Here’s a burger with a distinctly Mediterranean flair. Skip the usual soft bun and try this on a crusty French roll or tucked into a pita bread. Serve it with a salad of shredded romaine, scallions, and dill, or with very ripe sliced tomatoes drizzled with olive oil.

Serves 6 to 8.

2½ pounds ground beef
¾ cup goat or feta cheese, crumbled
3 tablespoons herbes de Provence
1 tablespoon kosher salt
¾ teaspoon black pepper

1. Divide the beef into 6 to 8 pieces of equal size. Divide each portion in half and flatten the halves. Place the cheese and herbes de Provence in a small bowl and mix well. Sprinkle half the patties with an equal amount of the cheese mixture. Top with the other halves and re-form into patties. Seal the edges by pinching them together, and flatten. (You can cover and freeze the patties for up to 3 months.)

2. Sprinkle with salt and pepper. Place a large skillet over medium-high heat and when it is very hot, add the burgers, allowing the pan to reheat for 30 seconds between additions. Cook until deeply browned, about 3 to 5 minutes on each side. Serve immediately.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)