HAMBURGERS with DILL

• about 0.75 pounds ground beef chuck or sirloin
• 1/2 tablespoon chopped fresh dill
  OR
  1/2 teaspoon dried dill weed
• 1/4 teaspoon salt
• 2 to 2 1/2 teaspoons butter
• Freshly ground black pepper
• Worcestershire sauce
• 1/2 to 5/8 teaspoon lemon juice
• Tabasco sauce

Combine the meat with dill and divide into four or five patties. Flatten some.

Heat a heavy skillet over moderate heat. Sprinkle with the salt. Sear, then cook the first side.

Turn hamburgers over. Sear, then continue cooking until the desired degree of doneness. While the hamburgers are cooking, top each patty with a half teaspoon of butter. Grind on pepper. To each patty add a drop of Worcestershire sauce, 1/8 teaspoon lemon juice, and a drop of Tabasco sauce.

Serve on toast, or with mashed potatoes, with the pan gravy poured over.

Serves 2