When choosing beef for burgers, it’s best to pick something of high quality. Whether the beef is all-natural and locally raised like mine or a simple ground sirloin, I recommend using something a cut above the usual supermarket floor scraps. It tastes better, is generally lower in fat, and will most often have fewer of those mystery chewy bits that none of us really like.

Lori, you know this is for you!

Ingredients
1lb ground beef
1/4 cup red onion, finely chopped
1/2 cup crumbled blue cheese
1 egg, lightly beaten (or substitute 1/4 cup egg white or Egg Beaters or similar)
Salt and freshly ground pepper

Method
Combine all ingredients in a large bowl. Mix thoroughly, then form into quarter- or half-pound patties. Grill over medium flame 5-7 minutes on each side for medium or medium-well. Serve with all of your favorite burger accouterments.

I like making this mix ahead and then storing it in the freezer in an air-tight, zip-top bag for up to two months.

Ingredients
1.5lbs ground beef (I prefer 90% lean)
1 egg, lightly beaten
1/4 cup heavy cream (half and half or whole milk are suitable substitutes)
1/4 cup chicken broth
1/4 cup freshly chopped Italian parsley
1 tsp fresh thyme, stemmed and chopped
1 tsp fresh basil, finely chopped
1 tsp fresh oregano, finely chopped
3/4 cup dry bread crumbs (in a pinch I’ve used packaged stuffing mix that has been run through the food processor)
1/2 tsp salt
1/4 tsp freshly ground black pepper

Method
Preheat oven to 400 degrees Fahrenheit and line a flat baking sheet with parchment paper.
Add all ingredients to a large bowl and combine thoroughly. Mix should be thick, moist, and slightly sticky.
Shape golf-ball-sized meatballs and lay on parchment paper. Space them about 1″ apart.
Bake for 18-20 minutes and then add to sauce.