Beef 101, Quality, Recipes & More

Thaw meat - in the package - before making burgers.  In the fridge or on the counter.

Meat keeps in the fridge for at least 5 days. 

Plan your burger maker.

We use a large canning jar cover for making the perfect 1/4 pound burger. 

Here's the approximate size of a large canning jar cover....in case you don't have one.  

Open your thawed package and split into quarters. 

Then roll each 1/4 into a ball

Using a large canning cover with wax paper inside, press the ball into the cover until flat.

Remove the burger from the cover and press slightly to increase it's size.

The key to cooking is not to mess with the burger when you are cooking it!

Preheat grill on high for 5 min.  

Add your burgers and reduce heat to medium.  Close lid.  Cook 5-7 minutes. 

Turn your burgers with a spatula and possibly move them to another part of your grill so all burgers cook evenly.  Grill another 5-7 min.*

Do Not Poke your meat!  

If you want it more done, leave it on the grill longer. Try cooking 1-2 burgers before a gathering to ensure the size of your burgers, grill heat, and doneness is right for you.  You'll be pleased!

 I need to find a picture of a burger on the grill or in a cast iron pan.  

Here are a couple of our beef on the hoof.

I'm sure I have some!

This burger was cooked in a cast iron pan.  Sauteed mushrooms were added on top, then cheese.  Cover with a lid for approx. a  minute to melt the cheese & eat!