Juicy low fat burgers

It's an oxymoron, you say–the fat is what gives burgers their juice and palatability–and generally yes, that is true, so when we started buying leaner organic meats we started playing with recipes, because we are serious about watching our health and even more serious about buying only natural meats (no added hormones or antibiotics), but we didn't want to give up on taste either.  We perused several different recipes, tried a few of them, and ultimately came up with our own:

1lb all natural lean beef, ~1tbsp olive oil, cracked pepper, basil, and salt to taste.  Mix all ingredients together, then form burgers (based on PC guidelines (portion correctness, that is) this should make four burgers, but we usually make three) and cook to desired doneness.  We recommend grilling, of course (we grill over an all natural wood charcoal we get from Busch's, Full Circle, I think), topping with a fresh tomato and, if you're a cheese lover, provolone, and sandwiching between toasted whole wheat buns.  Yum.  We have no pictures of this one because when they come off the grill we want to get to them fast while they are still hot!

And for anyone who's interested, there are two pretty good all natural yet main stream beef providers out there.  The first, our favorite, is one that we have found at the fresh meat case in Meijer – Naturewell Natural Beef – and the second can be found at places like Kroger (not so local) and Country Market – Star Ranch Natural Beef.