Directory:KJ Kitchens/Burgers ala Lobster Club - Revision history

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2007-02-05T19:57:53Z

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2007-02-04T15:40:48Z

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OmniMediaGroup at 15:40, 4 February 2007

2007-02-04T15:40:12Z

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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.

@@ Line 1: / Line 1: @@
-Burgers ala Lobster Club
+== Burgers ala Lobster Club ==
+<!--Short Adsense-->
+{| align=right
-* 1 pound unsalted butter, at room temperature
+|-
 * 1 tablespoon chopped fresh thyme
-* 1 tablespoon chopped fresh sage
+<adsense>
-* 2 tablespoons chopped flat leaf parsley
+google_ad_client = "pub-5512298628457000";
-* 1 tablespoon chopped chives
+google_ad_width = 120;
-* 1 teaspoon chopped fresh rosemary
+google_ad_height = 240;
-* 2 pounds freshly ground beef - A combination chuck & shoulder works best
+google_ad_format = "120x240_as";
-* coarse salt and freshly ground pepper
+google_ad_type = "text_image";
-* vegetable oil for grill
+google_ad_channel = "";
-* baby lettuce
+google_color_border = "FFFFFF";
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 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
@@ Line 30: / Line 47: @@
 '''Carb Count'''
 :* 1 gram carbs per serving.

@@ Line 18: / Line 18: @@
 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
+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,