Lobster Club Burgers with Anne

By lisalang

Ingredients

• 1 lb Unsalted butter; room And shoulder
• 1 tb Chopped fresh thyme Coarse salt
• 1 tb Chopped fresh sage Freshly-ground black pepper
• 2 tb Chopped flat-leaf parsley Vegetable oil for grill
• 1 tb Chopped chives 4 Semolina rolls; split
• 1 ts Chopped fresh rosemary Baby lettuce; for garnish
• 2 lb Freshly-ground beef; Sliced plum tomatoes; for

Details

Adapted from bigoven.com

Preparation

Step 1

In a medium bowl, make compound herb butter by combining softened butter, thyme, sage, parsley, chives, and rosemary; alternatively, this could 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 1/8-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 five to seven minutes per side for medium doneness. Remove from grill and place each burger on a roll and serve garnished with lettuce and tomato. Makes 4 burgers. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - [e-mail]" Per serving: 815 Calories (kcal); 92g Total Fat; (99% calories from fat); 1g Pro