Categories: Burgers
Ingredients
- For the herb butter:
- 6 tbsp unsalted butter, at room temp
- 2 tbsp finely chopped fresh parsley
- 1 small garlic clove, grated
- 1 tsp fresh lemon juice
- 1 tsp Worcestershire
- Kosher salt and black pepper
- For the burgers:
- 1 1/2 lbs. ground beef
- Kosher salt and black pepper
- 4 slices jarlsberg cheese
- 4 brioche buns, split
- Dijon, sliced onion, sliced tomatoes, butter lettuce and cornichons, for serving
Directions
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Make the herb butter: Mix the butter, parsley, garlic, lemon juice, Worcestershire, 1/2 tsp salt and black pepper in a small bowl. Transfer to a piece of plastic wrap and form into a 4-inch log. Wrap and freeze until firm enough to slice, about 20 minutes. Slice the butter log into 8 rounds.
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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 patties. Refrigerate until ready to grill. Set aside remaining butter for serving.
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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.
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Spread the remaining herb butter on the bottom buns. Serve the burgers on the buns with Dijon, onion, tomatoes and lettuce. Skewer cornichons on toothpicks and insert into each burger.