New Zealand beef is leaner because the animals are grass fed. If New Zealand beef is too expensive, use U.S. extra lean beef. When shopping for hamburger, allot 1/3-pound per person.

Ingredients:

Yield: 16 servings

5 lbs. New Zealand ground beef
2 cups spice rub (either a good store-bought version or create your own, combining sweet paprika, chili powder, thyme, sage, dried chives and scallions, onion powder, etc.)
1-1/2 sticks (12 Tbs.) unsalted butter, lightly melted (do not brown)
16 hamburger buns, cut in half
extra butter and olive oil

Directions:

Equipment: grill pan — prices range from $25-100. The deeper the channel, the better.

1. Mix meat with spice rub and melted butter.
   
2. Form patties that will match width of bun (don't let your burgers disappear), about 1/3-pound each.
   
3. Put grill pan on top of stove and allow to heat up.
   
4. Distribute olive oil evenly on surface.
   
5. Place patties on grill and "grill mark" both sides. To speed process, take second pan and place on top to "tamp down" burger and make darker marks.
   
6. Once-grill-marked burgers will still be too raw inside, place 1 layer on baking sheet and bake at 350 degrees F for 7-10 min. in an oven. This will provide a medium-rare burger.
7. Meanwhile coat grill pan with butter and lay buns inside facing down flat on pan. Press down with spatula or heavy pan to both flatten the bun and again give a "grill mark."
   
8. Platter up burgers and serve!

Resources

Whole Foods
Sherman Oaks, Calif.
818-501-8484
www.wholefoods.com
New Zealand ground beef, $ 5.99 per pound; assortment of micro beers, $6-8 per 6-pack.