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Burgers on the Grill

By Rivka Friedman

2 1/2 lbs KOL Foods 100% grass‐fed ground beef
Freshly ground black pepper
1/2 medium‐size onion, cut into rings
8 hamburger buns
2 ripe red tomatoes, sliced about 1/2‐inch thick
Iceberg lettuce


Set up the grill for direct grilling and pre‐heat to high.

Place the ground meat and ground pepper in a mixing bowl and, using a wooden spoon, mix to loosen and combine. Try to avoid mixing with your fingers, as the meat will warm up and potentially toughen.

Divide the meat into 8 equal portions, using water to wet your hands in between. Working quickly and with a light touch, pat each portion into a 1/2‐inch‐thick patty, using water to wet your hands again if necessary. Season patties with pepper on both sides. At this point, patties can be refrigerated in an airtight container up to 3 days.

When ready to cook, brush and oil the grill grate. Place burgers on the hot grate, leaving at least 1 1/2 inches of space between burgers. For medium‐rare burgers, grill 3‐4 minutes on first side, then flip and grill an additional 3 minutes. With 2 minutes to go on the second side, put buns face up on grill, brushing first with olive oil if desired.

Assemble burgers with lettuce, tomato slices, and rings of onion. 
Serve immediately.

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