I love to cook, and I love using my own fresh, home-grown herbs to do it. There’s something about driving to the store and buying wilty thyme imported from Columbia that just doesn’t do it for me. It’s so satisfying to go out to the garden, or reach over to that pot on the windowsill, and have what I need, fresh, precisely when I want it.
A note, before we begin: My recipes are pretty loose. Even when I follow an existing recipe I rarely follow it exactly, and I’ll often add more or less of the specified amounts of ingredients or omit ones I dislike.
My boyfriend is my cooking partner in crime, and this recipe was his idea.
Rosemary Garlic Burgers on Garlic Toast
For the burgers:
If you are a burger making pro, get your ground beef out and put it in a bowl. If you typically add bread crumbs to it, add those to the bowl in your usual ratio.
If you’re not too experienced with making burgers from scratch, then there are a few ways to do it. You can make them with straight ground beef, or you can add bread crumbs. I’ve looked at a few different recipes, and they all combine 1 cup of crumbs per pound of ground beef; you’ll also need 1 egg, to help it all stick together.
*Using leaner meat can lead to dry burgers, since there’s less fat and oil present to keep it moist. Some recipes will recommend adding about a teaspoon of olive oil to the mix before shaping your patties.
You will also need:
3-4 cloves garlic (use less or more if preferred)
5 2- or 3-inch sprigs of fresh rosemary
1/2 stalk lemongrass
salt and pepper to taste
- Strip the leaves off the rosemary stems– if the stems are hard and woody, discard, but if they’re soft and pliable feel free to use them.
- Finely chop the rosemary, garlic, and lemongrass, and add to the bowl with the ground beef. Add a little salt and pepper.
- Make sure your hands are nice and clean, and a little wet (to keep the beef from sticking to you). Knead just enough to thoroughly mix all ingredients, and then shape into patties. They should be about 3/4 to an inch thick, and 3-4 inches across. Remember that bigger burgers take more time to cook.
- We did ours on the stove top; if you’d rather grill them go right ahead! If not: Put your frying pag on medium-high heat and add enough olive oil to coat the bottom. When the oil’s heated (starting to bubble finely) add the patties. Cook 5-10 minutes per side, depending on the size of the burger, until done.
For the garlic toast:
You will need:
2 pieces of white bread per burger
garlic powder and salt, or garlic salt
- Drizzle the oil lightly over the bread, spread with a knife if you have to to get it light and even.
- Sprinkle with garlic powder & salt, or garlic salt.
- Place on a cookie sheet and pop in the oven, cook at around 300 F until slightly crispy. It may depend on your oven, but ours were done just before the burgers.
Place burger on slice of toast, top with second slice, and enjoy!