4 Open Prairie® Natural* Angus ground beef patties, about 8 ounces each
4 hamburger buns
Freshly ground black pepper
4 green lettuce leaves
1/3 cup light mayonnaise
2 tablespoons tomato ketchup
1 tablespoon Dijon mustard
1 tablespoon minced dill pickle
1/4 teaspoon Sriracha or other hot red pepper sauce1
Protein: 46 g
Fat: 35 g
Saturated Fat: 11 g
Trans Fat: 1 g
Sodium: 686 mg
Cholesterol: 142 mg
Total Carbohydrates: 27 g
Dietary Fiber: 0 g
Sugars: 6 g
To make sauce: In small bowl stir mayonnaise, ketchup, mustard, Sriracha and dill pickle.
Build a fire in an outdoor grill for direct cooking over high (500ºF) heat.
Place patties on grill and cover grill. Grill patties for 13 to 15 minutes, turning once, for medium-well burgers. If flare-ups occur, move patties to an area of grill not over heat source. During last 30 seconds to 1 minute, toast buns, cut sides down, over direct heat.
Remove from grill. Season burgers with salt and pepper as desired. Build burgers with sauce and lettuce and serve.
Slice tenderloin and divide equally; arrange slices on top of salads. Drizzle dressing over salad and garnish with cilantro.
1Use purchased blend or combine 1 tablespoon chili powder, 1 teaspoon cumin and 1 teaspoon oregano.
Serving Suggestions: Serve the burgers with a salad of marinated sliced tomatoes, sweet onions and fresh dill. The tomatoes and onions can also be added to the burgers as toppings.