Heres a recipe that I had done a couple weeks ago but didn't have the time to post it. So finally, here it is. This is yet another Ted Reader recipe. His better butter burgers are absolutely fantastic. We decided to top them with some nice soft brie, sautéed mushrooms and sautéed onions. The combination of flavour on a ciabatta bun was just perfect. The burgers were sweet and tasteful. Once again I got my meat from The Butchery in Bells, Corners. I completed the meal by doing grilled romain hearts. Once again I didn't get the chance to take a picture of the final product. It seems I should hide the food from the crowd before getting the chance to take a picture of it all together. 
THE BETTER BUTTER BURGER
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Prep time: 30 minutes | Cook time: 10 minutes | Total time: 40 minutes
Prep time: 30 minutes | Cook time: 10 minutes | Total time: 40 minutes
Ingredients
3 lbs regular ground beef or ground chuck (1.5 kg)
1/4 cup butter, softened (60 ml)
1 onion, finely chopped
3 cloves garlic, minced
1 tbsp chopped fresh parsley (15 ml)
1 tbsp Worcestershire sauce (15 ml)
1 tbsp Dijon mustard (1.5 ml)
Pinch cayenne pepper
Salt and freshly ground pepper
6 or 12 burger buns
1/2 cup butter, melted (125 ml)
3 lbs regular ground beef or ground chuck (1.5 kg)
1/4 cup butter, softened (60 ml)
1 onion, finely chopped
3 cloves garlic, minced
1 tbsp chopped fresh parsley (15 ml)
1 tbsp Worcestershire sauce (15 ml)
1 tbsp Dijon mustard (1.5 ml)
Pinch cayenne pepper
Salt and freshly ground pepper
6 or 12 burger buns
1/2 cup butter, melted (125 ml)
Instructions
1. Preheat grill to medium-high, 450–550°F (230–280°C).
1. Preheat grill to medium-high, 450–550°F (230–280°C).
2. In a large bowl, combine the beef, butter, onion, garlic, parsley, Worcestershire sauce and Dijon mustard. Season to taste with cayenne pepper, salt and black pepper.
3. Form into twelve 4-oz (120 g) patties as uniform in size as possible. Grill burgers for 4 to 5 minutes per side for medium-well doneness.
4. Brush burger buns with melted butter and grill, cut side down, until crisp and golden brown.
5. Assemble your burger! Bun, burger, garnish with your favourite burger toppings, bun.
Yield: 12 burgers or 6 double-stacked burgers
GRILLED ROMAINE HEARTS WITH CEASER VINAIGRETTE
Ingredients:
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 small garlic clove, minced
1/2 teaspoon Dijon mustard
1/8 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
2 tablespoons grated parmesan cheese
olive oil flavored cooking spray
2 romaine lettuce hearts
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 small garlic clove, minced
1/2 teaspoon Dijon mustard
1/8 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
2 tablespoons grated parmesan cheese
olive oil flavored cooking spray
2 romaine lettuce hearts
Directions:
1. In a small bowl, whisk together the oil, lemon juice, garlic, mustard, Worcestershire and pepper. Stir in the Parmesan Cheese.
1. In a small bowl, whisk together the oil, lemon juice, garlic, mustard, Worcestershire and pepper. Stir in the Parmesan Cheese.
2. Preheat the grill over medium-high heat, oil grills surface.
3. Cut romaine hearts in half length-wise and leave end in tact so each half holds together.
4. Spray Romaine lightly all over with oil spray.
5. Grill until grill marks form and the lettuce wilts slightly, about 6 minutes.
6. Turn once or twice.
7. Drizzle with vinaigrette.
Yield: 4–6 Servings
Read more at: http://www.food.com/recipe/grilled-romaine-hearts-with-caesar-vinaigrette-456354?oc=linkback
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