Chicken Kiev for burgers

Votes: 1

Time: 1 hour.
Complexity: easily
Quantity: 4 cutlets

A seemingly ordinary burger with a beef patty, melted cheese, onions, lettuce, and a slice of tomato will captivate you with its unique twist: a juicy pocket of melting, aromatic butter inside the patty. The butter for the filling is mixed with chopped herbs and spices, then formed into a log that needs time to set in the refrigerator. Wrap pieces of the solidified butter in ground beef for the patties, and spread the remaining butter on toasted burger buns. Grill the patties and assemble the burgers while they're hot, garnishing each serving with a skewer topped with a gherkin.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Butter with herbs

90 g unsalted butter, room temperature
2 tbsp finely chopped fresh parsley
1 small clove of garlic, grated
1 teaspoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce

Burgers

700 g of ground beef
4 slices Jarlsberg cheese (about 110 g)
4 brioches, cut in half horizontally
Dijon mustard, onion rings, tomato slices, lettuce and gherkins, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ground beef, Jarlsberg cheese, brioche bun, lemon juice, parsley, pickles

Cooking the dish according to the recipe:

Make herb butter:

In a small bowl, combine the butter, parsley, garlic, lemon juice, Worcestershire sauce, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Transfer to a piece of plastic wrap and form into a 10 cm long log. Wrap in plastic wrap and place in the freezer until firm and ready to slice, about 20 minutes. Cut the butter into 8 rounds.
Divide the ground beef into 4 piles, place a slice of butter on each, then carefully form a 10 cm wide (approximately 1 cm thick) patty around the butter. Refrigerate until ready to fry. Set aside the remaining butter for serving.

Make some hamburgers:

Preheat the grill to medium heat. Season the patties on both sides with salt and black pepper. Cook until grill marks appear, about 3 minutes. Flip and top each patty with a slice of cheese. Cook for another 3 minutes for medium-rare, covering with a lid for 15 seconds to melt the cheese. Toast the buns on the grill until crisp.
Spread the remaining herb butter on the bottom halves of the buns. Serve the burgers on buns with mustard, onions, tomatoes, and lettuce. Thread gherkins onto skewers and insert into each burger.

Categories:

recipe / Summer dishes / Grill, barbecue / Grilled meat / Grilled flour products / Fast food / Hamburgers / Appetizers / Sandwiches / Food Network - recipes / European cuisine