Hamburgers

• 1 3/4 pounds ground grass-fed chuck
• Salt
• Fresh-ground black pepper
• 2 garlic cloves, chopped fine
• 8 slices of bread (levain or focaccia are good choices)

1. Mix together: 1 3/4 pounds ground grass-fed chuck, Salt, Fresh-ground black pepper, 2 garlic cloves, chopped fine.
2. Shape the meat into 4 patties, packing the meat well.
3. For even cooking, smooth the edges of each patty and make a depression in the center to compensate for the swelling that will occur as the meat cooks.
4. For medium-rare hamburgers, grill for 9 minutes over medium-hot coals, turning once or twice.
5. Toast on one side: 8 slices of bread (levain or focaccia are good choices).
6. Serve the hamburgers on the toasted bread with grilled onions, some leaves of arugula or lettuce, and your favorite condiments.
7. Chop about 2 teaspoons herbs and add to the meat.
8. Lovage is particularly good.

ground grass, salt, freshground black pepper, garlic, bread

Taken from www.epicurious.com/recipes/food/views/hamburgers-387265 (may not work)