Burgers are an easy to make yet delicious fare that work great as both lunch and dinner time meals. While most of us will use the classic standard of ground beef for our burgers, you can easily substitute lean ground turkey for a more health-conscious approach or if you are trying to watch your waistline. Also, if you are a vegetarian or vegan there are plenty of non-meat alternatives available nowadays that you can use like soy, plant based, and even synthetic protein products that will work just as well as beef for your burgers.
For the weed portion of the recipe, you’ll want to pick out some dried bud from your favorite cannabis strain to decarb. You can decarb your weed by breaking up the bud into a coarse powder, spread it out evenly over a pan and bake in your oven at 240°F for about 40 minutes for half an ounce of herb. Once the decarbing process is done you’ll want to further grind the weed as finely as you possible can so that you can easily incorporate it in the recipe.
1 pound of ground beef, turkey, vegetarian, or vegan protein substitute
0.5g of decarbed and very finely ground weed bud
Freshly ground black pepper
Coarse kosher salt
Burger buns (your choice of style)
Sliced onions (caramelized if, desired)
Cheese of choice (Cheddar, American, Swiss, etc.)
Any other condiment or topping you may fancy on your burgers (bacon, fried egg, chili, etc.)
Firstly, bring together the meat or protein substitute, the decarbed weed, salt, and pepper then mix everything until it reaches an even consistency. Then, take the mix and flatten it on a smooth surface and begin making the patties. You can make four 1/4 pound patties from this recipe or several more smaller ones if you would prefer. Once you finish making the patties go ahead and place them in the fridge for a few hours to let all of the ingredients get to know each other.
Next, fire up your grill and once toasty place the burgers on and flip them after about a minute to seal. Cook for another 7 or so minutes depending on your desired temperature and protein being used, making sure to flip them occasionally until done. If you have a heat thermometer handy it makes it a lot easier to know when your burgers are ready (140F for rare, 158F for medium, and 176F for well done). If you’re going to have cheese on yours, add it towards the last few minutes of cooking so that it gets nice and melty over the patty.
When cooked to your liking, remove them from the grill and set them aside. Then toast up some buns, slather them up with your favorite burger condiments, add your weed infused patty, top with the veggies, and enjoy! Check out our recipe for weed aioli too, that can go great with a good weed burger.
Have you made weed infused burgers before? Do you have any similar recipes that you’d like to share?