RECIPE TITLE "Burgers ala Lobster Club" courtesy of The Library Of E-Cookbooks
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Serves 4. ---moderate
1 pound unsalted butter, at room temperature
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
2 tablespoons chopped flat leaf parsley
1 tablespoon chopped chives
1 teaspoon chopped fresh rosemary
2 pounds freshly ground beef − a combination chuck & shoulder works best
Coarse salt and freshly ground pepper
Vegetable oil for grill
- In a medium bowl, make compound herb butter by combining softened butter, thyme,
sage, parsley, chives, and rosemary; this can 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.
until firm, or freeze for up to one month
Heat grill or grill pan.
- Form 4 eight−ounce burgers, 1−inch thick.
- Cut four 1/4−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 5 to 7
minutes per side for medium doneness.
- Remove from grill and place each burger on a baby
lettuce leaf and serve.
1 gram carbs per serving.
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