Infuse dijon flavor into your burger with this basted burger technique. Top with gouda cheese and sauerkraut for a mouth-watering summertime grass-fed burger.
1 lb Pre 85% Lean Ground Beef or Pre 85% Lean Burger Patties
1/4 c. dijon mustard
Salt & Pepper to taste
Sliced gouda cheese
1/2 red onion, thinly sliced
1 c. sauerkraut
Baby lettuce leaves
Heat grill to high heat and oil the grates with a high-heat oil like grapeseed.
Gently form ground beef into patties, about 5-6 ounces each. Generously season one side of each patty with salt and pepper. Brush that same side with a thin layer of mustard.
Place patties, mustard side down, on the grill and cook for 5-7 minutes.
Season the second side of the patty with salt and pepper, and brush with mustard before flipping. Cook for an additional 4-5 minutes before adding the gouda cheese to melt.
Top with sauerkraut, baby lettuce and thinly shaved red onion.
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