Angus beef raised on pasture makes a great burger. We picked up meat from Acre Angus beef and used it to make this recipe. It is good to compare beef. Everyone has his or her own "recipe," so find one that has the fat content and flavor you like.
2 pounds local grass-fed ground beef, pattied into about 5 ounce portions
6 homemade Brioche Buns
2 onions, thinly sliced and slow cooked until caramelized
4 ounces local goat cheese, crumbled
12 slices of heirloom tomatoes
Bacon Mayo, as needed
Salt and freshly ground black pepper, to taste
Preheat your grill to medium high.
Patty out your burgers and place a light thumbprint in the middle of each patty, season burgers well with salt and pepper.
Lightly spray your grill with a non-flammable grill spray and place burgers on the grill. Cook about 6 to 7 minutes per side, once you flip your burger, evenly distribute the onions and then the goat cheese to each burger and allow to melt. Remove the burgers from the grill to a sheet pan and allow to set about 5 minutes. Assemble your burgers and enjoy.
1/4 cup of your favorite mayonnaise (we prefer Duke's)
2 tablespoons rendered bacon fat
Whisk together and refrigerate
Makes: about 12 buns
1/3 cup milk (105-115°F degrees)
1 envelope active dry yeast
2 cups bread flour
1 teaspoon salt
2 tablespoons sugar
2 large eggs, lightly beaten
3/4 cup unsalted butter, room temperature
1 egg plus 1 tablespoon water
Sesame seeds or poppy seeds, optional
Heat milk and use a thermometer to insure that the temperature is between 105 and 115. Add yeast and stir. Let stand for 5 to 10 minutes.
In a mixer bowl, combine flour, salt, and sugar. Turn on low speed and gradually add milk, add eggs. Mix until combined. Gradually add chunks of the butter, allowing time for the butter to be incorporated after each addition.
Place dough (dough will be very sticky) in an oiled bowl. Cover with plastic wrap that has been coated with nonstick cooking spray. Place in a 70 degree location and allow to rise for 1 hour OR refrigerate the dough wrapped tightly and then the next day allow to rise for 1 1/2 hours.
Punch dough down so bubbles are removed. Cut the dough into 12 evenly sized pieces and shape each into balls. Place on a baking sheet lined with parchment paper or silpat. Cover with plastic wrap that has been coated with nonstick cooking spray. Place in a 70 degree location until doubled in size, about 1 hour.
Preheat oven to 400 degrees. Gently brush the dough with egg and water mixture. Sprinkle on sesame seeds if desired. Bake for 20 to 25 minutes or until browned and cooked though (bread will sound hollow when tapped). Cool on a cooling rack, slice and serve.