Char-Broiled Butter Burgers
Copyright by Terese Allen
Never had a butter burger? Then you're probably not from eastern
Wisconsin, where pats of creamery butter often are tucked between the
bun and burger (and sometimes inside the burger itself) to produce a
hot, golden ooze. Get your napkin ready, for this one can be gloriously
messy.
Prep Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Ingredients:
4 Organic Prairie Ground Beef Patties (two 10-ounce packages),
thawedsalt and pepper4 crusty hamburger buns1/2 cup catsup, or to taste2
ounces chilled Organic Valley European Style Cultured Butter, cut into 4
pats1/2 cup finely diced sweet onion (Vidalia, Walla-Walla, etc.)16-20
"Hamburger dill slice"-style pickle rounds
Instructions:
Remove ground beef patties from refrigerator. Season with salt and
pepper to taste. Heat charcoal in an outdoor grill until coals are
mostly gray (or heat a gas grill to medium hot).
Grill burgers to desired doneness, 3-5 minutes per side. Slice the buns
in half and briefly grill the cut sides on the grill. Place burgers on
bun bottoms; top with chilled butter pats. Add catsup, diced onions and
pickle rounds, lightly press bun tops over burgers and serve
immediately.
Serving Suggestions:
A butter burger is best served on a crusty, golden bun, the kind that's
often available from family-owned bakeries. The buns should be crispy
enough on the outside to shatter slightly when you bite into them, but
soft enough on the inside to soak up all the lovely burger (and butter)
juices. You may, of course, substitute with "regular" burger buns.
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