Lobster club burgers with anne

4 servings

Ingredients

Quantity Ingredient
1 pounds Unsalted butter; 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; combination of chuck
And shoulder
Coarse salt
Freshly-ground black pepper
Vegetable oil for grill
4 Semolina rolls; split
Baby lettuce; for garnish
Sliced plum tomatoes; for garnish

Directions

In a medium bowl, make compound herb butter by combining softened butter, thyme, sage, parsley, chives, and rosemary; alternatively, this could also be done in a food processor. Turn out onto parchment or plastic wrap and roll into a log, 1½ to 2 inches in diameter. Chill until firm, or freeze for up to one month.

Heat grill or grill pan. Form 4 eight-ounce burgers, 1-inch thick. Cut four ⅛-inch-thick slices of compound butter from the log. Make an indentation in the center of each burger, and place half of a ¼-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 five to seven minutes per side for medium doneness. Remove from grill and place each burger on a roll and serve garnished with lettuce and tomato.

Makes 4 burgers.

Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 815 Calories (kcal); 92g Total Fat; (99% calories from fat); 1g Protein; trace Carbohydrate; 248mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 18 ½ Fat; 0 Other Carbohydrates

Recipe by: Recipe from Anne Rosenzweig Converted by MM_Buster v2.0n.

Related recipes