The Basil Burger

Instructions

1. (Depending on the size of your ice cube tray (or specially designed herb freezing tray-with a lid!) you may want to make smaller cubes).
2. Spoon 1 tablespoon chopped basil and 1.5 tablespoon olive oil into each cell and freeze over night, with the lid on (if you've got a lid). This will not completely fill the cube (or it shouldn't, so that it won't spill while moving into the freezer). Pop cubes out of tray and keep frozen in the freezer. Use within 6 months.
3. Let the herb cubes thaw a little, but not melt, cutting each cube into about two pieces, depending on the dimensions of your cube. They should be thin (cut into about 1/4" thickness) to avoid a giant bulge in the burger.
4. Press 1/8pound of meat into burger press, add cut up herb cube, then press second 1/8pound of meat in burger press. If using a 1/4pound press, it may not close at this point. Shape by hand to make sure the burger doesn't fall apart once on the grill (I find that turkey burgers hold up better than beef when done this way).
5. Grill on medium heat, flipping ONE time only for about ten minutes, or to desired doneness.