When it comes right down to it, even with all the great shredded this and smoked that, nothing quite rivals a simple burger for perfect outdoor party food. All the ingredients are easily obtainable, most everyone has some sort of a grill at their disposal, and the variety for dressing them up is endless! This is just one example of how you can prepare just a few elements ahead of time, and be free to enjoy the gathering you planned.
The flavors of this burger are so amazing! The Tomato Jam is an intriguing stand-in for regular ketchup, adding some zip and spice, and just a hint of sweet. The Caramelized Onions are delicious enough to be eaten with a spoon, and the Smoky Mayo, well, they haven’t invented words good enough to describe the Smoky Mayo’s yumminess!
You could easily add other favorite fixings like fresh tomato, and sauteed mushrooms, but I will attest to it’s perfection as is!
Prepare the beef following these instructions, stopping before setting them in the fridge to add the compound butter by:
1. Carefully, from the side of the patty, inserting a sharp knife about halfway through the burger. Sweep the tip of the knife back and forth to create a small pocket in the middle of the patty.
2. Take a slice of Compound butter** and carefully insert it into the center of the patty.
3. Pinch up the sides of the patty and reshape, handling as little as possible.
4. Repeat with the three other patties.
5. Ready to chill and grill!
Read the Tips For a Better Burger before you grill. Make sure you toast or warm your buns. Hot, juicy burger + cold, tasteless bun = just don’t do it!!
makes 1 pound
1 lb unsalted butter–softened
3 small garlic cloves, minced
1/4 teaspoon tarragon
1/4 teaspoon dried parsley
1/8 teaspoon salt
1/8 teaspoon pepper
In a medium bowl, blend all the ingredients together. I just do it by hand–it’s easy and there is less to clean up.
When thoroughly blended, place the butter mixture onto a long piece of plastic wrap. Using the wrap to keep your hands clean, shape the butter into a 1 1/2 inch roll, like you would cookie dough if you were going to chill it.
Wrap securely in plastic wrap and set in the refrigerator for several hours to harden.
To use, slice chilled butter into fat 1/4 inch slices and insert into the middle of your hamburger patty.
You can also place a slice on top of your almost cooked burger so it melts all down and into the grilled goodness of the outside of your burger. Oh Heavens!
Wrap and store unused butter in the freezer for up to 2–3 months.