Herb butter (recipe follows)
12 oz. ground chuck
Salt
Black pepper
2 sliced Italian bread 1/2 inch thick and 5 inches in diameter
3 tbsp. olive oil
2 to 3 slices tomato
2 thin sliced red onion
2 tsp. lemon juice

HERB BUTTER:

Combine in food processor: 1 tbsp. chopped fresh thyme 2 tbsp. chopped fresh basil 1 tbsp. chopped fresh parsley Lightly salt and pepper to taste

Form into roll 1 inch in diameter; wrap in plastic wrap. Freeze. Makes 8 slices.

Shape meat into ball handling it as little as possible. Make an indention, and press a tbsp. of herb butter into the meat. Close the indentation and shape into a patty about 1 inch thick. Sprinkle both sides with salt and pepper.

Grill the burger over medium flame about 4 minutes on each side or until desired doneness. Brush the slices of bread on one side with a tbsp. of olive oil. Place the slices, oil side down on the grill and toast lightly. Turn and toast the other side. Place the tomato and onion slices in a small bowl and sprinkle with remaining 2 tbsp. olive oil, lemon juice, salt and pepper. Toss gently.

Serve hamburger on grilled bread with tomato-onion as topping. Makes one burger.