I am becoming a "burger" person. Until I met my husband, I had never cared for them much. He has since converted me. We have burgers regularly, and search out different ways to make them interesting. We have used all types of meat - beef, turkey, black beans, lamb.
This recipe comes from the current issue of Bon Appetit. The original directions were much more intricate. They involved rolling the butter into a log and freezing it. I cut out a few steps to simplify the recipe, and we were very happy with the results.
During grilling, the butter seeped out of the burgers, making for frequent flare-ups. The term "flame-broiled" aptly described them. Also, the patties were very thin, so they cooked very quickly.
Burgers with Lemon-Herb Butter
Adapted from Bon Appétit
July 2010
6 Tbs butter, room temperature
1 Tbs fresh tarragon, finely chopped
1 Tbs fresh basil, finely chopped
1 Tbs fresh Italian (flat-leaf) parsley, finely chopped
1 tsp fresh lemon juice
1 tsp finely grated lemon zest
1 ½ lbs ground beef (85/15)
6 hamburger buns
Fresh tomato slices
Arugula leaves
Mix butter, herbs, lemon juice and lemon zest together to form a paste. Portion six 1-Tbs scoops of the mixture.
Divide meat into 6 equal pieces. For each piece of ground beef, separate in half. Flatten each half into equal size discs. Sandwich a scoop of herb-butter mixture between each half, and press together.
Prepare grill to high heat. Season burgers with a little salt and pepper. Grill burgers until cooked to desired doneness; toast hamburger buns on grill. Spread remaining herb-butter mixture on the top half of each bun. Place burgers on the bottom half of each bun. Top with tomato slices and argula leaves.
This recipe comes from the current issue of Bon Appetit. The original directions were much more intricate. They involved rolling the butter into a log and freezing it. I cut out a few steps to simplify the recipe, and we were very happy with the results.
During grilling, the butter seeped out of the burgers, making for frequent flare-ups. The term "flame-broiled" aptly described them. Also, the patties were very thin, so they cooked very quickly.
Burgers with Lemon-Herb Butter
Adapted from Bon Appétit
July 2010
6 Tbs butter, room temperature
1 Tbs fresh tarragon, finely chopped
1 Tbs fresh basil, finely chopped
1 Tbs fresh Italian (flat-leaf) parsley, finely chopped
1 tsp fresh lemon juice
1 tsp finely grated lemon zest
1 ½ lbs ground beef (85/15)
6 hamburger buns
Fresh tomato slices
Arugula leaves
Mix butter, herbs, lemon juice and lemon zest together to form a paste. Portion six 1-Tbs scoops of the mixture.
Divide meat into 6 equal pieces. For each piece of ground beef, separate in half. Flatten each half into equal size discs. Sandwich a scoop of herb-butter mixture between each half, and press together.
Prepare grill to high heat. Season burgers with a little salt and pepper. Grill burgers until cooked to desired doneness; toast hamburger buns on grill. Spread remaining herb-butter mixture on the top half of each bun. Place burgers on the bottom half of each bun. Top with tomato slices and argula leaves.
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