Prep 0 mins
Cook 12 mins
This comes from Saveur magazine via the famous 21 Club in New York City(issue#122)! I have changed the recipe just a leetle bit(the original recipe used duck fat)!
- 2 lbs lean ground beef
- 1⁄4 cup yellow onion, minced
- 2 teaspoons fresh thyme, minced
- 1 teaspoon ground black pepper
- 1 teaspoon fresh rosemary, minced
- 1⁄4 teaspoon ground coriander
- 1⁄4 teaspoon ground fennel
- 1⁄8 teaspoon cayenne
- 1 egg, lightly beaten
- 2 -3 tablespoons extra virgin olive oil (optional)
- kosher salt, to taste
- 4 hamburger buns, toasted
- In a large bowl, gently mix together the gound beef, onions, thyme, pepper, rosemary, coriander, fennel, cayenne, egg, and oil, if usiing. Season with salt. Divide the meat into 4 portions; shape them into 1"-thick patties. Wrap patties in plastic wrap; refrigerate until cold. This will help to firm them up, as they're moister than most burgers owing to the addition of the oil and the egg.
- Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Cook burgers, flipping once, until cooked to desired doneness, about 12 minutes total for medium rare. Serve on buns. Enjoy!