Garlic and Herb Butter Burgers

• servings: Serves 4, with
• active time: 15 minutes

Ingredients

FOR THE BUTTER:

⅓ cup unsalted butter, softened

3 tablespoons mixed fresh herbs of choice, such as parsley, basil, oregano, cilantro, and/or chives

2 cloves garlic, minced

Salt and freshly ground black pepper

FOR THE BURGERS:

2½ pounds lean ground beef

8 slices cheddar or

American cheese, or cheese of choice

4 hamburger buns

Condiments and toppings of choice

Directions

1. In a small bowl, combine the butter, herbs, garlic, ¼ teaspoon salt, and a pinch of black pepper. Mix with the back of a spoon until blended.

2. Mound the butter mixture onto the center of a 12-inch piece of plastic

wrap. Lift up the sides of the plastic, and use the wrap to shape the butter

into a cylinder. Twist the ends to compress the butter into a cylinder.

3. Chill or freeze until firm (butter will keep for up to 5 days in the

refrigerator and up to 3 months in the freezer).

4. To make the burgers, shape the beef into 8 patties. Press your thumb into the center of each patty, almost through to the other side but not quite, making a deep indentation. S. Cut the chilled butter crosswise into ¼-inch-thick rounds. Place one butter round in the center of each burger, and form the meat around the butter, fully encasing the butter while reshaping the beef into a patty.

6. Coat a grill pan, skillet, or outdoor grill with cooking spray, and preheat to medium-high.

7. Add the burgers to the hot pan/grill, and cook until your desired level of doneness (about 5 to 7 minutes for medium).

8. Transfer the burgers to a plate and top with the cheese. Tent with aluminum foil. Let stand for 3 to 5 minutes; this allows flavors to sink into the meat.

9. Reserve 4 burgers for the Cheeseburger Noodles with Spinach (page 108) or another future meal. Refrigerate for up to 3 days. 10. Serve the remaining burgers on the buns with desired condiments.