| 1/4 cup | Finely chopped celery |
| 1/4 cup | Chicken broth |
| 2 pounds | Ground top sirloin |
| 1/4 cup | Bread crumbs |
| 1/2 teaspoon | Worcestershire sauce |
| 1/4 teaspoon | Nutmeg |
| | Salt and ground pepper to taste |
| 3 tablespoons | Butter |
Combine the celery and chicken broth in a small saucepan over very low heat and poach the celery for 20 minutes.
Drain the celery and cool.
Combine the celery with the remaining ingredients except the butter, mixing well with your hands.
Gently shape into 6 patties, being careful not to compact the meat any more than necessary.
Heat the butter in a large, heavy skillet over moderate heat until the butter is amber in color.
Brown the burgers 6 minutes on each side, then place the skillet in a preheated 350 degree F oven for 6 to 8 minutes for medium rare, a few additional minutes for better done.
per serving 302 cal
Serve with french green beans style 1 cup serving (40 cal) and oven fries (4 0z) 234 cal
Serves 6 - 5 1/3 ounce servings
Rare, cook until the center of the burger reads 125 to 130 degrees.
Medium-rare, cook until the center of the burger reads 130 to 135.
Burger is done when center of the burger reads at least 140 degrees.
The United States Department of Agriculture (USDA) recommends cooking all meat to 160 degrees for safety reasons.