Garlic Butter Burger

01Method

1. 1

   Collect all the ingredients before starting.

2. 2

   Mince the garlic and sauté it in a small portion of the butter in a small skillet over medium heat for 1–2 minutes to mellow the raw garlic flavor.

3. 3

   Allow the cooked garlic to cool, then fold it into the rest of the butter along with the parsley until well combined.

4. 4

   Reserve half of the garlic butter for the buns. Shape the remaining half into a log using wax paper, rolling it to roughly 1¼-inch diameter, then freeze until solid, about 20 minutes.

5. 5

   Unwrap the hardened butter log and cut it into at least 8 thin rounds, keeping a few extras as spares. Return 4 of the slices to the freezer to keep them firm.

6. 6

   Heat an outdoor grill to medium-high, around 400°F (200°C). Divide the ground beef into 4 larger and 4 smaller portions. Press each larger portion into a patty with a shallow indentation in the center, then place a frozen garlic butter disk into each well.

7. 7

   Use each smaller beef portion to cap and seal the butter inside, pressing firmly around the edges. Season both sides of every patty with salt and pepper, then press a slight dimple into the top of each one.

8. 8

   Grill the patties for 3–4 minutes on the first side, then flip. Place a remaining frozen butter disk on top of each patty; once it melts, lay a slice of cheese on top. Cook for another 3–4 minutes, then transfer to a clean plate to rest.

9. 9

   Spread the reserved softened garlic butter over the cut faces of the buns.

10. 10

    Place the buns cut-side down on the grill and toast until lightly golden, about 30 seconds.

11. 11

    Assemble the burgers by layering lettuce, tomato, and the patties into the toasted buns. Serve immediately while warm.