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Category - General
Posted - 08/27/2010 05:05pm

Grilled Burgers with Meyer Lemon Butter

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. For step-by-step photos of this recipe, see our tips on how to stuff a burger.
Makes 4

Recipe by Steven Raichlen, Francine Maroukian, and the Bon Appetit Test Kitchen

Photograph by Hans Gissinger

July 2010
Grilled Burgers with Meyer Lemon Butter

Ingredients

  • 6 tablespoons (3/4 stick) butter, room temperature
  • 1 tablespoon finely chopped fresh tarragon
  • 1 tablespoon finely chopped fresh basil
  • 1 tablespoon finely chopped fresh Italian parsley
  • 1 teaspoon finely grated Meyer lemon peel or regular lemon peel
  • 1 teaspoon fresh Meyer lemon juice or regular lemon juice
  • 1 1/2 pounds ground beef (15% fat)
  • Vegetable oil (for brushing)
  • 4 sesame seed hamburger buns
  • 1 large tomato, thinly sliced crosswise
  • 1 bunch arugula

  • Ingredient Info

    Meyer lemons are a bit sweeter than regular lemons and have a slight floral notes. They're available at some supermarkets and farmers' markets.

Preparation

  • 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.
  • 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 3 1/2-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.
  • 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.
  • Place burgers on bun bottoms. Top with tomato slices and arugula leaves. Cover with bun tops and serve.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Burgers and Sliders Slideshow.

    • Nutritional Information

      One serving contains the following:
      Calories (kcal) 698.3
      %Calories from Fat 50.9
      Fat (g) 39.5
      Saturated Fat (g) 17.3
      Cholesterol (mg) 149.1
      Carbohydrates (g) 45.8
      Dietary Fiber (g) 2.4
      Total Sugars (g) 0.9
      Net Carbs (g) 43.3
      Protein (g) 39.5
      Sodium (mg) 559.9


    Read More http://www.bonappetit.com/recipes/2010/07/grilled_burgers_with_meyer_lemon_butter#ixzz0xr1ootiV
    206d
    meet_our_manager_180x40.jpg
    scott_meat_dept_mngr1163BD.jpg
    Scott Meroney
    Meat Department Manager

    Scott has grown up with us. He began working at Shone's Country Store as a courtesy clerk when he was 16. At 18 he moved on to the meat department at Glen Ellen Village Market while attending Sonoma State University. Upon his graduation with a major in business and finance, Scott became manager of the GEVM meat department. He has been meat department manager at Sonoma Market since 2006.

    Scott enjoys having an active job and the interaction with people. He likes the people he works for and with. His fellow employees are friends and his customers are great.

    Scott says he is not a gourmet cook, but likes to barbecue and he is more than happy to share his expertise with his customers. Another side to Scott not known by all, is his creative side. He plays bass in his band The Bodies, well-known in the Bay Area and beyond.


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