The staple of any good cookout, whether it’s part of a celebration – like Labor Day, an end-of-summer party, or just a Saturday night — is the cheeseburger.
Cooking a burger is one of the most deelish things you can cook. Using organic and/or grass-fed beef is the only way to keep it healthy at all times.
For the burger
- 1 lb Organic Ground Beef (or ground turkey breast)
- 1 Tbsp freshly ground black pepper
- 4-6 burger buns (skip for Keto)
- 4-6 lettuce leaves
- 2 tsp kosher salt
- Sliced Jack cheese (Substitute: Vegan cheese)
- * Optional toppings: bacon, sliced avocados, red onion, Roma tomatoes
For the Chipotle Lime Mayo
- 2 Tbsp chipotle paste
- 1 Tbsp lime juice
- 1 cup mayonnaise (Substitute: vegan mayo – or – yogurt)
- 1 tsp olive oil extra virgin
- 1 tsp cracked black pepper
- 1 tsp kosher salt
- Bring burgers and optional bacon to room temperature.
- Preheat the grill to high heat.
- Place the defrosted bacon in the freezer for 15 minutes and then finely chop or pulse in a food processor.
- Mix pepper, bacon, and ground beef together and form into approximately 4-6 patties.
- For medium-rare, grill for 4 minutes per side, while rotating 90° every 2 minutes. Keep your meat moving to ensure that it cooks evenly. Add the cheese on top of each burger once you’ve cooked it on each side.
- Remove from grill when a meat thermometer inserted into patty reads 120°F.*
- Rest for at least 8 minutes.
- Rub avocado with olive oil and season with salt. Grill face-down for 2 minutes, with a 90° turn after 1 minute. Set aside, and slice when cool.
- Combine the pepper, salt, mayo, lime juice, and chipotle paste, and then mix well.
- Stack your burger, red onion slices avocado slices, and chipotle mayo, and enjoy!