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Crest Cafe Better Butter Burger

4 servings

COMPOUND BUTTER

• 1 pound unsalted butter, softened
• 2 large garlic cloves, minced
• 11/2 teaspoons minced fresh tarragon
• 11/2 teaspoons minced fresh basil
• 11/2 teaspoons minced fresh parsley
• Pinch cayenne pepper
• Salt and pepper, to taste

ROASTED GARLIC AIOLI

• 1 cup mayonnaise
• 11 small garlic cloves, roasted, chopped
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cumin

BURGERS

• 2 pounds fresh ground beef or Angus beef
• Sliced cheese
• Sliced red onion
• Sliced Roma tomatoes
• Green leaf lettuce
• 4 onion hamburger buns

For the Compound Butter: Stir together all the butter ingredients, then spoon onto plastic wrap in a six-inch long mound. Fold plastic wrap over butter to enclose and roll to form a log about 21/2 inches in diameter. Chill butter until firm, about 2 hours.

For the Roasted Garlic Aioli: Combine all ingredients in a food processor until smooth.

For the Burger: Form beef into four (8-ounce) patties. Stuff a slice of the compound butter inside the middle of each patty. Broil the burgers to desired doneness, then place another slice of butter on the burger. Top burgers with sliced cheese and broil just to melt cheese. Place burgers on bun. Top with Roasted Garlic Aioli, onion, tomato and lettuce.

(From Ruben Medina and Luis Moreno of Crest Cafe.)

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