Michel Nischan's burger

Green eco burger recipe

J.m. Hirsch
July 1, 2010 2:31AM (UTC)

Servings: 4


  • 1 pound grass-fed, grass-finished ground beef
  • Salt and ground black pepper
  • 3 tablespoons butter from grass-fed dairy cows, divided
  • 4 free-range eggs
  • 4 slices cheddar cheese
  • 8 slices whole-grain bread or 4 whole-grain rolls
  • 2 medium heirloom tomatoes (2 varieties if possible)
  • 8 slices cooked bacon
  • 4 leaves lettuce


  1. Heat a gas grill to medium or prepare a charcoal or wood grill, banking the coals to one side.
  2. Divide the beef into quarters and form into patties. Season with salt and pepper.
  3. Heat a large cast-iron skillet over medium. Place 1 tablespoon of the butter in the pan and coat the bottom. Crack the eggs individually into the pan and cook sunny side up. Remove from the pan and set aside.
  4. When the grill is heated, cook the burgers for 4 minutes on the first side. Flip the burgers and top each with 1/2 tablespoon of the remaining butter, then top each with a slice of the cheese. Continue cooking to desired doneness.
  5. When the burgers are done, transfer them to a warm plate and let rest for 3 minutes. Toast the bread or buns on the grill until slightly browned and crispy.
  6. To assemble the burgers, arrange a slice of each tomato on the bottom of each bun, followed by the burger, 2 slices of bacon, a leaf of lettuce, an egg and the top of the bun.

J.m. Hirsch

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