don't you like the taste?? Just make a patty, salt it and slap it on the grill. Serve with some dill pickles and roaw onion chopped together and lots of mustard....and I'm a happy camper!

I don't use a "special" process or recipe with any of my grass fed beef, but we do like to add some McCormick Montreal Steak Seasonings some times.

-Lipton Onion Burgers
1 envelope Lipton Onion Soup Mix
2# ground beef
1/2 c. water

-Chipotle and Scallions
1-1/2# ground beef
1 minced chipotle chili in adobo sauce and 2 minced scallions
salt and pepper

-Bourbon, Mustard and Chives
1-1/2# ground beef
1-1/2 T. bourbon, 1 T. minced fresh chives, 2 t. Dijon mustard
salt/pepper

-Grainlady

I'd mix in some grain.

j/k!

I suppose you could bury it in ketchup and not taste it at all! :)

Seriously tho, I don't see the issue. More info please.

When grilled it is drier than store bought non grass fed. It is in other recipes , e.g tacos.
So wondering what recipes are out there ....Thank you.

I agree, I raise grass fed beef and it's much leaner than regular commercially available burger. Mine is so lean that a burger will stick to the pan. I like the lean and "beefier" flavor, so I just add some olive oil before I make patties and grill. Occasionally I add chopped onions and mushrooms, or stuff the burgers with cheese, which kind of defeats the "lean and healthy" thing, LOL. Often I use more toppings, like grilled onions or sauteed onions and mushrooms.

Amanda also adds fat, but she's more prone to add butter before cooking.

The only time I add fat is when I make patties, things like meatballs and meatloaf already have eggs and other ingredients, as do tacos or burritos, spanish rice, cabbage rolls, etc. Those recipes I make just as I would with commercial beef, because the added ingredients already add to the texture of the meat.

Annie

Whenever I have a ground meat that tends to be a bit dry I add a good healthy splash of milk to the mixture. Annies idea of a bit of olive oil sounds good too. Some nice crushed garlic, spices you prefer and you should be good to go. Milk really helps moisture in burgers or meatballs. I always do it, even if I do nothing other than milk and salt. I don't eat black pepper.

A bit of a conundrum... there's lots of ways to add moisture, like fats, but that sort of defeats the purpose of the leaner beef. Water would add some moisture but probably not any flavor. I wouldn't hesitate to mix with some pork sausage but again, more fat. Wrap with bacon - more bacon, more better. A panade could be used (America's Test Kitchen/Cook's Illustrated recommends this) but I wonder if too much of this would approach a meatloaf instead of a burger but maybe that's what you like. A friend used to swear by putting a small ice cube into the burgers when grilling them to keep them moist. Maybe mix in some beef broth or beer? Either/both would impart some flavor and moisture.

Generally for grilling a higher fat meat is preferred to avoid the dryness. I'd probably vote for pork and beer to assist.

I'm with cynic, add a little ground pork to you beef if your looking to make it moister.

If you add a healthy oil like olive oil, you are better off than eating the beef fat in regular ground beef.

Just add a little olive oil as you form your patties.

So, have you found a solution you like?

All out right now, but next time I buy some I will try mixing olive oil, and I will try another with mixing milk. Already mix with onions and jack daniels - might try beer instead.

Thank you for the ideas!