Ingredients: (serves 4)2 lbs 85/15 ground sirloin, fresh from butcher
1 small white or Spanish onion, finely diced
1 T. fresh chopped parsley
1 T. fresh chopped basil
2 T. Worcester sauce
2 t. salt
2 t. freshly ground black pepper
In a large bowl, gently combine all ingredients. Do not overwork the meat, as this will produce a tough burger. Mix only until the ingredients are barely incorporated but evenly distributed.
Score the meat into four approximately even portions, then lightly shape them into 1" thick rounds. Place them down on a disposable plate and make a small, shallow well in the center of each patty. This will keep the burgers from shrinking when cooked.
Preheat your grill until it is very hot. Place the burgers on the grill and allow to cook for 4-5 minutes per side. Cooking over high heat for a shorter amount of time makes for a juicier burger with a well cooked outside and a barely pink center (medium-well). A minute or two before removing the burgers from the grill, add the cheese topping and place the buns on the grill and cook until lightly toasted. Transfer the buns to a plate, add the burgers, and enjoy!