This recipe was developed by a friend of mine, a Frenchman that could not understand American’s love of hamburgers. Anthony said that they had no flavor. He used ground chuck and with the added oil it had to be cooked with the lid closed because of serious flareups. Lean ground beef will not be as big a problem, but I cook all items with the lid closed because of the more even heat.
1 pound ground beef
1 slice whole grain bread processed to crumbs
1/2 yellow onion, diced
3 tablespoons tomato-based barbecue sauce
1 egg, lightly beaten
3 tablespoons olive oil
2 teaspoons dried parsley
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon black pepper
Combine all ingredients in a large bowl and thoroughly blend. Form the mixture into patties. Note that I always put burgers on waxed paper. It makes them easier to transfer them to the grill and keeps the plate clean for returning the cooked burgers to the kitchen.
Prepare the grill for hot direct cooking. Grill the burgers for 4 minutes per side, then turn again and cook for 2 more minutes or until done.