WISCONSIN BUTTER-BASTED BURGERS
It's no secret that Wisconsinites love their dairy-so much that they sometimes top their burgers with a generous pat of butter. My recipe is a lot like the butter burgers you'll find in popular restaurants all over the state. -Becky Carver, North Royalton, Ohio -Becky Carver, North Royalton, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle ground beef with seasoned salt and pepper. Pulse mushrooms in a food processor until finely chopped. Add to seasoned beef, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties., In a large skillet, heat 2 tablespoons butter over medium heat. Add burgers; cook 6-8 minutes on each side, basting with butter, until a thermometer reads 160°. Remove from heat; keep warm. Add bun tops to skillet; toast until golden brown., Transfer burgers to bun bottoms. Top each with 1 teaspoon butter. Replace bun tops. Serve with toppings.
Nutrition Facts : Calories 400 calories, Fat 21g fat (10g saturated fat), Cholesterol 96mg cholesterol, Sodium 543mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 28g protein.
BUTTER BURGERS
Provided by Food Network Kitchen
Time 35m
Yield 6 burgers
Number Of Ingredients 5
Steps:
- Preheat the broiler. Melt 2 tablespoons butter in a large cast-iron skillet over medium heat. Add the onions and cook until translucent, 6 to 8 minutes. Add 1/3 cup water, cover and continue cooking until the onions are golden brown, about 15 more minutes. Season with salt and pepper. Transfer the onions to a bowl and wipe out the skillet.
- Divide the meat into 6 loose balls, then gently flatten into thin patties. Heat the skillet over high heat. Add the patties to the hot skillet, smash them flat with a spatula and season with salt and pepper. Cook, flipping once, until well done, about 3 minutes per side.
- Meanwhile, toast the buns under the broiler. Put the patties on the bottom buns and top each with 1/4 cup sauteed onions. Smear 2 tablespoons butter on the cut side of each top bun, then put on top of the burgers. Slice in half and serve immediately.
BETTER BUTTER BURGER
Steps:
- For the compound butter: Stir together the butter, basil, parsley, tarragon, cayenne and garlic; season with salt and pepper. Spoon the mixture onto a piece of plastic wrap in a 6-inch-long mound. Fold the plastic wrap over the mixture to enclose it, and roll it to form a log about 2 1/2 inches in diameter. Chill until firm, about 2 hours.
- For the roasted garlic aioli: Blend the mayonnaise, lime juice, paprika, cayenne, cumin and garlic in a food processor until smooth.
- For the burgers: Preheat the oven to broil.
- Form the ground beef into 4 patties. Stuff a slice of the compound butter inside each and broil the burgers to the desired doneness. Add another slice of the butter to the top of each burger, followed by a slice of cheese. Broil briefly, just until the cheese melts.
- Serve on buns with a small mound of the aioli on top of the cheese.
BUTTER BURGER
This is my rendition of a butter burger.
Provided by thedailygourmet
Categories Hamburgers
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Melt butter in a saucepan over medium heat, then add olive oil. Allow butter to brown. Reduce heat to low and add onion. Cover and cook over very low heat, stirring occasionally, until very soft, about 20 minutes. You do not want to caramelize the onion.
- Meanwhile, season ground beef with Italian seasoning and shape into 2 hamburger patties.
- Melt ghee in a skillet over medium-high heat. Cook hamburger patties, about 3 minutes per side. Add cheese onto each patty and allow to melt.
- Meanwhile, preheat the oven's broiler and toast buns until crisp, 1 to 2 minutes.
- Set hamburger patties on the bottom buns and add add sauteed onions on top. Spread 1 tablespoon butter across the freshly toasted top bun.
Nutrition Facts : Calories 1000.7 calories, Carbohydrate 30.9 g, Cholesterol 220.4 mg, Fat 80.7 g, Fiber 2.7 g, Protein 37.3 g, SaturatedFat 38.5 g, Sodium 689 mg
THE ELVIS PEANUT BUTTER BANANA BURGER
You've never had a burger quite like this before. Legend has it Elvis loved his peanut butter, bacon, and banana sandwiches, so we created this salty, sweet burger as a tribute to the king of rock 'n' roll. Piled high with creamy peanut butter, extra-crispy bacon, caramelized bananas, and a sweet honey drizzle, this totally unique combination of flavors will have you all shook up. Whether you grill the patties or cook them smash burger-style on the stovetop, these burgers will be a hunk of burning love at your cookout.
Provided by Annie Campbell
Categories Hamburgers
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Heat a griddle over medium heat. Butter the inside slices of each burger bun, then toast in the skillet until golden brown, 2 to 3 minutes. Set aside.
- Heat a large skillet over low heat; pan-fry the bacon for 2 minutes, then increase heat to medium-high and continue to pan-fry until crispy, 5 to 7 minutes, turning often. Drain on paper towels and discard most of the bacon grease.
- Cut each banana lengthwise into long slices, about 4 inches in length. Pour the sugar into a small bowl, then add in the banana slices to coat both sides in sugar. Fry the banana slices in the same skillet over medium heat until caramelized, 2 to 3 minutes.
- Cook the burgers on a griddle over medium-high heat for 3 to 4 minutes per side, seasoning with salt and pepper. Press down firmly with a spatula to flatten the patties as they cook. A thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
- To assemble the burgers, lay down the bottom half the burger bun and spread on 1 tablespoon peanut butter. Place a burger patty on top, then add another tablespoon of peanut butter. Top with 2 to 3 slices of caramelized bananas, then 2 to 3 pieces of bacon. Drizzle with 1 teaspoon honey, then place the remaining burger bun on top.
Nutrition Facts : Calories 953.4 calories, Carbohydrate 66 g, Cholesterol 130.3 mg, Fat 62.6 g, Fiber 4.2 g, Protein 34.2 g, SaturatedFat 22.8 g, Sodium 818 mg
DAIRY STATE BUTTERED BURGERS
Many cooks of Wisconsin and Minnesota consider it patriotic to add extra butter to a dish whenever possible. At drive-ins in these two states, butter is not considered merely a hamburger condiment but an integral component. After studying a slew of burger flippers at work in Milwaukee, we devised the following recipe:
Provided by Jane Stern
Yield Makes 6 burgers
Number Of Ingredients 7
Steps:
- Fashion beef into 6 patties no more than 1/4 inch thick and season each patty with salt.
- Spread bottom half of each bun with 1/2 tablespoon softened butter.
- On a griddle or in a large heavy skillet fry onions in additional 3 tablespoons butter over moderately high heat, stirring, until barely softened, and push to side of griddle or skillet. Fry burgers, flipping once, about 2 minutes on each side for well-done.
- Transfer burgers to buttered bun bottoms while still hot (to melt butter) and top with onion, tomato, and lettuce. Spread condiments on bun tops.
- Serve burgers with plenty of napkins.
BUTTER BEAN BURGERS
This is served in place of meat for a main meal, or great as a sandwich with your favorite toppings.
Provided by SILVERWOLF
Categories Main Dish Recipes Burger Recipes Veggie
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, mash butter beans. Mix in onion, jalapeno pepper, crushed crackers, egg, cheese, garlic powder, salt, and pepper. Divide into 4 equal parts, and shape into patties.
- Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth. Fry patties until golden, about 5 minutes on each side.
Nutrition Facts : Calories 296.9 calories, Carbohydrate 18.5 g, Cholesterol 61.3 mg, Fat 20.1 g, Fiber 3.8 g, Protein 10.7 g, SaturatedFat 5.6 g, Sodium 565 mg, Sugar 1.8 g
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Ratings 11Calories 521 per servingCategory Main Course
- Heat a large skillet over medium heat. Place butter in the skillet and swirl it around. Lay hamburger buns down in the melted butter. Allow the buns to toast for about 60 seconds. Remove buns from skillet.
- Form 4 patties and lay in the skillet. Take your spatula and press down on the hamburger patties. Take a large soup can that has been wrapped in aluminum foil and press each meat patty down on to the skillet. In about 2 minutes, the burger patty will have cooked on one side, so flip it over and do the same for the other side. In about 60 seconds the other side will be cooked. Season patties with salt and pepper.
- If you want to make cheeseburgers, add cheese when you flip the burger over to the other side. Remove meat patties and place on the bun. Add desired toppings to your burger and enjoy.
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Servings 4Calories 550 per serving
- Using largest side of grater, shred butter unto sheet of waxed or parchment paper. Freeze at least 5 minutes.
- Gently mix beef and shredded butter until well incorporated. Form into 4 (5-inch) patties. Sprinkle both sides with salt and pepper. Refrigerate until cooking time.
- Heat large skillet over high heat. Cook 2-3 minutes per side or until desired doneness. Turn off heat. Place 1 slice cheese on each burger; cover pan with lid for 1 minute or until cheese is melted. Put burgers on toasted buns; garnish as desired.
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