8 tbsp. butter
1 tbsp. chopped thyme
2 tbsp. chopped parsley
3 tbsp. olive oil
2-4 thin slices, red, ripe tomatoes
2 thin slices red onion
2 tsp. lemon juice
12 oz. freshly ground choice chuck (22% fat)
Salt & pepper to taste
2 slices Italian peasant bread, 1/2" thick, 5" diameter

Combine butter, thyme, 3/4 of basil, parsley. Blend well and place mixture on aluminum foil and roll into sausage shape. Place in freezer for 1 hour. May be used a portion at a time or re-frozen.

Preheat broiler to high. Shape meat into round ball without kneading. With the finger, make a partial indentation in center of meat. Shove one frozen tablespoon of butter into the center and press to close the opening. Flatten into patty 3/4" thick. Sprinkle with salt and pepper. Grill 4 minutes on each side. Brush bread slices on 1 side with 1 tablespoon olive oil. Place oiled sides down on grill until toasted. Turn and cook briefly on 2nd side.

As meat is cooking, place tomato and onion slices in small bowl and sprinkle with remaining 2 tablespoons oil, lemon juice and basil. Toss briefly. Place hamburger between bread slices and serve with onion and tomatoes on side to be added as desired. Serve ketchup only on request.