Beefy Burgers With Herby Compound Butter Food

HERB BUTTER-STUFFED BURGERS

Steps:

• Make the herb butter: Mix the butter, parsley, garlic, lemon juice, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Transfer to a piece of plastic wrap and form into a 4-inch log. Wrap and freeze until firm enough to slice, about 20 minutes. Slice the butter log into 8 rounds.
• Make the burgers: Preheat a grill to medium high. Divide the ground beef into 4 mounds, place a slice of butter on each, then gently shape the beef around the butter to enclose. Press the beef into four 4-inch-wide patties (about 1/2 inch thick). Refrigerate until ready to grill. Set aside the remaining butter for serving.
• Season the burgers on both sides with salt and pepper. Grill until well marked, 3 minutes. Flip and top each with a slice of cheese. Cook 3 more minutes for medium rare, covering during the last 15 seconds to melt the cheese. Grill the buns until toasted.
• Spread the remaining herb butter on the bottom buns. Serve the burgers on the buns with mustard, onion, tomatoes and lettuce. Skewer cornichons on toothpicks and insert into each burger.

HERB BURGERS

Steps:

• In a bowl, combine the first 11 ingredients. Crumble beef over mixture and mix well. Shape into eight patties. , Grill, uncovered, over medium heat for 5-6 minutes on each side or until meat is no longer pink. Serve on buns with mayonnaise, lettuce, tomatoes and onion.

BETTER BUTTER BURGER

Steps:

• For the compound butter: Stir together the butter, basil, parsley, tarragon, cayenne and garlic; season with salt and pepper. Spoon the mixture onto a piece of plastic wrap in a 6-inch-long mound. Fold the plastic wrap over the mixture to enclose it, and roll it to form a log about 2 1/2 inches in diameter. Chill until firm, about 2 hours.
• For the roasted garlic aioli: Blend the mayonnaise, lime juice, paprika, cayenne, cumin and garlic in a food processor until smooth.
• For the burgers: Preheat the oven to broil.
• Form the ground beef into 4 patties. Stuff a slice of the compound butter inside each and broil the burgers to the desired doneness. Add another slice of the butter to the top of each burger, followed by a slice of cheese. Broil briefly, just until the cheese melts.
• Serve on buns with a small mound of the aioli on top of the cheese.

PERFECT BEEF BURGERS

Steps:

• Sprinkle the ground beef evenly with 1/2 teaspoon salt in a large bowl. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
• Preheat a grill to high. Season the patties with salt and pepper. Grill, undisturbed, until marked on the bottom, 3 to 5 minutes. Turn and grill until the other side is marked and the patties feel firm, 3 to 5 more minutes; if desired, top each burger with 2 slices cheese during the last 2 minutes of cooking and cover with a disposable aluminum pan to melt.
• Serve the patties on the buns; top with lettuce and tomato.

BEEFY TURKEY BURGERS

Steps:

• Combine all ingredients in a bowl (Use your fingers, it works the best!). Add more bouillon if you like a stronger beef flavor. Let it sit for about 15 minutes to soak all the flavor.
• Take wax paper, parchment paper or foil and cut 12 square shaped pieces.
• Lay the wax paper down on the counter, and make a patty from the meat and place on top, layer another sheet and patty up to 2 patties. I made 12 patties, but you can make bigger ones than I did.
• Place remaining patties and wax paper in a gallon sized freezer bag. Freeze nicely for up to a month. Pull them out as needed. Great grilled or even just placed in the broiler.
• Cooking time is about 10-15 minutes.

HERBED COMPOUND BUTTER

Steps:

• In a bowl, mash together butter, shallots or garlic, herbs, lemon juice, pepper and salt.
• Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 3 hours before using.

MARIA'S BEEFY BURGERS

Steps:

• Peel and grates onions and garlic cloves.
• Mix in spices and eggs.
• Add ground beef and breadcrumbs. Mix thorouughly with hands.
• Cover. Refrigerate for 30 minutes or more.
• Drizzle olive oil over hands (rubbing hands together) while making balls and then patties.
• Freeze any unused burgers.

BEEFY BURGERS WITH HERBY COMPOUND BUTTER

Steps:

• In a medium bowl, make compound herb butter by combining softened butter, thyme, sage, parsley, chives, and rosemary; this can 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 1/4-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 5 to 7 minutes per side for medium doneness.
• Remove from grill and serve.