Burger patty recipe
Say goodbye to the dry, dull, overcooked burgers you’re utilized to serving. Bid farewell to asking yourself which ground beef will give you legitimately tasty burgers. There’s a new burger in town, and it’s the one burger patty to rule them all. Behold, the butter burger.
That’s appropriate — there’s grated butter in these burger patties. It nonetheless type of blows my mind every single time I consider about it, but incorporating a small excess fat to the ground beef, forming them into patties, and seasoning with salt is our wise (and effortless) new method for much better burgers at house. People tiny streaks of butter will keep you from stressing in excess of which beef to get, and you don’t even have to be disappointed when your father in-law asks for his burger nicely-carried out (it will still be delightful). These burger patties have renewed my love for grilled burgers.
Yes, Add Butter to Your Beef for Much better Burgers
Final fall I purchased a local beef share, which left me with 37 pounds of ground beef. While extremely flavorful, it isn’t labeled as sirloin or chuck (two varieties of ground beef prized for creating burgers) — it’s just labeled “ground beef.” The kind of beef you use for burgers matters, because sirloin has a beefy flavor, even though ground chuck has a lot of body fat to hold the burgers juicy.
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But you know as effectively as I do that sometimes your butcher has one particular or not the other, or just has ground beef (specially if you’re seeking for grass-fed beef). The workaround? Include the body fat you seek out straight to the meat. Butter is readily accessible, inexpensive, and adds moisture and unwanted fat to beef — creating for a tender, juicy burger.
Crucial Steps for Juicy Burger Patties
- Use cold butter and grate it. The most important part about adding butter to your burgers is creating sure it’s a related shape and temperature to the ground beef. For illustration, cubed and sliced butter left deep pockets in the beef as it cooked out, but I identified that cold, grated butter can make for the excellent buttery flavor and texture.
- Be gentle when mixing and shaping. Using cold butter and beef will make dealing with the beef a tiny bit simpler, but you’ll nevertheless want to steer clear of more than-mixing or becoming too rough although shaping the patties.
- Salt the burgers following shaping. Alternatively of incorporating the salt into the burger patties, which can draw out moisture and make the patties dry, season the outdoors of the patties ahead of grilling.
Grilling and Serving Butter Burgers
Cook the burgers above medium heat (we located that higher heat can trigger flare ups). The butter on the surface of the patties brings about the outside to form a deliciously crisp-tender crust, although still retaining them juicy on the within. Serve these with all the traditional fixings: toasted buns, sliced tomato, cheese, red onion, and lettuce.
How To Make the Juiciest Burger Patties
Prep time: 25 minutes
Cooking time: 15 minutes
(8 ounces) cold unsalted butter
ground beef, ideally sirloin
cheese, such as American, cheddar, or Swiss (optional)
For serving: split hamburger buns, lettuce, sliced tomato, thinly sliced red onion
Thin metal spatula, this kind of as a fish spatula
Plate or platter
Grate the butter. Utilizing the large holes of a box grater, grate the cold butter into huge, thin pieces. (Use the wrapper from the butter to catch the butter shards and make moving them less complicated.)
Form the patties. Location the ground beef in a massive bowl and sprinkle the butter on best. Employing your hands, swiftly and gently fold the butter into the beef. Shape the burgers into eight (six-ounce) patties about four inches in diameter and 3/four-inch thick.
Season the patties. Area the patties on a rimmed baking sheet and season the two sides with salt. Be generous, but you may not use all the salt referred to as for. Set aside even though you put together the grill.
Prepare the grill for medium-large heat. Heat an outdoor grill to direct, medium-higher heat. Scrape the grill grates clean if essential.
Grill for four minutes each and every side. Area the patties on the grill in a single layer. Grill the burgers for four minutes — assume a handful of flare-ups as the butter melts. Using a thin metal spatula, flip the burgers and grill till the burgers are browned and crisp on the outside, about four minutes much more.
Serve the burgers. If making use of cheese, spot a slice on each patty throughout the final minute of grilling. Serve right away.
Stovetop directions: Heat a massive cast iron pan in excess of medium-large heat. Cook 3 burgers at a time for four minutes on the 1st side, then flip and cook for three minutes far more. You could want to drain off the fat and wipe the pan between burger batches.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.