Djalali’s Best Butter Burgers

Hello and welcome to Djalali Cooks. Today we have Alex’s recipe for Butter Burgers. Butter makes everything better, and these burgers are no exception! You might be surprised how far a little butter in the center of a burger patty goes toward producing a rich, juicy and tender burger. We are using a chipotle compound butter, which you might recall from the Tequila Shrimp we made in the past. Regular butter works just as well, but a compound butter just adds that little bit of extra. Let’s get right to it: Djalali’s Best Butter Burgers!

Burger Patties

Before we start, line a sheet pan with parchment for the patties. We are using a combination of sirloin and ground chuck, one pound each. To the ground beef we will add a splash of Worcestershire sauce, an egg and soy sauce. Mix that all together with your hands until well-incorporated.

Then, form six meat balls and, one by one, flatten them into a thick disk. With your thumb, make an indention in the center, taking care not to poke all the way through the patty.

Scoop about 1/2 to 1 tablespoon of very cold butter and drop it in the indentation.

Then, gather up the outer edges of the patty and reform into a ball around the butter. Gently flatten it back out to a thick patty, making sure none of the butter is exposed.

Repeat with all six meat balls, placing them on the parchment-lined sheet pan. Place the sheet pan in the freezer for about 20 minutes. Meanwhile, get the grill going on high heat. We are looking for maximum heat, think 500-650 degrees.

When the burgers come out of the freezer and you head out to the grill, salt and pepper one side of the patties. Use a long-handled grill spatula to flip the salted side of the patties onto the grill, one at a time. Salt and pepper the other side of the patties once you have them on the grill.

Grill Set Up

This grill is fired up to 650 degrees, but we still have a hot side (flames) and a cooler side (no flame), so we are grilling each side of the burgers for about 4-5 minutes. If your grill can only get to about 500 degrees, maybe it’s 5-6 minutes per side. To be sure, you can temp the burgers for doneness (135-140 degrees). We are doing only four, for the first round so we have plenty of room to maneuver the burgers between the flame side and no-flame side to get an even cook. We have half of the grill outfit with a griddle surface. When we are ready to put the cheese on, we are going to transfer the burgers to the griddle side to finish them off with the cheese on top. Once the cheese is melted, we are ready to go.

We decided to do half cheeseburgers, and half no cheese. For the cheeseburgers, we have sharp cheddar, smoked gouda and provolone – for a nice variety.

All the toppings are ready to go: ripe tomatoes, butter lettuce, sliced white onion and dill pickle chips. And we have Martin’s Potato buns. Toss the cut sides of the buns on the grill if you like your buns toasty.

Top the burgers to your liking, but know that even plain, these burgers are so juicy and full of flavor. The chipotle butter has melted through the burger and the flecks of chipotle peppers season the burger from the inside. These burgers are so juicy and thick, yet perfectly cooked – I could argue that a more substantial bun would be more appropriate! But the Martin’s buns did hold up well enough under all that burger juice.

Burgers are such a part of every summer cookout and barbecue, that it’s really wonderful when you have one that is exceptional. Djalali’s Best Butter Burgers are just that! Give these a try and reach out on facebook or Instagram to let us know what you think! Take care and be well, everyone. xo Kelly

Key Equipment

Print Recipe

Djalali's Best Butter Burgers

(1 votes, average: 5.00 out of 5)

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Dinner, Main Course – American

By Alex Djalali – Serves: Makes 6 Burgers

Prep Time: 30 Minutes – Cooking Time: 10 Minutes – Total Time: 40 Minutes

Chipotle Butter seasons the burger from the inside. Djalali's Best Butter Burgers are super juicy and thick, yet perfectly cooked.

Ingredients

• 1 lb. Ground Sirloin
• 1 lb. Ground Chuck
• Splash of Worcestershire Sauce
• Splash of Soy Sauce
• 1 Large Egg
• 6 tbsp. Compound Butter, divided (or regular salted butter)
• Salt and Pepper, to taste

Instructions

1

Line a rimmed sheet pan with parchment for the patties.

2

In a large bowl, combine the ground sirloin and ground chick with a splash of Worcestershire sauce, an egg and soy sauce.

3

Mix that all together with your hands until well-incorporated.

4

Then, form six meat balls and, one by one, flatten them into a thick disk.

5

With your thumb, make an indention in the center, taking care not to poke all the way through the patty.

6

Scoop about 1/2 to 1 tablespoon of very cold butter and drop it in the indentation.

7

Then, gather up the outer edges of the patty and reform into a ball around the butter.

8

Gently flatten it back out to a thick patty, making sure none of the butter is exposed.

9

Repeat with all six meat balls, placing them on the parchment-lined sheet pan. Place the sheet pan in the freezer for about 20 minutes.

10

Meanwhile, heat the grill going on high heat. About 650 degrees.

11

Salt and pepper one side of the patties.

12

Use a long-handled grill spatula to flip the salted side of the patties onto the grill, one at a time.

13

Salt and pepper the other side of the patties once you have them on the grill.

14

Grill the burgers for about 4-5 minutes on each side, moving them around on the grill as needed to avoid flare-ups. Burgers are done at 135-140 internal temp.

Notes

If your grill maxes out at 500 degrees, cook the burgers for about 5-6 minutes on each side.