Niman Ranch Burgers (Serves 6)
Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson/Potter Publishers, All Rights Reserved
Photo: Quentin Bacon
2 pounds ground Niman Ranch beef or other grass-fed premium beef (80% lean and 20% fat)
1 tablespoon good Dijon mustard
3 tablespoons good olive oi,l plus extra for brushing the grill
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 sandwich-size English muffins, halved
Build a charcoal fire or heat a gas grill.
Place the ground beef in a large bowl and add the mustard, olive oil, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 6 (3½-inch) patties of equal size and thickness.
When the grill is medium-hot, brush the grill grate with oil to keep the burgers from sticking. Place the burgers on the grill and cook for 4 minutes. Using a big spatula, turn the burgers and cook for another 3 to 4 minutes, until medium-rare or more, or cook longer if you prefer hamburgers more well done.
Meanwhile, break apart the English muffins and toast the 6 halves cut side down on the grill. Spread each half with mayonnaise and top with a burger and then with a heaping tablespoon of caramelized onions. Serve hot.