Garlic Butter Burger Recipes

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GARLIC BUTTER BURGER (BOBBY FLAY)



Garlic Butter Burger (Bobby Flay) image

Make and share this Garlic Butter Burger (Bobby Flay) recipe from Food.com.

Provided by Chocolatl

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

12 tablespoons unsalted butter, slightly softened
4 garlic cloves
1/2 small shallot, chopped
3 tablespoons flat leaf parsley, chopped
salt
pepper
4 hamburger buns, split
1 1/2 lbs ground chuck (or ground turkey)
1 1/2 tablespoons vegetable oil

Steps:

  • Place butter, garlic, shallot and parsley in a food processor.
  • Process until smooth.
  • Season with salt and pepper.
  • Place in a bowl, cover, and refrigerate 30 minutes to blend flavors. (Butter can be made up to 24 hours ahead.).
  • Bring to room temperature before serving.
  • Preheat broiler.
  • Brush buns with about 4 tablespoons garlic butter.
  • Toast for about 30 seconds; don't let them get too brown.
  • Divide meat into 4 equal portions.
  • Shape each into a patty and make a depression in the center.
  • Heat oil over high heat until it begins to shimmer.
  • Cook burgers to desired doneness, about 4 minutes per side for medium-rare, brushing every 30 seconds with remaining garlic butter.
  • Burgers and buns can also be cooked on the grill.

Nutrition Facts : Calories 865.1, Fat 70.6, SaturatedFat 34.6, Cholesterol 209, Sodium 309.9, Carbohydrate 22.8, Fiber 1.1, Sugar 2.8, Protein 34.3

HERB BUTTER-STUFFED BURGERS



Herb Butter-Stuffed Burgers image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 burgers

Number Of Ingredients 11

6 tablespoons unsalted butter, at room temperature
2 tablespoons finely chopped fresh parsley
1 small clove garlic, grated
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper
1 1/2 pounds ground beef
Kosher salt and freshly ground pepper
4 slices Jarlsberg cheese (about 4 ounces)
4 brioche buns, split
Dijon mustard, sliced onion, sliced tomatoes, butter lettuce and cornichons, for serving

Steps:

  • Make the herb butter: Mix the butter, parsley, garlic, lemon juice, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Transfer to a piece of plastic wrap and form into a 4-inch log. Wrap and freeze until firm enough to slice, about 20 minutes. Slice the butter log into 8 rounds.
  • Make the burgers: Preheat a grill to medium high. Divide the ground beef into 4 mounds, place a slice of butter on each, then gently shape the beef around the butter to enclose. Press the beef into four 4-inch-wide patties (about 1/2 inch thick). Refrigerate until ready to grill. Set aside the remaining butter for serving.
  • Season the burgers on both sides with salt and pepper. Grill until well marked, 3 minutes. Flip and top each with a slice of cheese. Cook 3 more minutes for medium rare, covering during the last 15 seconds to melt the cheese. Grill the buns until toasted.
  • Spread the remaining herb butter on the bottom buns. Serve the burgers on the buns with mustard, onion, tomatoes and lettuce. Skewer cornichons on toothpicks and insert into each burger.

BETTER BUTTER BURGER



Better Butter Burger image

Provided by Guy Fieri

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 16

1 pound (4 sticks) unsalted butter, softened
1 1/2 teaspoons minced fresh basil
1 1/2 teaspoons minced fresh parsley
1 1/2 teaspoons minced fresh tarragon
Pinch cayenne pepper
2 large cloves garlic, minced
Salt and freshly ground black pepper
1 cup mayonnaise
1 tablespoon fresh lime juice
1 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon ground cumin
11 small cloves garlic, roasted and chopped
2 pounds fresh ground beef or four 8-ounce Angus beef patties
4 slices cheese
4 large burger buns

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.

GARLIC BUTTER BURGER



Garlic Butter Burger image

Categories     Sauce     Garlic     Side     Butter

Yield serves 4

Number Of Ingredients 8

12 tablespoons (1 1/2 sticks) unsalted butter, slightly softened
4 cloves garlic
1/2 small shallot, chopped
3 tablespoons chopped fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
1 1/2 tablespoons canola oil
4 hamburger buns, split

Steps:

  • Combine the butter, garlic, shallot, and parsley in a food processor and process until smooth; season with salt and pepper to taste. Scrape into a bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld. The butter will keep in the refrigerator for up to 24 hours. Bring to room temperature before using.
  • Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
  • Brush the buns with about 4 tablespoons of the butter, using roughly 1/2 tablespoon for each half.
  • Cook the burgers, using the oil (see page 16) and brushing them every 30 seconds with the remaining garlic butter.
  • Meanwhile, toast the buns (see page 15). Place the burgers on the bun bottoms, cover with the bun tops, and serve immediately.

MY MOST COVETED SECRET: HERB-GARLIC BUTTER HAMBURGERS ON A GRILL



My Most Coveted Secret: Herb-Garlic Butter Hamburgers on a Grill image

This recipe is, quite honestly, my most coveted of all! Once you taste these wonderful grilled burgers, all other burgers will take a back seat to these for the rest of your life! I made these for my son about a year ago, and he insists on nothing else from the grill. Just wait and see...

Provided by Fauve

Categories     Meat

Time 41m

Yield 6 serving(s)

Number Of Ingredients 8

3 tablespoons finely chopped mixed fresh herbs (including parsley,basil,oregano,chives, or tarragon leaves)
1 garlic clove, minced
1/2 cup salted butter, softened
1 1/2 lbs ground round or 1 1/2 lbs ground chuck
coarse salt
black pepper
6 deli hamburger buns (such as kaiser)
melted butter

Steps:

  • Place all the herbs, garlic, pepper, and butter in a small mixing bowl and beat with a wooden spoon until slightly fluffy.
  • (you can do the mixing with a or food processor) Place a 12" square piece of plastic wrap or parchment paper on your work surface and mound the flavored butter in the center.
  • Roll herb butter into cylinder shape within plastic, twisting the ends to compress the butter.
  • Chill the butter in the refrigerator or freeze until firm.
  • Butter will keep for up to 5 days in the refrigerator or up to 3 months in the freezer.
  • Burger Preparation: Make hamburger patties as usual, but for each one place your thumb in the middle and press an indentation almost through (but not quite) to the other side of the meat.
  • Unwrap formed butter and cut crosswise into 1/4-1/2" discs. (You will be using approximately 4 tablespoons Herb-Garlic Butter per 1 1/2 pound of ground meat).
  • Form hamburger patty fully around one butter disc, pressing gently to seal the disc into the dead center of the meat.
  • (not too much pressing! It will make your burgers dense and tough) Place burgers on hot grill (preheated to high if using a gas grill).
  • Grill burgers until cooked to doneness, (about 5 to 7 minutes per side for medium-done).
  • Place burgers on a serving plate, add cheese, if desired, but do not serve for about 5 minutes, to allow flavors to fully meld.
  • Brush buns with melted butter and toast on the grill for a few seconds.
  • Serve with any toppings of your choice.

CHEESY GARLIC BURGERS



Cheesy Garlic Burgers image

My husband and five children all know what's for dinner when they smell the garlic from these out-of-the-ordinary burgers. My grandma is known for her great recipes...this is one of them. - Connie Stewart, Lakewood, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

2 pounds ground beef
2 teaspoons garlic powder, divided
1 loaf (1 pound) French bread
1/2 cup butter, softened
6 slices provolone cheese
6 slices part-skim mozzarella cheese
1 jar (14 ounces) spaghetti sauce, warmed

Steps:

  • In a bowl, combine beef and 1 teaspoon garlic powder. Shape into six thin patties. Pan-fry until no longer pink. Meanwhile, cut bread in half lengthwise. Combine butter and remaining garlic powder; spread over cut sides of bread. On the bottom half, layer provolone cheese, beef patties and the mozzarella cheese. Replace bread top. Wrap in a large piece of heavy-duty foil (about 28 in. x 18 in.). Place on a baking sheet. Bake at 375° for 5-10 minutes or until cheese is melted and sandwich is heated through. Cut loaf between each patty. Serve with spaghetti sauce for dipping.

Nutrition Facts :

WISCONSIN BUTTER-BASTED BURGERS



Wisconsin Butter-Basted Burgers image

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

1 pound lean ground beef (90% lean)
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 pound fresh mushrooms
2 tablespoons plus 4 teaspoons butter, divided
4 hamburger buns, split
Optional toppings: Tomato slices, lettuce leaves, dill pickle slices, ketchup and mustard

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.

HAMBURGERS WITH GARLIC AND SHALLOT BUTTER



Hamburgers With Garlic and Shallot Butter image

Provided by Pierre Franey

Categories     lunch, burgers, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds ground beef, preferably sirloin
Salt to taste, if desired
1/2 teaspoon freshly ground pepper
2 tablespoons Dijon-style mustard
3 tablespoons finely chopped shallots
1/4 cup dry white wine
1 tablespoon finely minced garlic
4 tablespoons butter at room temperature
2 tablespoons finely chopped parsley

Steps:

  • Put meat into a mixing bowl and add salt, pepper and mustard. Blend well, using your fingers. Divide mixture into four portions and shape each into a patty.
  • Combine shallots and wine in a small saucepan. Cook over moderately high heat about 3 minutes or until the wine is almost evaporated. Remove from heat and let cool briefly. Add garlic, butter and parsley and blend well.
  • Burgers may be broiled or cooked in a hot skillet. If they are to be broiled, preheat the broiler to high. Place burgers on a rack and place them under broiler about two or three inches from the source of heat. Cook about 5 minutes, turning burgers occasionally. If burgers are to be cooked in a skillet, heat the skillet, preferably a cast-iron one, until very hot. Brush it lightly with oil. Add burgers and cook about 2 minutes on one side. Turn and cook about 3 minutes longer, turning them occasionally.
  • Smear top of each burger immediately with herb butter and serve.

Nutrition Facts : @context http, Calories 492, UnsaturatedFat 15 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 17 grams, Sodium 507 milligrams, Sugar 1 gram, TransFat 0 grams

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