We love juicy grass fed burgers with fresh lettuce, avocado, barbecue sauce and some onions. So I have less prep work, I ask the nice gentleman behind the meat counter at Whole Foods to make the patties for me. When I get home, I add some rosemary french grey sea salt with a hint of lavender to spice them up. The fragrant rosemary makes all the difference in the flavor and the larger french grey crystals are perfect for grilling meat.
Add some organic, white aged cheddar to meld all the flavors together. Not much is better than a real, thick grilled burger. Perfect for the 4th of July cookouts!
1) Buy or make some grass fed patties about an inch thick. Sprinkle some fresh Back to Organic Rosemary French grey salt on top. Grill them to your desired temperature. We prefer medium.
2) Place some cheddar cheese on top a minute before you pull them off the grill to get the cheese to melt. (We love Barber’s 1833 English Vintage Cheddar.) Also toast the wheat buns for a minute or so on the top rack.
3) Place the lettuce on the bottom bun to catch all the barbecue sauce. Daddy Sam’s is an awesome sauce with a little kick. Add the patty, onions, avocado, and any other topping and them coat them with sauce. Place the toasted bun on top and sink your teeth into the burger.