Di’s Hye Burgers

1 pound ground chuck

1 pound ground lamb

1 large sweet onion, finely chopped, divided

1 cup finely chopped Italian parsley, divided

1½ tablespoons Di’s Medley, see note

2 eggs

½ cup good salsa

1 cup day old Italian bread crumbs

3 tablespoons olive oil

8 tablespoons basil butter, see note

In a large bowl gently mix the ground chuck, ground lamb, about ½ cup onion, ½ cup parsley, Di’s Medley, eggs, salsa, bread crumbs and 2 tablespoons olive oil. Divide into eight 5- to 6-ounce patties and place on a wax paper lined tray. Refrigerate at least one hour before cooking.

In a nonstick frying pan large enough to hold the number of burgers you are cooking, melt 1 tablespoons butter and 1 tablespoons olive oil over medium heat. Cook burgers 6 minutes on each side. When last side is almost cooked top each with 1 tablespoon basil butter. Serve topped with remaining chopped onion and parsley.

Serves eight.

For Di’s Medley: Combine 2 tablespoons crushed dried mint, 2 teaspoons cumin seed, 2 tablespoons smoked paprika, 1-2 teaspoons red pepper, 2 teaspoons freshly ground black pepper, 2 tablespoons kosher salt. Add to spice grinder and process. Store in tightly covered labeled jar.

For basil butter: In bowl of food processor place ½ pound softened butter, ⅓ cup fresh basil (julienne) and 1 teaspoon kosher salt and process until well combined. Store, tightly covered, in the refrigerator. About this recipes: This is a traditional Middle Eastern recipe that I have updated — which I enjoy doing — to make great food more appealing.

Diane Hagopian, Gurnee