"21" Club Burger

1. 1

   For the herb butter, place the butter, basil, thyme, parsley, salt and pepper in a food processor and pulse until smooth.

2. 2

   Place it on plastic wrap, and loosely fold the wrap over.

3. 3

   Roll it into a log and freeze.

4. 4

   For the salad, combine the tomatoes, onion, olive oil and lemon juice in a nonreactive bowl.

5. 5

   For the hamburgers, remove the butter from the plastic wrap and cut into 8 cylinders.

6. 6

   Divide the meat into 8 equal balls.

7. 7

   With each ball, make an indentation with your thumb, press a butter cylinder in and close the meat over the butter.

8. 8

   Shape each ball into a 1-inch-thick patty, and sprinkle with salt and pepper on both sides.

9. 9

   Grill, broil or fry the patties in a preheated cast-iron skillet for 4 minutes per side over medium-low heat for medium rare.

10. 10

    Brush the toast with the olive oil and grill under a broiler until both sides are golden.

11. 11

    Center each hamburger on 2 slices of the toast, top with the salad garnish and eat with a knife and fork.

* Per serving · 4 servings · Values may vary.

No additional tips available.