Asian Beef Burgers with Ginger and Cilantro Recipe

• 1 12 to 1 34 pounds ground chuck
• 14 cup chopped cilantro leaves
• 4 garlic cloves, minced
• 1 heaping tablespoon finely chopped fresh gingerroot
• 1 tablespoon hot sesame oil, available at Asian markets and specialty shops
• 1 teaspoon kosher salt

1. Place the beef, cilantro, garlic, ginger and sesame oil in a large mixing bowl and, using your hands, gently mix until the ingredients are evenly incorporated.
2. Place the beef on a work surface and divide into 4 balls of equal size.
3. Form each into a patty about 34 to 1 inch thick, tossing it back and forth between your hands.
4. To ensure more even cooking, make a 12-inch indentation with your thumb in the center of the burger.
5. Handle the patties as little as possible; do not work more than necessary.
6. Prepare a grill to medium-high.
7. When the coals are glowing red, after 15 to 20 minutes, cover with the grate.
8. After 5 minutes, use a wire brush to thoroughly clean the grate.
9. Brush the grate with oil.
10. When the coals are covered with pale gray ash and you can leave your hand 5 inches above the fire for 2 to 3 seconds, the coals are ready.
11. Sprinkle both sides of the burgers with the salt.
12. Place the burgers on the grate and grill until well seared on both sides, about 5 minutes for medium rare or 6 minutes for medium.
13. Transfer to buns or a serving platter on greens and serve immediately.
14. Alternatively, place a cast iron skillet over high heat and when it is hot but not smoking add the burgers to the dry pan.
15. Cook until well seared on both sides, 8 to 10 minutes for medium rare or 10 to 12 minutes for medium.

ground chuck, cilantro, garlic, fresh gingerroot, hot sesame oil, kosher salt

Taken from www.chowhound.com/recipes/asian-beef-burgers-with-ginger-and-cilantro-12001 (may not work)