sea salt, unrefined, & fresh ground pepper, organic to taste
1/4 c. olive oil, extra virgin, unrefined and unfiltered, organic
1/2 c. lettuce, any type, organic
4 slc. tomatoes, red, fresh, organic
Allow meat to settle in room temp for about 1/2 hour.
Heat grill to medium. (can cook indoors on a grill pan too)
Grate one onion into the ground beef. Season with salt and pepper and mix together with hands. (this will keep burgers juicy and add flavor)
Form 4 burgers (or two if you want large burgers)
Brush burgers on each side with olive or coconut oil and season the outside of burgers with salt/pepper.
Thinly slice the second onion. Combine with mushrooms season with salt and pepper and put in a foil pack with a few ice cubes. You can also add a small pat of butter but it is not necessary.(These can be sautéed if cooking indoors)
Place burgers and foil pack on grill heated to medium. (it is important to cook grass fed meat at a lower heat and allow to cook a little longer if needed. High heat can make grass fed beef tough) If you like your burgers med/rare, allow onion/mushrooms a ten minute head start. For med/well burgers put onion/mushrooms and burgers on the grill at the same time and it should be done in about 20 minutes.
Serve burger on top of lettuce/tomato/raw sliced onion and cooked onions/mushrooms on top of burgers and enjoy!
Optional: You can add a slice of raw cheese and a SWG bun can be used but will increase carb/fat count and add gluten.