-2 onions, roughly chopped/sliced
2-3 Tablespoons butter, olive oil, grapeseed oil, or coconut oil
Sea salt and cracked pepper
Organic tomatoes
Organic lettuce
Natural or whole food mayonnaise (i.e. flax or olive oil)
Dijon mustard
Organic ketchup
NOTE: First, as always, best is organic (grass-fed and no antibiotics or hormones); next best is natural (grain-fed, but with no antibiotics or hormones) beef; also, buy the ‘ground chuck’ – it has more fat, which will make your burgers taste immeasurably better than the leaner ground beef.
- In medium sauce pan over medium heat, melt butter/oil.
- Add chopped onions; cook until very soft – carmelized – this may take 20 minutes.
- Light grill to high.
- Spread hamburger meat out on wax paper on cutting board.
- Season liberally with sea salt and cracked pepper.
- Mix seasoning into meat by hand and form into ¾” patties (TIP: shape with slight depression in the middle of patty – the burgers won’t end up dome shaped from cooking).
- Have everything ready, including salads and steamed vegetables, before putting the patties on the grill.
IMPORTANT: Grill only 2-3 minutes per side for medium-rare to medium.
- Top with sauteed onions.
- Serve with sliced avocado.
