Low Carb Seafood Recipes

Ingredients:

1 lb unsalted butter, room temperature
1 tbsp chopped fresh thyme
1 tbsp chopped fresh sage
2 tbsp chopped flat leaf parsley
1 tbsp chopped chives
1 tsp chopped fresh rosemary
2 lb freshly-ground beef
1 = (a combination chuck and
1 shoulder works best)
1 coarse salt, to taste
1 freshly-ground black pepper, to taste
1 vegetable oil, for grill
1 baby lettuce, for serving

Instructions:

In a medium bowl, make compound herb butter by combining softened butter,
thyme, sage, parsley, chives, and rosemary; this can 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 1/4-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 5 to 7 minutes per side for medium doneness. Remove from grill
and place each burger on a baby lettuce leaf and serve.

This recipe yields 4 servings; 1 carb gram per serving.

Servings: 4