The Best Darn Burger Ever!! The Butter Burger!
I confess, I’m addicted to great burgers! Where ever I go I’m always in search of the perfect burger. I know burgers aren’t exactly healthy, but oh they are so good! The juicier the better!
I’ve been to many burger joints around the world, some make pretty good burgers, others don’t. I’d have to say one of my recent favorites, as far as fast food chains go, is Five Guys and Fudrucker’s; and locally Teddy’s. But little did I know my search for a better burger would end in my own backyard! This is the Best Darn Burger Ever!!
My son brought over his new creation a few weeks ago for our weekly barbecue. It was amazing! We loved it so much I had him make it again last week! He says that he was inspired by a show he saw on TV, you know one of those popular shows where the host runs around the world trying different food. He couldn’t recall which show it was, but though the show showed the burger it never gave the recipe; he had to improvise on the ingredients. Whatever he did it turned out perfectly!
The burgers were juicy, tasty, and has just a little bit of spice. It is by far the best darn burger I’ve had anywhere!
It took a bit of doing but I managed to pin down his “recipe”. I’m so excited to be able to share it with you! I hope you love it as much as we do! These burgers will be a great addition to your July 4th. barbecue!
Ingredients:
Makes 7-8 burgers
2 Sticks Cold Butter
4 Tbsp. Cayenne Pepper
2 Tbsp. Finely Minced Garlic
2 Tsp. Sea Salt
1 Tsp. Ground Black Pepper
3 Lbs. Ground Beef (80%/20%)
2 Eggs
Cheddar Cheese slices or your preferred cheese (optional)
Hamburger Buns
Toppings – Lettuce, Tomatoes, Onions, etc.dar
Directions:
The night before (or at least 6 hours ahead of time):
Place butter and spices in a food processor or bowl and mix well.
Remove butter mixture from processor or bowl and form into a log
Tightly wrap butter log in plastic wrap.
Refrigerate over night or at least 6 hours. Or until the butter is solid not soft.
When ready to grill:
Mix ground beef and eggs in a large bowl.
Divide evenly and form into 3/4″ – 1″ patties
Cut butter into 1/2″ rounds, cut as many butter rounds as you have beef patties. Any left over butter will be used while grilling.
Scoop out center of each burger. Don’t scoop out a hole, leave some meat on the bottom of the space.
Place a butter round in each patty.
Cover patty with scooped out meat and flatten
Top each patty with a slice of the remaining butter mixture
Grill to desired “doness”
Top patties with desired cheese just before removing from the grill.
Serve hot. Garnish with lettuce, tomatoes, onions, and other toppings.
- 2 Sticks Cold Butter
- 4 Tbsp. cayenne pepper
- 2 Tbsp. garlic finely minced
- 2 Tsp. sea salt
- 1 Tsp. ground black pepper
- 3 Lbs. ground beef 80%/20%
- 2 Eggs
- Sliced Cheddar Cheese Or preferred cheese (optional)
- Hamburger Buns
- Toppings - Lettuce, Tomatoes, Onions, Etc.
- Place butter and spices in a food processor or bowl and mix well.
- Remove butter mixture from processor and form into a log.
- Tightly wrap butter log in plastic wrap.
- Refrigerate over night or at least 6 hours. Or until the butter is solid not soft.
- Mix ground beef and eggs in a large bowl.
- Divide evenly and form into 3/4" - 1" patties.
- Cut butter into 1/2" rounds, cut as many butter rounds as you have beef patties. Any left over butter will be used while grilling.
- Scoop out center of each burger. Don't scoop out a hole, leave some meat on the bottom of the space.
- Place a butter round in each patty.
- Cover patty with scooped out meat and flatten.
- top each pattywith a slice of the remaining butter mixture.
- Grill to desired "doness"
- Top patties with desired cheese just before removing from the grill.
- Serve hot. Garnish with lettuce, tomatoes, onions, and other toppings.
