Slow Down and Cook

We have been purchasing burger patties at one of our local stores (Bianchini’s); so, we have purchased a burger press – paying the butcher to press the meat seems a little silly.  Among the benefits: one consistent thickness allows for perfection on timing; the patties stack and store beautifully – wax sheets are essential anyway; you have total control over the patties. Below is our recipe; that said, alter the combinations and make whatever you like – one caveat: if you use ground pork, you have to cook the burgers at least to medium well. We use ground pork in other meat recipes, so here, we stay with meats that allow some red in the middle.  One last caveat: I am cautious about where I buy ground meats – I would recommend against cheap chain stores; a live butcher is a good clue.

The meat mix:

• 2 lbs ground  chuck;
• 2/3 lb ground lamb;
• fresh spinach: one bunch chopped very well;
• 1 onion, diced;
• palm-ful each of dried Marjoram and Oregano;
• salt and pepper.

Patty preparation:

Create patties of 6 oz. each, and press to 2 centimeters.

Cook in a skillet over high heat for four minutes a side.

Note regarding burger presses: There is a very limited market for burger presses. I bought ours at Williams Sonoma, and I am returning it. Presses vary from about $12 to about $20, and the $20 ones are apparently all made in the same factory. Professional presses start around $175 – a bit too much for most of us. So, while I am very pleased with the results of having a burger press, there is a need in the market for a better one; I would happily pay $50.