| 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
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