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So what do you do when you have some lean ground beef and no hamburger buns?Well, if you’re like me, I was lucky and had some large grocery store onion bagels.  Both the beef and the bagels were locally sourced, though the bagels are only local in that they were made in my neighborhood Safeway bakery.

The hamburger meat is from the Happy Mountain® Farm in Covington Washington. There, they grow miniature cattle. Cows the size of shetland ponies.They are all natural grass fed cattle and are extremely lean. Lean to the point that you have to add a little oil to the meat so that it stays a little juicy when you cook it.

So I looked at what I had to work with and decided that I would make my burger patty in a bagel shape. Well, try as I might, the meat was just too lean to form a decent patty. So I added a little olive oil and some panko crumbs to give it some structure. Then it made a decent meat tube and didn’t fall apart. Then I set about cooking it.

I cut the bagel in two and toasted the halves.

I cut the bagel in two and toasted the halves.

I fried the burger in my cast iron skillet on medium heat.

I fried the burger in my cast iron skillet on medium heat.

I seasoned the meat with some kosher salt and freshly ground pepper. I also put some mustard and hamburger relish on the other bun.

I seasoned the meat with some kosher salt and freshly ground pepper. I also put some mustard and hamburger relish on the other bun half.

The final product, a juicy, tasty bagel burger! Mmm!

The final product, a juicy, tasty bagel burger! Mmm!

Remember to practice good sanitation! I wore food grade plastic gloves and washed down my cutting boards after making the patty.

I’d change my method by putting down some plastic wrap so the burger wouldn’t stick to the cutting board, and do a normal patty and cut a hole out of the middle with a 1 inch round cookie cutter. That, or use the cutter a mold and form the burger around it.

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