Food Network Magazine - (06)June 2020

HERB BUTTER–STUFFED BURGERS

ACTIVE: 40 min l TOTAL: 1 hr l MAKES: 4

wednesday

june 17

and freeze until firm enough to slice,

about 20 minutes. Slice the butter log

into 8 rounds.

2. Make the burgers: Preheat a grill to
   medium high. Divide the ground beef into
   4 mounds, place a slice of butter on each,
   then gently shape the beef around the
   butter to enclose. Press the beef into four
   4-inch-wide patties (about ½ inch thick).
   Refrigerate until ready to grill. Set aside
   the remaining butter for serving.
   3. Season the burgers on both sides with
   salt and pepper. Grill until well marked,
   3 minutes. Flip and top each with a slice of
   cheese. Cook 3 more minutes for medium
   rare, covering during the last 15 seconds to
   melt the cheese. Grill the buns until toasted.
   4. Spread the remaining herb butter on
   the bottom buns. Serve the burgers on the
   buns with mustard, onion, tomatoes and
   lettuce. Skewer cornichons on toothpicks
   and insert into each burger.

FOR THE HERB BUTTER

6 tablespoons unsalted butter,

at room temperature

2 tablespoons finely chopped fresh parsley

1 small clove garlic, grated

1 teaspoon fresh lemon juice

1 teaspoon Worcestershire sauce

Kosher salt and freshly ground pepper

FOR THE BURGERS

1½ pounds ground beef

Kosher salt and freshly ground pepper

4 slices jarlsberg cheese (about 4 ounces)

4 brioche buns, split

Dijon mustard, sliced onion, sliced tomatoes,

butter lettuce and cornichons, for serving

1. Make the herb butter: Mix the butter,
   parsley, garlic, lemon juice, Worcestershire
   sauce, ½ teaspoon salt and a few grinds of
   pepper in a small bowl. Transfer to a piece of
   plastic wrap and form into a 4-inch log. Wrap

MANGO SKEWERS

WITH CHILE-LIME

SEASONING

Thread mango cubes onto

skewers (if using wooden

skewers, soak them in water

for about 20 minutes first).

Grill the mango skewers over

medium-high heat, turning, until

well marked, 1 to 2 minutes

per side. Sprinkle with

chile-lime seasoning.

thursday

june 18

48 FOOD NETWORK MAGAZINE ●JUNE 2020

II ~

Big Timo Burgors

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