This grilling season is already proving to be hotter than I could ever have anticipated! One of the awesome opportunities I’ve had is with Duerden’s Appliance Store in Bountiful. They are SO great and invited me up to their store last week to fire up some yummy food and hang out with their crew for a day of grilled goodies. They’re also sponsoring this recipe and post. Of course, all opinions are my own. Todd and Sheri (the owners) were so friendly and accommodating. I can already tell this is going to be such a fun friendship! Make sure you follow them on social media (Facebook, Instagram, and Twitter) so you know when they are hosting fun events like this at their store.
They gave me free reign to create any recipe I wanted to share with their guests, so immediately I reached out to some of my local food friends. Duerden’s is a family run store and I wanted to support other family run food heroes right here in Utah by sharing their tasty home grown goods. I love me some burgers (seriously….. May is #nationalburgermonth! and I am taking that very seriously) so I reached out to my friends at Jones Creek Beef (in American Fork, UT) and my butter loving homies at Chef Shamy Gourmet (I know you’ve tried their grilled cheese samples at Costco) to make these unbelievable grass fed beef garlic butter burgers with burst tomatoes.
Say that 10 times fast! JK. Don’t. It’ll make your mouth tired, and you’re going to need all of your mouth power to get yourself through these sweet li’l burgers. Toasty garlic butter buns, savory and sweet roasted tomatoes, fresh basil, melty mozzarella, and succulent juicy grass fed ground beef. These burgers are borderline heavenly. These burgers pay homage to the world’s best food, margherita pizza, while still holding true to a burger’s beefy roots. Perfect size for a party, you’ll make these burgers over and over again throughout the coming months.
PS, Lindsay Salazar was on site taking pictures at the event and they are fantastic!! It was kind of nice to sit back and cook and let somebody else stage the plates and take the pics.
PSS- I’ll be back at Duerden’s again this summer, the next date for sure is going to be on Saturday June 18th. Mark your calendars and let me know what you think I should grill up next time! If you come, I’ll feed you so make sure to leave me a comment and let me know!
- 1 lb 85/15 grass fed ground beef
- 2 teaspoons garlic salt
- 1 teaspoon cracked black pepper
- 1 pint grape or cherry tomatoes
- 1/4 cup fresh basil leaves
- 8 slices fresh mozzarella
- 5 Tablespoons garlic butter
- 8 hard dinner rolls (or 4 hamburger buns)
Divide the grass fed beef into 8 equal portions for sliders, or 4 equal portions for larger burgers. Press a small well the middle of each burger to help the meat cook more evenly and not swell up in the middle during grilling. Season on both sides with the garlic salt and black pepper.
Preheat your grill to High (around 450-500 degrees F).
Slice each roll in half and spread the inside of each with about 1/2 Tablespoon of the garlic butter.
Rinse the tomatoes and place them in a vegetable grilling basket. Stir in the remaining Tablespoon of garlic butter.
Place both the burgers and tomatoes on the grill grates and cook for 6-8 minutes, flipping the burgers once and stirring the tomatoes frequently. During the last few minutes of cooking, top each burger with a slice of the mozzarella and place the buttered rolls on the grill grates to toast.
Remove the burgers when they read 165 degrees with an internal thermometer and the cheese is melted. Assemble the burgers by placing a burger patty on the bottom bun, top with some of the burst tomatoes, a couple of fresh basil leaves, and then the top bun. Serve immediately and enjoy!