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Juicy Grass-Fed Beef Burgers

Photo: Jennifer Causey
Active time 30 mins
Total time 30 mins

Serves 4 (serving size: 1 burger)

In addition to the mayo mixed into the patties, we also stir in caramelized onions to help with juiciness and offer a flavor boost. Without a lot of fat to insulate them, grass-fed ground beef patties cook quicker than grain-fed burgers.


  • 1 teaspoon canola oil
  • 3/4 cup finely chopped yellow onion
  • 1/4 cup canola mayonnaise, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon freshly ground black pepper
  • 1 pound 93% lean grass-fed ground sirloin
  • Cooking spray
  • 4 (1/2-oz.) cheddar cheese slices
  • 3 tablespoons ketchup
  • 4 whole-wheat hamburger buns, toasted
  • 4 (1/4-in.-thick) tomato slices
  • 4 Bibb lettuce leaves
  • 1 ounce dill pickle slices

Nutrition Information

  • calories 423
  • fat 19.5 g
  • satfat 6.3 g
  • monofat 4.7 g
  • polyfat 2.7 g
  • protein 32 g
  • carbohydrate 28 g
  • fiber 2 g
  • cholesterol 80 mg
  • iron 4 mg
  • sodium 682 mg
  • calcium 183 mg
  • sugars 8 g
  • Est. Added Sugars 3 g

How to Make It

  1. Heat oil in a small skillet over medium-high. Add onion; sauté 2 minutes. Reduce heat to medium; cook onion 5 minutes or until soft and caramelized, stirring frequently. Remove from heat; cool 5 minutes.

  2. Combine caramelized onions, 2 tablespoons mayonnaise, garlic powder, pepper, and ground beef in a bowl, stirring just until combined. Gently shape mixture into 4 (1/3-inch-thick) patties.

  3. Heat a grill pan or cast-iron skillet over high. Coat pan with cooking spray. Add patties; cook 3 minutes. Turn patties. Top each with 1 cheese slice; cook 2 minutes or to desired degree of doneness.

  4. Spread ketchup evenly on bottom halves of buns. Spread remaining 2 tablespoons mayonnaise evenly on top halves of buns. Top bottom buns evenly with patties, tomato slices, lettuce leaves, and pickles. Cover with top halves of buns.