Famous grill-master, Chef Ken of Hamburg NJ, taught me how to make a great, moist burger with organic, grass-fed, low-fat beef. The trick is rolled oats! The oats retain the moisture from the little bit of fat to create a juicy burger (often a difficult task with beef that's low in fat).
Makes 4 Burgers
4 Bageladies Bake'mmm Bagels, baked as directed
1 lb. organic beef
1/3 cup rolled oats
3 Tablespoons salso or tomato bruscetta
Using your hands, gently blend together the beef, oats and salsa or bruscetta. Be careful not to overwork the mix.
Divide into 4 equal portions and form into burgers. Set in refrigerator for at least 15 minutes.
Preheat the grill or cast iron pan to medium-high heat.
Remove burgers from refrigerator and coat top side with mustard.
Coat grill or pan surface with coconut oil or high-heat, non-stick release spray.
Place burger top-side down and set timer for 3 minutes (for medium-rare) -- adjust according to preference. Coat remaining side with mustard. Flip and grill for 3 minutes (for mediu-rare).
Slide bagels, add burger and your favorite accoutraments.