Ingredients:

Herb Butter, 4 tablespoons unsalted butter at room temperature
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil or oregano
Salt and freshly ground pepper to taste
3 pounds freshly ground round
6 slices Fontina cheese
6 split hamburger buns or other rolls

Methods:

Place the ingredients in a blender or food processor and pulse until smooth.Transfer the mixture to a piece of plastic wrap. Roll into a log using the plastic wrap. Freeze until firm. Prepare a fire in a charcoal grill. Divide the beef into 6 equal balls.Slice the butter log into 6 slices. Bury 1 slice of butter in the center of each meatball. Flatten each ball into a patty using Burger Mate. When the coals are medium hot, place the burgers on the grill and cook for 5 minutes on one side. Flip the burgers over and cover each with a slice of cheese. Cook for 3 to 4 minutes, or until the cheese melts and the meat is medium rare. Cook a few minutes longer for medium or well-done burgers. While the cheese is melting, place the buns, cut-side down, on the grill to lightly toast them. Place the burgers between the toasted buns and serve.

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• patio burger recipe

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