BUTTER BURGERS grilled or fried RECIPE HERE
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NOTE: You can easily use this
recipe and fry in a saute pan as
well!!
recipe and fry in a saute pan as
well!!
INGREDIENTS (per person)
1 handful Ground Sirloin (see note)
1 stick FROZEN Butter (you won't be using the whole stick, but you'll need the length of the stick)
splash Worcestershire Sauce- optional
splash Teriyaki Sauce- optional
splash Steak Sauce - optional
Steak Sauce to top on Burger - optional
Salt and Pepper
small amount Bread crumbs or Oatmeal to bind - if needed
NOTE: In this case, use ONLY Ground Sirloin 90.10 (90% meat; 10% fat) for this recipe, as you will be getting some more flavor by using Butter.
Usually when you grill you would use a fattier cut of ground beef, just so it doesn't stick to the grill. In this case you are CHOOSING the fat - BUTTER.
If you use a fattier cut of ground beef such as 80/20 or 75/25 and put Butter in it, the Burger will fill apart.DIRECTIONS:
1 stick FROZEN Butter (you won't be using the whole stick, but you'll need the length of the stick)
splash Worcestershire Sauce- optional
splash Teriyaki Sauce- optional
splash Steak Sauce - optional
Steak Sauce to top on Burger - optional
Salt and Pepper
small amount Bread crumbs or Oatmeal to bind - if needed
NOTE: In this case, use ONLY Ground Sirloin 90.10 (90% meat; 10% fat) for this recipe, as you will be getting some more flavor by using Butter.
Usually when you grill you would use a fattier cut of ground beef, just so it doesn't stick to the grill. In this case you are CHOOSING the fat - BUTTER.
If you use a fattier cut of ground beef such as 80/20 or 75/25 and put Butter in it, the Burger will fill apart.DIRECTIONS:
Put Meat in bowl. Add splashes of Worcester, Teriyaki and/or Steak Sauce if you want extra flavor to Burger.With a potato peeler or Butter Scoop, peel off 6-8 strips of Butter (or more if you want) and add to Burger.
If Burger mixture looks too "loose" or "soupy", then add Bread crumbs or Oatmeal to bind.
Form into a ball, and then flatten Burger. With a spoon or your thumb, make a small indentation in the center. This will help prevent the shrinking grilling meat from falling apart on the grill. Sprinkle Salt and Pepper on both sides, place on & cover with waxed paper and refrigerate for an hour or
more.
30 minutes before putting onto grill, take out of fridge.
If you want, you can slather on MORE Butter onto patty. If you do that, make sure it's on the top of the patty and not placed down onto the grill grates.
This allows the additional Butter to melt and seep into Burger.
After a few minutes, if you can move the Burger with ease, then flip and grill a few minutes more. Depending on the thickness of your Burger, you may have to flip over a few more times while grilling each side for a few minutes.
You can top the Burger with more Steak Sauce for more flavor while it is grilling.
You can top the Burger with more Steak Sauce for more flavor while it is grilling.
Get FREE Magic Pan Restaurant recipes with CD Cookbook at
