Classic BBQ Burgers with Onions and Sage


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.

The Pre-Burger
The Pre-Burger

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.

Patties
Patties

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.

BBQ Burgers and Rosemary Buns from Essential
BBQ Burgers and Rosemary Buns from Essential

This recipe serves two. Also, need a refreshing drink for yourself and guests? Try one of the drinks below.

Ingredients

  • half pound organic, grass-fed beef
  • 1 T dried sage
  • 1/2 cup chopped yellow onion
  • 1 tsp chili flakes
  • salt and pepper

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

6 thoughts on “Classic BBQ Burgers with Onions and Sage”

  1. I’m not sure what it is about the 4th that makes everyone want a burger…but it is so true! Love the addition of the sage…good thinking!

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