I’m no stranger to a good burger, or any burger really, but a good burger and I get along like peas and carrots, especially a buttery burger. These are perfect for a weeknight dinner, neighborhood cookout, or the tailgate for the big game.
Generally, I shoot for a 70/30 ratio of lean meat to fat for my burgers, but because of the added butter (and let’s be honest, who doesn’t love butter right?), I use an 80/20 lean to fat ratio. You know, keepin’ it healthy and all to maintain this Adonis like figure of mine I’ve worked so hard around the grill to develop.
How to Cook a Butter Burger
This isn’t a burger I recommend grilling, instead I like to do these on the flattop so the burger can cook in it’s own juices and that heavenly melted butter as the patty cooks. Further,
flat top style cooking allows the burger develop that incredible crust we all love on a diner style burger, this one amped up with butter—let’s get it!
Serves: 3-4 | Prep time: 20 mins. | Cook time: 12 mins.
2 lbs ground beef, I use an 80/20 fat to lean beef ratio.
1 stick butter, frozen
1 medium vidalia onion, sliced and separated
14 slices American cheese
salt and pepper, to taste
ketchup to taste (optional)
2 tbsp vegetable oil
Step 1: Prepare a flat top griddle or cast iron skillet to high heat.
Step 2: Using the fine side of a box grater, grate the butter.
TIP: One stick of butter looks like a lot when it grated, but remember it’s still only one stick.
Step 3: In a bowl, add ground beef, grated butter, salt and pepper. Mix it thoroughly by hand.
Step 4: Form the meat into 6 or 7 equal size burger patties, depending on how big you want them. When making the patties don’t over pack them, you’re looking for sort of a loose formed patty about 1/2” thick.
TIP: Tip: Press a small indent into the center of each burger. This will prevent the burgers from cupping during the cooking process.
Step 5: Sprinkle salt and pepper on top of patties. I like a generous amount of both, but use what you’re comfortable with.
Step 6: Pour 1 tablespoon vegetable oil on the flat top or on your cast iron griddle and allow to heat up for about 45 seconds—it won’t take long. Place onions on oil to sautee, sautee about 3 minutes before adding the burgers.
Step 7: Next to the onions, add remaining oil and place burgers on hot surface and cook for about 4 minutes. This will form the perfect crust.
Step 8: Flip the burger and place a slice of cheese on top of each burger, then top with sautéed onions and and another piece of cheese.
Step 9: Cover with a griddle dome and allow to cook until melted, about 2 minutes or until internal temp is 155°F as indicated with a reliable thermometer. I recommend the Mk4 from Thermoworks. The dome will trap in the steam and melt the cheese.
Step 10: While cheese is melting, place the buns face down on the flat top for about 2-3 minutes in order to achieve that perfect toasted bun.
Step 11: Remove the buns from the flat top, place burger onto the bottom bun, (I normally go for a double as you can see) top with sautéed onions and ketchup.
Make this Butter Burger Recipe:
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- 2 lbs ground beef
- 1 stick butter frozen
- 1 medium Vidalia onion sliced and separated
- 14 slices American cheese
- Salt and pepper
- 2 tbsp Vegetable oil
Prepare flat top griddle or cast iron skillet to high heat.
Grate the butter.
In a bowl, mix ground beef, grated butter, salt, and pepper thoroughly by hand.
Form the meat into 6 or 7 patties.
Sprinkle salt and pepper on top of patties.
Pour 1 tablespoon vegetable oil on the flat top or on your cast iron griddle and allow to heat up for about 45 seconds. Place onions in oil and sauté about 3 minutes.
Next to the onions, add remaining oil and place burgers on hot surface. Cook for about 4 minutes.
Flip the burgers and place a slice of American cheese on top of each. Then top with sautéed onions and and another piece of cheese.
Cover with a griddle dome and allow to cook 2 minutes.
While cheese is melting, place the buns face down on the flat top to get them lightly toasted.
Remove the buns from the flat top, place burger onto the bottom bun, top with sautéed onions and ketchup.