Butter Burgers Recipe will KNOCK YOUR SOCKS OFF!! (2024)

FAQs

What makes a butter burger better? ›

The idea is that as the patty cooks the butter melts and creates a pocket of rich buttery goodness in the center of the burger. The best results come when you incorporate flavorful ingredients into the butter like garlic, herbs, chili powder, Worcestershire sauce, etc.

What a lot of folks don't know is why it's called a ButterBurger. We call our ButterBurgers “ButterBurgers,” not because they've been cooked, marinated, dunked, fried or drizzled with butter but because we lightly butter the crown of the bun for an extra touch of goodness.

Did you know adding butter to your burger patties makes tender, juicier burgers? To make the classic butter burger, you must mix your ground beef with grated frozen butter before grilling or cooking. Don't forget to butter your hamburger buns and toast for extra flavor and crispiness.

Butter burgers are hamburgers topped with butter, either directly on the patty, or on the bun. Likely 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.

Yes, Add Butter to Your Beef for Better Burgers

But you know as well as I do that sometimes your butcher has one or not the other, or just has ground beef (especially if you're looking for grass-fed beef). The workaround? Add the fat you seek directly to the meat.

Canola Oil (fryer oil) - Canola Oil with TBHQ and Citric Acid added to preserve freshness and Dimethylpolysiloxane added as an anti-foaming agent.

Culver's, it must be noted, originated in Wisconsin, aka the Dairy State, and all of the butter used on their buns comes from a small, family-owned Wisconsin dairy.

The restaurant that made the butter burger world famous takes a different tack entirely. Since it opened its first location in 1984, Culver's has been making its ButterBurgers with less emphasis on the first two syllables.

Herbs: Parsley, basil, thyme, rosemary and oregano are favorites with beef, while mint, dill and cilantro are also popular with other proteins. Fresh herbs are excellent mixed into ground meat while dried herbs are the best choice for sprinkling on top.

Egg yolk acts as a binder and adds flavor

After forming it into a patty, he explains that the egg actually helps bind the meat together, and adds an incredibly rich flavor to the burger patty. As a good rule of thumb, it's best to add one yolk per pound of ground beef.

Why add milk to burger patty? ›

You've probably heard of adding milk to a meatloaf to keep it moist, well adding evaporated milk to hamburgers has a similar effect. The bread crumbs will soak up the evaporated milk and keep the ground beef mixture juicy and tender, while also keeping all the juices inside during cooking.

Our ButterBurgers® are made with our special blend of three cuts of beef: sirloin, chuck and plate. All prized cuts, all well-marbled for richness and flavor with no fillers to get in the way. When it comes to beef, you want fresh beef. Frozen beef loses moisture and when you lose moisture, you lose flavor.

It's a promise that begins with sourcing the best ingredients and continues through to the way we prepare your meal: fresh, just for you. It's why we always use fresh, never frozen beef and whole, white meat chicken from America's family farms. It's why we only use family farm-fresh dairy for our Frozen Custard.

A signature characteristic of a Culver's ButterBurger is its steak-like sear, which is easy to recreate at home by searing an all-beef patty in a piping hot skillet. This smash burger-style method creates especially rich flavor & deliciously crispy edges.

Culver's uses fresh, never frozen beef, and the pressing and searing technique locks in the juices and therefore the flavor. Pressing the beef also ensures it is the right thickness to cook evenly on the grill. "That's where that great steak flavor comes from." The beef is seasoned with a salt and pepper mixture.

For beef and lamb burgers, choose mince that has at least an 80% meat to 20% fat ratio. The fat is essential for juiciness and flavour. If you can't find mince with the right ratio, add finely chopped streaky bacon to your patty mixture.

Seasoning salt, onions, garlic, mushrooms, herbs, A1, eggs, bacon, ground pork, pepper,a blue cheese, cheddar, diced tomatoes, tomatillos, chili peppers, red pepper, yellow peppers, and a lot of other stuff. Originally Answered: What ingredient do you add to make your hamburgers taste great?