| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | 4 | Servings | ||
INGREDIENTS
| 1 | lb | Unsalted butter, room |
| temperature | ||
| 1 | T | Chopped fresh thyme |
| 1 | T | Chopped fresh sage |
| 2 | T | Chopped flat-leaf parsley |
| 1 | T | Chopped chives |
| 1 | t | Chopped fresh rosemary |
| 2 | lb | Freshly-ground beef |
| combination of chuck | ||
| And shoulder | ||
| Coarse salt | ||
| Freshly-ground black pepper | ||
| Vegetable oil for grill | ||
| 4 | Semolina rolls, split | |
| Baby lettuce, for garnish | ||
| Sliced plum tomatoes, for | ||
| garnish | ||
| 1 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
In a medium bowl, make compound herb butter by combining softened butter, thyme, sage, parsley, chives, and rosemary; alternatively, this could also be done in a food processor. Turn out onto parchment or plastic wrap and roll into a log, 1 1/2 to 2 inches in diameter. Chill until firm, or freeze for up to one month. Heat grill or grill pan. Form 4 eight-ounce burgers, 1-inch thick. Cut four 1/8-inch-thick slices of compound butter from the log. Make an indentation in the center of each burger, and place half of a 1/4-inch slice of compound butter inside. Reshape meat to cover butter, making sure it is not visible from either side; season both sides with salt and pepper. Oil grill with a small amount of vegetable oil to prevent sticking. Grill burgers for five to seven minutes per side for medium doneness. Remove from grill and place each burger on a roll and serve garnished with lettuce and tomato. Makes 4 burgers. Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 815 Calories (kcal); 92g Total Fat; (99% calories from fat); 1g Protein; trace Carbohydrate; 248mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 18 Recipe by: Recipe from Anne Rosenzweig Converted by MM_Buster v2.0n.
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