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There are many different herbs that go well with beef burgers. Some of the most popular include basil, oregano, thyme, rosemary, and sage. You can also experiment with other herbs, such as cilantro or dill. If you want to add a bit of sweetness to your burger, try using mint.
Some of my best tips for using this herb in cooking are to add it early on in the process so that it has time to release its flavor, and to use it sparingly so that it doesn’t overwhelm the dish.
Dill is one of those herbs that can be used fresh or dried, so it’s great for when you’re cooking for a crowd and want to keep costs down by using what you have on hand.
Peel onions, finely chop and saute until translucent in 1 tablespoon oil, then set aside. Remove and discard crust from bread, finely dice and soak in milk. Rinse peppers, pat dry, halve, remove seeds and white interior skins and cut into very small cubes. Peel carrot and finely dice.
Mix meat with onions, carrots, peppers, herbs, eggs and bread cubes. Season with salt and pepper and knead into a smooth meat ball, adding flour as needed. Form 8 patties. Heat remaining oil in a pan and brown patties over medium heat on each side for 5-6 minutes. Serve immediately.
Cooking with herbs can be a wonderfully creative experience as you experiment with different herb flavors, both individually and in combination. Beef recipes have unique needs. This substantial meat calls for herbs and spices that are savory and have their own strong flavors that can hold their own.
Spices Inc., an organization devoted to promoting the use and sale of spices, has a broad list of its favorite flavorings for beef: basil, bay, black pepper, cayenne, cumin, curry powder, dry mustard powder, garlic, onion, oregano, rosemary, sage, and thyme.
The National Heart, Lung and Blood Institute, a governmental agency devoted to health, lists a smaller group of its suggested flavorings for beef: bay leaf, marjoram, nutmeg, onion, pepper, sage, and thyme.
Now, take a look at a list of five great herbs for flavoring beef with explanations of why those herbs made the cut. And, whenever possible, use fresh herbs rather than dried herbs in your recipes. If you can grow your own herbs, even better, it will ensure maximum freshness and best taste.
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