Butter Burger

[RichieB]

Saw this on the Meat Church YouTube channel. As he does it or as a smash burger. Either way, its on my list. For sure next burger.

https://youtu.be/rK4LcT-2kgw?si=0BKWAFTZVgnewWo2

[Jerod Broussard]

Nah, that's not addicting. Looks like I need some butter in the freezer.

[bbqLuv]

That butter be good

[Jerod Broussard]

Butter than most burgers I have seen.

[Draznnl]

What could be bad? That looks incredible. Can’t wait to try it.

[Davek8282]

Reminds me of a recipe by Ted Reader a semi-famous Canadian Cook. Here is a link to his butter burger recipe. recipe.https://www.cbc.ca/bluesky/episodes/...enough-said-1/. I think I may be making this again soon.

[fzxdoc]

I like the Woozy Sauce and the Honey Mustard Grilled Onion recipe on that link as well. I bet the combo is one tasty burger.

Thanks for the link!

Kathryn

[Carolyn]

I've been to Waxahachie.

My brother made a burger for me one time that was really good. I asked him what he did to it. "I put grease in it." It was a really good burger.

[RonB]

This would probably kill me, but(ter), what a way to go!

[Clawbear57]

My Dr. would lock me up.

[barelfly]

Saying you can’t come out until you finish that butter burger off that new cooker!

[Michael_in_TX]

I had always intended on doing smoked burgers when I got back in town, but I'm now going to give this a shot tonight. Butter is already in the freezer.

Other than his prep, I am debating how close I want to follow his technique. Typically, I do burgers at 275 F in the pellet grill. I've never done burgers at 325 F, but I am willing to give it a try. (275 F it takes over an hour for the burgers to cook to 150 F internal.)

I'm also intrigued about doing the griddle-in-pellet-grill thing. I have a Lodge cast iron griddle that I think will fit. Although, Matt did clearly comment that the "confit" greatly reduced the crust. Maybe I'll just do the burgers on the grates. Not all of the butter will run out, I hope.

[MBMorgan]

Just a hint to reduce pellet consumption: If you're preheating a griddle or (another hint) a CI skillet for use in your pellet rig, do the preheating in your indoor oven and then (assuming you've got really good heat proof mitts or gloves (ask me how I know this ), move it to you pellet cooker when it's time to go.

[Michael_in_TX]

MBMorgan That is an excellent idea. And I hear you on the importance of knowing one's gloves! My griddle is a very tight fit. Do I think I can get a screaming hot piece of metal from my oven, outside, and into the grill without searing myself? I don't think I can. I wish I had one of those comal....square griddle things. That would be perfect.

[FireMan]

First off, butter is good fer you, meat is good fer you. So, do not hesitate in makin yerself a butter burger, yessir! A common thing here in Wisconsin.

[Michael_in_TX]

So I did this tonight. I agree with Matt -- I really do think I will make smoked burgers this way from now on.

I did his prep: 1.33 lb of ground chuck mixed with 5 tbl of grated frozen butter and Holy Cow rub. (I've been using Holy Cow on my burgers since I discovered it.)

Here's what five tablespoons of unsalted European-style grated frozen butter looks like. Kinda cool looking.



I didn't have any trouble with the butter melting while I mixed it in with the beef. I was careful to get it fairly evenly distributed, but not over mixed.

Like Matt did, I made four 1/3 lb patties. (Alas, I forgot to take photos of the formed patties before they went on the grill.)

As I didn't feel like cleaning it, I elected to forgo the griddle and just use my pellet grill's grates. Also, for various things -- including burgers -- I like to put the burgers in before I start the grill up so it'll catch the startup smoke. I set my grill for 325 F, just as Matt did.

Here's what the burgers looked like after 15 minutes when I was about to put the temp probe in. The probe slid in with almost no resistance....like, if you'll forgive me, butter.



At 325 F, these cook pretty quickly. Perhaps 20 minutes or so. When they hit 150 F, I put sharp cheddar cheese slices on them and let them go another 90 seconds until the cheese was melted.

Following Matt's lead, I did "Whataburger-style" (love it!) as he did: mustard and pickles. (Although I did add a slice of romaine.)



So what did I think? These actually exceeded my expectations. I was expecting them to turn out stupidly rich or overly butter-flavored, but no....they are just juicy burgers and certainly juicer than what I normally end up with, which was very welcome. They also never felt as if they were going to fall apart, which was another of my concerns.

Given that this is just a minimal amount of extra effort, I think I will be doing this from now on.

I do want to experiment with two things in the future. First, I do want to try griddling them to get a crust, but finishing them in the pellet grill on the grates. Also, while I liked the speed of the cook at 325 F, these seem to have less smoke flavor, significantly, than when I do burgers at 250-275 F and cook them far longer.

[FireMan]

Romaine, well at least ya didn’t use cat soup!

[Michael_in_TX]

FireMan LOL. I had to think about that for far too long before I realized what you were saying. Absolutely, without question no....'cat soup.' The only thing I put cat soup on is meatloaf.

[FireMan]

@Cap’n Mike is the one who coined cat soup btw, no credit here.

[STEbbq]

I gotta say, I am kinda wondering if you’d get better results with less work by essentially griddling the burgers on top of melted butter. I don’t know. I am pretty sure that is what Culvers does for their burgers.