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Make the compound butter way ahead of time and make lots...it has many uses as it can also accompany poultry and pork.
- 1 lb 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 lbs freshly ground beef
- coarse salt & freshly ground black pepper
- vegetable oil, for grill
- 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 serve.