Ingredients
- 1 pound ground beef (80-to-20 meat-to-fat ratio—sorry, but leaner just won’t do!)
- 1 teaspoon ground cumin
- 1 teaspoon shallot, finely chopped
- 2 dash es of worcestershire sauce
- 2 dash to 4 pats (1⁄2 tablespoon each) butter
- 2 dash to 4 thin square slices cheddar or swiss cheese (optional)
- 2 dash to 4 hamburger buns, lightly toasted
- 1 pound ground beef (80-to-20 meat-to-fat ratio—sorry, but leaner just won’t do!)
- 1 teaspoon ground cumin
- 1 teaspoon shallot, finely chopped
- 2 dash es of worcestershire sauce
- 2 dash to 4 pats (1⁄2 tablespoon each) butter
- 2 dash to 4 thin square slices cheddar or swiss cheese (optional)
- 2 dash to 4 hamburger buns, lightly toasted
- 1 pound ground turkey
- 1 pound shallot, finely chopped
- 1 tablespoon minced fresh oregano
- 1 tablespoon minced fresh cilantro
Preparation
Baking Directions:
Nothing pleases after serious exertion like a burger.
And if you don’t have a grill, don’t worry.
You can get a similar “cooked on an open flame” effect by broiling these in the oven.
In a large bowl, using your hands, gently mix the meat with a generous pinch of salt, a few grinds of pepper, the cumin, shallot, and Worcestershire sauce, making sure not to take so long that you begin to warm the meat.
Divide into 2 balls (or 4 smaller balls) and flatten into patties.
With your thumbs, create a depression in the top and add a pat of butter to each patty.
Refrigerate for 15 minutes.
Preheat the broiler or grill.
If using the broiler, put the patties on a foil-lined rimmed baking sheet and broil for about 7 minutes, until they are browned on one side.
Flip and cook for about 4 minutes longer, depending on how well done you like them.
If using the grill, add the patties to the grill rack and cook over moderately high heat, turning once, until charred, about 7 minutes.
If making cheeseburgers, add the cheese during the last few minutes of cooking.
Place the burgers on the buns and add your favorite toppings.
Close the burgers and serve.
Variation: Turkey burgers To make turkey burgers, substitute ground turkey (the fattiest available) for the ground beef.
Reduce the cumin to 1⁄2 teaspoon, and replace the Worcestershire sauce with 1 tablespoon each minced fresh oregano and cilantro.
If broiling, start watching the burgers after 5 minutes, turning them as soon as they are well browned.
Before serving, cut into each burger to ensure that it is properly cooked through.
Glamour girl tip:Whether turkey or beef, don’t overhandle the meat—you want to leave pockets of air in the patties for the flavorful juices to collect.
