salt + pepper
1/4 cup paleo +whole30 homemade worcestershire sauce
Butter lettuce, iceberg lettuce or romaine lettuce to use as lettuce “buns”
Kitchen Equipment Needed:
Preheat your outdoor grill (or indoor grill pan) over medium high heat.
Divide the meat into 1/4ths, and form the burger patties. (See the Notes below for my great hack of forming the perfect patties!). Season each patty with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Place the burger patties on the grill, and top each patty with 1/2 tablespoon of the worcestershire sauce. Grill for 5-6 minutes, flip, and top the other side with 1/2 tablespoon of worcestershire sauce. Continue to cook until the burgers reach an internal temperature of 145ºF for medium rare, or 160ºF for medium on an instant read meat thermometer. Also, never press your patties as they’re cooking! You’ll squeeze all the flavorful juiciness out them. Be gentle with them.
Remove from heat, and allow to rest for 5 minutes. Serve on lettuce “buns” with favorite toppings.
I have a great hack to form the perfect burger patty! I saved the lid to one of those huge containers of nuts from Costco, and it is the perfect size to form a 1/3 pound burger patty. I line the lid with saran wrap, press in the ground beef, lift it out and there you have it! You can also use a burger patty press.