Start to finish: 45 minutes (15 minutes active)

Servings: 4

12 tablespoons (11⁄2 sticks) unsalted butter, softened

4 cloves garlic

1⁄2 small shallot, chopped

3 tablespoons chopped fresh flat-leaf parsley

Kosher salt and ground black pepper, to taste

11⁄2 pounds 80 percent lean ground chuck

4 hamburger buns, split

11⁄2 tablespoons canola oil

In a food processor, combine the butter, garlic, shallot and parsley. Process until smooth, then season with salt and pepper.

Transfer the butter mixture to a bowl, then cover and set aside for at least 30 minutes to allow the flavors to meld. The butter will keep in the refrigerator for up to 24 hours. Bring to room temperature before using.

Heat a gas grill to high or burn coals in a charcoal grill until they glow bright orange and ash over.

Divide the meat into 4 portions. Loosely form each portion into a 3⁄4-inch patty and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

Brush the cut sides of each bun with about 1⁄2 tablespoon of the butter.

Brush the burgers with the oil. Grill the burgers, brushing them every 30 seconds with the remaining garlic butter, until golden brown and slightly charred on the bottoms, about 3 minutes.

Flip the burgers and cook until golden brown and slightly charred on the second side, about 4 minutes more for medium rare, or until cooked to desired doneness. Meanwhile, toast the buns. When the burgers are done, serve immediately on the buns.

(Recipe from “Bobby Flay’s Burgers, Fries and Shakes,” by Bobby Flay, 2009, Clarkson Potter)

Nutrition information per serving (values are rounded to the nearest whole number): 760 calories; 521 calories from fat; 58 g fat (25 g saturated; 3 g trans fats); 165 mg cholesterol; 24 g carbohydrate; 34 g protein; 1 g fiber; 563 mg sodium.