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Simple burger tips for the Fourth of July

By Caitlin Postal - Steak, scotch, and the line where the sky meets the sea.
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Ground Beef tasting flight

Beef? Check. Grill? Check. Burger? Double check.

A juicy burger on the grill is classic Americana. To celebrate Independence Day, we have a few tips and tricks to knock America's favorite grilling day out of the park.

SHOP: 100% Grass-fed, Grass-finished craft beef

No hormones, no unnecessary antibiotics. Dry-aged beef.

To start, grab some ground beef to form your patties. Ground beef comes from trimmed beef that wasn't cut neatly into a steak or wasn't the right shape and size for a roast. Whether you prefer lean or fatty ground beef, we have both so you can use your favorite.

Burger assembly video

Jacob's Tips

Jacob, our very own Director of Marketing, is a bonafide beef buff whose at-home twist on a gourmet burger pairs grain-finished beef from Cunningham Ranch with a thick, lightly toasted bun and Beecher's cheddar.

He says, "Two factors I find key to good burger are loose, not-too-tightly-packed patty and a hot cast-iron for tasty carmelization and a little bit of sear."

Jacob with the grill

If you prefer to grill your patties, think about the shape of the patty. Sometimes poking the meat with a fork or bamboo skewer can dry out the meat, so try forming a round patty and pressing your thumb into the center. The indentation will let the beef grow into a robust and great-tasting burger.

Patties on the grill

Making Patties

If you don't already have burger patties stashed in your freezer, it isn't the end of the world (but just so you know, you can get ground beef monthly on our new subscription service).

Making patties is pretty simple. Don't overhandle the beef or squash it with a spatula. Keep it loose so the beefy juices can flow. Feel free to turn the patty as much as you want until it reaches your preferred cook temperature.

If you're feeling adventurous, try placing a hunk of cheese in the center of your patty. The cheese will melt inside the ground beef to add an extra texture without making a huge mess. I've only done this with cheddar but blue cheese is next on the list!

Bowl of salt

Last Second Salting

Always wait until the last moment to generously salt your patties. Salt can dry out the beefy flavor so it should be the last thing that gets sprinkled on just seconds before cooking.

Toasty Buns

Trust me: you don't want to be caught with cold buns. Toasted buns are easier to hold, less likely to become a soggy mess, and overall just taste a whole lot better than their untoasted counterparts.

Burger slider

But more than anything else, enjoy the culinary experience! Grilling burgers is a beloved tradition and there's nothing quite like sharing the tasty result with your friends and family while watching the fireworks.

Happy Fourth of July!


SHOP: 100% Grass-fed, Grass-finished craft beef

No hormones, no unnecessary antibiotics. Dry-aged beef.

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