Maitre dHotel Butter Burger With Garlic Confit and Seared Romaine Recipe

Ingredients

• 1 1/2 pounds freshly ground beef chuck, preferably about 80 percent lean, formed into 4 (4 1/2 inch wide) patties
• Kosher salt and freshly ground black pepper
• Vegetable oil, for cooking
• 1 romaine lettuce heart, excess green leafy tops removed and reserved for another use, heart cut lengthwise into quarters
• 12 cloves Garlic Confit, for serving
• 4 pats Maitre d'Hotel Butter, for serving
• 4 brioche buns, split and toasted

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