The sun is shining, the birds are chirping, and it’s a beautiful time to barbeque. Brush the dust off the grill and break it back in with that great American standard of all beef burgers with tea of course. Perfectly seasoned every time with that added special touch of Nilgiri tea. Rave reviews are sure to follow these burgers.

Burgers made with Nilgiri tea (photo by Janet Sanchez, all rights reserved)

Burgers made with Nilgiri tea (photo by Janet Sanchez, all rights reserved)

1 lb ground beef (ground chuck makes the best burgers)
2 tbsp grated shallot (substitute: red or yellow onion)
¼ cup panko bread crumbs
1 tsp Nilgiri black tea
1 tsp salt
¼ tsp fresh ground black pepper
¼ cup water
4 Kaiser rolls (substitute: burger buns or pretzel buns)

Heat water in a cup in the microwave to 212°F. Steep the Niligri tea in the heated water for 5 minutes. Let the tea cool for about 5-10 minutes. In a medium sized mixing bowl place the ground beef, grated onion, panko, salt and pepper. Pour in the tea liquid then mix together just until combined. Do not over mix meat or it will become tough and have a tendency to dry out when cooked. Cut the meat into 4 equal portions. Shape each portion into a ball and then flatten. Make a divot in the center of the burger. This will help the burger cook evenly and keep it from being fatter in the center.

Stove top: Cook on medium high for about 3-4 minutes per side or until desired doneness.

Grill: Cook for about 3-4 minutes per side or until desired doneness.

If adding cheese to the burgers, add it in the last minute of cooking, allowing it to melt.

Toast the buns with a touch of oil or butter. Place the burger on the buns with any and all toppings that you desire.

Recipe serves 4 people.

See more of Janet Sanchez’s articles here.

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