Chef Avi's grilling for the summer! We've got three awesome different types of burgers, delicious grilled hot dogs, and the perfect sides for both. 

For the beef burgers:

• 1 pound KOL Foods 100% grass-fed ground beef (85% lean)
• 3-4 shakes of sea salt or a few of grinds of pink Himalayan salt
• 3/4 teaspoon of granulated garlic
• 2 tbs. of organic brown or whole sugar or pureed figs

For the beef and lamb burgers:

• Equal parts KOL Foods 100% grass-fed ground beef and ground lamb. About a pound each.
• 4-6 shakes of sea salt or a few of grinds of pink Himalayan salt
• 11/4 teaspoon of granulated garlic
• 3 tbs. of organic brown or whole sugar or pureed figs
• Nice touch of cumin

For the lamb burgers:

• 1 pound KOL Foods 100% grass-fed ground lamb
• 3-4 shakes of sea salt or a few of grinds of pink Himalayan salt
• 3/4 teaspoon of granulated garlic
• 2 tbs. of organic brown or whole sugar or pureed figs
• Touch of cumin
• Bit of cinnamon
• Slight dash of cardamom
• 5-6 mint leaves, chopped
• 3-4 basil leaves, chopped

Heat a gas or wood grill with a hot side and a cooler side. 

Gentle mix the spices into the meat by hand. Form four large patties per lb of meat, or use half as much per patty for sliders. Try to keep a fairly even thickness, and once formed add a dimple in the middle to prevent swelling.

Start the burgers on the hot side, and flip after about 2 minutes. After approximately 2 more minutes, flip again. After 2 more minutes, move the burgers to the cool side. Cook until the inside reaches temperature for your desired doneness. 

Assemble with your preferred bun, sauteed onions, lettuce, tomato slices, pickles, and condiments.