1/4 cup finely chopped celery
1/4 cup chicken broth
2 pounds ground top sirloin
1/4 cup breadcrumbs
1/2 teaspoon Worcestershire sauce
1/4 teaspoon nutmeg
salt to taste
freshly ground pepper to taste
3 tablespoons butter
4 hamburger buns
tomatoes and lettuce
Place the celery and chicken broth in a small saucepan over very low heat. Poach the celery for 20 minutes. Drain and let cool.
In a mixing bowl, combine the poached celery with the ground beef, breadcrumbs, Worcestershire sauce, nutmeg, salt, and pepper. Mix well with your hands. Gently shape the mixture into 4 large patties, being careful not to compact the meat any more than necessary.
Preheat the oven to 350°F.
Heat the butter in a large, heavy skillet over medium heat until the butter is amber in color. Brown the burgers for 6 minutes on each side. Then transfer the skillet to the preheated oven for 6 to 8 minutes for medium rare, adding a few additional minutes if you prefer your burgers cooked beyond medium rare.
Place the burger patties on the buns with tomato and lettuce.