Lobster Club Burgers


Anne Rosenzweig, acclaimed chef and owner of the Lobster Club in New York City, uses a mixture of freshly ground chuck and shoulder beef to create each of her exceptional eight-ounce burgers.


  • 1 pound unsalted butter, room temperature

  • 1 tablespoon chopped fresh thyme

  • 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, combination chuck and shoulder

  • Coarse salt and freshly ground black pepper

  • Vegetable oil, for grill

  • 4 semolina rolls, split

  • Baby lettuce, for garnish

  • Sliced plum tomatoes, for garnish


  1. 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). Turn out 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 1 month.

  2. Heat grill or grill pan.

  3. Form four 8-ounce, 1-inch-thick burgers. Cut four 1/8-inch-thick slices of compound butter from the log. Make an indentation in the center of each burger, and place half of a compound-butter slice inside. Reshape meat to cover butter, making sure it is not visible from either side; season both sides with salt and pepper.

  4. Oil grill with a small amount of vegetable oil to prevent sticking.

  5. Grill burgers for 5 to 7 minutes per side for medium doneness. Remove from grill, and place each burger on a roll. Serve garnished with lettuce and tomato.

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