This recipe incorporates some of the tips (see the article “10 Tips for Cooking Grass-Fed Beef”) we shared about cooking a tastier and healthier version of grass-fed beef.
We do not follow all of the tips for cooking the grass-fed beef. We took the tips and applied them to our eating needs. The most important thing I discovered was that I was cooking the burgers at a heat that was too high and for too long. Our burgers are a lot more juicy these days!
This recipe applies to both grass-fed beef and grass-fed lamb.
1 lb. of Grass-fed beef or lamb
¼ cup chopped onion
3 cloves of garlic, minced
1 free-range egg
½ tsp. salt
¼ tsp. fresh, cracked pepper
Pre-heat oven to 340° F
Prepare in a large bowl lined with parchment paper (the parchment paper is optional but makes it easier for me to clean up) and mix the egg gently. Add the onion, garlic, salt and then cracked pepper. Slide in the thawed, raw meat. With rubber gloves on your hands, “knead” the ingredients into the meat but not too long or the meat will start to dry out.
Form the meat into patties and place on parchment paper (optional for easy clean-up) on a glass Pyrex dish.
Bake for 30 minutes. It may take a little longer depending on your oven. Check for doneness.
Be sure to salt the burgers to taste. We reduced the salt in order to retain moisture.
Let us know if you try the recipe. Enjoy!