Herb Butter Burger
- Active Time 30m
- Total Time 30m
Necessity is the mother of invention, goes the old saying. This recipe grew out of a sad fact of life in 21st century America: that to be safe, you must cook burgers to an internal temperature of 160 degrees F. This constitutes overcooking in my book, so to put some of the moistness and richness back in the burger, I tuck a nugget of herb butter into the center of the patty.
- 1 1/2 pounds ground sirloin or chuck
- 4 tablespoons Herb Butter, cut into 4 half-inch-thick disks (see recipe)
- Salt and pepper
- 4 buns
- 8 slices cooked bacon
- 4 slices cheddar, Swiss or Roquefort cheese, about 4 ounces total
- Iceburg lettuce, cut crosswise into 1/4-inch slices
- Thinly sliced ripe tomatoes
- Drained sliced dill pickles or sweet pickles
- Ketchup, mustard, mayonnaise, relish
Companion recipe: Herb Butter
Wet your hands with cold water and divide the ground beef into 4 portions. Working quickly and with a light touch, pat each portion into a thick patty. Make a depression in the center with your thumbs. Place a disk of butter in this depression. Fold the edges of the burger over to encase the butter and pat the burger into a plump round patty. (Patties can be prepared up to 8 hours ahead. Transfer to a platter. Cover with plastic and refrigerate.)
Prepare the barbecue to high heat. Brush and oil the grate. Generously sprinkle the burgers with salt and pepper. Grill the burgers until cooked through, 4 minutes per side for medium-rare, or until a meat thermometer registers 160 degrees F when inserted through the side of the burger into the center.
Place the burgers on the buns, adding the garnish and condiments of your choice.
Recipe created exclusively for Cooking.com by Steven Raichlen.
Tip: <b>Cooking.com Tip:</b> For safety reasons, grill your hamburger to the internal temperature of 160 degrees F. A digital instant read thermometer discloses the temperature quickly and accurately.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
514 calories; 29g total fat; 93mg cholesterol; 366mg sodium; 22g carbohydrates; 1g fiber; 39g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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