Ingredients:

• 1 pound ground beef or beyond meat alternative 
• kosher or sea salt to taste
• freshly ground black pepper to taste
• 4 slices American or Cheddar Cheese (or non dairy alternative)
• 4 Burger Buns
• 1 tomato
• 1 bag of butter lettuce or mixed greens of your choice
• 10G of Pearl Street Caviar Keluga per Burger (40G needed)
• 1 1/2 tablespoons Charleston Hemp Collective: Hemp Oil 

Directions:

1. Place ground chuck in a medium-size mixing bowl and sprinkle with salt & pepper. Mix gently
2. Divide the meat into four equal(ish) portions
3. Place one portion on a plate and gently press it into a 1-inch, round patty
4. Heat a large skillet over medium/high heat. When the pan is hot, carefully place the patties in the skillet leaving some space between each patty
5. Cook the burgers until nicely seared and they have browned halfway up the sides
6. Flip the burgers and cook to your liking
7. If adding cheese: remove the pan from the heat and place the cheese on top of the burgers. Cover the skillet and allow the residual heat to melt the cheese
8. Serve on toasted buns (or in wrapped lettuce) topped with tomatoes, add 1 1/2 tablespoons of Charleston Hemp Collective: Hemp oil, and a dollop of Keluga Caviar to garnish
9. Enjoy!

Notes:

If you’re cooking with delta 8 oil it will go down the line and convert to delta 9. The longer it cooks eventually you’ll burn off all the THC.

High temps will burn the delta 8 so low temp are the way to go +  using the oil as an additive.