Heat a skillet over medium heat and add canola oil. Sauté onion and garlic until softened, about 5 minutes. In a bowl, mix sautéed veggies, ground beef, rice, herbs, salt, pepper, water, and juice from one lemon.

Lay a grape leaf flat, place a spoonful of filling at the base, fold sides, and roll tightly. Repeat until filling is used.

Pack dolmades seam side down in a pot. Pour chicken broth over them and drizzle with melted butter. Squeeze juice from second lemon on top. Cover and cook on low for 45 to 60 minutes.

Let cool slightly before serving. Enjoy warm, at room temperature, or chilled.