Butter Burgers Recipe will KNOCK YOUR SOCKS OFF!! (2024)

FAQs

What does putting butter on a burger do? ›

Did you know adding butter to your burger patties makes tender, juicier burgers? To make the classic butter burger, you must mix your ground beef with grated frozen butter before grilling or cooking. Don't forget to butter your hamburger buns and toast for extra flavor and crispiness.

What a lot of folks don't know is why it's called a ButterBurger. We call our ButterBurgers “ButterBurgers,” not because they've been cooked, marinated, dunked, fried or drizzled with butter but because we lightly butter the crown of the bun for an extra touch of goodness.

Adding butter to your pan.

The fat content from the ground chuck should prevent them from sticking, but the butter adds FLAVOR and a perfect exterior crust. Cover your burgers with a lid once you've added them to the pan.

Our ButterBurgers® are made with our special blend of three cuts of beef: sirloin, chuck and plate. All prized cuts, all well-marbled for richness and flavor with no fillers to get in the way. When it comes to beef, you want fresh beef. Frozen beef loses moisture and when you lose moisture, you lose flavor.

Butter burgers are hamburgers topped with butter, either directly on the patty, or on the bun.

Vermont Creamery Cultured Butter with Sea Salt

Every professional chef I've ever worked with is a snob about butter. And rightfully so! Butter can really make or break a simple dish. Because of this, I'm supplying Gordon with our favorite butter: Vermont Creamery Cultured Butter with Sea Salt.

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Canola Oil (fryer oil) - Canola Oil with TBHQ and Citric Acid added to preserve freshness and Dimethylpolysiloxane added as an anti-foaming agent.

Give them at least 30 minutes in the refrigerator to chill, but a few hours or an overnight rest is ideal. Then you can brown them well and still get a juicy pink center. If your burgers are less than 3/4-inch thick, consider freezing them for 30 minutes before cooking.

Why do my homemade burgers fall apart? ›

The first reason is that by the time you flip your burger to cook the second side, you'll have one side of your burger cooked and solid enough to hold the other side in place. Secondly, constantly scraping the patty up off the grill and plopping it back down is bound to break it apart!

Worst: The Culvers Bacon Deluxe

With a whopping 57 grams of total fat and 22 grams of saturated fat in this order, you will meet your daily recommended allowance for calories from fat and saturated fats in your diet. This burger also packs 1,205 milligrams of sodium and just 1 measly gram of fiber.

It's a Culver's family specialty with a little extra. We use only fresh, never frozen beef, seared on a grill after you order. Topped with real American cheese made in Wisconsin and served on a lightly buttered, toasted bun.

The primary allure of adding butter to steak is the unparalleled flavor it introduces. Butter has a rich, creamy taste that, when melted over the hot surface of a perfectly cooked steak, creates a symphony of flavors.

Start with a good blend: Burgers need fat in order to taste good. We like to mix our base meat with pure pork fat to make an 80/20 blend. Another popular blend is achieved by mixing in bacon. You could also simply start with a nice, fatty (not sinew-y) piece of meat.

But when you handle the meat to form the patties, the warmth from your hands causes some of the fat to break down, so cover and chill the formed patties for at least 20 minutes before cooking them. This will also help prevent the center from cooking too quickly.