Grass-fed Beef Burger with Apple Celery Slaw

This burger recipe makes one of my favorite burgers. Ever. It’s also easy. Takes about 20 minutes active cooking time, and you can cook it in a cast-iron skillet on the stovetop or on the grill. In fact many chefs believe there is no better surface on which to cook a hamburger than a cast-iron pan. Of course, if you love to grill then go for it. And, when cooking avoid pressing down on the burgers. The only thing that does is spew all those flavorful juices you want to keep. 

I slather mine with mustard, maybe some pickles, and top it with this slaw. And, to keep this ageless, you must use 100% grass-fed beef – better for you, better for the planet! – or 100% bison/buffalo. Also, try to limit your meat consumption to no more than once a week. A mostly plant-based diet is the best for your overall health and the health of our beautiful planet. And, when you do indulge in beef, make sure you spend the money on the best quality you can get. It’s worth it in terms of taste and agelessness. 

Grass-fed Beef Burger with Apple Celery Slaw
Serves 4
One of the best burgers you'll eat this year. Tender from the mushrooms and onions, flavorful from the grass-fed beef, and great crunch from the slaw.
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Prep Time
25 min
Cook Time
20 min
Total Time
55 min
Prep Time
25 min
Cook Time
20 min
Total Time
55 min
For the Burger
  1. 1 medium onion, chopped
  2. 10 ounces portobello or cremini mushrooms, trimmed and quartered
  3. 2 tablespoons plus 2 teaspoons olive oil, divided
  4. Salt and pepper
  5. 1/2 teaspoon ground cumin
  6. 1 pound 100% ground buffalo or grass-fed beef
  7. 4 big green leaf lettuce leaves (to use as buns) or 4 hamburger buns, split and toasted
For slaw
  1. 2 celery ribs, diced
  2. 1/2 Granny Smith apple, cored (left unpeeled), julienned
  3. 1 tablespoon cider vinegar
  4. 1 tablespoon olive oil
  5. 1 teaspoon organic mayonnaise
  6. 1 teaspoon whole-grain mustard
  7. Salt, pepper to taste
For the Burgers
  1. Pulse onion and mushrooms in a food processor until finely chopped. If not using a food processor, finely dice the onions and mushrooms. Heat 2 tablespoons oil in a 10-inch heavy skillet over medium heat until it shimmers. Add mushroom mixture, ground cumin, 1 teaspoon salt, and 1 teaspoon ground black pepper and cook, stirring occasionally, until vegetables begin to brown and liquid has evaporated, 8 to 10 minutes. Transfer to a bowl and cool to warm, about 15 minutes.
  2. Mix grass-fed beef or buffalo into cooled mushroom mixture with your hands until well combined. Form into 4-5 (4-inch) patties.
  3. Heat remaining 2 teaspoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. If grilling, brush the grill with vegetable oil, heat grill to medium-high heat.
  4. Cook burgers, turning once, about 8 minutes total for medium-rare.
  5. Serve on lettuce leaves or buns, top with slaw.
For the Slaw
  1. While the mushroom and onion mixture is cooling, finely dice celery and cut apple into 2-inch-long thin julienne
  2. Whisk together mayonnaise, vinegar, oil, mustard. Add celery and apple, tossing to coat. Let stand 15 minutes to develop flavors. Season to taste with salt and pepper.
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