Burger (Geoffrey Zakarian) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
canola oil, for greasing grill |
3 pounds organic prime ground beef chuck (preferably grass-fed) |
2 teaspoons kosher salt |
1/2 teaspoon freshly ground black pepper |
3 tablespoons salted butter |
1 1/2 tablespoons chopped fresh flat-leaf parsley |
6 english muffins, split |
1 large beefsteak tomato, cut into 6 slices |
Directions:
1. Prepare a charcoal grill and position the rack 4 inches above medium-high heat, or heat a gas grill to medium-high heat. Lightly oil the grill.
2. Form the beef into 6 patties, about 3 1/2 inches in diameter, and sprinkle on both sides with the salt and pepper. Grill the burgers, charring well on both sides, until almost but not quite as done as desired, 3 to 4 minutes per side for medium-rare. (Gas grills may require 1 to 2 minutes more total cooking.) Transfer the burgers to a rack to rest for 5 minutes. Top each burger with about 1/2 tablespoon of the butter and a sprinkling of the chopped parsley. Meanwhile, toast the English Muffins on the grill for 2 to 3 minutes.
3. Reheat the burgers on the grill for about 1 minute. Serve them on the toasted English muffins, topped with the tomato slices.
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