Adding onion delivers moisture; forming thicker patties prevents them from cooking too fast and drying out. Both steps are key when working with grass-fed ground beef.
Recipe information
Yield
Makes 4 servings
Ingredients
1 small onion, coarsely grated
1 1/2 pounds grass-fed ground beef
1 1/4 teaspoons kosher salt, plus more
1/2 teaspoon freshly ground pepper, plus more
1 tablespoon vegetable oil
Hamburger buns and desired toppings (for serving)
Preparation
Step 1
Using your hands, gently mix onion, beef, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper in a medium bowl. Gently shape into four 1 1/2"-thick patties (loosely formed patties will be more succulent).
Step 2
Heat oil in a large skillet, preferably cast iron, over medium-high heat. Season patties with salt and pepper, place in skillet, and immediately reduce heat to medium. Cook 4–6 minutes per side for medium-rare. Serve on buns with desired toppings.
Step 3
DO AHEAD: Patties can be formed 4 hours ahead. Cover and chill.
