Burgers with the "Special Something" uses either ground chicken, beef or pork, which transforms the average burger into something special. Best to cook it on a barbecue grill to retain the moistness and to add that smoky char taste too.
- ½ kilo or 1 pound of meat chicken, beef or pork
- 1 sausage of your choice optional
- ½ medium onion finely minced preferably purple or Vidalia
- 4-5 cloves of minced or pressed garlic
- 1 tablespoon Oregano
- 1 tablespoon Rosemary
- 1 tablespoon Sweet Basil
- 1 tablespoon Marjoram
- 1 tablespoon Tarragon
- 1 teaspoon of dried sage
- Burger buns cut open
Mix all of the herbs together in a small bowl. Set aside.
Take the casing off the sausage and set aside.
Spread the burger meat on a cutting board to a ½” or less thickness in a circle or square.
Smear the pressed garlic all over the burger meat as evenly as possible.
Scatter the minced onions all over the mixture as evenly as possible.
Break the sausage up into small pieces and spread all over the mixture. (if you have included this item)
Pour the herb mixture all over the mixture evenly.
Then carefully knead the mixture with your clean hands(much like kneading bread) together to blend it to get all of the ingredients distributed as evenly as possible.
Then divide the mixture into either 3 or 4 burgers and shape into round shaped burgers keeping them as even in size as possible. This makes cooking easier as they will all cook at the same rate.
Over a medium to hot grill, 4-5 minutes on each side. If you want them cross-hatched, then again grill them again on each side 3-4 minutes rotating them 180 degrees or 45 degrees if you want them angular on the cross-hatching. Be careful to watch the temperature so they do not catch fire. If they do start to burn, move them to another part of the grill that does not have so much grease.
If you want the buns toasted, put them on 6 minutes before the burgers are done, turn off one side of the grill and put the burger buns on the side that is turned off, with the insides opened flat on the grill. Grill for 3 minutes on each side. Carefully watching them to make sure they do not burn.
Assemble the burgers in the buns. Serve immediately with your choice of condiments. Eat!
Chefs Notes: If you do not like so much spice, then cut back the herbs by ½ If you like the burgers hot and spicy, use hot sausage and you can also add hot peppers as well minced or powder will work as well. The onions keep the burger moist but be sure they are finely minced or you may find it difficult to mix them and the burgers may be hard to grill.