Burger

• 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

1. Prepare a charcoal grill and position the rack 4 inches above medium-high heat, or heat a gas grill to medium-high heat.
2. Lightly oil the grill.
3. Form the beef into 6 patties, about 3 1/2 inches in diameter, and sprinkle on both sides with the salt and pepper.
4. 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.
5. (Gas grills may require 1 to 2 minutes more total cooking.)
6. Transfer the burgers to a rack to rest for 5 minutes.
7. Top each burger with about 1/2 tablespoon of the butter and a sprinkling of the chopped parsley.
8. Meanwhile, toast the English Muffins on the grill for 2 to 3 minutes.
9. Reheat the burgers on the grill for about 1 minute.
10. Serve them on the toasted English muffins, topped with the tomato slices.

canola oil, ground beef, kosher salt, freshly ground black pepper, butter, parsley, muffins, beefsteak tomato

Taken from www.foodnetwork.com/recipes/geoffrey-zakarian/burger-recipe.html (may not work)