I like ground chuck from grass-fed, pasture-raised beef for hamburgers because of its flavor and its ratio of fat to lean meat.

　　

Ingredients

4 servings

　　1 3/4 pounds ground grass-fed chuck

　　Salt

　　Fresh-ground black pepper

　　2 garlic cloves, chopped fine

　　8 slices of bread (levain or focaccia are good choices)

　　

Step 1

Mix together: 1 3/4 pounds ground grass-fed chuck, Salt, Fresh-ground black pepper, 2 garlic cloves, chopped fine.

　　

Step 2

Shape the meat into 4 patties, packing the meat well. For even cooking, smooth the edges of each patty and make a depression in the center to compensate for the swelling that will occur as the meat cooks. For medium-rare hamburgers, grill for 9 minutes over medium-hot coals, turning once or twice. Toast on one side: 8 slices of bread (levain or focaccia are good choices).

　　

Step 3

Serve the hamburgers on the toasted bread with grilled onions, some leaves of arugula or lettuce, and your favorite condiments.

　　

Variation

Step 4

Chop about 2 teaspoons herbs and add to the meat. Lovage is particularly good.

　　The Art of Simple Food