Mexican Herb Beef Burger

Recipe and photo by Tami Ganeles Weiser Yield:  4 burgers
Prep Time:  5 minutes Cook Time:  8 minutes

Mexican Herb Beef Burger

Just a few herbal notes from “south of the border” make these burgers simply delicious. They’re even better with our Guajillo Chili Barbecue Ketchup. If you are serving a crowd for a barbecue, you can easily double or triple the recipe.

Ingredients

2 teaspoons dried or 1 teaspoon fresh Mexican oregano

1 teaspoon dried or 1 teaspoon fresh Mexican epazote

½ tablespoon kosher salt or any coarse ground salt

1 teaspoon coarsely ground black pepper

2 pounds ground beef, preferably with 80/20 fat content, grass-fed and organic, at room temperature

1 large egg yolk, room temperature

1 tablespoon extra virgin olive oil

Instructions

  1. Heat a grill to high heat. Have a platter for the cooked burgers ready along side of it.
  2. Rinse your hands in very cold water and do not wipe the water off (see Kitchen Tip). Mix the oregano, epazote, salt, pepper, beef, egg yolk, and olive oil in a large mixing bowl, using your hands and mixing as little as possible but still combining all the ingredients. Shape into 4 patties, making a slight indentation in the middle of each burger (this will prevent them from puffing up into a little football). Place the burgers on a separate platter for transport to the grill.
  3. Place the burgers on the grill and grill for 3 to 5 minutes. With a spatula, turn the burgers and cook on the other side for 3 minutes or so for rare, or to the desired degree of doneness (press on them; the more done they are, the firmer they will be). Place the cooked burgers on the prepared platter—NOT on the platter you used for the raw burgers!—and serve immediately with the buns of your choice.

Kitchen Tips

  1. Rinsing your hands in very cold water will help keep the beef cold, so that you can retain more of the moisture from the fat when you cook them. Alternatively, you could make the meat mixture in advance and shape the burgers, then chill them well in the refrigerator. Grill the meat from this cold state, but the grilling time will be a little different.
  2. This should go without saying, but wash your hands well after touching raw meat and egg before touching fixtures and cooking implements once the burgers are formed.
  3. These burgers are amazing with our Guajillo Chili Barbecue Ketchup.

 

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