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Perfect Burger

Source of Recipe


LHJ, Recipes 2000






List of Ingredients



• -- Herb Butter --
  
• 1/2 cup butter, softened (no substitutes)
  
• 2 Tbsp minced fresh tarragon
  
• 2 Tbsp minced fresh thyme
  
• 2 Tbsp finely chopped fresh flat-leaf parsley
  
• *
  
• 2 lbs. ground beef top round
  
• 1/2 tsp salt
  
• 1/2 tsp freshly ground pepper
  
• 4 crusty rolls, split
  
• 4 lettuce leaves
  
• 8 tomato slices
  






Instructions



1. Make herb butter: With a rubber spatula, beat all of the ingredients for the butter until well combined. Transfer butter to a sheet of plastic wrap. Roll butter into a 3x2-inch log and refrigerate for 3 hours, until firm. (Can be made ahead. Freeze up to 1 month). Cut chilled log crosswise into 8 equal slices. (Wrap 3 slices and refrigerate for another use). Cut each slice into small pieces.
   
   
2. Divide beef into quarters. Gently shape each piece into a patty. Split 1 patty in half horizontally. Sprinkle pieces from 1 slice herb butter over split side of patty. Replace top half of patty, gently pinching edge to seal. Gently shape until 1 inch thick. Transfer to a large plate. Repeat with remaining beef and herb butter. Chill patties in freezer 15 minutes.
   
   
3. Heat grill. Sprinkle salt and pepper over both sides of patties. Grill 7 to 8 minutes, until done, turning once.
   
   
4. While burgers are grilling, spread the remaining slice of her butter over cut sides of rolls. Grill rolls, cut side down, 1 to 2 minutes, until toasted.
   
   
5. Place lettuce leaves on bottom halves of rolls. Top with burgers, then tomato slices.
   
   Makes 4 burgers.