21 Club Burger
Source of Recipe
Jane
List of Ingredients
8 T. softened butter
2 T. finely chopped basil
1 T. finely chopped thyme
1 T. finely chopped parsley
3/4 pound freshly ground chuck (preferably with 22% fat content)
Salt and freshly ground pepper
Buns or bread
Sliced tomato
Sliced red onion
3 T. olive oil
2 tsp. fresh lemon juice
Recipe
Combine butter, 1 T. of basil, the thyme, and parsley and blend well.Place the mixture on a sheet of wax paper or aluminum foil and roll it into a sausage shape about 1 inch in diameter. Place in freezer for one hour or longer (until frozen solid). Heat gas or charcoal grill to high.Shape the meat into a ball, without kneading.With your finger, make a partial indentation through the center of the ball.Shove 1 T frozen butter into the center of the ball and close the opening.Flatten into a patty about 3/4 inch thick.Sprinkle both sides with salt and pepper. Place the meat on the grill for 3-4 minutes, until well seared on one side.Turn the meat and cook for another 3 minutes (until desired temperature). Brush the buns or bread with 1 T. of olive oil.Place oiled side down on the grill and cook briefly ,until lightly toasted.Turn and cook briefly on the second side. Place the tomato and onion slices in a small bowl and sprinkle with remaining 2 T. of olive oil, the lemon juice and salt and pepper to taste.Toss briefly.
Place 1 slice of toasted bread on a plate, place the hamburger in the center, and cover with the second slice of bread.Serve the tomato and onion on the side to be added to the hamburger if desired.
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