Char-Broiled Butter Burgers
Never had a butter burger? Then you’re probably not from eastern Wisconsin, where pats of creamery butter often are tucked between the bun and burger (and sometimes inside the burger itself) to produce a hot, golden ooze. Get your napkin ready, for this one can be gloriously messy.
Prep time: 10 minutes
Total time: 20 minutes
- 4 Organic Prairie Ground Beef Patties (2 packages), thawed
- salt and pepper
- 4 crusty hamburger buns
- 1/2 cup ketchup, or to taste
- 2 ounce chilled Organic Valley European Style Cultured Butter, cut into 4 pats
- 1/2 cup finely diced sweet onion (Vidalia, Walla-Walla, etc.)
- 16-20 "hamburger dill slice"-style pickle rounds
1. Remove ground beef patties from refrigerator. Season with salt and pepper to taste. Heat charcoal in an outdoor grill until coals are mostly gray (or heat a gas grill to medium hot).
2. Grill burgers to desired doneness, 3–5 minutes per side. Slice the buns in half and briefly grill the cut sides on the grill. Place burgers on bun bottoms; top with chilled butter pats. Add catsup, diced onions and pickle rounds, lightly press bun tops over burgers and serve immediately.
A butter burger is best served on a crusty, golden bun, the kind that’s often available from family-owned bakeries. The buns should be crispy enough on the outside to shatter slightly when you bite into them, but soft enough on the inside to soak up all the lovely burger (and butter) juices. You may, of course, substitute with “regular” burger buns.
Copyright by Terese Allen