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    21 Club Burger

    Source of Recipe


    List of Ingredients

    • 8 T. softened butter
    • 2 T. finely chopped basil
    • 1 T. finely chopped thyme
    • 1 T. finely chopped parsley
    • 3/4 pound freshly ground chuck (preferably with 22% fat content)
    • Salt and freshly ground pepper
    • Buns or bread
    • Sliced tomato
    • Sliced red onion
    • 3 T. olive oil
    • 2 tsp. fresh lemon juice


    1. Combine butter, 1 T. of basil, the thyme, and parsley and blend well. Place the mixture on a sheet of wax paper or aluminum foil and roll it into a sausage shape about 1 inch in diameter. Place in freezer for one hour or longer (until frozen solid)
    2. Heat gas or charcoal grill to high. Shape the meat into a ball, without kneading. With your finger, make a partial indentation through the center of the ball. Shove 1 T frozen butter into the center of the ball and close the opening. Flatten into a patty about 3/4 inch thick. Sprinkle both sides with salt and pepper.
    3. Place the meat on the grill for 3-4 minutes, until well seared on one side. Turn the meat and cook for another 3 minutes (until desired temperature).
    4. Brush the buns or bread with 1 T. of olive oil. Place oiled side down on the grill and cook briefly ,until lightly toasted. Turn and cook briefly on the second side.
    5. Place the tomato and onion slices in a small bowl and sprinkle with remaining 2 T. of olive oil, the lemon juice and salt and pepper to taste. Toss briefly.
    6. Place 1 slice of toasted bread on a plate, place the hamburger in the center, and cover with the second slice of bread. Serve the tomato and onion on the side to be added to the hamburger if desired.




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