Joe's Super-Easy Randall Lineback Burgers
Joe Henderson, owner of Chapel Hill Farm, says:
“I get 3 burgers per pound of ground Randall Lineback. Put some oil in the pan to keep these lean burgers from sticking. There is almost no shrinkage because there are no additives. They cook rapidly. So, unless you want your burgers well-done, take them off the heat early, because they will continue to cook. If you are barbequing, use medium heat and brush some oil of your choice on the grill rack.”
2 pounds of ground Chapel Hill Farm Randall Lineback
1-2 teaspoons of your choice of dried spices (such as Bouquet Garni)
Salt and pepper to taste
1 tablespoon of organic canola oil (or your preferred cooking oil)
1) Thaw the ground meat in your refrigerator for 24 hours or more (see our Thawing and Cooking Tips)
2) Remove the thawed meat from the refrigerator and let it come to room temperature (about 1 hour)
3) In a medium bowl, mix ground meat, salt, pepper, and Bouquet Garni (or any preferred mix of dried spices) together by hand.
4) Divide into 6 equal patties
5) Saute the burgers in an oiled frying pan to desired doneness. With medium heat, approximately 3 minutes each side should produce rare burgers, 5 minutes each side should produce burgers in the medium range. You can also cook them outside on a charcoal grill—beware over cooking!
6) Take burgers off heat and let them rest for 5-10 minutes to absorb their juices.
To take it all over the top, place a medallion of compound butter (see HERE for our recipe) on each patty. We sometimes forego buns and condiments altogether, but if you prefer a doctored burger, get out the ketchup, A-1, mustard, or whatever other condiments you like. It’s your burger, so do with it as you please!