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Loaded Burgers and Wedge Fries


Is there anything more classic than a burger on the grill in the summer?

Elevate your barbecue with our grass-finished Redmond Farms ground beef, wedge fries, and easy homemade refrigerator pickles.

The whole family will love it!

For the Burgers: 

Because of its lower fat content, grass-finished beef tastes best when it’s cooked at a lower temperature for less time than grain-finished beef. Lower-and-slower is the name of the game here!

  • Redmond Farm grass-finished beef patties (or ground beef, formed into 4–5 ounce patties). Plan on 1–2 patties per person, depending on appetites.
  • Redmond Farms House Made brioche buns
  • Redmond Wasatch Steak Seasoning or Redmond Red Rock BBQ Seasoning
  • Your choice of cheese, sliced

Season thawed patties generously on both sides with your choice of seasoning and cook on the grill or in a skillet over medium heat for a few minutes on each side to desired doneness. (We recommend medium-rare, where it’s still a little pink in the middle.) 

Optional: Add slices of your favorite raw cheese and cook until melted.


Topping Options

Caramelized Onions: Slice an onion into thick rounds. Sauté in a generous amount of butter, coconut oil, ghee, or avocado oil until heavily browned and reduced down, about 8–10 minutes. Season with Smoked Real Salt for an extra smoky taste!

Beeler Bacon: Fry in a skillet until desired doneness, or spread in a single layer on a sheet pan and bake at 400ºF about 12 minutes (or few minutes more, if you like it crispy). Season with Smoked Real Salt if you’d like!

Quick Refrigerator Pickles:

Tip: Make these at least 1 day in advance!


1 cup apple cider vinegar, white vinegar, or rice wine vinegar

1 cup water

1 Tbsp. Real Salt

1½ Tbsp. Redmond Farms raw honey

1 lb. cucumber, sliced

2–3 garlic cloves, smashed

2–3 dill sprigs

1 tsp. black peppercorns

1 pinch red chili flakes

  1. Place vinegar, water, salt, and honey in a small saucepan and bring just to a boil to dissolve salt and honey. Once dissolved, remove from heat.
  2. Meanwhile, place sprigs of dill, garlic cloves, black peppercorns and chili flakes in a clean canning jar. Gently pack sliced cucumbers into the jar, leaving about a half inch of space at the top of the jar for brine.
  3. Cover cucumbers with brine, then place the lid on the jar and place in the fridge. Allow to pickle at least 24 hours.

Important: These are not shelf-stable canning pickles. These are fresh, quick pickles that need to stay refrigerated. They will last 1–2 weeks in the fridge.

Serve your burgers on our House Made brioche buns with Snuck Greens, and load ’em up with your toppings.

And now, for the side dish!

Oven wedge friesOven Wedge Fries

No burger is complete without fries on the side! Try these delicious and easy fries you can make in the oven. 

Serves: 4


3 lbs. russet potatoes

2 Tbsp. avocado oil

Redmond Real Salt

black cracked pepper

  1. Preheat oven to 450ºF. Cut each potato into 6–8 wedges depending on size of the potato.
  2. Place cut potatoes onto 2 silicone- or parchment-lined baking sheets in a single layer. Be careful not to overcrowd the sheet pans! This will help your potato wedges to brown and not steam.
  3. Lightly drizzle each sheet pan with about 1 Tbsp. avocado oil and toss potatoes to coat evenly. (Tip: Wait to season with Real Salt and fresh cracked pepper until after baking! Salt draws out the moisture in vegetables, so waiting to season heavily until the end will help your potatoes get crispy and turn a lovely dark brown color.)
  4. Bake about 30–35 minutes. Halfway through the bake, use a spatula to turn fries over.
  5. When fries are nice and brown, remove sheet pans from the oven and season the potato wedges heavily with Real Salt & fresh cracked pepper.
  6. Make some fry sauce by combining ½ cup ketchup, ½ cup may made with avocado oil, and ¾ tsp. Real Season Salt.


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