"21" Club Burger
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
- ½cup butter (1 stick) at room temperature
- 2tablespoons finely chopped fresh basil
- 1tablespoon finely chopped fresh thyme
- 1tablespoon finely chopped fresh parsley
- Salt and freshly ground black pepper to taste
- 24slices ripe red tomato
- 16thin slices red onion
- 1½cups olive oil
- 1cup freshly squeezed lemon juice
- 6pounds fresh chuck
- Salt and freshly ground black pepper to taste
- 16½-inch-thick slices Italian country-style bread, toasted
- ½cup olive oil
Herb Butter
Salad Garnish
Hamburgers
Nutritional analysis per serving (8 servings)
1264 calories; 86 grams fat; 22 grams saturated fat; 1 gram trans fat; 52 grams monounsaturated fat; 9 grams polyunsaturated fat; 47 grams carbohydrates; 11 grams dietary fiber; 14 grams sugars; 83 grams protein; 2030 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
For the herb butter, place the butter, basil, thyme, parsley, salt and pepper in a food processor and pulse until smooth. Place it on plastic wrap, and loosely fold the wrap over. Roll it into a log and freeze.
- Step 2
For the salad, combine the tomatoes, onion, olive oil and lemon juice in a nonreactive bowl.
- Step 3
For the hamburgers, remove the butter from the plastic wrap and cut into 8 cylinders. Divide the meat into 8 equal balls.
- Step 4
With each ball, make an indentation with your thumb, press a butter cylinder in and close the meat over the butter. Shape each ball into a 1-inch-thick patty, and sprinkle with salt and pepper on both sides.
- Step 5
Grill, broil or fry the patties in a preheated cast-iron skillet for 4 minutes per side over medium-low heat for medium rare.
- Step 6
Brush the toast with the olive oil and grill under a broiler until both sides are golden. Center each hamburger on 2 slices of the toast, top with the salad garnish and eat with a knife and fork.
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