Molly O’Neill introduced this hamburger to The Times in 1994, a firm patty wrapped around a pat of sharp mustard butter that melts throughout the meat. It is a noble sandwich that elevates a regular burger into the realms of the sublime.
Ingredients
- 2 tablespoons unsalted butter, softened
- 2 teaspoons Dijon mustard
- 2 plum tomatoes, diced
- ½ red onion, diced
- 1 ½ pounds ground beef
- 4 romaine lettuce leaves
- 4 hamburger buns
- 1 ½ teaspoons salt
- Freshly ground pepper to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
616 calories; 41 grams fat; 16 grams saturated fat; 2 grams trans fat; 16 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 34 grams protein; 136 milligrams cholesterol; 1227 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- Combine butter and mustard until smooth. Chill until semifirm. Toss together tomatoes and onion.
- Start a charcoal grill. Divide the beef and mustard butter into 4 four equal portions. Press butter into the center of each piece of beef and form a ball around it. Gently flatten into a patty. Grill to desired doneness.
- Place a lettuce leaf on the bottom half of each bun and top with a patty. Season the meat with the salt and pepper. Top with the tomato mixture and bun tops. Serve immediately.
25 minutes
Dining and Cooking