An easy recipe for a grass-fed burger cooked on the stovetop, perfect for a quick, clean lunch as part of a burger salad with romaine lettuce, red onion, avocado, and tomato, drizzled with creamy avocado ranch.
In a bowl, combine 1 lb grass-fed beef, 1 egg yolk, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Using clean hands, mix until just combined, being careful not to overwork the meat. Form the mixture into 3 large patties. Heat a skillet over medium-high heat with 2 tbsp olive oil. Once hot, cook the burgers to your desired doneness (approx. 3 minutes per side for a slightly pink center). Transfer the cooked burgers to a plate and let them rest for 5 minutes before serving.
