June 24th, 2012  |  Family Dinner, Favorites, Moo  |  2 Comments

Although I recently entered the LA Times Battle of the Burger contest {I didn't win the battle}, I'm truly not that big of a hamburger fan.  Sure, I love me an In-N-Out Double-Double every once in while, but whenever folks say they're grilling burgers for dinner, I'm usually like "Meh...Bleh...Whatever."

Homecooked burgers usually just don't do it for me and other than when I'm entering into a competition, I don't ever even make them at home.  Last night, my husband and I had our first Saturday night together at home with the kids--just the four of us--like, seriously the FIRST Saturday night we've ever spent home together as a family...not entertaining, not travelling, not going out or to other friends' houses... just home.  Nothing in the whole world could have made me happier, so when he requested burgers, I felt I had to comply.  Well, I did push for steaks a little....

Hubby was asking for a knock-off of another local burger called a Ritz burger with a spicy chipolte mayo and fried onion strings, but I'd seen a recipe in House Beautiful for a burger with a shallot herb butter that looked insane, even to me.  So I decided to make both variations.

The burger from my magazine was B-O-M-B!!!!  I know that word is so seven years ago, but I can't think of any other word to describe it.  The best goshdarn burger I've ever tasted in my LIFE!  Hubby concurred.  We halved both burgers and shared and he ended up scooping the leftover shallot butter onto his Ritz burger.  It was so insanely delicious that we ended up making a THIRD burger to share.  Without a doubt, this will be the only burger I make again, and I will now start adding it into the dinner rotation.... maybe once a week.

Next time you are having a BBQ, make this burger.  You will NOT be disappointed and your guests will be absolutely blown away.  Do you understand?  Have I made my point?  BEST. BURGER. EVER.

Make it.  Tell me you love it.


1 small shallot
1 clove garlic
2 tablespoons fresh Italian parsley leaves
4 tablespoons unsalted butter, room temperature
1/2 teaspoon sea salt
1 lb ground chuck, 75%-25%
1 teaspoon sea salt
1 teaspoon Lawry's seasoned salt
2 teaspoons freshly ground black pepper
1 ripe avocado, sliced
4 slices pepper-jack cheese
4 English muffins {Bays are the BEST--usually found next to the eggs in your supermarket}


In a small food processor combine first 5 ingredients.  Set shallot-herb butter aside.  <Can be made ahead of time and kept in the refrigerator until ready to use.  Just allow it to come to room temperature before serving so it will be spreadable>.

Heat your grill to medium-high heat.

Form chuck into four equal size patties and sprinkle evenly with salt, Lawrys and pepper on both sides.  Place patties on grill and cook for about 3-4 minutes per side, depending on the internal temperature you prefer for your burger.  After you've flipped your burger {only flip ONE time and do not move burgers around too much} toast the English muffins on both sides over the grill.  Watch the muffins carefully as they can burn quickly.  When burgers are just about ready to come off the grill, add a slice of cheese and close the lid until it begins to melt.

Generously spread shallot-butter on both sides of the toasted English muffin.  Smear avocado slices on one piece.  Add hamburger patty to the other half and then join the two in joyous matrimony.

Close your eyes {don't worry, if you forget to do that part they will close on their own} and bite into the best burger you've ever tasted.

Recipe slightly butchered from Gabrielle Hamilton's The Only Cheeseburger Recipe You'll Ever Need featured in House Beautiful.



2 thoughts on “BEST. BURGER. EVER.

  1. Can’t wait to try your burger with shallot herb spread ! I make a similar burger with a garlic herb butter spread that I make and add to just about everything I can get away with ;o) I generally make it ahead of time and keep in the fridge. The only difference is that I actually make my patties in two sections and spread the herb mixture inbetween the two sections and then put them together to make one burger ( I just kindof seal the edges together), then grill. I swear I am in heaven when I make my burgers. They are so good. Thanks for the great tips!

    • Michelle–
      Placing a layer of the spread inside the burger is GENIUS!! Maybe the only thing that could possibly make this burger even better :) I can’t wait to try it that way next time….

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