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1
Combine the butter, chopped thyme, one tablespoon chopped fresh basil and chopped fresh parsley.
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2
Blend well.
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3
Place the mixture on a rectangle of waxed paper or aluminum foil and roll it into a sausage shape about one inch in diameter.
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4
Place in the freezer for an hour or longer, until it is frozen.
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5
This butter may be used a portion at a time and refrozen.
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6
Preheat a gas or charcoal broiler to high.
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7
Shape the meat into a round ball without kneading.
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8
With the finger, make a partial indentation through the center of the ball.
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9
Shove one frozen tablespoon of butter into the center of the ball and press to close the opening.
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10
Flatten the meat into a patty shape about three-quarters of an inch thick.
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11
Sprinkle on both sides with salt and pepper.
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12
Place the meat on the grill and cook about four minutes until it is well seared on one side; turn the meat and cook about four minutes longer or to the desired degree of doneness.
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13
Brush the bread slices on one side with one tablespoon of olive oil.
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14
Place the slices oiled side down on the grill and cook briefly until lightly toasted.
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15
Turn and cook briefly on the second side.
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16
Meanwhile, as the meat cooks, place the tomato and onion slices in a small bowl and sprinkle with the remaining two tablespoons of oil, the lemon juice, salt, pepper and remaining tablespoon of chopped fresh basil.
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17
Toss briefly.
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18
Place one slice of the warm grilled bread on a dinner plate, place the hamburger in the center and cover with the second slice of bread.
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19
Serve the tomato and onion slices on the side to be added to the hamburger as desired.
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20
Serve tomato ketchup only on request.
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21
The hamburger is also served with freshly cooked gaufrette potatoes on the side.
