Instructions: In a medium bowl, make compound herb butter by combining softened butter, thyme, sage, parsley, chives, and rosemary; alternatively, this could also be done in a food processor. Turn out onto parchment or plastic wrap and roll into a log, 1 1/2 to 2 inches in diameter. Chill until firm, or freeze for up to one month.

Heat grill or grill pan. Form 4 eight-ounce burgers, 1-inch thick. Cut four 1/8-inch-thick slices of compound butter from the log. Make an indentation in the center of each burger, and place half of a 1/4-inch slice of compound butter inside. Reshape meat to cover butter, making sure it is not visible from either side; season both sides with salt and pepper.

Oil grill with a small amount of vegetable oil to prevent sticking. Grill burgers for five to seven minutes per side for medium doneness. Remove from grill and place each burger on a roll and serve garnished with lettuce and tomato.

Makes 4 burgers.

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