20 min serves 2-4

Mustard Basted Grass-fed Burger

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.

PREP: 5 min. ACTIVE: 5 min. PASSIVE: 10 min. DIFFICULTY Easy


  • 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
  1. Heat grill to high heat and oil the grates with a high-heat oil like grapeseed.
  2. 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.
  3. Place patties, mustard side down, on the grill and cook for 5-7 minutes.
  4. 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. 
  5. Top with sauerkraut, baby lettuce and thinly shaved red onion.


Amount per 100g

Recipe developed by   Chef Christy Williams