Chances are, you dream of serving up smoky briskets and competition-quality ribs. But most of the time, when you fire up your grill, it's to cook a humble hamburger. Here's a burger quite like any you've probably ever tasted. In order to keep succulence in a fully cooked burger, Raichlen places a disk of herb butter in the center. The melting butter moistens the meat from the inside, so you cook it through without drying it out.
For the hamburgers:
1 1?2 pounds ground sirloin, round, or chuck
4 tablespoons Garlic-Herb Butter, cut into 4 half-inch-thick slices
Coarse salt and black pepper
4 slices (2 to 3 ounces) pancetta (Italian bacon; optional)
4 slices white Cheddar cheese (optional)
4 hamburger buns or kaiser rolls
2 tablespoons melted butter
For the toppings (any or all of the following):
Bibb or red leaf lettuce leaves
Thin slices of raw or grilled sweet onion
Sliced ripe red tomato
Mustard, ketchup, mayonnaise, relish, or whatever other condiment you may fancy
In the Balkans, burgers are made with a mixture of ground beef, veal, pork, and sometimes lamb. The spicing in the meat is a little more extravagant too: diced onion, chopped parsley, cumin, paprika, and fresh dill.
Also good for:
To make lamb burgers, use ground lamb in place of the beef. To make lamb cheeseburgers, substitute goat cheese for the Cheddar.
Click here to find out more about the book this recipe came from, How To Grill, by Steven Raichlen.