The Perfect Grass-Fed Hamburger
by chef Roger Praplan of La Gare
1 lb ground grass-fed beef
Freshly ground black pepper
Separate the beef into 4 equal portions. Flatten each portion on a cutting board and shape into a round with the palms of your hands. Do not overwork or pack too tightly—grass-fed beef is very lean so it needs small air pockets to help distribute and hold moisture. Try to shape the burger so it’s completely flat, not thicker in the middle.
Turn the patty over—this is now the “presentation side”.
Preheat a grill so it’s searing hot. “Mark” one side of the burger by placing it on the hot grill until grill marks are visible, about 2-3 minutes. Flip the burger and “mark” on the other side (the presentation side) for another 2-3 minutes.
While the burgers are grilling, butter the hamburger bun and place on grill about one minute before the burgers are done. A bit of butter on the bun helps compensate for the leanness of the grass-fed beef.
Serve the meat patties on the buns and then garnish with locally-grown tomatoes, onions and lettuce.