With Fourth of July approaching, I’ve been feeling a bit patriotic. And I’ve been eating a lot of grass fed beef, of course. So what does one get when one crosses patriotism with pasture raised beef? A Betsy Ross burger, of course. Oh Betsy Ross, you revolutionary flag gal. How about a burger made with revolutionary meat? Same difference perhaps. In predictable form, there is a red, white, and blue component to this burger. A nice red ripe tomato slice, a light but flavorful white horseradish mayo sauce, and a sprinkling of blue cheese crumbles.
Yum. As always, please remember that grass fed beef can cook 30% faster than grocery store meat due to its low fat content. Yay – that means good food is on the table that much more quickly. The only nay in this equation is cooking style, which for most people is perfect for overcooking over-fatty grocery store meat. So…when learning how to the perfect FG burger, I urge you to shoot for prepping a rare burger. The end result probably won’t be a rare burger, but more likely a medium-rare burger.
The point is one can always throw a too rare burger back on the grill for a few minutes, but one can never undo an overcooked burger. Once overcooked, always overcooked. Think of it this way – perfectly cooked means juicy, tender, and flavorful. And overcooked means rubbery and dry. Not what we’re shooting for here. So be nice to your Betsy Ross and don’t over cook her. You’ll thank yourself at meal time.
Betsy Ross Burgers
Serving Size: 8 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
- 2 pounds Grass Fed Ground Beef, thawed
- Kosher salt
- Freshly ground black pepper
- King’s Hawaiian hamburger buns
- 1 tomato, sliced
- Blue Cheese, crumblede
- Horseradish sauce
Thaw two pounds of grass fed ground beef in the refridgerator for 24 to 48 hours.
1.) Start the coals for a charcoal grill, or bring a gas grill to medium-high heat. Create a section of indirect heat and direct heat. Mix the Farmer Girl ground beef in a large bowl and add a copious amount of kosher salt and freshly ground pepper.
2.) Add Kosher salt and freshly ground pepper again. Once more gently mix, and shape the meat into 6 patties (1/3 pound burger) or 8 patties (1/4 pound burgers). Brush the grill grate with oil to prevent the burgers from sticking.
3.) Place the burgers on the grill over direct heat and cook for 4 to 6 minutes on one side. Flip when the burger lifts easily from the grill grate. Cook on the other side for an additional two to three minutes, until the second side is seared and easily lifts from the grill grate. Move the burger (do not flip) to the indirect heat side of the grill and let cook for an additional 3 more mintues. Remove the burgers to a platter, cover with foil and let rest for 5 minutes. DO NOT TURN OFF YOUR GRILL!
4.) Check one burger for level of doneness. If the burger is not cooked to your preferred level of doneness, simply throw the burgers back on the grill for a few minutes. Repeat resting process. And yes, doneness is a word. At least I think it is. Toast the buns on the grill.
Betsy Ross Sauce and Condiments:
Red: Slice a beautifully ripe tomato.
White: Mix a couple of dollops of horseradish and a couple of dollops of mayo together in a cute little bowl. Taste. Too spicey? Add more may. Too bland? Add more mayo.
Blue: Crumble some yummy blue cheese or gorgonzola.
Assemble & Serve: Spread white horsey sauce on one half of a toasted bun. Place the burger on top. Garnish with a slice of tomato and blue cheese crumbles. Top with the other half of toasted bun. Serve.
And that’s a wrap! I hope you and your guests enjoy this delectable Betsy Ross Burger Recipe!