Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground beef; 80% lean |
| 3 tablespoons | Dijon-style mustard |
| 2 tablespoons | Honey |
| 1 tablespoon | Oregano leaves; minced -or- |
| 1 teaspoon | Dried oregano; divided |
| ¼ cup | Diced onion |
| ¼ teaspoon | Black pepper; coarsely ground |
| 4 \N | Leaf lettuce leaves |
| 4 \N | Crusty rolls; split |
| 4 \N | Onion slices; separated into rings |
Combine mustard, honey and 1 teaspoon oregano; reserve. Combine ground beef, 2 tablespoons honey-mustard sauce, remaining 2 teaspoons oregano, onion and pepper, mixing lightly but thoroughly. Divide beef mixture into 4 equal portions; shape into four ½-inch thick patties, 4 inches in diameter. Heat large heavy nonstick skillet over medium heat 5 minutes.
Panbroil patties 7 to 8 minutes, turning once.
NOTES : To serve, place 1 lettuce leaf on each roll bottom; top each with grilled burger. Spoon reserved honey-mustard sauce over burgers; garnish with onion rings, if desired. Close with roll tops.
Recipe by: National Cattlemen's Beef Association & Susan Parenti Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Yolanda de Ortega" <yillingw@...> on Sep 20, 1997