Butter Burger With Garlic Confit And Seared Romaine Recipe

• 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
• , for serving
• 4 pats
• , for serving
• 4 brioche buns, split and toasted

1. 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, 125u0b0F for medium rare or 135u0b0F for medium. Transfer to a plate and allow to rest for 5 minutes.
2. 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.
3. Using a knife, cut away most of the core from each romaine quarter.
4. 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.
5. Close burgers and serve right away.

ground beef chuck, kosher salt, vegetable oil, romaine lettuce heart, cloves, pats, buns

Taken from www.seriouseats.com/recipes/2018/09/maitre-dhotel-butter-burger-with-garlic-confit-and-seared-romaine.html (may not work)