"21" CLUB BURGER

Provided by Molly O'Neill

Time 45m

Yield 8 hamburgers

Number Of Ingredients 13

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Ingredients

1/2 cup butter (1 stick) at room temperature
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh parsley
Salt and freshly ground black pepper to taste
24 slices ripe red tomato
16 thin slices red onion
1 1/2 cups olive oil
1 cup freshly squeezed lemon juice
6 pounds fresh chuck
Salt and freshly ground black pepper to taste
16 1/2-inch-thick slices Italian country-style bread, toasted
1/2 cup olive oil

Steps:

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.
For the salad, combine the tomatoes, onion, olive oil and lemon juice in a nonreactive bowl.
For the hamburgers, remove the butter from the plastic wrap and cut into 8 cylinders. Divide the meat into 8 equal balls.
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.
Grill, broil or fry the patties in a preheated cast-iron skillet for 4 minutes per side over medium-low heat for medium rare.
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.

Nutrition Facts : @context http, Calories 1260, UnsaturatedFat 60 grams, Carbohydrate 48 grams, Fat 85 grams, Fiber 11 grams, Protein 84 grams, SaturatedFat 22 grams, Sodium 2032 milligrams, Sugar 14 grams, TransFat 1 gram