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'Burgers Ala Lobstex Club LCL???? Categories: none 1 lb butter; room temperature 1 tbs thyme, fresh; chopped 1 tbs sage, fresh; chopped 2 tbs parsley, flat leaf, fresh; chopped 1 tbs chives; chopped 1 tsp rosemary, fresh; chopped 2 lb ground beef, ex-ex ln (7%); &1 coarse salt ground pepper vegetable oil; for grill baby lettuce &1: (a combination chuck & shoulder works best) 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. ============and what do I do with the other half???========= 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 place each burger on a baby lettuce leaf and serve. Note: This might just be the best burger you've ever had. If you try these, write and let us know what you think! Serves 4. 1 gram carbs per serving. Not all the butter is acutally eaten!!!!!!!! NYC Nutrition Analysis (per serving or yield unit): water=163.5 g; calories=1347; protein=43.53 g; total fat=105 g; carbohydrate=0.7 g; ash=4.61 g; calcium=57.22 mg; phosphorus=348.4 mg; iron=4.98 mg; sodium=1088 mg; potassium=695.4 mg; magnesium=52.11 mg; zinc=9.5 mg; copper=0.19 mg; manganese=0.07 mg; vitamin A=3662 IU; vitamin E=2.21 mg ATE; thiamin=0.15 mg; riboflavin=0.61 mg; niacin=10.39 mg; pantothenic acid=1.02 mg; vitamin B6=0.6 mg; folate=26.24 ug; vitamin B12=4.78 ug; vitamin C=2.84 mg; saturated fat=62.9 g; monounsaturated fat=32.46 g; polyunsaturated fat=9.03 g; cholesterol=360.2 mg; selenium=32.68 ug; refuse=%; %cal as carb:prot:fat=0:16:84; WW Pts=35.87; (incomplete analysis) Contributor: http://www.lowcarbluxury.com Yield: 4 servings |
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