How to Cook Ground Beef & Burgers
Ground Beef
On the stove
Leave it loose for tacos, sauce, and chili, or form it into patties.
Smash burgers
On the grill or flat-top, smash it thin on a screaming surface for lacy, crisp edges. That 80/20 gives you room to season and holds its moisture. Salt, pepper, and a hot surface is all a great burger really needs.
Hamburgers
Grill or flat-top
Get the grill or a flat-top screaming hot and lay your North 36 Farms Hamburgers on. Sear 3-4 minutes on the first side and a little less on the second, flipping once, and add cheese in the last minute so it melts down the sides.
On the grill
On the grill, leave them alone while they cook. Pressing them just squeezes the good stuff out into the fire, and every drop that hits the coals is flavor. Toast the buns in the beef fat while the burgers rest. It takes thirty seconds and it makes all the difference.
Or smash them
If you’d rather smash them, do it on a flat-top and do it once, in the first thirty seconds, before any juice has come up. After that, hands off.
The Big Daddy
On the grill
Get a hot fire going and sear your North 36 Farms Big Daddy hard, 4-5 minutes a side for medium, with one flip and no fussing. Never press it, and give it room, because a half pound of beef needs space to sear rather than steam.
Rest and build
Let it rest a couple minutes before it hits the bun so the juices settle instead of running out the back. It’s thick enough to take a real crust while the middle stays pink, which is the whole reason to buy a burger this size. Cheese, a toasted bun, and get out of the way.
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From our farm in Middle Tennessee.
