Hamburgers (With Goat Cheese)

• 2 pounds very lean ground beef, preferably top round
• Salt to taste if desired
• Freshly ground pepper to taste
• 1/4 pound goat cheese
• 2 tablespoons chopped fresh tarragon or half the amount dried, optional

1. Preheat broiler to high.
2. Divide beef into 4 portions.
3. Shape each into hamburger-shaped rounds, each about an inch thick.
4. Sprinkle with salt and pepper.
5. Place wire rack on baking dish and arrange patties over it.
6. Put meat under broiler, inch or two from source of heat, and leave broiler door slightly ajar.
7. Cook about 3 minutes on one side if you wish meat rare.
8. If you prefer it more well done cook up to 6 minutes on one side, then turn and continue cooking 2 to 4 minutes.
9. Meanwhile, crumble cheese and top each portion of meat with equal portions of cheese, pressing to keep mounds of cheese intact.
10. Return cheese-topped patties to broiler and let broil about 2 minutes until the cheese is browned on top and partly melted.
11. Sprinkle top of each patty with chopped tarragon.

very lean ground beef, salt, freshly ground pepper, goat cheese, tarragon

Taken from cooking.nytimes.com/recipes/2534 (may not work)