Description
These Butter Burgers combine juicy, flavorful ground beef patties cooked in butter and served on toasted, buttery brioche buns with classic toppings like American cheese, pickles, tomato, and onion. Rich, savory, and topped with melted cheese, these burgers are a delicious indulgence perfect for a satisfying meal.
Ingredients
Scale
Meat
- 2 pounds ground beef (80% lean)
- Salt and pepper to taste
Buns and Butter
- 4 brioche hamburger buns
- 1/2 cup salted butter, softened
Toppings
- 8 slices American cheese
- 4 slices red onion
- Tomato slices
- Lettuce (optional)
- Sliced pickles (bread and butter or dill)
Condiments (optional)
- Mayonnaise
- Ketchup
- Mustard
Instructions
- Season and Form Patties: Sprinkle salt and pepper evenly over the ground beef, then divide it into 8 equal portions (each about 1/4 pound). Gently shape each portion into a patty slightly larger than the buns to account for shrinking during cooking.
- Chill Patties: Cover the formed patties with plastic wrap and refrigerate to help them hold their shape while cooking.
- Butter Buns: Spread softened butter liberally on the inside of each brioche bun to ensure a rich, golden toast.
- Toast Buns: Heat a skillet or griddle to medium-high. Place the buns butter-side down on the hot surface and toast lightly until golden and crisp. Remove and set aside.
- Optional Butter Glaze: Brush the tops of the buns with some of the butter melted on the skillet for extra flavor and moisture.
- Cook Patties: Add additional pats of butter to the skillet or griddle. Place the chilled beef patties on the hot surface, pressing each down slightly with a spatula. Cook for about 2 minutes until browned on one side.
- Flip and Add Cheese: Flip each patty, then immediately place a slice of American cheese on top to melt while the second side cooks, about 2 minutes.
- Prepare Buns: Spread condiments of choice on the toasted buns, then layer with tomato slices, onion slices, pickles, and lettuce as desired.
- Assemble Burgers: Stack two cooked, cheesy patties on each prepared bottom bun.
- Serve: Top with the bun tops and serve immediately while hot and juicy.
Notes
- Using 80% lean beef helps achieve juicy, flavorful patties without excess fat flare-ups.
- Refrigerating the patties before cooking helps them hold together better on the skillet.
- Brushing the bun tops with butter as well as the insides adds extra richness but is optional.
- You can customize the number of patties per burger based on your appetite; double stacked is the classic approach here.
- Use a skillet or griddle for even cooking and the ability to toast buns and cook patties in the same pan.