Best Buttered Wine Steamed Beau Monde Burgers Recipes

WISCONSIN BUTTER-BASTED BURGERS

Wisconsin Butter-Basted Burgers image

It's no secret that Wisconsinites love their dairy-so much that they sometimes top their burgers with a generous pat of butter. My recipe is a lot like the butter burgers you'll find in popular restaurants all over the state. -Becky Carver, North Royalton, Ohio -Becky Carver, North Royalton, Ohio

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 pound lean ground beef (90% lean)
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 pound fresh mushrooms
2 tablespoons plus 4 teaspoons butter, divided
4 hamburger buns, split
Optional toppings: Tomato slices, lettuce leaves, dill pickle slices, ketchup and mustard

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.

Nutrition Facts : Calories 400 calories, Fat 21g fat (10g saturated fat), Cholesterol 96mg cholesterol, Sodium 543mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 28g protein.

BUTTER BURGERS

Butter Burgers image

Provided by Food Network Kitchen

Time 35m

Yield 6 burgers

Number Of Ingredients 5

Ingredients

1 stick plus 6 tablespoons unsalted butter, at room temperature
2 onions, chopped
Kosher salt and freshly ground pepper
1 pound ground beef sirloin
6 soft hamburger buns, split

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.

WINE STEAMED BURGERS

Wine Steamed Burgers image

These patties are so moist and juicy. They have a unique flavor. I used pork and beef. Changing up the meat will change the flavor making this dish versatile. A great substitute for the same old burger. A great condiment is mixing mayo with a berry jam and serving on top of patties.

Provided by barbara lentz

Categories Sandwiches

Time 25m

Number Of Ingredients 16

Ingredients

BURGER
2 lb ground beef or pork or lamb, bison or a mixture
1 large egg
4 clove garlic minced
3 Tbsp each beau monde seasoning and herbes de provence
1 tsp chinese five spice
1/2 c dry white wine
4 Tbsp worcestershire sauce
1 Tbsp dark soy sauce
1 Tbsp balsamic vinegar
1 c shredded parmesan cheese
3 Tbsp olive oil
STEAMING MIXTURE
1 stick butter
1 c white wine
1 sprig(s) rosemary

Steps:

1. Mix all ingredients for burgers together and shape into patties. The patties will be a bit moist.
2. Place the steaming ingredients in a large frying pan. Bring to a simmer and place patties in the liquid. Place a lid on the pan and let the patties steam on medium low heat.
3. Cook to desired doneness flipping once during cooking.