Why It Works
- Charring the romaine gives it depth and character that pairs well with the richness of the burger.
- Garlic confit adds a subtle, sweet funkiness, while the classic compound butter slathers the burger in flavor and richness.
This burger is topped with a steak classic: maitre d'hotel butter, a compound butter flavored with parsley, lemon, and garlic.. As it melts onto the hot patty, it bastes the whole thing in a rich, flavorful sauce. Add to that a layer of butter-soft garlic confit and charred romaine, and you have yourself one heck of an indulgent hamburger.
- 1 1/2 pounds freshly ground beef chuck, preferably about 80 percent lean, formed into 4 (4 1/2 inch wide) patties
- Kosher salt and freshly ground black pepper
- Vegetable oil, for cooking
- 1 romaine lettuce heart, excess green leafy tops removed and reserved for another use, heart cut lengthwise into quarters
- 12 cloves Garlic Confit, for serving
- 4 pats Maitre d'Hotel Butter, for serving
- 4 brioche buns, split and toasted
Season patties generously with salt and pepper. Cook to desired doneness on a hot grill or in a lightly oiled cast iron skillet on the stovetop, 125°F for medium rare or 135°F for medium. Transfer to a plate and allow to rest for 5 minutes.
Meanwhile, wipe out skillet, grease very lightly with additional oil if necessary, and set over high heat until oil is smoking. Add romaine quarters, cut side down, and cook until lightly charred. Turn so that the other cut side is down, and repeat until second cut side is lightly charred. Transfer to a work surface.
Using a knife, cut away most of the core from each romaine quarter.
Spread garlic confit into an even layer on the bottom half of each bun. Top with charred romaine leaves. Set burger patties on top and top each with a pt of hotel butter.
Close burgers and serve right away.
Grill or cast iron skillet