Best Butter Burgers Recipes

WISCONSIN BUTTER-BASTED BURGERS

Steps:

• Sprinkle ground beef with seasoned salt and pepper. Pulse mushrooms in a food processor until finely chopped. Add to seasoned beef, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties., In a large skillet, heat 2 tablespoons butter over medium heat. Add burgers; cook 6-8 minutes on each side, basting with butter, until a thermometer reads 160°. Remove from heat; keep warm. Add bun tops to skillet; toast until golden brown., Transfer burgers to bun bottoms. Top each with 1 teaspoon butter. Replace bun tops. Serve with toppings.

CRANBERRY BOG TURKEY BURGERS, SERVED WITH CORN ON THE COB WITH CHIVE BUTTER

Steps:

• Combine turkey, apple, onion, celery, poultry seasoning, salt, and pepper in a bowl and form into 4 large patties. Preheat a large skillet or a grill pan to medium high heat. Drizzle skillet or brush grill with vegetable oil and cook patties 5 to 6 minutes on each side. Toast split English muffins. Mix together cranberry sauce and mayonnaise. Spread muffin halves with cran-mayonnaise and pile in burgers and Bibb lettuce. Serve burgers with corn on the cob and berry desserts.
• Bring a large pot of water to a boil. Add salt and corn and cook for 5 to 6 minute. Drain ears and spread with butter. Sprinkle ears with a generous coating of chopped chives.

BUTTER BURGERS

Steps:

• Preheat the broiler. Melt 2 tablespoons butter in a large cast-iron skillet over medium heat. Add the onions and cook until translucent, 6 to 8 minutes. Add 1/3 cup water, cover and continue cooking until the onions are golden brown, about 15 more minutes. Season with salt and pepper. Transfer the onions to a bowl and wipe out the skillet.
• Divide the meat into 6 loose balls, then gently flatten into thin patties. Heat the skillet over high heat. Add the patties to the hot skillet, smash them flat with a spatula and season with salt and pepper. Cook, flipping once, until well done, about 3 minutes per side.
• Meanwhile, toast the buns under the broiler. Put the patties on the bottom buns and top each with 1/4 cup sauteed onions. Smear 2 tablespoons butter on the cut side of each top bun, then put on top of the burgers. Slice in half and serve immediately.

HERB BUTTER-STUFFED BURGERS

Steps:

• Make the herb butter: Mix the butter, parsley, garlic, lemon juice, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Transfer to a piece of plastic wrap and form into a 4-inch log. Wrap and freeze until firm enough to slice, about 20 minutes. Slice the butter log into 8 rounds.
• Make the burgers: Preheat a grill to medium high. Divide the ground beef into 4 mounds, place a slice of butter on each, then gently shape the beef around the butter to enclose. Press the beef into four 4-inch-wide patties (about 1/2 inch thick). Refrigerate until ready to grill. Set aside the remaining butter for serving.
• Season the burgers on both sides with salt and pepper. Grill until well marked, 3 minutes. Flip and top each with a slice of cheese. Cook 3 more minutes for medium rare, covering during the last 15 seconds to melt the cheese. Grill the buns until toasted.
• Spread the remaining herb butter on the bottom buns. Serve the burgers on the buns with mustard, onion, tomatoes and lettuce. Skewer cornichons on toothpicks and insert into each burger.

CHOCOLATE PEANUT BUTTER BURGERS (FRENCH MACAROONS)

Steps:

• Make the Macaroons: Preheat the oven to 300 degrees F.
• Line several sheet pans with parchment paper and set aside. In a bowl, combine 2 1/2 cups of the sugar, almonds, and cocoa powder.
• In another clean dry bowl whip the egg whites with the remaining 1/2 cup sugar until medium peaks form (do not beat to stiff peaks). Fold egg whites into dry ingredients to a make a meringue. Fill the pastry bag with the meringue. (To easily fill the pastry bag, place it (with a clothespin holding it shut at the bottom) in a tall round container such as a coffee can, mayonnaise jar, or vase, folding the edge over the rim of the container.)
• Pipe rows of kisses 1-inch in diameter (about the size of a quarter), keeping them 1/2 inch apart, onto the sheet pans. Bake until very light brown, rotating the pans after 8 minutes, about 17 minutes. Let the macaroons cool on the pan.
• Meanwhile, make the Peanut Butter Buttercream: In a standing mixer fitted with a whisk attachment, cream the butter until light and fluffy. Add the peanut butter and whip. Add the confectioners' sugar and vanilla and whip until fluffy. Transfer the buttercream to a clean pastry bag fitted with a round tip.
• Peel 2 macaroons off the parchment, pipe the buttercream on 1 flat side and sandwich the other flat-side down on top. Repeat with the remaining macaroons. Keep chilled in an airtight container until ready to serve.

BUTTER BEAN BURGERS

Steps:

• In a medium bowl, mash butter beans. Mix in onion, jalapeno pepper, crushed crackers, egg, cheese, garlic powder, salt, and pepper. Divide into 4 equal parts, and shape into patties.
• Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth. Fry patties until golden, about 5 minutes on each side.

GRILLED BLUE CHEESE BUTTER BURGERS

Steps:

• Mix 1/2 of a package of Hidden Valley Ranch Dressing Mix into the raw hamburger. Divide ground beef into 8 equal pieces. I first divide it into 4 pieces then divide each piece again. Form the pieces into balls Flatten each ball to form thin patties of equal size. I find it easiest to form the patties on a sheet of waxed paper.
• To fill burgers, cut a 1/2 inch slice of the compound butter and place it in the center of each of the four patties, leaving a 1/4 inch rim. Place the remaining four patties on top to form four filled burgers. Gently press the edges of each burger together to form a seal. Sprinkle burgers liberally with salt and coarsely ground black pepper.
• Prepare your grill and cook burgers until the internal temperature reaches 160 degrees. Assemble your burgers on buns with the fixings you prefer. Let rest for ten minutes before biting into the burger to avoid being squirted with hot molten cheese.

BLUE CHEESE & BUTTER BISON BURGERS

Steps:

• Mix together butter and blue cheese. Shape into a 2-inch diameter log and wrap in wax paper. I like to make this and keep one in the freezer packaged in a protective re-sealable bag.
• Mix bison with scallions, salt, pepper, and thyme in a large bowl. Divide into four even pieces and roll into balls.
• Slice a 4x1/2 inch discs of the blue cheese and butter mixture. Place 1 disc in the center of each bison ball, and shape into burgers.
• Season the outsides of each burger with additional black pepper if desired.
• Grill burgers to desired doneness, being careful not to flatten and cause the juices / flavor to ooze out.
• Serve with your favorite rolls, condiments, and the tomato, onion, and bacon.

BUTTER BURGERS WITH CRISPY CHEESE SKIRTS AND ONION-PICKLE MARMALADE

Steps:

• For the onion-pickle marmalade: Melt the butter in a medium saucepan over high heat. Add the onions and pickles and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the vinegar and cook until the mixture has reduced and become sticky, about 10 minutes. Remove from the heat and set aside.
• For the burgers: Mix the butter with the beef, salt and pepper in a medium bowl until thoroughly combined. Form 6 equal patties with your hands.
• Heat a griddle over medium-high heat until hot. Add the patties and cook until browned on one side, 3 to 4 minutes. Flip and cook the other side until caramelized, 3 to 4 minutes. Flip the patties again. Top 1 patty with a 4-ounce mound of the cheese and cover with a small metal bowl until the cheese melts and cascades around the patty to form a cheese "skirt." When the cheese skirt is crispy around the edges, carefully remove the bowl and transfer the patty with the attached cheese skirt to a plate. Repeat with the remaining patties and cheese.
• For the sauce: Stir the mayonnaise and steak sauce in a small bowl until combined. Dollop an equal amount on the bottom buns. Top with the lettuce, tomatoes and cheese-skirt patties. Dollop with the marmalade, close the burgers and serve right away.

LOUISIANA CREOLE BUTTER BURGERS

Steps:

• 1. Keep the round and pork cold till you are ready to mix the patties.
• 2. In a small sauce pan melt the butter; add the Creole seasonings, Turbinado sugar, salt and jalapeño pepper and sauté on a really low heat till the peppers are soft. I sautéed this mixture for about 12 minutes, stirring occasionally. Oh I wish you could smell this butter....OMG! Oh and don't forget to scrape any of the seasonings that might have sank to the bottom of the pan when putting it in a container.
• 3. Let this mixture cool completely { I put it in the fridge till it solidifies } then pull both meats out of the refrigerator and mix them thoroughly { I pull the butter mixture out about 30 to 60 minutes before I need it depending on how warm your kitchen is, } you don't want it melted but in a room temperature state, then mix in the seasoned butter.
• 4. Mix this completely and divide the meat into 6 equal patties. How many patties you'll end up with depends on how big or small you make them.
• 5. Put the patties back into the refrigerator for at least one hour to firm up the butter seasonings'.
• 6. Get your griddle hot and cook them 2 &1/2 to 3 minutes per side { depending on how you like your burgers cooked } don't overcook them because the beef is lean and could become dry, and top them with the usual suspects....sharp or extra sharp cheese, beautifully red ripe tomatoes, thick slices of sweet onions, crisp lettuce, etc!
• 7. AND DON'T FORGET TO TOAST THEM BUNS....it's those little touch's that can make a dish pop!

BUTTER BEAN BURGERS WITH SOUTHWESTERN SAUCE

Steps:

• In medium bowl, mash beans with fork. Stir in remaining patty ingredients. Shape mixture into 4 patties, about 1/2 inch thick.
• Spray 10-inch skillet with cooking spray. Cook patties in skillet 8 to 10 minutes, turning once, until golden brown. Remove from skillet; keep warm.
• In same skillet, mix sauce ingredients. Cook over medium-low heat 5 to 8 minutes, stirring occasionally, until vegetables are tender. Serve sauce over patties.

PEANUT BUTTER BURGERS

Steps:

• In a large bowl, with fork, lightly mix peanut butter, ground chuck, salt and pepper just until combined Divide into 5 burgers, about 1/2 cup for each one.
• Flatten gently.
• Arrange in large skillet, not overlapping.
• Cook over medium heat about 4 minutes to a side or until done to desired doneness.
• Serve in buttered buns.

APPLE BUTTER BARBECUE BURGERS

Steps:

• In a medium bowl, combine ground beef, onion, brown sugar, garlic powder, Cajun seasoning, steak sauce, ground sage, and Italian breadcrumbs.
• Form mixture into four patties.
• For sauce combine tomato sauce, apple butter, and Worcestershire sauce in a small saucepan.
• Bring just to boiling.
• Grill or broil burgers for 4 to 6 minutes per side or to desired doneness, brushing with sauce during grilling and after flipping.
• Heat any remaining sauce just until bubbly, serve with burgers on toasted Kaiser rolls.

BUTTER BEAN BURGERS

Steps:

• In a bowl mash drained butter beans; add egg, cheese, onion, green pepper, saltine crackers, garlic powder, salt, and pepper. Mix.
• Divide into 4 patties.
• Heat oil in a skillet.
• Use more or less oil to reach 1/4 inch depth in pan. Make sure oil is hot.
• Fry patties on each side until golden, about 5 minutes. (I bet I take less time, lol).

PEANUT BUTTER TURKEY BURGERS

Steps:

• Mix turkey, peanut butter, soy sauce and garlic together and form into 4 burgers. Cook over medium heat approximately 5 minutes per side until throughly cooked.
• Serve on English muffins. Top with whatever you usually put on burgers -- I suggest sliced onion and Havarti, Chedder, or swiss cheese.

GRILLED BURGERS WITH MEYER LEMON BUTTER

Steps:

• Mix butter, all herbs, lemon peel, and lemon juice in small bowl. Season with salt and pepper. Measure 1/3 cup herb butter; transfer to sheet of plastic wrap (reserve remaining butter in bowl for spreading on buns). Using plastic wrap as aid, form butter into 3-inch-long log; wrap plastic around to seal. Freeze until firm, about 30 minutes. Cut crosswise into 4 rounds. Flatten rounds into 2-inch-diameter disks.
• Divide meat into 4 equal pieces. Using damp hands, form each piece into ball. Using thumb, make deep wide indentation in center of each ball. Press 1 lemon-butter round flatly into indentation, then press meat securely over butter to enclose. Flatten each burger into 31/2-inch-diameter patty, leaving butter rounds horizontally in center of each burger. DO AHEAD: Herb butter and burgers can be made 6 hours ahead. Place burgers on baking sheet, cover with plastic wrap, and chill. Cover and chill herb butter in bowl; bring to room temperature before continuing.
• Brush barbecue rack with oil. Prepare barbecue (high heat). Sprinkle both sides of burgers with salt and pepper. Spread remaining butter over cut sides of buns. Grill burgers until cooked through, 4 to 6 minutes per side. Grill buns until slightly charred, about 1 minute per side.
• Place burgers on bun bottoms. Top with tomato slices and arugula leaves. Cover with bun tops and serve.

LEAN AND MEAN OSTRICH BURGERS WITH GRILLED BREAD AND BUTTER PICKLES

Steps:

• Prepare a charcoal grill by lighting charcoal and letting it burn until it glows bright orange, ashes over, and is very hot. Brush the grill grate generously with oil.
• Meanwhile, put the ostrich meat in a mixing bowl, sprinkle generously with salt and pepper, and form into 4 equal-size patties about 3/4-inch thick. Grill the burgers, turning once, until medium-rare, about 3 minutes per side. Remove from the grill and let stand for 5 minutes.
• Spread 1 tablespoon of the yogurt on each of 4 muffin halves, and 1 tablespoon mustard on each of the remaining muffin halves. Place the burgers on the mustard-coated muffins; top each with a slice of tomato, lettuce, and a generous pile of pickles. Top with the yogurt-coated muffins and serve immediately.
• Prepare a hot fire in a charcoal grill or preheat a gas grill to high.
• Put the cucumbers, cut-side down, on the hot grill and cook, without turning, until grill marks appear and the cucumbers have softened slightly, 2 to 3 minutes.
• Meanwhile, whisk together the honey, vinegar, 1/3 cup water, the pickling spices, turmeric, chili flakes and garlic in a small bowl, glass jar or pie plate. Transfer the hot cucumbers to the pickling liquid, being sure they are completely submerged. Let stand for at least 15 minutes before draining and slicing crosswise. Pickles can be served immediately, or sliced and stored in the pickling liquid in the refrigerator for up to 1 week.

GREEN ONION BURGERS WITH BACON AND AVOCADO BUTTER

Steps:

• Cook bacon over medium heat until crisp, set aside. Remove all but 1 teaspoon of the fat.
• Mix the ground beef, salt, pepper, and the green parts of the onions until well mixed.
• Divide in half and shape into two patties.
• Cook burgers until well done.
• In the meantime, mash the avocado. Crumble the bacon, and add to the avocado along with the white part of the onions. Season with salt and pepper to taste.
• Once burgers are well done, remove from pan, and spread with the bacon avocado butter, and wrap in the lettuce leaves.

BUTTER BURGER RECIPE (WISCONSIN BUTTER BURGERS)

Steps:

• In a large skillet, melt 2 tablespoons butter over medium heat. Add chopped onion, water and ¼ teaspoon salt. Cover and cook, until tender, about 5 minutes. Reduce heat to medium-low and remove lid. Continue to cook until onions are translucent and just beginning to brown, about 3 more minutes. Transfer onions to a plate, and divide into 4 equal portions; set onions aside until ready to use.
• Divide beef into 4 equal sized portions and gently shape each into a 4½x½-inch patty. Sprinkle both sides of the patties with salt and pepper. Refrigerate the patties 15-30 minutes.
• Spread each bun top with 2 tablespoons butter; set aside.
• Heat oil in the same skillet used for the onions until the oil begins to smoke. Use a spatula to transfer the patties to the skillet and cook 3 minutes (without moving them). Flip the patties and cook 1 more minute. Place 1 cheese slice over each patty and continue to cook until cheese is melted, about 20-30 seconds more.
• Transfer patties to the bun bottoms and place ¼ of the sautéed onions on each patty. Top each with the buttered bun tops and serve immediately.
• Enjoy!

BUTTER BURGERS

Steps:

• Preheat oven to broil and place baking rack in middle of oven. Prepare a baking sheet with foil. Divide ground beef into 8 equal portions. Place rolls face up on baking sheet and form a patty of hamburger on each roll. Score the top of the burger patty, criss-crossing twice. Drizzle Worcestershire sauce on each patty then season each with garlic salt and pepper. Top each patty with a tablespoon pat of butter. Place in the oven and broil for 10 minutes for medium rare. Add a slice of cheese to each burger and cook for 2 minutes more. Remove from oven and serve immediately.