Garlic Butter Burgers
One bite and you’ll be smitten – inside these flavorful burgers lies a pat of herby garlic butter. Not only does butter keep the burgers juicy, as it melts, the garlic and herbs permeate every inch of the meat. Not sure you’ll go back to regular burgers after this.
Luke took one bite of these burgers and said, “Oh wow; I wasn’t expecting that”. Music to my ears my friends. It’s a restaurant trick – nestling butter into the center of a burger – but when you add flavored butter, the burger is forever changed in the most magical way. And you control the herbs that go into the butter, so you can customize this dish any way you want.
This butter is so flavorful, you’ll want it in your fridge at all times. Imagine how perfect the garlic and herbs would be with pasta, rice, vegetables, baked potatoes, steak, chicken, pork, and slathered on bread. Don’t worry, this recipe makes plenty of butter for leftovers (you’ll be thankful). I used my remaining butter in mashed potatoes and it was phenomenal.
What herbs should you use in the butter? I used garlic, parsley, green onions, and a little cilantro. I basically cleaned out my produce drawer. Use your favorite herbs – either one herb, or a combination of many. Have some fun!
If you find yourself rushing around on a busy weeknight, freeze the butter to speed up the process. The butter is super quick to make, and will freeze quickly while you shape the burgers and tend to the side dishes.
Garlic Butter Burgers
Ingredients
- 1/3 cup butter, softened
- 3 tablespoons mixed fresh herbs of choice, such as parsley, basil, oregano, cilantro, and/or and chives
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
- 2 1/2 pounds lean ground beef
- Cooking spray
- 8 slices cheddar or American cheese, or cheese of choice
- 4 hamburger buns
- Condiments and toppings of choice
Equipment
Instructions
- In a small bowl, combine the butter, herbs, garlic, 1/4 teaspoon salt, and a pinch of black pepper. Mix with the back of a spoon until blended.
- Mound the butter mixture on the center of a 12-inch piece of plastic wrap. Lift up the sides of the plastic and use it to shape the butter into a cylinder shape. Twist the ends to compress the butter into a sold cylinder.
- Chill or freeze until firm (butter will keep for up to 5 days in the refrigerator and up to 3 months in the freezer).
- To make the burgers, shape the beef into 8 patties. Press your thumb into the center of each patty, almost through to the other side, but not quite, making a deep indentation.
- Cut the chilled butter crosswise into 1/4-inch-thick rounds. Place one butter round in the center of each burger and form the meat around the butter, fully encasing the butter while reshaping it into a patty.
- Coat a grill pan, skillet, or outdoor grill with cooking spray and to medium-high.
- Add the burgers to the hot pan/grill and cook until your desired level of doneness (about 5 to 7 minutes per side for medium).
- Transfer the burgers to a plate and top with the cheese. Tent with foil. Let stand for 3 to 5 minutes (this allows flavors to sink into the meat). Reserve 4 burgers for the Cheeseburger Noodles with Spinach (or another future meal). Refrigerate for up to 3 days.
- Serve the remaining burgers on the buns with desired condiments.