Contributed by Laura Giannatempo
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.
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)
11⁄2 teaspoons salt
Freshly ground black pepper
5 tablespoons of olive oil or canola oil
1 tablespoon unsalted butter
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.
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.