This is not like trying to fit a square peg in a round hole; basil and olive oil do belong in the center of your hamburger. This burger is the result of a new kitchen toy I got recently: an herb cube freezing tray, for preserving early summer herbs for (mostly) fall foods. I cannot wait that long to try unfreezing the herb cubes, so I’ve put some in my hamburgers. Haven't tried a tarragon burger yet. (I also haven't frozen these hamburgers to see how they stand up to being frozen). <br /> <br />I have been told that I do not make burgers with the “right” kind of beef, usually I use 97% lean ground beef or turkey. These kinds of burgers (and possibly bison and lamb) may benefit from some added fats in the form of crumbled cheese inside, a fried egg white pattiy, peanut butter, etc, to give them some taste and juiciness.

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