1 lb. extra lean ground beef
2 clove garlic
1 teaspoon cumin
1 tablespoon worchestershire sauce
fresh chopped oregano (about 2 tablespoons)
fresh chopped parsley (a palmful)
fresh (chopped basil (about 5 leaves)
fresh mozzarella cheese (thinly sliced, enough for 3 burgers)
3 plum tomatoes
3 of your favorite hambuger buns
Chop herbs and 1 clove of garlic.
In a mixing bowl, mix together beef, chopped herbs and garlic, cumin and worchestershire sauce the same way you would a meatloaf. Form 3 patties.
On a medium heat grill, cook burgers the way you like them — rare, medium, well — While burgers are cooking place the plum tomatoes on the grill directly over heat. Turn the tomatoes, and let them char a little. Black is ok.
When burgers are almost done cooking, place mozzarella slices on them and let them begin to melt.
Brush the hamburger buns with olive oil and toast on grill. When they are done rub the remaining clove of garlic on them.
When tomaoes are done, remove from heat and puncture with a sharp knife. Carefully squeeze excess juice out and flatten the tomatoes with a spatula.
Top burgers with tomatoes and put on garlic toasted buns.