Join Date: Aug 2006
Location: Cincinnati Ohio
Frozen herb butter. Let the butter soften in a bowl. Add your seasoning. For lamb it would be fresh rosemary or cumin. Not both. Stir it in. Spoon onto wax paper. Roll into cylinder. Put in freezer. Unwrap when you are ready to cook. Cut off a piece for each burger. Like beef, don't manhandle the patty. Just enough manipulation to make a patty that won't fall apart with the butter in there.
An ice cube just drives the meat juice out.
If one must eat buffalo, I suppose frozen garlic butter might be an improvement.
03 Rubicon; 99 xj with too much stuff to list; Unimog 406 (gone)