A GRILLMASTER'S WIN-WIN: CUT UNHEALTHY FAT...ADD FRESH OLIVE OIL!
A major beef about extra lean burgers (and other low fat options like chicken or turkey) is a lack of juiciness. A simple and healthy solution? Add a bit of fresh extra virgin olive oil to the meat before grilling, replacing unhealthy animal fat with high antioxidant healthy fat. Every chef knows that fat adds flavour. So say goodbye to dry!
JUICY GRILLED BURGER RECIPE
1 to 1-1/2 lbs 90-95% lean ground beef
3 large red onions
2 tbsp fresh extra virgin olive oil
1 tsp Garlic olive oil
1 tsp salt per lb
2 tbsp Traditional balsamic (18-year-old)
Heat grill to medium-high to high. Slice onions into 1/2" discs. Drizzle with 1 tbsp olive oil and 1 tbsp balsamic. Set aside. In a medium bowl add meat and remaining olive oils and balsamic. Gently mix by hand. Form patties 1/2" larger than your bun. A good depth is an even 1" to 1-1/2". Before placing on the grill make a thumb size indentation into the middle of each raw patty. This prevents the typical rising of the middle during grilling and keeps the patties from shrinking. Place on (greased) grill for 4 minutes and then flip over and grill an additional two minutes before placing cheese on burgers. Grill an additional 2 minutes to melt cheese, if using. Don't close the lid during this process. Remove from grill and let the burgers rest for 2 minutes. Medium rare is the perfect doneness if you're using the freshest ground beef. While burgers rest, drizzle balsamic and olive oil on onion slices before grilling for 2 minutes on each side.
OUR TOP-OF-THE-LIST TOPPINGS:
A drizzle of our spicy Chaabani Chili oil (back in stock!)
Fresh arugula or new harvest curly lettuce
An extra drizzle of Traditional balsamic before serving on bun
Brie, Goat Cheese or Aged Cheddar (melted or not)
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SERRANO HONEY VINEGAR & TOASTED SESAME OIL