Hamburgers With Garlic and Shallot Butter

Ingredients

• 1 ½ pounds ground beef, preferably sirloin
• Salt to taste, if desired
• ½ teaspoon freshly ground pepper
• 2 tablespoons Dijon-style mustard
• 3 tablespoons finely chopped shallots
• ¼ cup dry white wine
• 1 tablespoon finely minced garlic
• 4 tablespoons butter at room temperature
• 2 tablespoons finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    555 calories; 45 grams fat; 20 grams saturated fat; 2 grams trans fat; 18 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 30 grams protein; 151 milligrams cholesterol; 199 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Put meat into a mixing bowl and add salt, pepper and mustard. Blend well, using your fingers. Divide mixture into four portions and shape each into a patty.
2. Combine shallots and wine in a small saucepan. Cook over moderately high heat about 3 minutes or until the wine is almost evaporated. Remove from heat and let cool briefly. Add garlic, butter and parsley and blend well.
3. Burgers may be broiled or cooked in a hot skillet. If they are to be broiled, preheat the broiler to high. Place burgers on a rack and place them under broiler about two or three inches from the source of heat. Cook about 5 minutes, turning burgers occasionally. If burgers are to be cooked in a skillet, heat the skillet, preferably a cast-iron one, until very hot. Brush it lightly with oil. Add burgers and cook about 2 minutes on one side. Turn and cook about 3 minutes longer, turning them occasionally.
4. Smear top of each burger immediately with herb butter and serve.

20 minutes