We splurged on hamburgers for our Easter dinner. Yes, splurged! It was a splurge for two reasons. First, because I don’t often serve a big hunk of meat to everyone. These were 1/3 pound each – and the kids were thrilled! And second, because of all the simple, yet special touches: a hint of mint in the burgers, carmelized onions, melted homemade queso fresco cheese, buns from Erin’s sourdough English muffins, and liberally spread homemade mayonnaise. The burgers were pretty much over-the-top awesome!
See all basic recipes.
- 2 pounds grass-fed ground beef
- 1 onion, diced very fine
- 2 tablespoons dried parsley
- 1/2 tablespoon dried mint (optional)
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
Mix all ingredients together well. Shape into 6 or 8 patties of desired size and thickness. I did 6 patties that were 5 inches in diameter. Fry over medium heat in a cast iron skillet until thoroughly cooked and browned on both sides. Transfer to lidded baking dish to keep warm. Repeat for all hamburgers.
This is the same base recipe as for my Arabic meatballs; always a hit!
While hamburgers are frying, slice 1 or 2 onions. Put in a cast-iron skillet along with several tablespoons of fat (tallow, butter, coconut oil, red palm oil, etc.), and cook over medium to medium-low heat until the onions are deep brown and soft. Remove from heat.
Of course there are many ways to put together a hamburger. Here’s a suggestion, and what we did for Easter. Slice open a sourdough English muffin for each person. Spread liberally with homemade lacto-fermented mayonnaise. Place a hamburger on one side of the muffin. Top the burrger with queso fresco cheese (raw and melty!) and a heap of onions. Close the bun and serve!
How do you dress up your hamburgers? Please share!