It’s the fourth of July, and our hearts say it’s grilling time here in Seattle, even if the weather is perversely grey and rainy and distinctly unsummery. This classic burger needs no introduction. It’s just grass-fed beef, onions, and dried sage from the garden.
Twenty minutes before you grill, take a half pound of organic, grass-fed beef out of the fridge and bring it up to room temperature on the counter. Finely chop half a cup of yellow onions. In a bowl, mix 1 T dried sage (here’s how to dry your own), the onions, 1/4 tsp chili flakes, salt and pepper, and the beef.
Divide equally into two balls and pat into two patties. Heat the grill to medium-high. Cook the burgers about four minutes each side. You’ll know when it’s done by breaking it open to see what the color is inside.
We use the rosemary rolls from Essential Baking Company. Here’s a secret. You can buy them individually at bulk sections of grocery stores in the soup area, or of course, at Essential’s Cafes.
This recipe serves two. Also, need a refreshing drink for yourself and guests? Try one of the drinks below.
- half pound organic, grass-fed beef
- 1 T dried sage
- 1/2 cup chopped yellow onion
- 1 tsp chili flakes
- salt and pepper
- Dry Fly Vodka Watermelon Drink
- Refreshing White Wine & Ginger Beer Cocktail