Beefy Burgers With Herby Compound Butter Recipes

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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.

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.

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.

BEEFY TURKEY BURGERS



Beefy Turkey Burgers image

Tastes like beef without the fat and calories. Plus around here, turkey is cheaper than beef. DH Had no clue!!

Provided by jkm.11.18.

Categories     Lunch/Snacks

Time 35m

Yield 12 Patti's, 12 serving(s)

Number Of Ingredients 7

2 1/2 lbs ground turkey
3 beef bouillon cubes (dissolved in about 1/4 cup boiling water)
3 tablespoons Worcestershire sauce
2 tablespoons garlic powder
2 tablespoons lemon juice
1 1/2 tablespoons pepper
1 cup breadcrumbs

Steps:

  • Combine all ingredients in a bowl (Use your fingers, it works the best!). Add more bouillon if you like a stronger beef flavor. Let it sit for about 15 minutes to soak all the flavor.
  • Take wax paper, parchment paper or foil and cut 12 square shaped pieces.
  • Lay the wax paper down on the counter, and make a patty from the meat and place on top, layer another sheet and patty up to 2 patties. I made 12 patties, but you can make bigger ones than I did.
  • Place remaining patties and wax paper in a gallon sized freezer bag. Freeze nicely for up to a month. Pull them out as needed. Great grilled or even just placed in the broiler.
  • Cooking time is about 10-15 minutes.

Nutrition Facts : Calories 190.5, Fat 7.9, SaturatedFat 2.1, Cholesterol 65.4, Sodium 418.3, Carbohydrate 9.6, Fiber 0.8, Sugar 1.3, Protein 20.4

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