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Hamburgers with Fresh Herbs

May 30, 2013
by Shannon Hepburn

You can’t go wrong with Woodbourne Farms grass-fed ground beef when making burgers. The flavor is rich and beefy, just what you want in a burger. A sprinkle of salt and pepper is really all you need, but ’tis the season for fresh herbs – and they’re packed full of phytonutrients – so here’s another way to adorn your burgers. When cooking, resist the urge to press down on the burgers with your spatula. This will cause all the juices to squirt out and your burger will end up a bit dry.  One more thing, as tempting as it is to fiddle with the burger while it’s cooking – let it be. You will a develop a nice sear on the outside if it’s left alone on a hot skillet or grill – this also insures a juicier burger. Watch out for that first bite!

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Hamburgers with Fresh Herbs
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Serves: 4
Ingredients
  • 1 lb. ground beef
  • 1 egg lightly beaten
  • 1½ teaspoons minced fresh thyme
  • 1 tablespoon minced fresh chives (or ramps, onion, garlic – or anything onion-y)
  • ½ teaspoon salt
  • fresh ground pepper to taste
  • butter/oil – if pan frying your burgers
  • 4 buns and desired toppings (or serve bun-less)
Instructions
  1. Break up the ground beef in a bowl and sprinkle in the chopped herbs, salt, pepper and lightly beaten egg. Toss gently with your hands to evenly distribute the seasonings. Divide into 4 equal portions and shape into patties. Burgers tend to bulge in the middle when cooked. To stop this from happening, Cooks Illustrated suggests you make a depression in the middle of the burger using your three middle fingers. Cook burgers on a preheated grill or in a hot skillet with 2 tablespoons melted butter or oil (or 1 tablespoon of each). Cook your burgers 3 minutes or more per side, depending on whether you like your hamburgers rare, medium or well done.

 

GREAT FARMERS TO YOU TOPPINGS

arugula

mesclun

cheddar cheese

goat cheese

blue cheese

bacon & sauerkraut

pickles

relish

fried egg

EAT WELL AND BE WELL