Better Butter Burger
Butter makes things even better
Serve with your favorite drinks
- 3 lb. ground beef
- 1 lb. ground pork
- 4 tbsp. softened butter
- 1 shot Jack Daniels (optional)
- 1 onion, minced
- 3 cloves garlic, minced
- 1 tbsp. Worcestershire sauce
- 1 tbsp. dijon mustard
- pinch each of salt, pepper, and cayenne pepper
- 1 tbsp. chopped fresh parsley
- 6-12 buns
- ½ cup melted butter for brushing the buns
- favorite condiments
In a large bowl, use your hands to mix together your meat, onion, garlic, Jack, mustard, Worcestershire sauce, butter and spices. For best results have the meat as cold as possible without being frozen. Also, you want to keep chunks of butter in there, don’t just mash them into oblivion. You want to get your fingers in there to do the mixing, and they should be numb when you’re done. That’s when you know the meat is at the right temperature.
Form your meat into 12, 4 oz. patties as uniform in size as possible. The easiest way to get the right amount is to use an ice cream scoop for the right measurement. Then use a burger press, like this one
, to make perfectly formed patties.
Place the burgers on some waxed paper and chill them for about 30 minutes, or until your grill is up to temperature. This ensures maximum butter retention.
Preheat your grill to about 400°F.
Grill burgers 4-5 minutes per side for medium-well, flipping once or twice while they cook to minimize any flare-ups. When they’re nearly ready you want to put on your favorite barbecue sauce, then toss a little hunk of butter on top and let it melt into the burger. 6. Brush buns with melted butter and grill cut side down until crisp and golden brown.
Serve with your favorite garnishes, or get adventurous, try something different like hot and spicy barbecue sauce and ranch dressing for your toppings.
Recipe courtesy of Chef Ted Reader from his Everyday Gourmet Burger Book, photography by Andrea Alden
Many people prefer a thinner patty to a thick one, the beauty with that is that you can stack up your burgers without going overboard on the meat. This time around, my Better Butter Burgers were double decker to double the delicious factor. Serve with your favorite sides and beverages for a perfect summertime meal. These burgers also freeze incredibly well, so make extras. Just remember to separate the patties with a square of waxed paper before you freeze them. Learn more about Freezing Food Properly so that you can keep your extra burgers fresh.