Ingredients
- 1/4 pound butter (at room temperature, 8 tablespoons/1 stick)
- 2 tablespoons fresh basil, finely chopped (I've used a combination of Italian, lemon basil, and thai which came out fab! But sticking to one type is good too.)
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon parsley, finely chopped
- Freshly ground black pepper, or to taste (a good grind)
- FOR SALAD GARNISH
- 1 to 2 tomatoes (6 - 12 slices, large red ripe tomatoes)
- 1 to 2 red onions (to reap 6 - 12 thin slices)
- 1 to 2 tablespoons fresh basil, chopped
- 3 to 4 tablespoons olive oil (extra-virgin)
- 3 to 4 tablespoons lemon juice (squeezed)
- Salt and ground black pepper, to taste (go light on the salt)
- FOR BURGERS
- 2 1/2 pounds beef chuck (ground - refer to Note)
- Monterey Steak seasoning, to taste
- 1 to 2 tablespoons lemon juice, to taste
- 16 to 18 ounces sliced bread (Italian country bread, 12 slices, about 5-inches in diameter and cut 1/2 inch thick, or 8 good quality burger rolls)
- 1/8 cup olive oil (amount is approximate for brushing the bread)
How to Make
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TO MAKE THE HERB BUTTER
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Step 1: Place all of the ingredients in a food processor and process until smooth. Then place on plastic wrap, roll into a log (don't make the log too thin), and freeze in the wrap. (This can be made a few days ahead prior to preparing the rest of the burger).
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TO MAKE THE SALAD
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Step 2: Combine all the ingredients in a nonreactive bowl. Fold to coat evenly and set aside.
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Step 3: Preheat grill (outdoor or indoor grill) or broiler.
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TO MAKE THE BURGERS
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Step 4: Remove the butter from the plastic wrap and cut into 6 pieces.
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Step 5: Divide the meat into 6 equal balls. Make an indentation in each ball with your thumb, press 1 piece of butter in each, then close the meat over the butter.
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Step 6: Shape each ball into a 1-inch thick patty (There may be a hump in the middle, but make sure that the butter is completely covered with enough meat and sealed).
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Step 7: Sprinkle Monterey steak seasoning and pepper on both sides of the burger; set aside.
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Step 8: Meanwhile, brush the bread with the olive oil. Grill until toasted on both sides.
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Step 9: Grill the burgers for approximately 4 minutes per side for medium-rare or to desired doneness. Flip burgers over and top with cheese slices. Grill another 3 minutes or so until done.
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Step 10: Place each burger on grilled bread or bottom hamburger roll halve. Sprinkle with some lemon juice as it pumps up the flavor. Place salad garnish evenly over each and top with remaining bread slices or roll halves.
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Step 11: May use ketchup or other condiment as desired.
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NOTE: I feel that the quality of the packaged ground beef purchased at most local supermarkets is so-so and not very good quality especially for making burgers. (Who knows what cut of meat they've put-together, right!) Though this is true, the fresh burger patties that are sold are much better quality in taste (fresh, NOT frozen). Therefore, what I do in the case of making burgers, I purchase the fresh formed burger patties and proceed with the recipe as stated, forming them into balls etc. But, a good butcher shop could certainly help in providing a good cut of ground beef for burgers as well.
We hope you enjoy this recipe!
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