Herbed Beef Burgers Recipe

I am kind of a burger snob. Blame it on a couple of amazing burgers I’ve had in Connecticut and Rhode Island, simply made with freshly-ground grass-fed meat, topped with tender baby greens and a fresh slice of tomato. Oh, and can’t forget the brioche bun or Portuguese roll. But one sticks out in particular, a moist concoction served by owner Bruce Tillinghast and executive chef Beau Vestal at New Rivers in Providence, Rhode Island. While the duo has never divulged their secrets to me after years of pleading, I’ve taken to repeatedly ordering their burger and trying to dissect the ingredients, in an effort to create my own version. While I don’t think mine will ever be as delicious as theirs, I think I’ve come pretty close. Click here to see 7 Must-Try Burger Recipes.