Chicken Kiev for burgers

Ingredients:

Butter with herbs

• 90 g unsalted butter, room temperature
• 2 tbsp finely chopped fresh parsley
• 1 small clove of garlic, grated
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon Worcestershire sauce

Burgers

• 700 g of ground beef
• 4 slices Jarlsberg cheese (about 110 g)
• 4 brioches, cut in half horizontally
• Dijon mustard, onion rings, tomato slices, lettuce and gherkins, for serving

Preparation:

1. Make herb butter:
   
   In a small bowl, combine the butter, parsley, garlic, lemon juice, Worcestershire sauce, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Transfer to a piece of plastic wrap and form into a 10 cm long log. Wrap in plastic wrap and place in the freezer until firm and ready to slice, about 20 minutes. Cut the butter into 8 rounds.
2. Divide the ground beef into 4 piles, place a slice of butter on each, then carefully form a 10 cm wide (approximately 1 cm thick) patty around the butter. Refrigerate until ready to fry. Set aside the remaining butter for serving.
3. Make some hamburgers:
   
   Preheat the grill to medium heat. Season the patties on both sides with salt and black pepper. Cook until grill marks appear, about 3 minutes. Flip and top each patty with a slice of cheese. Cook for another 3 minutes for medium-rare, covering with a lid for 15 seconds to melt the cheese. Toast the buns on the grill until crisp.
4. Spread the remaining herb butter on the bottom halves of the buns. Serve the burgers on the buns with mustard, onions, tomatoes, and lettuce. Thread gherkins onto skewers and insert into each burger.