Independence Day is this week – already! – and if you’re like me, that means NNB burgers on the grill. Yeah, I know hot dogs get all the hype on this quintessentially American holiday, but since you’re into knowing where your meat comes from, tender, juicy hamburgers straight from your NNBeef freezer stash take over that staring role.
So let’s review real quick in case it’s been a while and you want to make sure you and your family, and maybe a few friends, enjoy the best grilled burgers ever as you celebrate America’s birthday.
For starters: Count on 3 burgers per pound. Defrost your NNB in the fridge about 24 hours (set it in a container to catch any drips in case there’s even a pin-prick). Open & set out on the kitchen counter about an hour to remove the chill and allow it to “bloom” or re-oxygenate. Salt & pepper to taste. No need for a bunch of expensive seasonings – NNB stands on its own!
Next: Divide each 1 lb. package of ground into 3-4 burgers, about 1/4 to 1/3 of a lb, and about 3/4 in. thick. Put a thumbprint size depression in the center of each patty. Not a hole, just a touch!
Grill ‘Em: Low and slow, then hot and fast. Get the heat up to 200•F.
It’s true: Nitschke Natural Beef grills 25-30% faster than conventionally-raised feedlot beef. Yay! Dinner’s ready faster, but set your timer and pay attention!
Use a good instant read thermometer. We really like this one.
Put patties on your 200 degree grill for 5 minutes per side. Pull patties off – temperature should be 115-120 degrees. No need to cover or tent them. Heat up the coals or turn up the flames if using a gas grill. Low flames will do the trick! Then put the patties back on the grill, 25 seconds per side for 2 rounds. (25+25+25+25) This caramelizes the surface without overcooking the interior. These times produce a delicious medium rare burger you can enjoy like a steak, or with buns and all the fixin’s!
Bonus Tip!
If you’re too hungry to take that much time to grill burgers, another method is to get a 350 degree fire and cook for 75-90 seconds per side for 2 rounds. 75+75+75+75. Then let them rest for 3-5 minutes before eating. Note: do not cook to DONE temperature on grill! Internal temperature will continue to rise after removing from fire! This method yields more of a crusty exterior if you prefer that.
Have a fun and safe holiday, and dine deliciously – on 100% grassfed NNBeef you can trust to always make your meals outstanding!
Running low? Freezer looking empty? Well, then, click right here to get in on the next delivery! Only have a couple of shares available for July 16 (Dallas) & 17 (Texoma) and the next opportunity is a long way off in October. Look forward to seeing you again soon!
As always, ranching in your service,
Lauren
Independence Day is this week – already! – and if you’re like me, that means NNB burgers on the grill. Yeah, I know hot dogs get all the hype on this quintessentially American holiday, but since you’re into knowing where your meat comes from, tender, juicy hamburgers straight from your NNBeef freezer stash take over that staring role.
So let’s review real quick in case it’s been a while and you want to make sure you and your family, and maybe a few friends, enjoy the best grilled burgers ever as you celebrate America’s birthday.
For starters: Count on 3 burgers per pound. Defrost your NNB in the fridge about 24 hours (set it in a container to catch any drips in case there’s even a pin-prick). Open & set out on the kitchen counter about an hour to remove the chill and allow it to “bloom” or re-oxygenate. Salt & pepper to taste. No need for a bunch of expensive seasonings – NNB stands on its own!
Next: Divide each 1 lb. package of ground into 3-4 burgers, about 1/4 to 1/3 of a lb, and about 3/4 in. thick. Put a thumbprint size depression in the center of each patty. Not a hole, just a touch!
Grill ‘Em: Low and slow, then hot and fast. Get the heat up to 200•F.
It’s true: Nitschke Natural Beef grills 25-30% faster than conventionally-raised feedlot beef. Yay! Dinner’s ready faster, but set your timer and pay attention!
Use a good instant read thermometer. We really like this one.
Put patties on your 200 degree grill for 5 minutes per side. Pull patties off – temperature should be 115-120 degrees. No need to cover or tent them. Heat up the coals or turn up the flames if using a gas grill. Low flames will do the trick! Then put the patties back on the grill, 25 seconds per side for 2 rounds. (25+25+25+25) This caramelizes the surface without overcooking the interior. These times produce a delicious medium rare burger you can enjoy like a steak, or with buns and all the fixin’s!
Bonus Tip!
If you’re too hungry to take that much time to grill burgers, another method is to get a 350 degree fire and cook for 75-90 seconds per side for 2 rounds. 75+75+75+75. Then let them rest for 3-5 minutes before eating. Note: do not cook to DONE temperature on grill! Internal temperature will continue to rise after removing from fire! This method yields more of a crusty exterior if you prefer that.
Have a fun and safe holiday, and dine deliciously – on 100% grassfed NNBeef you can trust to always make your meals outstanding!
Running low? Freezer looking empty? Well, then, click right here to get in on the next delivery! Only have a couple of shares available for July 16 (Dallas) & 17 (Texoma) and the next opportunity is a long way off in October. Look forward to seeing you again soon!
As always, ranching in your service,
Lauren
