Grilled Burgers with Meyer Lemon Butter

By mirandavoegeli

by Steven Raichlen, Francine Maroukian, and the Bon Appetit Test Kitchen

Ingredients

• 6 tablespoons (3/4 stick) butter, room temperature
• 1 tablespoon finely chopped fresh tarragon
• 1 tablespoon finely chopped fresh basil
• 1 tablespoon finely chopped fresh Italian parsley
• 1 teaspoon finely grated Meyer lemon peel or regular lemon peel
• 1 teaspoon fresh Meyer lemon juice or regular lemon juice
• 1 1/2 pounds ground beef (15% fat)
• Vegetable oil (for brushing)
• 4 sesame seed hamburger buns
• 1 large tomato, thinly sliced crosswise
• 1 bunch arugula
• Ingredient info: Meyer lemons are a bit sweeter than regular lemons and have a slight floral note. They're available at some supermarkets and farmers' markets.

Details

Servings 4

Preparation

Step 1

Mix butter, all herbs, lemon peel, and
lemon juice in small bowl. Season with salt
and pepper. Measure 1/3 cup herb butter;
transfer to sheet of plastic wrap (reserve
remaining butter in bowl for spreading
on buns). Using plastic wrap as aid, form
butter into 3-inch-long log; wrap plastic
around to seal. Freeze until firm, about
30 minutes. Cut crosswise into 4 rounds.
Flatten rounds into 2-inch-diameter disks.

Divide meat into 4 equal pieces. Using
damp hands, form each piece into ball.
Using thumb, make deep wide indentation
in center of each ball. Press 1 lemon-butter
round flatly into indentation, then press
meat securely over butter to enclose.
Flatten each burger into 31/2-inch-diameter
patty, leaving butter rounds horizontally in
center of each burger. DO AHEAD: Herb butter
and burgers can be made 6 hours ahead.
Place burgers on baking sheet, cover with
plastic wrap, and chill. Cover and chill herb
butter in bowl; bring to room temperature
before continuing.

Brush barbecue rack with oil. Prepare
barbecue (high heat). Sprinkle both sides
of burgers with salt and pepper. Spread
remaining butter over cut sides of buns.
Grill burgers until cooked through, 4 to 6
minutes per side. Grill buns until slightly
charred, about 1 minute per side.

Place burgers on bun bottoms. Top with
tomato slices and arugula leaves. Cover
with bun tops and serve.