14 minutes
A classic grilled hamburger recipe featuring grass-fed chuck, fresh herbs, and garlic.
to taste
to taste
Garlic Clove, finely chopped
each
Lovage, chopped
teaspoons
Levain Bread, toasted
slices
Focaccia Bread, toasted
slices
1. Mix Meat and Seasonings
In a mixing bowl, combine the ground grass-fed chuck with salt, freshly ground black pepper, finely chopped garlic cloves, and chopped lovage. Mix until just blended, taking care not to overwork the meat.
2. Form Patties
Divide the meat mixture into four equal portions and shape each into a patty. Make a small depression in the center of each patty with your thumb to prevent puffing during cooking.
3. Grill Patties
Preheat the grill and cook the patties for about 9 minutes, flipping halfway through for even cooking and grill marks.
4. Toast Bread
Toast eight slices of levain or focaccia bread until golden brown, using either the grill or a toaster.
5. Assemble Hamburgers
Place each grilled patty on a slice of toasted bread, add favorite toppings and condiments, and top with another slice of toasted bread to serve.
Opt for ground beef with a higher fat content, ideally 80/20 (80% lean meat to 20% fat). This ratio provides flavor and juiciness.
Cook patties on a preheated grill without pressing down, flipping only once after a good crust has formed to retain juiciness.
Handle the meat as gently and minimally as possible to avoid overworking it, which can lead to tough burgers. Make an indentation in the center with your thumb to prevent puffing up.
Season both sides of the patty generously with kosher salt and freshly ground black pepper just before grilling to enhance flavor without drawing out moisture too early.
Use a meat thermometer to ensure proper doneness, removing patties from the grill slightly below the desired temperature to account for carryover cooking.
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