We are always working on perfecting our burger, and making new versions. The one below is my current favorite. I have stopped using ground pork – I find it imparts too sharp a flavor, and this version uses Dijon. I have been told that freezing a burger with chopped onions is a bad idea, as the onions are supposed to cause freezer burn, but I have not noticed it (perhaps because they never last long in the freezer). We use the burger press; 6 tenths of a lb per patty.

Mix, by hand, and not for too long:

• 3 lbs Ground Chuck
• 1 lb Ground Veal (if you can’t find veal, ground lamb is excellent as well)
• half onion, minced
• 1 tblspn each dried thyme and marjoram
• 1 tblspn Grey Poupon
• palm full of sea salt
• lots of ground pepper

Fantastic.