Griddle 101: Butter Burger, Don't Tell My Dr.
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Hey friends, Well, I hope you aren't following me for healthy recipes, because this one definitely isn't. This week I tried my hand at butter burgers. I've made them before by spreading whipped butter on the top bun and letting it melt over a hot burger, but this time I tried a method I saw Matt from Meat Church use. The idea is simple: freeze a half stick of butter for about an hour, then shred it with a cheese grater directly into the ground beef. I mixed the shredded butter with 80/20 ground beef and a little Montreal steak seasoning, then formed three thick burger patties. A couple things I did differently. -First, I added diced onions and got them cooking as the griddle heated up. Later, I tossed those onions into all the butter and burger drippings coming off the patties. -Second, I toasted the buns right in those drippings. If beef is this expensive, I'm not letting any of that flavor go to waste. The result was one of the richest, juiciest burgers I've made in a long time. Definitely not an everyday meal, but absolutely worth trying if you're looking for a weekend burger recipe. I used Kaiser Buns for these burgers, and they held up really well to all the butter and juices coming off the patties. Full Recipe below: Butter Burger (Griddle Recipe) 1/2 stick butter (frozen) 1 tbsp Montreal steak seasoning 1 Diced white onion Kaiser buns Mustard Pickles 3 slices cheddar cheese 2. Add the Montreal seasoning right into the meat and gently mixForm into 3 burger patties 3. Dice your onions, fire up the griddle and throw the onions down first 4. Once the griddle hits about 400°, add the burgers 5. Move the onions into the burger juices so they cook in that butter and beef fat 6. Add one slice of cheddar to each burger and let it melt 7. Toast your buns right in the butter and beef drippings 8. Build it with mustard and pickles Thanks, Johnny
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