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      RECIPE TITLE "Burgers ala Lobster Club" courtesy of The Library Of E-Cookbooks
    Copyright © 2005 by e-cookbooks.net All Rights Reserved. e-cookbooks.net is a Division of VJJE Publishing Co.

    yieldsServes 4. time---difficultymoderate

      RECIPE INGREDIENTS

    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
    Baby lettuce

      RECIPE METHOD

    1. 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.
    2. Turn out onto parchment or plastic wrap and roll into a log, 1 1/2−to 2−inches in diameter.
    3. Chill until firm, or freeze for up to one month Heat grill or grill pan.
    4. Form 4 eight−ounce burgers, 1−inch thick.
    5. Cut four 1/4−inch thick slices of compound butter from the log.
    6. Make an indentation in the center of each burger, and place half of a 1/4−inch slice of compound butter inside.
    7. Reshape meat to cover butter, making sure it is not visible from either side; season both sides with salt and pepper.
    8. Oil grill with a small amount of vegetable oil to prevent sticking.
    9. Grill burgers for 5 to 7 minutes per side for medium doneness.
    10. Remove from grill and place each burger on a baby lettuce leaf and serve.

    1 gram carbs per serving.

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