Red, White and Blue 4th of July Burger

2 Tbsp Primal Kitchen Mayo with Avocado Oil

2 Tbsp Primal Kitchen Ranch Dressing

1 tsp blue cheese crumbles

6 oz. organic grass-fed ground beef (80/20)

Salt and pepper to taste

1 slice Swiss cheese 

3-4 big leaves of iceberg lettuce

1 thick slice of a beefsteak tomato 2 slices bacon, cooked until crisp

1 tsp Primal Kitchen Ketchup

1๏ธโƒฃ  Heat a gas grill to high, or heat coals in a charcoal grill until they glow bright orange and ash over.

2๏ธโƒฃ  Meanwhile, make the burger sauce by combining the mayo, ranch, and blue cheese crumbles. Mix with a spoon until just combined, and set aside. 

3๏ธโƒฃ  Form the ground beef into a burger-shaped patty. Season the outside of the burger well with salt and pepper on both sides. 

4๏ธโƒฃ  Brush the grill grate with a bit of Primal Kitchen Avocado Oil, or spray with Primal Kitchen Avocado Oil Spray.

5๏ธโƒฃ  Grill the burger until golden brown and slightly charred on the first side, about 3 minutes. Flip the burger over and cook on the other side for 3 minutes.

6๏ธโƒฃ  Place cheese slice on top of burger and allow to cook another 1 minute for medium rare. 

7๏ธโƒฃ  For medium, cook the burger on the second side for 4 minutes, add the cheese slice, and allow to cook for another 1 minute.

8๏ธโƒฃ  For medium-well to well, cook the burger on the second side for 5 minutes, add the cheese slice, and allow to cook for another 1 minute.

9๏ธโƒฃ  Remove burger from the grill, and place on top of a few lettuce leaves. Add the tomato slice, bacon slices, and spoon on a bit of Primal Kitchen Ketchup. Spoon on blue cheese sauce, then add a couple more lettuce leaves.

๐Ÿ”Ÿ  Wrap the bottom half of the burger with parchment paper to ensure it stays together when you bite into it. 

When shopping for Primal Kitchen products, be sure to use my promo code: SMOOTHER10 to save 10% off every purchase, delivered right to your door.

๐ŸŒ€ ๐Ÿงก ๐ŸŒ€ ๐Ÿงก ๐ŸŒ€


๐Ÿ“ธ  credit & recipe:

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