| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
|
4 |
servings |
INGREDIENTS
| 1 |
lb |
Unsalted butter; room temperature |
| 1 |
tb |
Chopped fresh thyme |
| 1 |
tb |
Chopped fresh sage |
| 2 |
tb |
Chopped flat-leaf parsley |
| 1 |
tb |
Chopped chives |
| 1 |
ts |
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 |
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 1/2 Fat;
0 Other Carbohydrates
Recipe by: Recipe from Anne Rosenzweig
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