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

1. Using your hands, gently blend together the beef, oats and salsa or bruscetta. Be careful not to overwork the mix.

2. Divide into 4 equal portions and form into burgers. Set in refrigerator for at least 15 minutes.

3. Preheat the grill or cast iron pan to medium-high heat.

4. Remove burgers from refrigerator and coat top side with mustard.

5. Coat grill or pan surface with coconut oil or high-heat, non-stick release spray.

6. 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).

7. Slide bagels, add burger and your favorite accoutraments.

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