Recipes ·
'Don't Kill My Vibe' Burger
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:
- Place ground chuck in a medium-size mixing bowl and sprinkle with salt & pepper. Mix gently
- Divide the meat into four equal(ish) portions
- Place one portion on a plate and gently press it into a 1-inch, round patty
- 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
- Cook the burgers until nicely seared and they have browned halfway up the sides
- Flip the burgers and cook to your liking
- 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
- 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
- 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.