Ingredients
Herb butter:
- ½ cup butter (1 stick) at room temperature
- 2 tablespoons finely chopped fresh basil
- 1 tablespoon finely chopped fresh thyme
- 1 tablespoon finely chopped fresh parsley
- Salt and freshly ground black pepper to taste
Salad garnish:
- 24 slices ripe red tomato
- 16 thin slices red onion
- 1 ½ cups olive oil
- 1 cup freshly squeezed lemon juice
Hamburgers:
- 6 pounds fresh chuck
- Salt and freshly ground black pepper to taste
- 16 1/2-inch-thick slices Italian country-style bread, toasted
- ½ cup olive oil
- Nutritional Information
Nutritional analysis per serving (8 servings)
1053 calories; 82 grams fat; 21 grams saturated fat; 1 gram trans fat; 50 grams monounsaturated fat; 7 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 74 grams protein; 244 milligrams cholesterol; 694 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 hamburgers
Preparation
- For the herb butter, place the butter, basil, thyme, parsley, salt and pepper in a food processor and pulse until smooth. Place it on plastic wrap, and loosely fold the wrap over. Roll it into a log and freeze.
- For the salad, combine the tomatoes, onion, olive oil and lemon juice in a nonreactive bowl.
- For the hamburgers, remove the butter from the plastic wrap and cut into 8 cylinders. Divide the meat into 8 equal balls.
- With each ball, make an indentation with your thumb, press a butter cylinder in and close the meat over the butter. Shape each ball into a 1-inch-thick patty, and sprinkle with salt and pepper on both sides.
- Grill, broil or fry the patties in a preheated cast-iron skillet for 4 minutes per side over medium-low heat for medium rare.
- Brush the toast with the olive oil and grill under a broiler until both sides are golden. Center each hamburger on 2 slices of the toast, top with the salad garnish and eat with a knife and fork.
45 minutes
Dining and Cooking