Grilled hamburger with cheddar cheese on toasted English muffin with parsley-shallot butter from Prune (page 281) by Gabrielle Hamilton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Marsthedog on March 06, 2026

    Rich! Followed exactly and was a bit undercooked, second batch cooked longer was excellent. Not a light meal but delicious and a unique burger.

  • jess_na6y7k on February 22, 2026

    This is sooooo good

  • DKennedy on July 05, 2023

    Made this for 4th of July. Dave ate a whole burger and another 1/2 - they were out of Thomas's so got regular Ems. I ate a 1/2 with 1/2 a muffin. Very good but very rich!!! The ketchup cuts the richness. Next time fries would be good alongside.

  • tekobo on September 04, 2016

    Made tarragon and shallot butter and served on toasted brioche buns. Delicious!

  • Gio on October 19, 2015

    We used 1/2 lb. lamb and 1/2 lb bison instead of beef and made four burgers. I cut the parsley-shallot butter by 3/4 lb. and adjusted the other ingredients accordingly. The sandwich size toasted and buttered Thompson English muffins were delicious and just the right vehicle to carry the hefty burger. I thought the burger itself was tasty but would have cooked for a few minutes less. It was too well done for me following the directions precisely. This burger does not need any further condiment than the parsley-shallot butter. .

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.