Recipe By:
Laura Giannatempo
Courtesy of Sustainable Table ®

Description:
One bite of the Ultra-Juicy Hamburger and any dreadful memories of tough, parched, leathery homemade hamburgers will instantly vanish: this hamburger oozes with succulence. And, what’s best, it’s extremely easy to make.

Ingredients:
24 ounces sustainable ground beef
1 large sweet onion, chopped
1 sprig fresh rosemary leaves, minced
1 sprig fresh thyme leaves, minced
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon ground cumin (optional)
1 ½ teaspoons salt
Freshly ground black pepper
5 tablespoons of olive oil or canola oil
1 tablespoon unsalted butter

Directions:
1. In a medium sauté pan or skillet, heat 2 tablespoons of the oil over medium to high heat. Add the onion, lower the heat, and cook for about 20 minutes until nicely browned and caramelized. Add a tiny bit of extra oil or hot water if the onions start to stick to the pan. Set aside to cool. (Note: you can prepare this ahead of time and place the cooked onions in the refrigerator for later use.)

2. Place the beef in a medium-to-large bowl, mix in the onions, rosemary, thyme, mustard, Worcestershire sauce, salt, pepper, and cumin. (Note: you can add any other spice and herb mix that you like; just make sure it doesn’t overpower the flavor of the burger.)

3. Shape the ground beef mixture into four patties.

4. In a cast iron skillet or a regular skillet or sauté pan, heat the remaining olive oil and the butter over medium-to-high heat.

5. Cook the patties in oil and butter until medium-rare or medium, from about 8 to 10 minutes on each side. You can opt for using just oil, of course.

Tips:
If you wish, you can ground the beef yourself, as long as you have the right attachment to your food processor or mixer. The best cuts are sustainably-raised chuck or round. Serve with your favorite sustainable bread and a selection of sliced cheese (check the Eat Well Guide for dairies in your area), fresh lettuce, tomatoes, and your favorite sauce - anything from ketchup and mustard to mayonnaise, guacamole, or hot sauce.