Cure your dry burger woes with MEGA-juicy Butter Burgers!
Crazy a delicious juicy burger? Then you are in the right place!
Things to know:
What makes a burger a ButterBurger?
A butter burger is a hamburger topped with butter, either directly on the patty, or on the bun. Believed by many to have been invented in Wisconsin, they remain popular in some northern parts of the midwestern United States, and are the principal item of Wisconsin-based fast food restaurant Culver’s.
What is the best technique for grilling burgers?
Start with a hot grill (375-400F). Never “squish” your burgers. This loses juice and promotes the dreaded flare-ups. They can be cooked directly over the flames, or “reverse seared” to allow them more cooking time which produces more of a smoky flavor.
How do you grill with charcoal for beginners?
1. Place the appropriate amount of charcoal in a chimney and light it.
2. Determine the method of cooking you are to use, arrange the charcoal as appropriate, place the cooking grate into position and close the lid.
3. Ensure the grill vents, or dampers, are open.
4. Wait 10- to 15-minutes as the grill heats up.
5. Oil the grates, clean the grate with a grill brush if necessary and oil again.
6. Place food onto the cooking grate.
How long do you let charcoal burn before cooking?
You should let charcoal burn for about 20-30 minutes before cooking (I do this in 2 steps). This ensures the coals are hot enough, have finished producing thick smoke and volatile organic compounds (VOCs), and have had time to heat your grill.
Do you leave the vent open on a charcoal grill when cooking?
This depends on what you are cooking and what method you are using. Typically the lower vent is fully open and the top adjusted as necessary, but there are exceptions.
Ingredients
For the Sauce:
1/4 cup mayonnaise
2 T Dijon mustard
1/8 t salt
1/8 t pepper
Burgers:
1 1/2 to 2 pounds ground beef (We used the aged ground beef we make ourselves)
1/3 cup beef broth
2-1/2 t hamburger seasoning, divided
6 hamburger buns, split
6 T butter
Optional: Shredded lettuce, sliced tomato and red onion
1. Cut 6 T butter into 6 slices. Place slices in a single layer on a small plate; freeze until firm.
2. For sauce, in a small bowl, mix mayonnaise, horseradish, mustard, salt and pepper until blended.
3. In a large bowl, combine beef, broth and 1-1/2 teaspoons hamburger seasoning; mix lightly but thoroughly.
4. Shape into 6 patties. Place a butter slice in the center of each; shape beef around butter, forming 3/4-in.-thick patties.
5. Sprinkle patties with remaining 1 tsp. of hamburger seasoning.
6. Grill burgers, covered, over medium heat 5-7 minutes on each side or until a thermometer reads 160°.
7. Spread buns with softened butter. Grill buns over medium heat, cut side down, for 30-60 seconds or until toasted.
8. Serve burgers on buns with sauce and toppings. ENJOY!
Equipment used:
Dyna-Glo 32-in W Stainless Steel and Black Barrel Charcoal Grill
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