Garlic Butter Burger

• 12 tablespoons (1 1/2 sticks) unsalted butter, slightly softened
• 4 cloves garlic
• 1/2 small shallot, chopped
• 3 tablespoons chopped fresh flat-leaf parsley leaves
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
• 1 1/2 tablespoons canola oil
• 4 hamburger buns, split

1. Combine the butter, garlic, shallot, and parsley in a food processor and process until smooth; season with salt and pepper to taste.
2. Scrape into a bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld.
3. The butter will keep in the refrigerator for up to 24 hours.
4. Bring to room temperature before using.
5. Divide the meat into 4 equal portions (about 6 ounces each).
6. Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
7. Season both sides of each burger with salt and pepper.
8. Brush the buns with about 4 tablespoons of the butter, using roughly 1/2 tablespoon for each half.
9. Cook the burgers, using the oil (see page 16) and brushing them every 30 seconds with the remaining garlic butter.
10. Meanwhile, toast the buns (see page 15).
11. Place the burgers on the bun bottoms, cover with the bun tops, and serve immediately.

unsalted butter, garlic, shallot, parsley, kosher salt, ground chuck, canola oil, buns

Taken from www.epicurious.com/recipes/food/views/garlic-butter-burger-375990 (may not work)