Title: Lobster Club Burgers with Anne
Categories: Stewart2
Yield: 4 servings

1 lb Unsalted butter; room
-temperature
1 tb Chopped fresh thyme
1 tb Chopped fresh sage
2 tb Chopped flat-leaf parsley
1 tb Chopped chives
1 ts Chopped fresh rosemary
2 lb Freshly-ground beef;
-combination of chuck
And shoulder
Coarse salt
Freshly-ground black pepper
Vegetable oil for grill
4 Semolina rolls; split
Baby lettuce; for garnish
Sliced plum tomatoes; for
-garnish

In a medium bowl, make compound herb butter by combining softened butter,
thyme, sage, parsley, chives, and rosemary; alternatively, this could 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
1/8-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 five to seven minutes per side for medium doneness. Remove from
grill and place each burger on a roll and serve garnished with lettuce and
tomato.

Makes 4 burgers.

Source: "Martha Stewart Living - " S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"

Per serving: 815 Calories (kcal); 92g Total Fat; (99% calories from fat);
1g Protein; trace Carbohydrate; 248mg Cholesterol; 13mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 18 1/2 Fat;
0 Other Carbohydrates

Recipe by: Recipe from Anne Rosenzweig

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