A better-for-you grassfed burger
1 pound Australian grass-fed ground beef
Kosher salt, for seasoning
Black pepper, for seasoning
Extra virgin olive oil, as needed
4 each whole wheat burger buns
½ cup whole grain mustard
¼ cup non-fat Greek yogurt
1 each ripe tomato, sliced thin
1 each seedless cucumber, sliced thin
1 each red bell pepper, sliced thin
1 each red onion, sliced thin
Fresh herbs, as desired
1 head butter lettuce
Preheat grill over HIGH heat.
Portion the ground beef into ¼ pound patties. Season with salt and pepper cook to desired doneness.
Meanwhile, in a small bowl, mix together the mustard and yogurt. Set aside.
In another bowl, toss together the remaining vegetables and herbs, except for the lettuce. Season with salt and let sit over a strainer to release excess water while the burgers finish cooking- about 5 minutes.
To serve, toast buns and layer in the following order: bun heel, mustard-yogurt sauce, lettuce, burger, vegetable salad and the bun top. Serve with your favorite side dish.
NOTE: Substitute your favorite farm fresh vegetables and herbs as you desire. The key to this burger is fresh flavor!