Pluck Burger

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Recipe by James Barry

Sixteen plus years in the culinary field, James started as a private chef, having cooked for celebrities such as Tom Cruise, Mariska Hargitay, George Clooney, Gerard Butler, Sean “Puffy” Combs, Barbra Streisand, and John Cusack.

We recommend using either Pluck Zesty GarlicAll-PurposePure or Spicy for this recipe.


Step 1

Place ground meat in a medium bowl. Add the Pluck and the fresh herbs. Using your hands or large spoon, mix until well incorporated.

Step 2

Separate meat into 3-4 oz portions (or simply to the serving size you want them to be). Pat them into a ball and then flatten slightly to the desired thickness.

Step 3

Place on a cast-iron pan over medium heat or hot grill (my preference) and allow to cook about 4 minutes on each side until you see browning or grill marks. *Cook to desired wellness.

If using grass-fed beef, do not overcook it. You want it to be slightly red in the middle for optimal moisture and taste.

Step 4

Place on a single lettuce leaf (or burger bun), add your toppings and another pinch or two of Pluck. Enjoy!

I like to pair anything cooked on a grill with cultured vegetables (also known as sauerkraut). It helps to offset the harmful effects of meat cooked at high temperature.


1 pound grass fed, grass finished ground beef (or ground protein of choice)

1-2 tablespoon Pluck seasoning + more as finishing spice.

1 tablespoon minced parsley or fresh herb of choice (oregano or thyme are great choices)

1 small head red or green butter lettuce

2 onions, caramelized (optional)

6 mushrooms, sliced and sauteed (optional)

1 avocado, sliced


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