I thought I'd had some pretty decent burgers until I ran up against the farmers' cooperative that sells, among other things, organically grown and locally butchered beef at our Farmers' Market here. It may be five bucks a pound, but it's worth every penny; I haven't bought "regular" ground beef since. Because it is quite lean, and has such a rich taste, I have experimented until I have perfected the burger method we love. And we each dress ours as we wish; mine often have blue cheese and onions grilled until they're brown and soft, or sometimes a slice of tomato and a slab of fresh mozzarella and three or four basil leaves, or a few slices of avocado and some homemade chipotle mayonnaise. I have been known to have a few with nothing but a slathering of Dijon mustard and a hefty portion of bread-and-butter pickles, too! - Kayb —Kayb
Test Kitchen Notes
This was just simply good. Grass-fed beef makes a good burger, but to my surprise I loved the celery salt and paprika in this recipe, which left a fresh and smoky flavor in every bite. I am not sure I will make a burger again without the celery salt. The egg and the bread crumbs kept it moist. As I said... simply good.- MyCommunalTable —The Editors
- Serves 6 burgers
organic, grass-fed ground beef
large egg, beaten
bread or cracker crumbs
- Crumble beef into a bowl. Sprinkle with crumbs. Beat egg with Worcestershire and spices and drizzle over beef. Toss with a fork to combine, and form loosely into six patties, forming an indentation in the center of each (I have small hands, so I use the back of a tablespoon). Refrigerate patties for 30 minutes.
- Light grill and heat to medium hot. Bring burgers directly from fridge to grill; grill five minutes on one side directly over coals or flame, flip and grill three minutes on the other. Remove to edges of grill; if you are adding cheese, do so here. Toast buns for about 60 seconds.