These burgers seasoned with mustard, sherry vinegar, and smoked paprika are summertime grilling perfection!

This recipe changed into advanced by way of me for Safeway whom i have an ongoing relationship with. All reviews are one hundred% my very own. thank you for helping to aid the manufacturers that i love and make stomach full possible!

You men, I implore you to get a grill in case you haven’t already. significantly. save up your Starbucks money and apply it to a Weber instead! existence isn’t dwelling if you could’t grill ribs and burgers in the summertime.


So, I’m usually a “buy what’s on sale” kind of gal. but each once in awhile, I want the honestly true stuff. Safeway consists of a Grass Fed Angus floor pork by Open Nature that i like, that's extraordinary to their stores. and that i’ll go out of my way to buy it. It’s lean, raised with out antibiotics, and no brought hormones or artificial substances. It’s simply smooth. Paul and i always touch upon the first-class of it when I make burgers.

I made up a easy mustard sauce mixture and blended it with some of the pork, after which also basted the burgers after flipping them. SO accurate!

I’m calling it Spanish mustard due to the fact chef Bobby Flay uses a lot of Dijon, sherry vinegar, and smoked paprika in his Mexican delicacies. And if it really works for him, it definitely works for me!


  • 1 pound Open Nature Grass Fed Angus Lean Ground Beef
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1/2 teaspoon Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon smoked paprika
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 4 slices O Organics white cheddar cheese slices
  • Mayonnaise , tomato slices, and lettuce, for serving
  • Open Nature Seeded Sandwiches rolls , for serving
  1. vicinity floor red meat in big bowl, breaking it up slightly.
  2. In a small bowl, whisk collectively the olive oil, sherry vinegar, Worcestershire, mustard, paprika, salt, and pepper. transfer three tablespoons of the sauce into the bowl with the pork; blend collectively together with your hands till blended. (Don’t over blend, or the burgers could be difficult.)
  3. Divide into four equal portions (about 5 inches in diameter, three/4 inch thick), making an indentation along with your thumb in the middle. transfer to a plate and kick back until prepared to grill.
  4. Preheat a grill to high. Generously oil the grates and grill burgers for about 3 mins. flip, baste with some reserved mustard sauce and cook for every other four mins (for medium doneness), topping with a slice of cheese over the last minute, last the lid to melt.
  5. Serve on buns with mayonnaise, lettuce, and tomato.

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