Mushroom and Olive Burgers

It's that time of year again, the weather is getting warmer, the days are getting longer. Are you thinking what I'm thinking?! FIRE UP THE GRILL! I'm ready to inhale the aroma of grass fed burgers on the grill!

For a tasty recipe, try these Mushroom and Olive Burgers from Shannon Hayes' cookbook The Farmer and the Grill. It's difficult to find a good cookbook of grass fed meat but Shannon has done a wonderful job with this one!

Mushroom and Olive Burgers

1/4 cup fresh chives, finely chopped
1/4 cup fresh mushrooms, diced
1/4 cup oil-cured black olives, pitted and finely chopped
3 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried)
1 1/2 teaspoons coarse salt
2 teaspoons coarsely ground black pepper
1 clove garlic, minced
1 1/2 pounds grass fed ground beef

Combine the chives, mushrooms, olives, oregano, salt, pepper and garlic in a medium-sized bowl, mix well. Add the ground beef. Using your hands, mix until all the ingredients are thoroughly incorporated into the meat. Loosely shape the beef into 4 meatballs, then gently flatten each ball until it is just sh of one-inch thick. With your fingertips, make a small well in the top of each patty to prevent the meat from getting puffy over the flames. Set the patties aside while you light the grill and brush off the cooking grate.

When the grill is medium-hot and you can hold your hand five inches about it for no more than three or four seconds, brush it down lightly with vegetable oil, then set the patties directly over the flame, with the well facing up. Grill, covered, for about 4-5 minutes per side for medium burgers, remembering that, for safety, ground beef should be cooked to a minimum internal temperature of 160 degrees F.