Arcadia Burger

• 2 pounds ground round
• 2 pounds ground chuck
• 1/4 cup fresh basil, chopped
• 4 tablespoons fresh parsley, chopped
• 2 1/2 tablespoons fresh thyme, chopped
• 1 1/2 teaspoons dried, ground poblano chili
• 3/4 pound unsalted butter, softened
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste

1. Combine the ground meats by hand in a large bowl, taking care not to overwork them.
2. Blend the herbs and the chili with the butter in a food processor until thoroughly mixed.
3. Season with salt and pepper.
4. On a piece of plastic wrap shape the butter into a fat sausage shape and freeze until hard, about 30 minutes.
5. Gently shape the meat into 10 patties and season the tops and bottoms with salt and pepper.
6. Slice the herb butter into 1/2-inch slices and insert one slice into the center of each beef patty.
7. Make sure the butter is well covered by the meat.
8. Grill or broil until desired doneness.
9. Serve on toasted buns with desired accompaniments.

ground round, ground chuck, fresh basil, fresh parsley, fresh thyme, chili, butter, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/8211 (may not work)