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Revision as of 15:40, 4 February 2007
, 15:40, 4 February 2007no edit summary
Burgers ala Lobster Club
* 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
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. 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 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.
Serves 4
'''Carb Count'''
:* 1 gram carbs per serving.
* 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
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. 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 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.
Serves 4
'''Carb Count'''
:* 1 gram carbs per serving.
