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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.

Who doesn't love a great burger? Pluck Burgers are super easy and can be customized to your protein preference. If using beef, make sure it's 100% grass-fed. 


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.

Step 4

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

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