Nic's Simple, Vital Blend Burger

The Simple, Vital Blend burger is Nic's answer to how a burger should really be done: simple, honest, and built on quality you don’t need to hide.

These burgers are built on simplicity — and on beef that doesn’t need dressing up. Our Vital Blend includes a thoughtful percentage of liver and heart, adding natural richness, deeper mineral complexity, and a fuller flavor profile without overpowering the clean taste of grass-finished beef. It’s nutrient-dense, balanced, and quietly bold.

When the raw materials are raised right, restraint becomes the recipe.

As a father of three active kids with packed schedules, stacked carpools, and entire teams that seem to migrate toward the backyard, Nic knows that friends don’t just get invited — they pop by. This is the burger that meets the moment. No heavy seasoning. No distractions. Just thoughtfully raised, regeneratively grazed beef formed by hand, seasoned with restraint, and cooked with intention.

Whether it’s an impromptu lunch after practice or a planned summer dinner with a yard full of athletes, the SVB Burger is a go-to. It proves that when the beef is raised right, you don’t need much else. Let the raw materials do the talking — and let the table fill itself.

Rendic Ranch Simple Vital Blend Quarter-Pound Burgers

Makes 8 burgers (¼ lb each)

Ingredients

• 2 lbs Rendic Ranch Vital Blend ground beef

• 1–1½ tsp kosher salt (a light, even dash per patty)

• 1 tsp freshly ground black pepper

• ½ tsp garlic powder

• 1–2 tsp Worcestershire sauce (just a light splash across the mix)

Method

1. Keep it cold.
Start with cold beef straight from the refrigerator. The integrity of the fat matters — don’t let it warm up too much before cooking.

2. Season lightly.
Place the 2 lbs of Vital Blend in a large bowl. Sprinkle in salt, pepper, and garlic powder. Add a light dash of Worcestershire sauce.
Using clean hands, gently fold everything together just until incorporated. Avoid kneading or compressing — the goal is light integration.

3. Portion with precision.
Use a standard ice cream scooper to portion the beef for perfectly consistent 4 oz servings. This keeps sizing uniform and prevents overworking the meat.

From there, either:

• Form into loose ¾-inch thick patties with a slight thumb indentation in the center (classic style), or

• Leave as rounded portions if you plan to smash them directly on the skillet.

Classic Backyard Style

1. Preheat grill or cast-iron skillet to medium-high.

2. Place patties down and cook 3–4 minutes per side for medium (adjust to preference).

3. Flip once. Don’t press — let the crust develop naturally.

4. Rest 3–5 minutes before serving.

Smashed Burger Style

1. Heat a cast-iron skillet over high until very hot.

2. Place a 4 oz portion (straight from the scoop) onto the dry skillet.

3. Immediately smash thin with a sturdy spatula or burger press.

4. Add a light pinch of salt to the top.

5. Cook 2–3 minutes until the edges are crisp and deeply browned.

6. Flip and cook another 1–2 minutes.

Serve

On a lightly toasted bun or wrapped in lettuce. Add cheese if you like — but keep the toppings thoughtful.

This burger is about restraint. When the raw materials are raised right, consistency and simplicity do the heavy lifting.

Pro Tip: Use brioche Bun. The bun should almost disappear into the patty. Too bready and it competes with meat's flavor.