Grilled Herb Burger
This is a recipe that has been on my mind for a while because it combines so many things that I love about summer. My herb garden is in full bloom and I do LOVE a homemade barbequed burger. Use any combination of fresh herbs you like but please, please, please try the dill here; so amazing!
Serves 4
450 g Extra lean ground beef
1 (Large) egg
5-6 Sprigs fresh thyme, leaves only
2 Sprigs fresh oregano, leaves only
1 Sprig fresh rosemary, leaves only
5-6 Sprigs fresh dill, fronds only
2 Leaves of Sage
10 Leaves of basil
3 Green onions (scallions), white and green part sliced
3 Cloves garlic crushed
1 tsp salt
½ tsp pepper
– Finely chop the herbs and then mix all the ingredients in a bowl and divide into 4 portions.
– Roll each portion into a ball and then flatten it into the shape of a burger. Push down on the centre to keep it from turning into a baseball once it is cooked.
– Lightly coat the grill before you turn on the heat, this will keep the meat from sticking.
– The trick to grilling these burgers is to place them on a really hot grill, max heat for the first 30 seconds or so. This will sear the outside making it easier to keep the burger intact when it’s time to be flipped.
– Drop the heat to medium high or a smidge lower just make sure the meat is cooked but not burned.
– The burgers should be ready to be flipped after about 5 to 6 minutes.
– You can tell the burgers are cooked when the juices run clear, again about 5 to 6 minutes on each side.
Notes:
- * Again, do NOT use a spray once the heat is on (flammable!).
- Serve on toasted whole wheat buns.
- Garnish simply with lettuce and tomato.
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