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.

Its nutty essence, combined with a subtle sweetness, creates an intriguing taste contrast with the savoury burger patty. The result is a culinary masterpiece where the richness of the meat is complemented by the creamy, nutty goodness of the peanut butter.

Do you need oil to cook burgers on the stove? The fat from the burgers should be sufficient to prevent them from sticking to the pan. A little butter or oil (or both!) can help if you're nervous.

A little bit of pressure seals the beef, keeping moisture in and giving your burger that signature steak taste. Not only does it add flavor and more texture to every bite, it's what makes a ButterBurger a ButterBurger. Your food doesn't touch the grill until after you order.

Making a juicy, flavorful hamburger starts with using the ideal beef-to-fat ratio. In this case, we recommend an 80/20 ratio—that's 80% beef to 20% fat; just enough fat to make it juicy. You can use a 90/10 ratio if you like, but remember that the leaner the beef, the less flavor and juice you'll get to enjoy later on.

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

What makes a Culver's Butter Burger? Each sandwich starts with a fresh beef patty made from sirloin, chuck, and plate cuts that sits atop a buttered and toasted bun. The original comes with ketchup, mustard, red onion, and pickles, but you can customize yours however you'd like!

The ButterBurger is a seared beef patty made from fresh (never frozen!) beef that's served on a buttered & toasted roll with whatever toppings you love. It's simple but perfectly executed, & it's really fun to recreate at home.

You've probably heard of adding milk to a meatloaf to keep it moist, well adding evaporated milk to hamburgers has a similar effect. The bread crumbs will soak up the evaporated milk and keep the ground beef mixture juicy and tender, while also keeping all the juices inside during cooking.

Why do people put mustard on burgers? ›

Much like adding mayonnaise to bread for a better grilled cheese, the mustard melts beautifully on a hot burger, the heat caramelizing the mustard's bite to complement the meat. Applying this condiment also can lightly season the meat since mustard contains salt, sugar, vinegar, and other seasonings.

In fact, cooking your burger on the stove can be better than cooking on a grill, offering a delicious sear and deep flavor. A cast iron skillet lets you test out a few techniques you wouldn't be able to achieve on a grill. It's also faster, simpler and more convenient.

We do recommend letting the patty cook for at least 3 to 4 minutes before giving it a first flip, to give the meat time to sear. Otherwise, the patty may start to fall apart. After that, however, you can flip it once and be done, or flip it as often as you like, trying to get both sides to cook and brown evenly.

We've heard a lot of his tips before — toast the buns, don't move the patties around on the grill, season aggressively — but one piece of advice stood out: Ramsay brushes his patties with butter two minutes before they come off the grill.

The butter burger goes a little something like this: Take a knob of butter and pop it on top of the burger patty. Just right on top. Congratulations, you've made a butter burger, which is to say you've made a better burger.

Butter has a rich, creamy taste that, when melted over the hot surface of a perfectly cooked steak, creates a symphony of flavors. This combination doesn't just add fat; it introduces depth and complexity, enhancing the natural savoriness of the meat.

Butter has too low of a smoke point and burns too easily, resulting in bitter notes. You can put a little smear on top, just as the burger finishes cooking to give a little taste of melted butter, though adding fat is not needed for ground beef. You need not even toast burger buns with butter or oil.