Liz’s Rosemary Burgers


I’m already thinking Memorial Day grilling! Rosemary is a surprising herb to add to burgers, but it pushes a beef burger a little toward the flavors of a lamb burger, without the gaminess. It’s especially nice with a mild blue cheese like Cashel.




  • 2 pounds ground sirloin
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon Worcestshire
  • 1 egg
  • 3 generous shakes Tapatio hot sauce
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • Cashel Blue Cheese


  1. Place all ingredients except cheese in a big bowl. Wash your hands and use them to mix all the ingredients well. Then form into 4 to 6 patties, about 1/2-inch thick. Place on a platter and cover with plastic wrap. Let them come to room temperature before grilling.
  2. Grill the burgers over medium heat, 5 to 6 minutes a side, turning once, until still pink in the center. Toast the buns on the grill.
  3. Serve each topped with a generous slice of cheese and your selection of condiments.



About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

Leave A Reply