Grass-fed beef is naturally better tasting and less fatty overall. The addition of the onion and keeping the patties a bit thicker prevent them from drying out. This is the absolute best way to make your grass fed burgers.
1 small or about 1/4 cup onion, coarsely grated
1½ pound grass-fed ground beef
1¼ teaspoon sea salt
½ teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
Coconut oil for frying
Using your hands, gently mix onion, beef, salt, pepper, and garlic power in a medium bowl. Do not overmix. Gently shape into four 1½”-thick patties.
These burgers can be grilled or fried.
If using a grill, sprinkle patties with a little more salt and pepper. You will want to sear the burgers to seal in the juices then finish cooking on much lower or indirect heat.
To fry, heat coconut oil in a large skillet (cast iron works best), over medium-high heat. Sprinkle patties with a little more salt and pepper, place in skillet, and immediately reduce heat to medium. Cook 4–6 minutes per side for medium-rare (the best way to serve grass fed burgers or steaks).
Serve in a lettuce leaf, over salad, advanced plan roll, or use a sprouted grain bun (core plan)