"Ultimate Hamburgers"

Saturday, March 1, 2003

(NAPSA)—From family gettogethers to backyard barbecues, hamburgers are one of America’s favorite foods and a staple on summer menus. “Hamburgers also evoke a sense of nostalgia because they remind us of everything we love about this season—fairs, fireworks, and cookouts with family and friends,” said Barbara Shinn, co-author of “Recipes from Home.” Dairy Management Ine. (DMI) on behalf of the American Butter Institute (ABI) has teamed with Shinn and husband/co-author David Page to rejuvenate America’s classic hamburger with a flavorful twist using all natural butter, fresh herbs and savory seasonings. “The secret to our Ultimate Hamburgers is the homemade roasted garlic butter tucked inside the patty,” said Page. “Not only does the garlic butter give burgers an unexpected burst of flavor, it also keeps hamburgers moist, even when cooked well done.” For more delicious variations, Page and Shinn also recommend these simple tips: * Butter Side Down: Boost burger flavor by spreading an extra tablespoon of roasted garlic butter on hamburger buns and toasting them onthegrill. * Cheese, Please: For a tasty change of pace, top burgers with classic Cheddar, zesty Monterey Jack, sweet Swiss or tangy Blue cheese crumbles. * Side Show: Make extra roasted garlic butter and use it to spice up favorite summer sides such as corn on the cob, potatoes and seasonal vegetables. * Double Up: Since roasted garlic butter can be frozen up to four months, make a double batch (or triple or quadruple) to keep on handfor all of your summerentertaining occasions. This summer, celebrate American cuisine with home cooked recipes madewith all natural butter. Visit www.butterisbest.com for entrees, desserts, sides and snacks featuring the familiar flavors of home. if using fresh garlic: Remove heads from garlic and rub with butter. Place in a baking dish, cover tightly with foil and roast for one hour. Let cool. Press the soft garlic out of the skins into a small dish. In a deep bowl, combine roasted garlic, butter, shallots, thyme, salt and pepper and stir until smooth. Refrigerate the butter until it just begins to set (about 15 minutes). Remove from the bowl and place on a sheet of plastic wrap. Form a log about the size of a stick of butter and wrapit in plastic wrap. Refrigerate until firmly set, about one hour. (For faster setting, place in the freezer for about '4 hour.) Ultimate Hamburgers with Roasted Garlic Butter Makes: 8 servings Prep Time: 20 minutes Cook Time: Cook until burgers are no longer pink in the middle For the Ultimate Hamburgers: Recipe provided by David Page and Barbara Shinn on behalf of the American Butter Institute (about one tablespoon each) 8 hamburger buns Salt and freshly ground black pepperto taste For the Roasted Garlic Butter: 2 heads fresh garlic (or 2 tablespoonsof jarred roasted garlic) 8% tablespoons unsalted butter, softened 1 tablespoon minced shallots 1 tablespoon minced fresh thyme Salt and freshly ground black pepperto taste Preheat the oven to 375 degrees. Use jarred roasted garlic, or 3 pounds ground chuck 2 tablespoons chopped fresh herbs suchasparsley, rosemary and chives 8 slices chilled roasted garlic butter, 14-inch thick In a large bowl, combine meat with herbs, salt, and pepper. Separate meat into 8 equal portions and shape into loose balls. Gently press a slice of chilled roasted garlic butter into the center of each ball. Enclose the butter with the meat and form a 1'%-inch thick burger. Grill or broil the burgers until centers are no longer pink. Serve on toasted hamburger buns with desired toppings.

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