Can you believe I used to hate hamburgers? Everyone thought I was crazy (probably not just for that) and called me un-American. So, sometime before I was 30 I finally gave them a try at a fancy hamburger restaurant in Las Vegas of all places. Turns out, I never had a good hamburger – with all the fixings and meat with actual flavor. It turns out, hamburgers are delicious!
I don’t know how it started. Aaron does all of the cooking (and usually I do the baking) but somehow I got put on hamburger duty. I played around a few times with different ingredients and came up with a pretty tasty burger!
The burgers are not a low-calorie food by any means so, if you are watching your figure you may want to use a different recipe. But, it makes up for it in flavor because… of course it does.
Its hard to decide what ingredient gets most of the credit. It could be the eggs in the burger itself. Or the freshness of the herbs or the sprinkle of cheese. Or maybe the stack of microgreens and slices of avocado you put on top. Maybe not just one thing deserves the award. You try it and let us know if you can decide!
1 pound of hamburger (not too lean or it’ll dry out)
2 farm fresh egg yolks (you can use the whites too if you are willing to sprinkle a little flour in)
2 cloves of garlic – minced
1-2 tablespoons of finely chopped fresh herbs (I like to go heavy on the basil, then a little thyme, dill, sage and oregano)
1 tsp of soy sauce
1 tsp of Worcestershire sauce
A sprinkle of cheese (maybe a couple pinches of whatever you have handy!)
Kosher or sea salt and pepper to taste (I like to use a course salt)
A dash of Turmeric (this is a staple when I’m cooking!)
4-6 Cheese slices for cheeseburgers
1 onion (red or yellow are my favorites)
1 large tomato (ALWAYS best when in season!)
2 Avocados (because one is always bad, right?? And my kids will eat the rest if they are both in good shape)
Microgreens or lettuce of choice
Olive oil or butter for cooking indoors
4-6 Hamburger buns – I love using pretzel rolls!
Mix the hamburger, eggs, herbs, soy and Worcestershire sauce, salt, pepper, turmeric and sprinkle of cheese in a bowl, really well. Using your hands, you can make 4-6 patties depending on how big you’d like the burger or how big the hamburger buns are. I think making them somewhat flat allows them to cook more evenly and oddly enough, keep them from drying out. I like to place wax paper on a plate to place them on while I get the griddle warmed up.
The cold temperatures have been lingering on forever here in Kansas so, when I cook them, they are cooked indoors on the cooktop. (and well honestly, I’m not a griller. I know I should learn but it has always intimidated me!) I use a Le Creuset Griddle we have that I can sink up between two burners on our GE induction top, but you could also use a frying pan or if you are braver than me, go outside and use the grill!
On medium low heat, depending on my mood I’ll either add a splash of olive oil or a small bit of butter to cook the patties in. It takes probably 5+- minutes or so each side but I often check to see how well they are browning fairly often.
While those are cooking, if I have onions handy, I’ll caramelize an onion to put on top. It adds that slight sweetness to the savory. Rinsing the microgreens (or lettuce), slicing the tomato and avocado can be finished during this time too.
Once you have flipped the burgers and they have cooked on the second side for a couple minutes, you’ll add your slice of cheese if you and your guests want cheeseburgers. This way, the cheese gets nice and melty when placed on the bun. If you are grilling the burgers, place those buns on the grill for just a minute to slightly toast them!
We love putting mayonnaise (this Mayonnaise is amazing) and some stone ground mustard on our burgers and will get this out of the way before we load them up. Then top the burger with the tomato, avocado and carmelelized onions and voila! Serve with some oven baked fries or chips (if you are feeling lazy) and some fruit. YUM. Enjoy!
P.S. For those of you waiting for a more FARMY blog post, one is coming this week!