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["Place butter in large bowl and soften enough so you finger leaves a dent when gently pushed, but doesn't slip through", "Heat olive oil to a shimmer over medium heat", "Add anchovies to oil & fry till crunchy", "Remove from heat & let cool briefly, in oil", "Remove anchovies from oil & mince", "Add Anchovies, Oil, Lemon Zest, Lemon Juice, Herbs & Garlic Cloves to butter & mix well, taste season with salt & pepper", "Lay a piece of plastic wrap (Around 1' square) flat on your cutting board & spoon butter neatly in the center. Roll gently using the side of the plastic to form a cylinder of butter, about the width of a Kielbasa, fold over and twist ends tightly to seal completely. ( you can also use wax paper or parchment, don't use foil though.", "Freeze until solid, can be kept in freezer fro at t least 2 months. This recipe creates more than you need, however it is absolutely delicious on most things that are food...especially: Roasted Radishes, Broccoli, Cauliflower, Grilled Meats & Fish, Steamed Fingerling potatoes, Spaghetti, Grilled Bread or stirred into Soft Scrambled Eggs at the very last minute.", "Pre-heat Grill, Grill Pan or Cast Iron Pan until very very hot", "Mix together Olives, Rosemary, Lemon Zest, Aleppo Pepper with about a tsp each Salt & pepper", "Gently Gently mix olive mixture into lamb... taste for seasoning...raw lamb won't kill you but if you are squeamish about it heat a wee bit in a pan... keep in mind that the butter will add salt.", "Whisk the mashed anchovy or the anchovy oil in to the aioli, let sit.", "Slice a 1/4"" thick disk of butter off your cylinder...don't defrost, run very hot water over a knife and use that to cut through the frozen butter, it should work like the proverbial hot knife through butter...because that's what it is.", "Divide the lamb into 4 equally sized balls and split each ball into equally sized halves. Tuck the butter disk into 1 ball and place other half on top and gently form into a burger shape taking care that the butter is completely surrounded by meat. Repeat until you have 4 burgers.", "Pat the burgers dry and season 1 side generously with pepper and sparingly with salt...", "Place the seasoned side down on grill or pan and then don't touch it at all for 5 minutes. Warm the grilled bread and lay a few tomatoes down on top of each slice", "Flip the Burger and cook for another 5 minutes", "Let the burgers rest on top of the bread for 10 minutes ... no really let them rest and collect themselves, don't eat them yet..", "Meanwhile...Toss the Arugula, Fennel, Preserved lemon, Fried Capers & Red Onion with Salt, Pepper, Lemon Juice & Olive Oil", "Once the burgers have rested, dollop some aioli on top and top that with a pouf of salad.", "Eat with Knife and fork....Recommended sides: Grilled asparagus, Tiny Steamed Potatoes with Fresh Herbs, Grilled artichokes, Grilled Carrots sprinkled with Pistachios & Feta cheese, Polenta Fries....."]
