Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Lobster Club Burgers 3.5 (4) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 4 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. Ingredients 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 Directions 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. Heat grill or grill pan. 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. Oil grill with a small amount of vegetable oil to prevent sticking. 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. Rate it Print