ButcherBox Burgers

a.k.a : Hamburger

cooking methods:

cut description:

The name ‘hamburger’ is related to a dish of minced meat made popular in late 19th century NYC by way of the Delmonico Hotel known as the “Hamburg Steak”. While the first person to put that steak between two pieces of bread remains a matter of some controversy, the hamburger has become the undisputed symbol of American cuisine worldwide.

the difference

ButcherBox grass-fed ground beef has a clean and robust flavor with a meat-to-fat ratio of 80% meat to 20% fat. This is just the right amount of fat to ensure that the meat stays rich and juicy. Try using it in meatballs or as the base of a rich pasta sauce!

Grilling Recipe

  • Preheat grill. If using open flame, allow heat source to burn down somewhat, minimizing flare-ups.
  • Make sure grill surface is extremely hot. Wipe grill surface down with vegetable oil or nonstick cooking spray immediately before grilling
  • For nice crosshatch marks, place patty on grill at 45-degree angle to grill grates.
  • For a 6oz patty cooked to medium-rare doneness, cook for about 4 minutes per side, with a quarter turn every 2 minutes.
  • For medium-rare, remove from grill when internal temperature reads 115°F.

Searing Recipe

  • Preheat pan – preferably non-stick, or seasoned cast iron. Add small amount of oil.
  • When oil begins to ripple pan is ready.
  • Cook on one side 3 to 4 minutes or until a brown crust has developed. Flip or stir and repeat.
  • When cooking patties, for medium-rare, remove from pan when internal temperature reads 115°F.



  • Remember! Grass-fed beef cooks about 30% faster than regular beef due to its lean structure. It can easily overcook so err on the side of caution. If your goal is a medium-rare steak with a final temperature of 125°F, remove the steak when the thermometer reads 115°F.
  • For the best possible flavor and texture always allow ButcherBox grass-fed beef to rest in a warm place 8 to 10 minutes after cooking before cutting or serving.

Defrost Instructions :

  • Allow meat to defrost in the refrigerator overnight. It’s best left in its original packaging.
  • For a quick defrost, place in a bowl of cool water in sink and allow a steady drip from tap to keep water moving.
  • For cuts of meat an inch thick or less, a warm water bath at 125 degrees will defrost in 10 to 15 minutes, but be sure not to leave the meat in water for longer than 30 minutes.
  • Allow beef to reach room temperature before cooking

Happy Eating !