Butter Burgers Recipe 455 Food

BETTER BUTTER BURGER

Steps:

• For the compound butter: Stir together the butter, basil, parsley, tarragon, cayenne and garlic; season with salt and pepper. Spoon the mixture onto a piece of plastic wrap in a 6-inch-long mound. Fold the plastic wrap over the mixture to enclose it, and roll it to form a log about 2 1/2 inches in diameter. Chill until firm, about 2 hours.
• For the roasted garlic aioli: Blend the mayonnaise, lime juice, paprika, cayenne, cumin and garlic in a food processor until smooth.
• For the burgers: Preheat the oven to broil.
• Form the ground beef into 4 patties. Stuff a slice of the compound butter inside each and broil the burgers to the desired doneness. Add another slice of the butter to the top of each burger, followed by a slice of cheese. Broil briefly, just until the cheese melts.
• Serve on buns with a small mound of the aioli on top of the cheese.

WISCONSIN BUTTER-BASTED BURGERS

Steps:

• Sprinkle ground beef with seasoned salt and pepper. Pulse mushrooms in a food processor until finely chopped. Add to seasoned beef, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties., In a large skillet, heat 2 tablespoons butter over medium heat. Add burgers; cook 6-8 minutes on each side, basting with butter, until a thermometer reads 160°. Remove from heat; keep warm. Add bun tops to skillet; toast until golden brown., Transfer burgers to bun bottoms. Top each with 1 teaspoon butter. Replace bun tops. Serve with toppings.

HERB BUTTER-STUFFED BURGERS

Steps:

• Make the herb butter: Mix the butter, parsley, garlic, lemon juice, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Transfer to a piece of plastic wrap and form into a 4-inch log. Wrap and freeze until firm enough to slice, about 20 minutes. Slice the butter log into 8 rounds.
• Make the burgers: Preheat a grill to medium high. Divide the ground beef into 4 mounds, place a slice of butter on each, then gently shape the beef around the butter to enclose. Press the beef into four 4-inch-wide patties (about 1/2 inch thick). Refrigerate until ready to grill. Set aside the remaining butter for serving.
• Season the burgers on both sides with salt and pepper. Grill until well marked, 3 minutes. Flip and top each with a slice of cheese. Cook 3 more minutes for medium rare, covering during the last 15 seconds to melt the cheese. Grill the buns until toasted.
• Spread the remaining herb butter on the bottom buns. Serve the burgers on the buns with mustard, onion, tomatoes and lettuce. Skewer cornichons on toothpicks and insert into each burger.

BUTTER BURGERS

Steps:

• Preheat the broiler. Melt 2 tablespoons butter in a large cast-iron skillet over medium heat. Add the onions and cook until translucent, 6 to 8 minutes. Add 1/3 cup water, cover and continue cooking until the onions are golden brown, about 15 more minutes. Season with salt and pepper. Transfer the onions to a bowl and wipe out the skillet.
• Divide the meat into 6 loose balls, then gently flatten into thin patties. Heat the skillet over high heat. Add the patties to the hot skillet, smash them flat with a spatula and season with salt and pepper. Cook, flipping once, until well done, about 3 minutes per side.
• Meanwhile, toast the buns under the broiler. Put the patties on the bottom buns and top each with 1/4 cup sauteed onions. Smear 2 tablespoons butter on the cut side of each top bun, then put on top of the burgers. Slice in half and serve immediately.

GARLIC BUTTER BURGER

Steps:

• Combine the butter, garlic, shallot, and parsley in a food processor and process until smooth; season with salt and pepper to taste. Scrape into a bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld. The butter will keep in the refrigerator for up to 24 hours. Bring to room temperature before using.
• Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
• Brush the buns with about 4 tablespoons of the butter, using roughly 1/2 tablespoon for each half.
• Cook the burgers, using the oil (see page 16) and brushing them every 30 seconds with the remaining garlic butter.
• Meanwhile, toast the buns (see page 15). Place the burgers on the bun bottoms, cover with the bun tops, and serve immediately.

GARLIC-BUTTER BURGERS

Steps:

• Prepare grill for medium direct heat or preheat broiler.
• In a small bowl, mash together the butter, parsley, garlic and lemon zest. Form the mixture into a log, wrap in plastic wrap and chill in the freezer for 10 minutes.
• In a large bowl, mix together the beef, salt and pepper. Form into 4 patties about 1 inch thick; place on a rimmed baking sheet. Cut a slit 1/2" deep into the side of each burger. Cut the butter log into 8 slices; tuck 1 slice into the slit in each burger, pressing it deep into the burger. Pinch the slits closed so the meat totally covers the butter.
• Grill or broil the burgers for 7 to 9 minutes for medium rare, turning once. Top burgers with the remaining butter slices serve with desired condiments.

APPLE BUTTER BARBECUE BURGERS

Steps:

• In a medium bowl, combine ground beef, onion, brown sugar, garlic powder, Cajun seasoning, steak sauce, ground sage, and Italian breadcrumbs.
• Form mixture into four patties.
• For sauce combine tomato sauce, apple butter, and Worcestershire sauce in a small saucepan.
• Bring just to boiling.
• Grill or broil burgers for 4 to 6 minutes per side or to desired doneness, brushing with sauce during grilling and after flipping.
• Heat any remaining sauce just until bubbly, serve with burgers on toasted Kaiser rolls.

GARLIC BUTTER BURGER (BOBBY FLAY)

Steps:

• Place butter, garlic, shallot and parsley in a food processor.
• Process until smooth.
• Season with salt and pepper.
• Place in a bowl, cover, and refrigerate 30 minutes to blend flavors. (Butter can be made up to 24 hours ahead.).
• Bring to room temperature before serving.
• Preheat broiler.
• Brush buns with about 4 tablespoons garlic butter.
• Toast for about 30 seconds; don't let them get too brown.
• Divide meat into 4 equal portions.
• Shape each into a patty and make a depression in the center.
• Heat oil over high heat until it begins to shimmer.
• Cook burgers to desired doneness, about 4 minutes per side for medium-rare, brushing every 30 seconds with remaining garlic butter.
• Burgers and buns can also be cooked on the grill.