A pat of the slightly tangy butter is tucked into the center of each beef patty. As the burger cooks, the butter melts, giving the meat an extra-tender texture and a hit of citrusy flavor.
Ingredients
Makes 4
Step 1
Mix butter, all herbs, lemon peel, and lemon juice in small bowl. Season with salt and pepper. Measure 1/3 cup herb butter; transfer to sheet of plastic wrap (reserve remaining butter in bowl for spreading on buns). Using plastic wrap as aid, form butter into 3-inch-long log; wrap plastic around to seal. Freeze until firm, about 30 minutes. Cut crosswise into 4 rounds. Flatten rounds into 2-inch-diameter disks.
Step 2
Divide meat into 4 equal pieces. Using damp hands, form each piece into ball. Using thumb, make deep wide indentation in center of each ball. Press 1 lemon-butter round flatly into indentation, then press meat securely over butter to enclose. Flatten each burger into 31/2-inch-diameter patty, leaving butter rounds horizontally in center of each burger. DO AHEAD:Herb butter and burgers can be made 6 hours ahead.Place burgers on baking sheet, cover with plastic wrap, and chill. Cover and chill herb butter in bowl; bring to room temperature before continuing.
Step 3
Brush barbecue rack with oil. Prepare barbecue (high heat). Sprinkle both sides of burgers with salt and pepper. Spread remaining butter over cut sides of buns. Grill burgers until cooked through, 4 to 6 minutes per side. Grill buns until slightly charred, about 1 minute per side.
Step 4
Place burgers on bun bottoms. Top with tomato slices and arugula leaves. Cover with bun tops and serve.
How would you rate Grilled Burgers with Meyer Lemon Butter?
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Reviews (7)
Back to TopI took a lot of liberties with the recipes and just used the ingredients as a starting point. I just mixed all of the ingredients in with the meat, instead of making and waiting for the butter to freeze, then putting them in the patty. I much prefer fresh ground beef, but this recipe helps the pre-packaged variety much more palatable! http://www.dishful-thinking.com/lemon-herb-sliders-home-cooking/
foodie_shannon
Los Angeles
8/12/2011
Your burgers may not have had enough fat in them, for a direct high-heat source try an 85% meat :-)
Anonymous
Germany
7/18/2010
Made these burgers on the Fourth of July, and while they were tasty, they seized up into balls on the grill. they were nice flat discs when put upon the grill, but then they quickly became meat balls - we had to cut them in half to put them on the buns...any ideas as to why this happened fellow chefs? thanks
johncw3
San Francisco, CA
7/8/2010
The burgers were good, but the flavor was subtle. I used left over butter on some grilled veggies the next day, which was good too.
Anonymous
Eau Claire, WI
7/2/2010
We made these last weekend and thought they were great. I was very generous with the herbs in the butter as we like more flavor. Actually, I was very dubious about the whole thing and was pleasantly surprised. I didn't use the arugula but will next time. Would have complemented the flavors well.
Anonymous
Lake Zurich, IL
7/1/2010
I made this exactly as written and found the burgers to be a bit bland. The butter could have used more flavors to give it a bit more of a flavor-kick when mixed with the meat. I wont be making this again.
Anonymous
Denver, CO
6/30/2010
The only thing I did differently was cut it down proportionately to fit 1/4 lb. burgers. We found this to be light and delicious - light, despite being 85% ground beef and with patties of butter in the middle. Probably no fatter than when a burger is slathered with mayo and cheese - my boys gamely stuck to the arugula and tomatoes. Would make again - just needs a little prep in advance.
Anonymous
6/20/2010
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