Form hamburgers into patties and stack on a plate.
Line up spice ingredients and sprinkle on a small plate. I cover the surface with rosemary and
thyme in equal proportions, sprinkle cardamon powder, salt and pepper lightly over all, then another
pass. Grind
cardamon seeds with a mortar and pestle and sprinkle the result over the plate. Grab
up a bunch of parmesan and plop it in the center. Then I mix them together. Mixing into the
parmesan has the advantage that it keeps the spices suspended.
Dip each hamburger, front and back, into the mix. Reform it so that the herbs go throughout.
Start forming them onto a new plate.
I typically refill the herb dish 2-3 times during this process.
Fry or broil the hamburgers.
Makes about 10 burgers.