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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Window box herb planter — basil, thyme, rosemary at arm's reach
Water-sealed French crock keeps butter soft without refrigeration
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Window box herb planter — basil, thyme, rosemary at arm's reach
Water-sealed French crock keeps butter soft without refrigeration
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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 serve.