Hamburgers

1. 1

   Mix together: 1 3/4 pounds ground grass-fed chuck, Salt, Fresh-ground black pepper, 2 garlic cloves, chopped fine.

2. 2

   Shape the meat into 4 patties, packing the meat well.

3. 3

   For even cooking, smooth the edges of each patty and make a depression in the center to compensate for the swelling that will occur as the meat cooks.

4. 4

   For medium-rare hamburgers, grill for 9 minutes over medium-hot coals, turning once or twice.

5. 5

   Toast on one side: 8 slices of bread (levain or focaccia are good choices).

6. 6

   Serve the hamburgers on the toasted bread with grilled onions, some leaves of arugula or lettuce, and your favorite condiments.

7. 7

   Chop about 2 teaspoons herbs and add to the meat.

8. 8

   Lovage is particularly good.

* Per serving · 4 servings · Values may vary.

No additional tips available.