Hamburgers With Mustard Butter

By The New York Times

Published July 30, 1994

Total Time
25 minutes
Rating
4(30)
Comments
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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.

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Ingredients

Yield:Four servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

26 grams carbs; 136 milligrams cholesterol; 622 calories; 17 grams monosaturated fat; 2 grams polyunsaturated fat; 17 grams saturated fat; 42 grams fat; 2 grams trans fat; 2 grams fiber; 645 milligrams sodium; 34 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine butter and mustard until smooth. Chill until semifirm. Toss together tomatoes and onion.

  2. Step 2

    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.

  3. Step 3

    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.

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Ratings

4 out of 5
30 user ratings
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Comments

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Prairiedogg

December 2020 Compare to Sifton tavern burger & Claiborne/Franey burger on NYT, and Claiborne cookbook, Kitchen Primer, "How to Make the Best Hamburgers." 4 oz patties 80/20 ground chuck. cooked hi heat 2 mins/1 min. Added American cheese, probably a mistake. Tomato onion mix ok, not great. Didn't have lettuce, don't think it improves. Squeeze of lemon a kick. Will try again w/o tomato, & use slice of yellow onion, no cheese.

JG

I've put cheese inside the burger patties before, but this was even better. It melted perfectly even in rare burgers which my group required. I used 15% fat ground grass fed beef and they were delicious.

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