Aspen Ridge Natural Beef

Aspen Ridge® Fork and Knife Burger



  • 2 lbs. Aspen Ridge® fresh ground chuck
  • 1 loaf sourdough bread
  • 4 slices cheddar cheese
  • 2 beefsteak tomatoes
  • 1 bunch fresh chives
  • 2 Spanish or Vidalia onions
  • 1 cup buttermilk
  • 1 1/4 cup heavy cream, whipped to soft peak
  • 1/3 cup freshly grated horseradish
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon white wine vinegar

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Nutrition Profile

Calories: 1,232.1, Total Fat: 44.8g, Cholesterol: 202.9mg, Sodium: 1,239.9mg, Potassium: 455.6mg, Total Carbohydrate: 123.7g, Protein:74.0g


  1. Preheat grill for high heat. Preheat deep fryer to 350 degrees.
  2. Divide ground chuck into four 8-ounce portions and form into patties. Season with salt and fresh ground pepper to taste.
  3. Grill to desired doneness. Two to three minutes per side will leave some pink for medium-rare to medium.
  4. While burgers are cooking, cut four slices of bread, lightly brush with butter, and toast on grill or in a pan stove-top.
  5. Rub with a cut clove of garlic if you like. Keep warm on side. Chop fresh beefsteak tomatoes and chives and combine.
  6. Peel and cut onion rings ¼” thick for frying. Dip in buttermilk, dredge in flour, and fry to golden brown in fryer. Season with salt and pepper.
  7. Combine the whipped cream, horseradish, Dijon mustard, and vinegar, then season with salt and pepper to taste.
  8. To assemble, place a slice of cheddar cheese on each slice of toasted bread, top with chopped tomatoes, place burger on top of tomato, top burger with a dollop of horseradish sauce and several crispy onion rings.

Learn how we use a natural process to produce natural beef.