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Ingredients
2 pounds ground round
2 pounds ground chuck
¼ cup fresh basil, chopped
4 tablespoons fresh parsley, chopped
2 ½ tablespoons fresh thyme, chopped
1 ½ teaspoons dried, ground poblano chili
¾ pound unsalted butter, softened
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
Nutritional analysis per serving (10 servings)
1 gram carbs; 195 milligrams cholesterol; 594 calories; 18 grams monosaturated fat; 2 grams polyunsaturated fat; 26 grams saturated fat; 50 grams fat; 1 gram trans fat; 509 milligrams sodium; 36 grams protein
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
- Step 1
Combine the ground meats by hand in a large bowl, taking care not to overwork them. Blend the herbs and the chili with the butter in a food processor until thoroughly mixed. Season with salt and pepper. On a piece of plastic wrap shape the butter into a fat sausage shape and freeze until hard, about 30 minutes.
- Step 2
Gently shape the meat into 10 patties and season the tops and bottoms with salt and pepper. Slice the herb butter into ½-inch slices and insert one slice into the center of each beef patty. Make sure the butter is well covered by the meat.
- Step 3
Grill or broil until desired doneness. Serve on toasted buns with desired accompaniments.
Private Notes