The Best Beef Burger Recipe



I love meat, but it’s about flavor AND texture for me.  My favorite meat, by far, is beef, and my favorite way to eat it is in burger form.

You can have your ribeyes and your tenderloins — they do taste great, but I prefer my beef with the protein and fat mixed together.  I also like adding a bit of spice and seasoning to my meat, and the ground beef burger is, without a doubt, the easiest way to get that combination of healthy saturated fat for energy with a little bit of lean protein for muscle health.

Here’s my Best Beef Burger Recipe:

  • 6 to 8 ounces, grass-fed pastured ground beef, 70% lean
  • 3 to 4 tablespoons grass-fed pastured butter
  • 1/2 teaspoon Worcestershire sauce
  • 2 eggs
  • 1 tablespoon of capers
  • 2 anchovies (chopped if you’re trying to sneak them in)
  • 1/2 tablespoon fresh chopped parsley plus 2 small sprigs of fresh whole parsley
  • 1/4 onion (white or red), chopped
  • 1 teaspoon ground mustard seed
  • Pinches of Salt, Pepper

Heat up a cast-iron skillet at medium to medium high heat, drop a tablespoon or two of butter and melt.

Mix the ground beef with the ground mustard seed, Worcestershire sauce, onion, one egg, a pinch of pepper and salt.  Press the burger to have half the thickness you want, drop a tablespoon of butter inside the middle and fold the burger over on itself to create the desire thickness and diameter.

Toss the burger into the skillet, cook 2 1/2 minutes per side (rare) to 3 minutes per side (medium rare).  My opinion?  You can NEVER undercook a burger, only overcook it.  Err on the side of undercooked if you’re a meat lover.  Remove burger from heat and place on your plate, cover it with foil to rest.

Lower the temperature of the skillet to medium and immediately fry your remaining egg until the white settles.  Cook an additional 30 seconds if you want a firmer yolk.  Remove the foil from the burger, toss the egg on top.

Throw the remaining tablespoon of butter in the skillet, add the capers, anchovies and parsley and stir quickly until the butter foams.  Immediately pour the sauce over the egg and burger combination.  You can toss the sauce under the egg if you’re trying to hide it.

Garnish with the remaining parsley, serve and eat immediately.

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About A.B. Dada

A.B. Dada resides in Chicago, Illinois and manages a multitude of businesses involved across a wide range of industries.

Comments

  1. M. says:

    Sounds delicious, AB. I’m giving it a try next week. I just can’t get motivated to do all these crazy, complicated, and time-consuming Primal recipes I usually see. This is more my speed. Meat and Veg – keep it simple.

  2. (r)Evoluzione says:

    AB, I wanted to share with you my iteration of this recipe.

    1. Use elk (my dad & uncle scored a 5×5 bull during rifle season, and I helped butcher it.)
    2. Melt some bone marrow on the top of the burger as a sub or addition to the egg.

    Otherwise, it’s about the same. I use less or on worchester sauce, but that’s my preference as I ate too much of it as a kid.

    Enjoy La France!
    Peace, bro.

  3. Darleen says:

    You can make it even better by tossing in a dollop of bacon fat. You can thank Julia Child for that one.

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