Amy Flanigan


  • 1 pound Open Nature® Grass Fed Angus Lean Ground Beef
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1/2 teaspoon Worcestershire sauce
  • 2 tablespoons Organic Harvest Hot & Spicy Honey mustard sauce
  • 1 tablespoon smoked paprika
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 4 slices white cheddar cheese slices
  • Mayonnaise, tomato slices, and lettuce, for serving
  • Sandwiches rolls, for serving


  • Place ground beef in a large bowl,  breaking it up slightly.
  • In a small bowl,  whisk together the olive oil,  sherry vinegar, Organic Harvest Hot & Spicy honey mustard sauce, Worcestershire,  mustard,  paprika,  salt,  and pepper.  Transfer 3 tablespoons of the sauce into the bowl with the beef;  mix together with your hands until combined.   (Don’t over mix, or the burgers will be tough.)
  • Divide into 4 equal portions   (approximately 5 inches in diameter, 3/4 inch thick),  making an indentation with your thumb in the center.  Transfer to a plate and chill until ready to grill.
  • Preheat a grill to high.   Generously oil the grates and grill burgers for about 3 minutes.   Flip, baste with some reserved mustard sauce and cook for another 4 minutes (for medium doneness),   topping with a slice of cheese during the last minute,   closing the lid to melt.
  • Serve on buns with mayonnaise, lettuce, and tomato.