Order in 10 pound increments to receive our lower bulk pricing per pound.
Ground chuck is beef that comes only from the Chuck Primal region just below the shoulder. This adds a little more flavor and juiciness that you won’t find in ground beef. Makes for delicious burgers on and off the grill.
Join Chef Eric Leskovar for some burger magic:
Check out Chef Noah Siebenaller's spectacular sliders:
Organic Grass Fed & Finished Beef
Certified USDA Organic cattle are raised on 100% Organic Grass from ween while grazing in open pastures, never in a feed lot. Very lean beef with little to no fat content. Always Antibiotic and Hormone free.
Prosper Steakhouse Beef
Cattle are fed an optimized mixture of Grass, Organic Grass, Corn and Distillers Corn Grain. Raised and marketed for high end steakhouses, you can enjoy the same top notch quality at home from Prosper Meats with our Prosper Steakhouse cuts. Always Hormone free.
The Best Burger
Vegetable oil (for pan)
1 pound ground beef chuck (20% fat)
4 slices American cheese
4 potato rolls, toasted
Ketchup, mayonnaise, shredded iceberg lettuce, and dill pickle slices (for serving)
- Heat a cast-iron griddle or large heavy skillet over medium-high until very hot, about 2 minutes, then lightly brush with vegetable oil. Divide ground beef into 4 equal portions (do not form patties).
- Working in batches if needed, place portions on griddle and smash flat with a spatula to form 4"-diameter patties (craggy edges are your friend). Season liberally with salt and cook, undisturbed, until outer edges are brown, about 2 minutes. Flip patties, season with salt, and place a slice of cheese on top of each patty. Cook until cheese droops and burgers are medium-rare, about 1 minute.
- Serve patties on rolls with ketchup, mayonnaise, lettuce, and pickles.