For the hamburgers
SautÃ©e one finely chopped shallot in 1-2 tbsps olive oil, butter, or a combination of both. Let cool to room temperature. Add to the following in a large non-reactive bowl and combine:
1-2 tbsp dijon mustard
pinch sea salt
freshly ground black pepper
1 tbsp fresh herbs – thyme, chopped chives, chopped parsley
1 tbsp Worcestershire sauce, balsalmic vinager, or tamari sauce (optional)
Add 1 lb ground beef or bison. Mix gently but thoroughly with your hands; form 4 hamburgers. Grill to medium over a hot fire, about 4-5 minutes per side.
For stuffed burgers
Divide the meat mixture into 3 equal portions. Roll into a ball; make an indention in the meat with your thumb, stuff it with 1-2 tbsp of the cheese of your choice (recommended: chÃ¨vre, blue, or cheddar). Continue forming the meat around the cheese and press into a patty. Grill to medium-well over a hot fire, about 5-6 minutes per side.
We serve our burgers on home-made buns, whole-wheat pitas, or herb flour tortillas with sliced avocado, greens, tomatoes (in season), sauteÃ©d onions, Greek yogurt, dijon mustard…
Wine pairing: Any medium to full-bodied red of your choice, or a dry rosÃ© on a hot summer day. I like a CÃ´tes du RhÃ´ne, Syrah, Tempranillo, or Cabernet Sauvignon, old-world or new. Cheers!