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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 6 servings
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Canola oil, for greasing grill

3 pounds organic prime ground beef chuck (preferably grass-fed)

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

3 tablespoons salted butter

1 1/2 tablespoons chopped fresh flat-leaf parsley

6 English muffins, split

1 large beefsteak tomato, cut into 6 slices


  1. Prepare a charcoal grill and position the rack 4 inches above medium-high heat, or heat a gas grill to medium-high heat. Lightly oil the grill. 
  2. Form the beef into 6 patties, about 3 1/2 inches in diameter, and sprinkle on both sides with the salt and pepper. Grill the burgers, charring well on both sides, until almost but not quite as done as desired, 3 to 4 minutes per side for medium-rare. (Gas grills may require 1 to 2 minutes more total cooking.) Transfer the burgers to a rack to rest for 5 minutes. Top each burger with about 1/2 tablespoon of the butter and a sprinkling of the chopped parsley. Meanwhile, toast the English Muffins on the grill for 2 to 3 minutes. 
  3. Reheat the burgers on the grill for about 1 minute. Serve them on the toasted English muffins, topped with the tomato slices.