Butter Burger Recipe

I love me a good burger, this Mississippi pot roast burger for example — AMAZING! A good burger and I get along like peas and carrots, and this butter burger is no exception. These juicy and savory butter burgers are perfect for a weeknight dinner, neighborhood cookout, or the big game tailgate.

The topping for these burgers is all about choice, but a slice of cheese is almost mandatory and for me, that cheese has to be American cheese. I personally like some grilled onions on a butter burger as well, and occasionally some bacon jam.

Generally, I shoot for a 70/30 ratio of lean meat to fat for my diner-style 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.

What Is a Butter Burger?

Put simply, a butter burger is a burger patty made with butter; either in the grind itself or on top of the patty. I prefer to put the butter in the ground beef myself. If you’re going to put the butter on top; be sure to use this decadent compound herb butter.

I find it’s much easier to mix the butter directly into the patties with salt and pepper. See my tips below for incorporating butter into the patty.

What Butter Should I Use For a Butter Burger?

Butter being such a central component to this recipe, it’s important to use a quality butter with a high butterfat content, like Kerrygold. Kerrygold is pure Irish butter and has a butterfat content of 82%. This is higher than typical American butter, which only contains a butterfat content of 80%.

I know 2% doesn’t sound like a huge deal, but in the case of butter it’s noticeable. You’ll notice it’s a brighter yellow in color than “normal” butter. The flavor and creaminess are both amplified. It’s slightly more expensive but worth it.

Tap Images Below For Other Burgers You’ll Love

Tips For Making a Butter Burger

The Mix: For the best distribution of the butter into the patty, freeze the butter beforehand, then grate it using the small grating surface of a box grater.

The Patty: Don’t overly work or compress the patty. Doing so will make the burger have a tougher bite than you’ll enjoy. Spend as little time manipulating the burger into a patty shape as necessary.

The Buns: Use a pastry brush to lightly coat the bun’s cut side, before toasting them in the pan or on the flat top over medium heat.

The Cup: Using your thumb, press a small indent into the center of each burger. This will prevent the burgers from cupping during the cooking process.

The Cheese: Cheese is subjective of course, but I love the American cheese from New School American, it’s next level.

How to Cook a Butter Burger

This isn’t a burger I recommend grilling. Instead, I like to do these on the flat top or in a large skillet so the burger can cook in its own juices and that heavenly melted butter as the patty cooks.

Further, this style of cooking allows the burger to develop that incredible crust we all love AND can facilitate the perfect toasted buns.  

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Butter Burgers Recipe

Serves: 4 | Prep time: 20 mins | Cook time: 8 mins

Ingredients
2 lbs ground beef, 80/20 fat to lean ratio
1 stick unsalted butter, frozen
1 medium vidalia onion, sliced
4-5 slices American cheese
Salt and pepper, to taste
2 tbsp vegetable oil
Buns (I use onion buns)

How to Make Butter Burgers

Step 1: Using the fine side of a box grater, grate the butter.

Step 2: Add the ground beef and grated butter to a mixing bowl. Mix it thoroughly by hand and loosely form four to five patties, about 1/2″ thick. Once patties are formed, add salt and pepper. I like a generous amount of both, but use what you’re comfortable with.

Step 3: Preheat your flat top griddle or cast iron skillet over medium-high heat.

Step 4: Pour 1 tablespoon vegetable oil on the cooking surface and allow it to heat up for about one minute. Place onions on oil and sauté about 3 minutes before adding the burgers.

Step 5: Next to the onions, add remaining oil, place burgers on the hot surface, and cook for 2-3 minutes per side, depending on the burger’s thickness. I always recommend checking the internal temperature of the burger with a reliable instant read thermometer to ensure they’re safe for eating.

Step 6: Once the burger is flipped, place a slice of American cheese on top of each patty, then top with sautéed onions and another piece of cheese.

Step 7: Cover with a griddle dome or lid and allow the burgers to finish cooking. The dome will trap in the steam and melt the cheese.

Step 8:  While cheese is melting, use a pastry brush to lightly baste the cut side of the bun surface with rendered fat and butter from the burger. Place the buns face down on the flat top to get them lightly toasted.

Step 9: Remove the buns from the cooking surface, place burger onto the bottom bun, (I normally go for a double as you can see), and top with sautéed onions and other optional toppings.