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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 ½-inch-thick slices Italian country-style bread, toasted
½ cup olive oil
Nutritional analysis per serving
47 grams carbs; 245 milligrams cholesterol; 1264 calories; 52 grams monosaturated fat; 9 grams polyunsaturated fat; 22 grams saturated fat; 86 grams fat; 1 gram trans fat; 11 grams fiber; 2030 milligrams sodium; 83 grams protein; 14 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
- Step 1
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.
- Step 2
For the salad, combine the tomatoes, onion, olive oil and lemon juice in a nonreactive bowl.
- Step 3
For the hamburgers, remove the butter from the plastic wrap and cut into 8 cylinders. Divide the meat into 8 equal balls.
- Step 4
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.
- Step 5
Grill, broil or fry the patties in a preheated cast-iron skillet for 4 minutes per side over medium-low heat for medium rare.
- Step 6
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.
Private Notes