Lucky Dog Ranch beef burger with traditional toppings
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1 lb. Lucky Dog Ranch ground beef
Salt and pepper, to taste
2 fresh artisan hamburger buns (from local bakery or specialty grocery store)
2 tsp. mayonnaise
2 tsp. mustard
2 leaves romaine lettuce
2 slices vine-ripened tomato
2 slices red onion
2 dill pickles
To get the juiciest burger possible, Roxy Chef Daniel Origel recommends selecting ground beef with a 20 percent fat content. In addition, when forming the patties, pack them as tightly as possible before placing them on the grill to ensure the elimination of air gaps. Origel also says to avoid flattening the patties with a spatula while they're on the grill--the less you touch the meat while it's cooking, the more natural flavor it will retain.
Grill 2 firmly packed 8-oz. ground beef patties over medium heat. Sprinkle patties with salt and pepper while cooking to maximize flavor. Once the first side of the burger releases itself from the grill, flip it only once. Remove when the center is no longer pink (and meat thermometer reaches 160 degrees F) or cooked to desired doneness. Spread mayonnaise and mustard on hamburger buns and garnish with lettuce, tomato, onion and pickles.