• 1 pound unsalted butter, at room temperature
  • 1 tablespoon chopped fresh sage
  • 2 tablespoons chopped flat leaf parsley
  • 1 tablespoon chopped chives
  • 1 teaspoon chopped fresh rosemary
  • 2 pounds freshly ground beef − a combination chuck & shoulder works best Coarse salt and freshly ground pepper
  • 1 tablespoon chopped fresh thyme
  • Vegetable oil for grill
  • Baby lettuce

In a medium bowl, make compound herb butter by combining softened butter, thyme, sage, parsley, chives, and rosemary; this can also be done in a food processor. Turnout onto parchment or plastic wrap and roll into a log, 1 1/2−to 2−inches in diameter. Chill until firm, or freeze for up to one month

Heat grill or grill pan. Form 4 eight−ounce burgers, 1−inch thick. Cut four 1/4−inch thick slices of compound butter from the log. Make an indentation in the center of each burger, and place half of a 1/4−inch slice of compound butter inside. Reshape meat to cover butter, making sure it is not visible from either side; season both sides with salt and pepper. Oil grill with a small amount of vegetable oil to prevent sticking. Grillburgers for 5 to 7 minutes per side for medium doneness. Remove from grill and place each burger on a baby lettuce leaf and serve.
Serves 4. 1 gram carbs per serving.