A pat of garlicky herb butter in the middle of a sirloin patty adds flavor and keeps the meat juicy. If you typically like your burgers well done (which, I’m sorry to tell you, dries them out terribly), this is the ideal preparation for you. You can use any herb you like, but fresh thyme has an underlying earthy pungency that’s great with meat. Fresh herbs are a must.
Makes 4 burgers.
What you Need:
1. Preheat a gas grill on high with the lid down for 10 minutes or prepare a hot charcoal fire.
2. In a small bowl, combine the butter, garlic, herbs and pepper.
3. Shape the meat into eight thin patties about 5 inches in diameter. Dollop a quarter of the butter mixture in the center of four of the patties. Top with the remaining patties and pinch the edges to seal. Lay on a paper towel and press the tops lightly with another paper towel. Sprinkle both sides with kosher salt.
4. Place the burgers on the grill over direct heat and grill, cooking according to the directions and times in the previous recipe.
Makes 4 burgers.
What you Need:
- ½ stick salted butter, softened
- 1 small clove garlic, finely minced
- 2 tablespoons finely minced fresh thyme leaves (or basil, chives, oregano, or a mix of any two)
- ¼ teaspoon black pepper
- 1 ½ pounds ground sirloin
- Kosher salt
1. Preheat a gas grill on high with the lid down for 10 minutes or prepare a hot charcoal fire.
2. In a small bowl, combine the butter, garlic, herbs and pepper.
3. Shape the meat into eight thin patties about 5 inches in diameter. Dollop a quarter of the butter mixture in the center of four of the patties. Top with the remaining patties and pinch the edges to seal. Lay on a paper towel and press the tops lightly with another paper towel. Sprinkle both sides with kosher salt.
4. Place the burgers on the grill over direct heat and grill, cooking according to the directions and times in the previous recipe.
John and Tanya Bäck 
Wilderness Wonders Rustic Cabin Wind ...
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