RECIPE INGREDIENTS:

RECIPE METHOD:

TO MAKE THE HERB BUTTER:

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 BurgerMate.  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.