food Program

Cherry-studded, Herbed and Spiced Burgers

 Contributed by Leslie Hatfield, from the Real Food Right Now series

1 lb ground beef, turkey or lamb
34 tsp kosher salt
1 12 to 2 tsp dried oregano
12 to 34 tsp paprika or your favorite ground chile pepper
14 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 14-cup portions; for larger burgers, measure in 12-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.