Ready in: < 30 minutes
1/4 cup celery, finely chopped
1/4 cup chicken broth
2 pounds ground top sirloin
1/4 cup bread crumbs
1/2 teaspoon Worcestershire sauce
1/4 teaspoon nutmeg
Salt and freshly ground pepper to taste
3 Tablespoons butter
Combine celery and chicken broth in a small saucepan over very low heat; poach the celery for 20 minutes.
Drain and cool.
Combine celery with remaining ingredients except the butter, mixing well with your hands.
Gently shape into 4 large patties, being careful not to compact the meat any more than necessary.
Heat the butter in a large, heavy skillet over moderate heat until the butter is amber in color.
Brown the burgers in the butter for 6 minutes on each side, then place the skillet in a preheated 350ºF oven for 6 to 8 minutes for medium rare, a few additional minutes for better done.