Grilled Burgers With Herb Butter
Makes 4 burgers
List of Ingredients
--HERB BUTTER--
4 tablespoons butter, softened
1 large clove garlic, crushed
2 to 3 tablespoons of mixed chopped fresh herbs such as basil, oregano,
parsley or tarragon
--BURGERS--
1-1/2 pounds ground chuck or sirloin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 hamburger or sandwich buns
Olive oil, optional
Recipe
Place softened butter in a small bowl. Add garlic and herbs of choice. Mix
well. Place the butter on a piece of plastic wrap and shape into a log about
1 inch in diameter. Wrap in the plastic and refrigerate or freeze to harden.
When the butter is hard, cut into 4 equal portions, using about 1 tablespoon
for each burger.
Preheat or prepare the grill for medium-high heat. Place the ground meat in
a large bowl and sprinkle with salt and pepper. Mix lightly to incorporate
the seasonings, trying not to overwork the mixture.
Divide the mixture into fourths, allowing about 6 ounces ground meat for
each burger. Shape the meat mixture around one herb butter portion and form
into a patty about 314-inch thick. Make an indentation in the center of the
patty about halfway down but not quite to the butter portion.
When the grill is ready, lightly oil the grill grate. Place the burgers on
the grill, uncovered, and grill about 5 minutes per side for medium, or to
desired degree of doneness. Using a wide spatula, flip the burger and grill
another 5 minutes on the second side. Do not press on the burger with the
spatula; this presses out the juices from the burger and produces a dry
hamburger.
Brush the inside of the buns with olive oil if desired. Place the buns,
olive oil side down, on the grill and lightly toast, about 2 to 3 minutes.
Serve the hamburgers on the toasted buns with your favorite condiments.
Per burger: 567 calories (57 percent from fat), 36 g fat (16 g saturated
fat), 22 g carbohydrate, 37 g protein, 896 mg sodium, 143 mg cholesterol, 78
mg calcium, 1 g fiber.
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