Garlic butter is the secret.

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To make a truly great burger, we like to start with choice-grade beef top round. Ask your butcher for the freshest available, and have it ground twice through a fine plate for the best burger texture. (Because flavor is lost when meat is frozen and thawed, using frozen ground beef is not recommended.) Add herb butter to the center of each patty to make the burgers exceptionally velvety -- and use a gentle touch! When shaping the patties, handle the meat as little as possible; too much handling toughens the meat when it cooks. Remember, think Safety First when storing, handling and cooking ground beef.

Prep time: 20 minutes plus chilling Grilling time: 14 to 16 minutes Easy

Herb Butter

• 1/2 cup butter, softened (no substitutions)
• 2 tablespoons minced fresh tarragon
• 2 tablespoons minced fresh thyme
• 2 tablespoons finely chopped fresh flat-leaf parsley

The Burger

• 2 pounds ground beef top round
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 4 split crusty rolls or English muffins, split
• 4 lettuce leaves
• 8 tomato slices
• French fries or potato chips (optional)

Make herb butter: Beat butter, tarragon, thyme and parsley with spoon in bowl until combined; transfer to sheet of plastic wrap. Using wrap, shape butter into a 3x2-inch log. Cover and refrigerate until firm, 3 hours. (Tip: Can be made ahead. Freeze up to 1 month.)

Cut chilled herb butter into 8 equal slices. Wrap 3 slices and refrigerate for another use. Cut each slice into small pieces.

Divide beef into quarters. Gently shape each quarter into a patty. Split one patty in half horizontally. Sprinkle pieces from 1 slice herb butter over split side of patty. Replace top half of patty, gently pinching edge to seal. Gently shape until 1 inch thick. Transfer to large plate. Repeat with remaining beef and herb butter. Chill patties in freezer 15 minutes.

Heat grill. Sprinkle salt and pepper over both sides of patties. Grill burgers 7 to 8 minutes per side, or until meat thermometer reaches 160 degrees F. when inserted 1 inch from edge of each burger for medium.

While burgers are grilling, spread remaining slice of herb butter over cut sides of rolls. Grill rolls cut side down, 1 to 2 minutes, until toasted.

Place lettuce leaves on bottom halves of rolls. Top with burgers, then tomato slices. Serve with french fries or chips, if desired. Makes 4 burgers.--Recipe by Jane Yagoda Goodman

Per burger without fries / Daily Goal

Calories 755 / 2,000 (F), 2,500 (M) Total Fat 42 g / 60 g or less (F), 70 g or less (M) Saturated Fat 18 g / 20 g or less (F), 23 g or less (M) Cholesterol 197 mg / 300 mg or less Sodium 860 mg / 2,400 mg or less Carbohydrates 32 g / 250 g or more Protein 59 g / 55 g to 90 g Calcium 78 mg / 1,000 mg Fiber 2 g / 20 g to 35 g