21 Club Hamburger

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)!

• Ready In: 12 mins
• Serves: 4
• Yields: 4 burgers

Ingredients

• 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

Directions

1. 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.
2. 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!