GARLIC TOAST BURGER RECIPES

Steps:

• Place all the herbs, garlic, pepper, and butter in a small mixing bowl and beat with a wooden spoon until slightly fluffy.
• (you can do the mixing with a or food processor) Place a 12" square piece of plastic wrap or parchment paper on your work surface and mound the flavored butter in the center.
• Roll herb butter into cylinder shape within plastic, twisting the ends to compress the butter.
• Chill the butter in the refrigerator or freeze until firm.
• Butter will keep for up to 5 days in the refrigerator or up to 3 months in the freezer.
• Burger Preparation: Make hamburger patties as usual, but for each one place your thumb in the middle and press an indentation almost through (but not quite) to the other side of the meat.
• Unwrap formed butter and cut crosswise into 1/4-1/2" discs. (You will be using approximately 4 tablespoons Herb-Garlic Butter per 1 1/2 pound of ground meat).
• Form hamburger patty fully around one butter disc, pressing gently to seal the disc into the dead center of the meat.
• (not too much pressing! It will make your burgers dense and tough) Place burgers on hot grill (preheated to high if using a gas grill).
• Grill burgers until cooked to doneness, (about 5 to 7 minutes per side for medium-done).
• Place burgers on a serving plate, add cheese, if desired, but do not serve for about 5 minutes, to allow flavors to fully meld.
• Brush buns with melted butter and toast on the grill for a few seconds.
• Serve with any toppings of your choice.

Steps:

• In a large skillet, heat 4 tablespoons butter over medium
• When it foams, add the sliced onions, thyme and bay leaf; season with salt and pepper
• Cook, stirring frequently, until onions are caramel in color and very soft, 20-30 minutes
• Add the stock during the last 5 minutes of cooking
• Remove from heat and reserve
• Heat a cast-iron skillet over medium-high heat
• Place beef in a medium mixing bowl
• Using a hand grater or box grater, grate 1/2 small onion over the meat
• Add Worcestershire, garlic, salt and pepper
• Using your hands, combine and form into 4 patties (thinner in the centers for even cooking)
• Add olive oil to the skillet
• Add the burgers and cook 4 minutes on each side for medium (longer for more well-done)
• Top each patty with 1 slice of each cheese during the last minute or two of cooking, tenting with foil to melt
• Toast bread and butter one side of each slice of toast
• Divide the upland cress among 4 slices of toast and top cress with the buttery burgers some buttery onions and the remaining 4 slices toast