Ground chuck or sirloin make the best Grilled Burgers with Herb Butter for this scrumptious grilled sandwich.
4 tablespoons butter, room temperature
1 large clove garlic, crushed
2 to 3 tablespoons mixed chopped fresh herbs such as basil, oregano, parsley or tarragon
1-1/2 pound ground chuck or sirloin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 hamburger or sandwich buns
Olive oil (optional)
Place softened butter in a small bowl. Add garlic and herbs of choice. Mix well. Place butter on a piece of plastic wrap and shape into a log about 1-inch in diameter. Wrap in plastic and refrigerate or freeze to harden. When butter is hard, cut into four equal portions, using about one tablespoon for each burger. Preheat grill for medium-high heat.
Place ground meat in a large bowl and sprinkle with salt and pepper. Mix lightly to incorporate the seasonings, trying not to overwork mixture.
Divide mixture into fourths, allowing about six ounces ground meat for each burger. Shape meat mixture around one herb butter portion and form into a patty about 3/4-inch thick. Make indentation in center of patty about halfway down but not quite to the butter portion. When grill is ready, lightly oil grill grates.
Place the burgers on grill, uncovered and grill about five minutes on each side for medium, or to desired degree of doneness. Using a wide spatula, flip burger and grill another five minutes on second side. Do not press on burger with spatula; this presses out the juices from burger and produces a dry burger.
Brush inside of buns with olive oil, if desired. Put the buns, olive oil side down, on grill and lightly toast, about two to three minutes. Serve hamburgers on toasted buns with your favorite condiments. Recipe makes four generous burgers.
Notes: If desired, you can substitute Gorgonzola butter for the herb butter. Mix four tablespoons of softened butter with four tablespoons crumbled Gorgonzola or your favorite blue cheese. Follow directions above for shaping the butter and allowing it to harden. Shape the ground meat around the butter as directed above and grill as directed.
Recipe makes 8 servings.
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