Directions

1. Divide 2 lbs grass fed beef into four portions. To not to overwork the meat, remove from the package and directly shape into burger patties about 5" across – do not knead the meat. Sprinkle each burger with one teaspoon Kosher salt divided one half on each side

2. Preheat grill on high

3. Cook for 3 minutes on each side for Medium Rare, 4 minutes on each side for Medium. Remove from heat when internal temp reaches 125F.

4. Place cheese on burger after the first flip

5. Remove from the grill and place on bun with topping and cooked Bacon

Potato Buns

1. Combine all ingredients in the bowl of a stand mixer with a dough hook. Stir until combined. Turn the mixer on medium low speed and knead until a soft dough forms, about 5 minutes. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until it’s almost doubled.

2. Turn the dough onto a lightly greased surface, gently deflate it, and divide it into 6 equal pieces. Roll each piece into a ball. Place the balls on a parchment-lined baking sheet, leaving 3 inches between them and flatten. If you want a classic sesame-seed look on the buns, brush with a beaten egg and sprinkle with sesame seeds before baking.

3. Cover and let rise until the buns have doubled in size 45 to 60 minutes.

4. Towards the end of the rising time, preheat the oven to 350°F.

5. Bake for 30 mins, or until the buns are light golden brown. Remove them from the oven.

6. Transfer the buns to a rack to cool.