1 lb ground beef, turkey or lamb
3⁄4 tsp kosher salt
1 1⁄2 to 2 tsp dried oregano
1⁄2 to 3⁄4 tsp paprika or your favorite ground chile pepper
1⁄4 cup dried tart cherries, finely chopped
1 tbsp olive oil, for brushing
Place all of the ingredients except the oil in a medium bowl and mix until well combined. For slider-style burgers, measure meat in 1⁄4-cup portions; for larger burgers, measure in 1⁄2-cup portions.
Transfer patties to a tray and brush with oil on both sides. Cook on a hot grill, turning once only, until desired doneness, using an instant-read thermometer. (Medium is about 135 degrees; well done is 160.)
Serve with your favorite condiments and fixings, but do yourself a favor and taste one without extras to appreciate the oregano earthiness and the sweet-tartness of the cherries.
Note: It’s always a good idea to wash your hands before cooking, but it’s particularly important before and after handling raw meat. So is washing all tools and work surfaces after using. (Editor’s note: Your mother and Ecocentric thank you.)
Makes 7 to 8 sliders or 3 to 4 larger burgers
Learn more about hamburger in Leslie Hatfield's full post on Ecocentric Blog.