I think I told you several posts back about how I’ve always MUCH preferred a chicken sandwich to a burger. I also told you that recently I’ve been starting to crave burgers and beef. (Am I low in iron or something? Maybe I need to check Web MD after this… Kidding.) After I had a surprisingly delicious Sonic cheeseburger and made these sriracha meatballs, I figured I was well on my way to making some burgers.
I made one batch of burgers a couple months ago that turned out pretty well, but I hadn’t measured anything, so I couldn’t share them with you. For last week’s burgers I changed up the flavoring a little bit, and WOW were they good. They actually reminded us of gyro meat, which was great, especially considering the fact that I had paid for beef, not lamb. (By the way, I’m totally convinced that this recipe could also make some pretty tasty lamb burgers if you wanted to switch out the beef.)
Without further ado (since I know my sushi post last week was sooooooo long), I present to you… BURGERS!
Garlic & Herb Burgers
- 1 lb. ground beef (I used organic & grass-fed because I’m beginning to be convinced it tastes better.)
- 2 tbsp fresh basil, chopped
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1 tsp dried coriander
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1 egg
- 1/4 cup breadcrumbs
- Add all ingredients to a bowl and combine. The simplest and most thorough way to do this is to use your hands. (Though my mom will say it’s just because I like to play with my food.)
- Separate mixture into four evenly-sized balls, and form into patties. We made ours about an inch and a half thick. Keep in mind that if you’re using beef with a high fat content, the burgers will shrink more when cooked.
- Freeze your burger patties for about 15 minutes to make them firmer and easier to grill. For this step, I placed the patties on my designated “red meat” cutting board and covered them with plastic wrap.
- Cook according to your own desired method, since everyone seems to have strong preferences when it comes to burgers. We prefer burgers pretty close to well-done, so we set our small indoor grill to high heat and grilled them for about 15 minutes, flipping once about halfway through.
- Serve on a bun, or as we did, with sauteed mushrooms, pesto, avocado, goat cheese, and a large salad. (We’re convinced that this was the best way.) Enjoy!