The humble hamburger deserves a place on any "20th Century American Classics" menu, being a 20th century invention (according to most sources), and an icon of American culture worldwide, thanks to those awful imitations of the real thing being sold by the billions every day. New York's famous "21" Club introduced what must be the world's most expensive hamburger in 1975, which they served "nude" (without bun or bread), and which devotees immediately pronounced "the best burger in the world." The 21 Club fell to the Covid era and is no longer in business.

Instructions:

21 Club Hamburger

21 Club Burger
Yield: 4 hamburgers

Herb Butter
½ cup salted butter (1 stick) at room temperature
2 tbsp. duck fat soft
1 tbsp. finely chopped fresh basil
1 tsp. finely chopped fresh thyme
1 tbsp. finely chopped fresh parsley
1 tsp. crushed black peppercorns
1 tsp. fresh squeezed lemon juice

Salad Topping
8 slices ripe red tomato
4 thin slices red onion
4 leaves Bibb lettuce
2 tbsp. cup olive oil
1 tsp. freshly squeezed lemon juice
pinch salt

Hamburgers
2 1/2 pounds fresh ground chuck 87% lean
1/2 tsp. fine table salt
1/4 tsp. fresh ground pepper
1/2 cup fresh made white bread crumbs, remove crusts and chopped in food processor.

Rolls
4 Brioche hamburger buns, split, buttered lightly and toasted under a broiler until both sides are golden.

Preparation
Step 1
For the herb butter, place the butter, duck fat, basil, thyme, parsley, salt and pepper in a bowl and mix until smooth. Place it on plastic wrap, and loosely fold the wrap over. Roll it into a log and freeze.

Step 2
For the salad topping, combine all ingredients and gently coat with olive oil, lemon juice and salt.

Step 3
For the hamburgers, mix with fresh bread crumbs and a sprinkling of salt and pepper and form into 4 equal 9 ounce balls---refrigerate. Remove the butter from the plastic wrap and cut into 4 equal size slices.

Step 4
With each ball, make an indentation with your thumb, press a butter cylinder in and close the meat over the butter. Shape each ball into a 1-inch-thick patty about 4 1/2 inches round so that the butter stays in the center and sprinkle with salt on both sides.

Step 5
Grill or broil, or sear the patties in a preheated cast-iron skillet, for 3 minutes per side over medium-high heat for medium rare. Let rest 1 minute before placing on the rolls.

Step 6
Center each hamburger on the bottom half of the roll with the salad garnish on top or on the side---eat with a knife and fork.