Method

Mince the dill very finely.  You want it evenly distributed, not stuck in a bunch, so fine mincing is imperative.  When minced, work into the meat.

Shape into patties.

Heat a heavy-bottomed skillet over medium heat until almost smoking hot, about 8 to 10minutes.  Sprinkle with a thin, even layer of salt.  Sear meat on both sides, lower heat and cook until meat reaches desired doneness.  Try to resist flattening the meat as it cooks.  When you flatten, you squeeze out the juice and make the meat dry.

Top each burger with 1/2 teaspoon of butter (a tiny rectangle), pepper and a few drops Worcestershire sauce.  Sprinkle with lemon juice and a few drops of Tabasco. work

Serves: 6

Adapted from The NY Times Cookbook, Edited by Craig Claiborne

 

back to meat recipes main page

back to hamburger article, facts, fun, how-to and many recipes