February is the shortest month of the year. And so as not to take up much of your valuable time, I’m giving you the shortest grilling recipe. This goes from the grill to the plate in 10 minutes. If you tell me you don’t have 10 minutes to spend making one of the greatest hamburgers ever, then I will just have to come after you.
What makes this burger great is a compound butter, which is just a fancy name for butter with a bunch of stuff stirred into it. You can make compound butters from any herbs you like – rosemary, thyme, parsley, dill. I always add some kind of oniony thing such as shallots or red onion. You can make a compound butter ahead of time. It also takes about 10 minutes. Wrap it in plastic wrap when you’re done and freeze it. Then when you need some flavorful something something (yes, I meant to write that twice – it’s a Southern expression), just pull it out and slice off a bit.
The burgers are the essence of simplicity. Put a cast iron skillet on the grill. Oh, wait a minute. Have I not told you of the beauty of using a cast iron skillet on a TRU-Infrared grill? The TRU-Infrared heats up lightning quick and to as low or high a temperature as you want. So the skillet, in this case heated on high, gets super hot in just a few minutes. If you did this in the kitchen, you’d smoke up the place and set the fire alarm off.
The burgers go into the skillet and after you flip them, you add the butter.
After you add the butter, shut the lid and let the patties cook another few minutes until the butter melts over the beef.
Now tell me that doesn’t look absolutely delicious. To gild the lily, I butter an onion roll and slap it on the grill to toast it. And then I don’t add a single other thing except maybe a few slices of onion. All in 10 minutes.
Quick and flavorful burgers using a compound butter as a flavor boost.
- 2 sticks of butter at room temperature, plus additional softened butter for the onion rolls
- 1 tablespoon finely minced shallot
- 1 tablespoon finely minced parsley
- 1 tablespoon freshly minced thyme
- 1 pound ground chuck
- 1 teaspoon salt
- 4 ½-inch thick slices of compound butter
- 4 onion rolls
- To make the compound butter, combine the butter, shallot, parsley and thyme.
- Mix thoroughly and spoon the butter on a large piece of plastic wrap. Shape the butter into a log and then roll the plastic wrap to encase it.
- Either refrigerate the butter and use within a week or freeze it and cut off slices of the butter as needed, returning the rest to the freezer.
- To make the burgers, add the salt to the chuck, mix thoroughly and divide the chuck into four portions.
- Roll into balls and place each on a sheet of plastic wrap. Flatten until they’re about 1/-inch thick.
- Preheat the grill to medium-high and place a cast iron skillet on the grill.
- When the skillet is smoking, add the hamburger patties, then cook for 3-4 minutes and flip.
- Add one slice of compound butter to the cooked side of the patty and continue grilling, with the lid down, until the hamburgers are cooked through and the butter has melted, about 3 minutes.
- Butter the onion rolls and grill, cut side down, for about 30 seconds or until char marks form. Top the bottom bun with the burger patty and add the condiments of your choice.