cooking
Cheddar Butter Burgers
Posted by
tricia on
04.01.09 |
8 Comments
Short Link: http://onceamonthmom.com/?p=1546
Print This Post
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
8 Responses to “Cheddar Butter Burgers”
Leave a Reply
Your donations help keep onceamonthmom.com running. Thanks for your support!
Official OAMM Poll!
-
- Karen: I have made something similar for years, but use cubed (finely) leftover baked ham, cubed mozza and cubed...
- mandi@itscome2this: August already is just insane. Absolutely insane!!
- Vanderbilt Wife: I am planning a variation on these tomorrow night involving pizza sauce and Italian sausage instead...
- Rebecca: Both my kids (2.5 years and 7 months) have super sensitive skin. Sunscreen is SO expensive for them –...
- Rebecca: Subscribed to the RSS feed today – cool site!
- Amy: One of these will come in handy next summer with my little one who is due in March. The baby will be too young...
- Sophie: I posted on Facebook about the giveaway!
- Christie: My super fair skinned niece could really use this!
- Sophie: I am also a fan of Once A Month Mom fanpage.
- Sophie: I would use it for my 17 month old. He has terribly sensitive skin and this would surely help especially when...
- Erica E: I get your rss! erica dot jmail at mac dot com
- Erica E: I’m your fan on fb!
- Erica E: I’m a fan of the Halo sleep sack page erica dot jmail at mac dot com
- Erica E: I would use it for my daughter for this fall or maybe next summer! How great is it that you don’t have...
- Connie: I’d have never thought to put ranch dressing, potatoes, and ham together. Interesting! Going to have to...
Sponsors
Campaigns
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.