Juicy Lean Burger


  • 85% Lean Ground Beef – chuck is fine
  • Salt
  • Pepper
  • Unsalted butter
  • Kosher Salt
  • Dried Tarragon
  • Dried Basil
  • Minced Garlic


  • You must first prepare an Aioli with Butter
  • Room temperature 2 sticks of unsalted butter
  • Mix in 2 T of fresh or even dried basil
  • 2 T of dried taragon
  • 1 T of minced garlic (2 or 3 cloves)
  • 1/2 teaspoon of Kosher Salt
  • Mix all together with a fork or whisk until blende
  • Shape into a log about 1″ round.
  • Place on waxed paper and wrap tightly as a log and freeze.
  • (this will last for months)
  • When ready to make the JUICY LEAN burger you
  • Take 2 1/4 Poundof 85% ground chuck and separate into 6 (6 oz) burger patties.
  • The patties should be almost 1″ thick.
  • Take out ‘aioli from freezer and cut a thick quarter sized piece (about size of two quarters).
  • Insert this frozen aioli into the middle of the beef patty (like a suppository).
  • Since the aioli is frozen as you grill the burger to taste (medium rare) the juices/butter melts and
  • flavors the beef from the inside.
  • Cut brioche buns and brush with butter and lightly toast them open face on grill.
  • Assemble with favorite condiments.