Disclosure

This post is partially sponsored. I received Stemple Creek Ranch products for free in exchange for a review. All thoughts and opinions are my own. Affiliate links are also used in this post. You can read my full disclosure here.

The Quest For The Perfect Burger

My husband and I had been on the quest for years to make the best hamburgers and after various recipes, and winging it on our own, we finally think we have made the best-tasting hamburgers.

Special thanks to Stemple Creek Ranch for sending us free samples of their products to try!

If you are looking for high-quality grass-fed meat with no antibiotics, hormones, or growth promotants, I highly recommend checking out Stemple Creek Ranch.

Their family-owned farm is located in Marin County in Northern California, but they will also ship their products within the USA. Their products can be found in local grocery stores and butcher shops as well.

The Recipe

Servings: 6

Time: ~30 minutes

Ingredients:

1 lb Stemple Creek Ranch hamburger meat (defrosted)
1 egg
2 Tbsp Worcestershire Sauce
½ cup of diced onions (if you have a food chopper, definitely recommend using it!)
½ tsp coriander

Step By Step Instructions:

Mix hamburger meat, egg, Worcestershire sauce, diced onions, and coriander in a medium-sized mixing bowl.
Using your hands, make 6 even meatballs.
Flatten each ball into a patty.
Heat skillet on medium-high heat.
Place patty in skillet and cook until the bottom has browned. Depending on how big your skillet is, you may have to cook in two batches. I used a 10-inch skillet and did three patties at a time.
Flip patty and cook until done. Use a meat thermometer to make sure the eternal temperature of the burger is 160 degrees Fahrenheit.
If adding cheese, set the heat to low and place cheese on patties in the skillet. Wait until cheese has melted to your desire and remove from skillet.
If not adding cheese, remove patties from the skillet.
Place on a bun with whatever toppings your heart desires and enjoy!