RECIPE MAGIC!

THE ULTIMATE JUICY BURGER

A major beef about extra lean burgers is a lack of juiciness. Add a bit of fresh extra virgin olive oil mix before cooking and say goodbye to dry! 

How to get even more flavour into your burger? Replace classic extra virgin oil in your ground beef mix with an infused EVOO. Our favourites include Garlic, Herbes de Provence, Wild Mushroom and Tuscan Herb.

INGREDIENTS:
1 to 1-1/2 pounds farm-raised extra lean ground beef
2 tbsp fresh extra virgin olive oil (or infused)
1 tsp kosher salt
1 tsp Traditional balsamic
4 to 6 brioche large buns
4 to 6 slices of fresh cheddar cheese

Optional: Add one large egg as a binder to prevent meat patty from falling apart

DIRECTIONS:
In a medium bowl add meat and olive oil. Do not add salt until just before cooking. Gently mix by hand, careful not to overwork. Form patties 1/2" larger than buns. A good depth is one to 1-1/2 inches. Sprinkle salt on both sides of patties. Heat non-stick skillet or seasoned cast iron pan on medium-high. Place patties in pan to sear for one minute per side. Then reduce heat and cook until done. For cheeseburger, add cheese 2 minutes before done. Remove from pan 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 over patties, then toast your favourite buns. We love brioche. Place meat patty on bottom and then add wet ingredients first, then onions, fresh lettuce, herbs or other tender greens, or any one of our favourite gourmet toppings (prepared in advance of your burger feast). 

FOR MORE RECIPES: kingstonoliveoil.com

For Grilling: Heat grill to medium-high to high. Place on 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 over patties, then toast your favourite buns. We love brioche. Place meat patty on bottom and then add wet ingredients first, then onions, fresh lettuce, herbs or other tender greens, or any one of our favourite gourmet toppings (prepared in advance of your burger feast). 


OUR TOP EIGHT GOURMET TOPPINGS:

CARAMELIZED ONIONS (TIP: USE NO-BURN "BUTTER INFUSED OLIVE OIL" & SAUTE THICK-SLICED ONIONS ON MEDIUM FOR AT LEAST AN HOUR) 

 

INCREDIBLE GRILLED (OR ROASTED) BELL PEPPERS TO GET THE PERFECT SWEET BITE

 

STEP UP FRESHNESS: RADICCHIO, ARUGULA OR SPINACH - OR A MIX

 

STICKY BBQ SAUCE

NO WOODY WILD MUSHROOMS ON HAND? DRIZZLE OUR WILD MUSHROOM INFUSION DIRECTLY ONTO YOUR BURGER PATTY. 

 

SLIVERS OF FRESH PARMESAN FOR UMAMI HEAVEN

 

CRISPY, CRUNCHY CANDIED BACON (HERE'S THE LINK TO MAKE YOUR OWN)

 

A FEW GARLIC BULBS WRAPPED IN FOIL ON MEDIUM GRILL FOR 20 MINUTES AND SQUEEZE CLOVES ON PATTY

 

AN ITALIAN FLOURISH WITH FRESH HOMEMADE PESTO SPREAD ON A BUN