Cheddar Butter Burgers
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My husband LOVES to grill. He also LOVES to experiment! For the most part, his experiments turn out delicious! So I gave him a crack at a Once A Month Mom recipe! Taste and see what you think.
Author/Source:
Ben Callahan @ Forgeideas.com
Ingredients:
- 1 pound ground sirloin, round or chuck
- 1/4 cup cheddar cheese, shredded
- 1 teaspoon Kosher Salt
- 1 teaspoon pepper
- 4 each hamburger buns
Garlic-Herb Butter* (will make more than you need, save for later)
- 6 Tablespoons Mix of parsley, chives, basil, oregano, and/or tarragon
- 2 cloves garlic, minced
- 1 teaspoon pepper
- 2 sticks butter, salted, room temperature
Directions:
- Place herbs, garlic, pepper and butter in food processor and beat until light and fluffy.
- Lay a 12-inch-square piece of plastic wrap or parchment paper on your work surface and mound the flavored butter in the center. Roll it up into a cylinder, twisting the ends to compact the butter. Chill the butter in the refrigerator or freezer until firm. Put in freezer until firm. To use, unwrap the roll and cut crosswise into 1/2-inch slices (appx. 1 Tablespoon).
- In a large bowl, hand mix ground beef, cheese, salt, and pepper. Divide into 4 equal balls. Mash into hamburger shapes. Place 1 Tablespoon of Garlic-Herb Butter in the middle of the burger and seal up.
- To serve: Grill or pan fry to prepare.
Freezing Instructions
Once burgers are formed, flash freeze on wax paper and a cookie sheet. When patty is firm, place in a gallon freezer bags. To serve, thaw in refrigerator over night and proceed with cooking instructions.
Servings: 4
Hi! Your site is an excellent idea and I’m loving watching it evolve. I may be being anal, or possibly vying for an insider position I’m not sure, but the instructions for this recipe (which sounds D-lish, props to the hubs!) seem to flip flop between 4 and 16 servings. As it stands we would have one ounce of hamburger with 1TBSP of compound butter divided into 4-1 gallon freezer bags. Yes, yes a little logic goes a long way. Are you looking for an imperfect editor? ;}
I have looked over that recipe several times and still managed to miss that. I DO need an editor! Thanks, I will get to changing that! The butter stays the same as there isn’t a good way to cut that and it is good to have around for the next time you make burgers!
You all are amazing I don’t know how you keep so many balls in the air at one time, but I grateful you do!
I’ve never had a butter burger before so I’m a little confused. Is the butter supposed to go on top of the hamburger patty? Or do you make the patty shape, put the butter in and form the patty around the butter so it is in the middle of the patty?
The latter, make the patty, make a hole, insert butter, cover hole.
The latter, make the patty, make a hole, insert butter tab, close hole.
Can you tell me how to flash freeze? Several of your recipes mention that, thanks!!
We have a couple posts where we talk about doing this – here and here. There is also a good website for freezing here.
This recipe sounds SO good! I love the flavor herbed butter can add to meats. So excited to try this!
Tried this tonight…wow! Just wow! Used the butter for corn on the cob too…wow!!!