I first made these burgers last year with bison meat from the farmer’s market and I’ve been dreaming about them ever since. I’ve been itching to make them again for an entire year and I finally fulfilled my fantasy on Memorial Day. I used lean ground beef this time and have to say although still delicious, bison does improve the flavor substantially. Here in Wichita it is available at the farmer’s markets and in the freezer section in health-food stores. If it is available where you are, try it–it is actually healthier than most meat, even chicken! Click here to find out why: http://reciperhapsody.wordpress.com/2009/06/22/bison/
If you do choose to use bison, you’ll need to add a tablespoon of oil when you mix in the herbs because it’s virtually fat-free and doesn’t stick together well without it.
Rosemary Sage Burgers with Chive Mayo
1 lb. lean ground beef
2 T chopped fresh sage
2 T chopped fresh rosemary
1/4 t salt
4 buns (I made these and they were perfect!)
1 cup baby spinach leaves
4 large tomato slices
1/2 cup mayonnaise (here’s an easy homemade recipe)
3 T chopped fresh chives
Combine the ground beef, rosemary, sage and salt in a bowl and mush together with your hands until well incorporated. Form into patties and grill 4 minutes on each side or until juices run clear. Meanwhile, mix together the mayonnaise and chives. Toast the buns and spread each top with mayo. Arrange spinach leaves on bottom buns, put on the burgers, tomato slices, and cover with top bun.
Recipe source: adapted from Self.com