Grass-fed beef is much leaner than conventionally raised beef, which means burgers can rapidly become dry and tasteless instead of juicy and delicious. Duck fat. Not only does it add that much-needed extra fat that lean grass fed beef lacks, it gives a hint of extra smokiness to the patties, even if you cook them on the stovetop rather than an outdoor grill. For extra awesomeness, these burgers are topped with an umami-filled avocado spread that adds even more smoky flavor and topped with fresh mango slices for an element of contrasting sweetness. This combination of muscle-building protein and healthy fats is a winner on all counts.
Ingredients
- 1 lb (454 g) grass-fed ground beef
- 2–3 green onions, minced
- ½ tsp salt
- 2 tbsp (30 ml) duck fat, divided
- 8 leaves butter lettuce
- 4 slices red onion
- ¼ cup (60 ml) Smoky Avocado Spread, chilled
- 1 mango, peeled and sliced
How to Make It
- Add the ground beef, minced green onion, salt and 1 tbsp (15 ml) of the duck fat into a bowl. Use your hands to mix all the ingredients together until they are just combined and the green onions are evenly distributed. Divide the meat mixture into 4 equal parts and shape into burger patties.
- Heat a large skillet or griddle over medium-high heat. Add the remaining duck fat to the pan and swirl to coat evenly. Cook the burgers in the duck fat until browned and cooked through, about 5 minutes per side. Rest the burgers for a few minutes before plating.
- Put each burger on top of two butter lettuce leaves. Top with the red onion slices and a spoonful of Smoky Avocado Spread. Top the stack with mango slices and revel in the meaty goodness of your meal! Oh, and bring plenty of napkins, you’ll need them.
