You will need
125 g butter (softened)
1 t (5 ml) Ina Paarman’s Garlic & Herb Seasoning
3 T (45 ml) fresh parsley or thyme, finely chopped
2 cloves garlic, crushed
Slice the butter disks right through the paper and then peel off the paper strips. To serve pre-sliced flavoured butter, float slices in a bowl of ice water.
To firm the burger
We have found that if you put the burgers in the oven at 180°C for 4 minutes, it firms the burgers and helps to keep them from breaking when grilling
Cut three baking paper rectangles into 30 cm x 22 cm pieces.
For each butter, mix all the ingredients together.
Spoon butter lengthways in the middle of the baking paper.
Roll up and twist the ends tightly to form an evenly shaped roll.
Refrigerate until needed or freeze.
Mix all the ingredients together lightly with a small knife. Divide into 4 balls.
Press them down with your hand to get that uneven ‘smashed’ look.
Leave to rest for at least 15 minutes in the fridge.
Oil the burger patties lightly on both sides.
Preheat a ridged cast iron grill pan over high heat.
Grill for 2 – 3 minutes per side.
Grill over hot coals for 2 – 3 minutes per side.
Serve with disks of Flavoured Butters