- ¼ cup finely minced fresh herbs (such as chives, rosemary, thyme, oregano)
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 egg
- 1 pound ground beef, grass-fed and local
- 2 tablespoons plain fine bread crumbs
- kosher salt and freshly ground pepper, to taste
- 8 small rolls, homemade (or from your favorite local bakery)
- Local aged cheese, such as Atwell’s Gold cheddar or Lawton’s Farm asiago, sliced
- Blue cheese topping (½ cup Great Hill Blue Cheese, crumbled and mashed into ½ cup mayo)
- Jonathan’s Organics sprouts from Rochester, MA
An array of local pickles and hot sauces (huge variety available—visit SEMAP’s guide at: www.semaponline.org and search pickles).
Mix together herbs, garlic, olive oil, and egg in a medium bowl. With your hands, work in the ground beef, breadcrumbs, salt, and pepper, until well incorporated. Divide mixture into eight equal balls, and form into patties about ½ inch thick.
Grill or fry over medium heat, 3 to 5 minutes per side. Grassfed beef cooks (and over-cooks) quickly. For cheeseburgers, top with slices of the aged cheese a few minutes before removing from heat. Let burgers rest on a heated plate, covered lightly with aluminum foil, for 3 to 4 minutes. Serve on rolls, with a selection of garnishes.
Makes 8 sliders (or 4 regulation-sized hamburgers).