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Garlic Butter Basil Burgers

This recipe uses a garlic butter recipe my father makes, and combines it with good quality ground chuck and sirloin, fresh basil, sundried tomatoes and manchego cheese to build a very flavorful burger that turns your run of the mill grilling experience into an event you'll want to share with friends!


Garlic Butter
4 cloves garlic
½ lb. softened butter
2 tablespoons extra virgin olive oil
2 teaspoons dry parsley
1 teaspoon freshly grated parmigiano-reggiano cheese
4 sundried tomatoes
¼ cup fresh basil leaves
1/3 cup garlic butter, plus 4 teaspoons in reserve for the buns
1 lb. Freshly ground chuck
½ lb. Freshly ground sirloin
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 slices manchego cheese
4 leaves romaine or boston lettuce
4 kaiser rolls (you can substitute any crusty fresh roll you like)
4 tablespoons mayonnaise


Start with the garlic butter - Mince garlic, then mix garlic, butter, oil, parsley and cheese in your food processor for just a few pulses. You can make this a day ahead and store in a tightly sealed container in the refrigerator. You will have garlic butter left over that can be kept in the refrigerator for a couple weeks. For the burgers - Coarsely chop the sundried tomatoes in the food processor. Add all but two of the basil leaves, and chop the basil with two or three pulses of the food processor. Add 1/3 cup of your garlic butter and pulse a few more times to combine the ingredients. Combine this garlic butter mixture, the ground chuck, ground sirloin, salt and pepper in a bowl and very gently work the ingredients together with your hands. Separate the beef mixture into four balls, and lightly press each between your hands to create a patty shape, approximately ¾ inch thick. Before you place the burgers on the grill, split the rolls, spread a teaspoon of the reserved garlic butter on the inside of each, and set aside. Coarsely chop the two reserved basil leaves, and mix with the four tablespoons of mayonnaise. Set aside. When your grill is hot, place each burger on the grill for five minutes. Flip the burgers and allow them to cook for three minutes before placing a slice of the manchego cheese on each. Allow to cook for two more minutes. During the final minute the burgers are cooking, place the rolls on the grill to toast. Remove the burgers and buns from the grill, and garnish each burger with a tablespoon of the mayonnaise mixture and a leaf of romaine or boston lettuce.


The garlic butter creates a nice, crunchy outside and leaves the inside of the burger moist and tasty, even when grilled to well done. I enjoy this with a nice, fresh salad of romaine lettuce, sweet onions, chopped green pepper and tomato, and italian dressing.