The Best Burgers Ever. Seriously.

Huntin’ Camp Smash Burgers: The Best Burgers Ever. Seriously.

Our Founder, CEO, and 4th generation rancher, Derek Kampfe, shared this burger recipe with our team, and we knew we had to share it with you. There’s something special about these burgers – the smell of the grill, the sound of sizzling tallow, and the taste of that perfect crust. These smash burgers are simple, no-nonsense, and absolutely unbeatable. 

INGREDIENTS

Forward Farms 80/20 Ground Beef

Forward Farms Grass-Fed Beef Tallow

Favorite Burger Rub

Salt & Pepper (to taste)

Potato Buns

American Cheese Slices

White Onions

INSTRUCTIONS

1 | Preheat your grill on high and set a cast iron griddle in the center.

2 | Slice a big pile of white onions — super thin, almost translucent. You can’t have too many; they cook down fast. Thick slices won’t work here. Take your time and get them paper thin.

3 | Roll your Forward Farms 80/20 ground beef into roughly ¼-pound balls. Sprinkle all sides with your favorite burger rub. Gather your buns, burger balls, pile of onions, tallow, and cheese slices and head to the grill.

4 | Melt one to two tablespoons of beef tallow on the griddle. Spread the onions evenly and sauté for five minutes. Flip them, sauté another five.

5 | Place the burger balls right on top of the onions and smash hard with a heavy burger smasher or a small cast iron pan. Press until each patty is about ¼ inch thick. Season with salt and pepper. Close the grill lid and cook until a good char forms — about five minutes.

6 | Flip the patties (with the onions grilled in). Make room on the griddle and toast your buns for about 30 seconds, just until golden.

7 | Top each patty with a slice of American cheese, close the lid, and let it melt — about two minutes. Stack two patties on each bun and serve immediately while they’re piping hot.

NOTES

** Final warning: do not ruin these burgers with lettuce, tomato, pickles, or avocado. Serve them with ketchup, and nothing else.

** If you’re tempted to swap the cheese — don’t. No cheddar, no Swiss, no Gouda. If you don’t have the exact ingredients above, wait for another night. Every single one matters for the final product.

These are the best burgers you’ll ever eat — smoky, rich, and perfectly indulgent. Huntin’ camp or backyard, they’ll ruin all other burgers for you.