How to Get a Nice Juicy Beef Patty

Honestly, What Could Be Amend than Butter Burgers?

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(Prototype credit: Joe Lingeman)

Say goodbye to the dry, dull, overcooked burgers you're used to serving. Bid farewell to wondering which ground beef will requite yous legitimately tasty burgers. There'southward a new burger in boondocks, and it's the 1 burger patty to dominion them all. Behold, the butter burger.

That'south right — there's grated butter in these burger patties. It however kind of blows my listen every time I think about it, but adding a little fat to the ground beef, forming them into patties, and seasoning with salt is our smart (and piece of cake) new technique for better burgers at dwelling house. Those footling streaks of butter will continue y'all from stressing over which beefiness to purchase, and y'all don't even take to be disappointed when your father in-constabulary asks for his burger well-done (it volition still be succulent). These burger patties have renewed my love for grilled burgers.

Yep, Add Butter to Your Beef for Improve Burgers

Last autumn I bought a local beef share, which left me with 37 pounds of ground beef. While incredibly flavorful, it isn't labeled as sirloin or chuck (two types of ground beefiness prized for making burgers) — it'due south only labeled "footing beef." The blazon of beef you lot use for burgers matters, because sirloin has a beefy flavor, while ground chuck has enough of fat to go on the burgers juicy.

But you know also equally I do that sometimes your butcher has ane or non the other, or merely has ground beef (especially if you're looking for grass-fed beef). The workaround? Add the fat y'all seek direct to the meat. Butter is readily available, affordable, and adds moisture and fat to beef — making for a tender, juicy burger.

(Epitome credit: Joe Lingeman)

Cardinal Steps for Juicy Burger Patties

• Use cold butter and grate information technology. The about of import office about adding butter to your burgers is making sure it's a similar shape and temperature to the ground beef. For example, cubed and sliced butter left deep pockets in the beefiness as information technology cooked out, but I plant that cold, grated butter makes for the perfect buttery flavor and texture.
• Be gentle when mixing and shaping. Using common cold butter and beef will make handling the beef a petty flake easier, but you lot'll withal want to avert over-mixing or being too rough while shaping the patties.
• Salt the burgers later shaping. Instead of incorporating the common salt into the burger patties, which can draw out moisture and brand the patties dry, season the outside of the patties before grilling.

(Epitome credit: Joe Lingeman)

Grilling and Serving Butter Burgers

Cook the burgers over medium heat (we found that high heat can crusade flare ups). The butter on the surface of the patties causes the outside to form a deliciously crisp-tender chaff, while all the same keeping them juicy on the inside. Serve these with all the classic fixings: toasted buns, sliced tomato, cheese, ruddy onion, and lettuce.

(Epitome credit: Joe Lingeman)

Just one ingredient will make your burgers infinitely juicier this summer, and it'due south already in your kitchen: butter!

• shellfish-free
• depression-carb
• fish-free
• booze-free
• peanut-free
• pork-free
• sugar-conscious
• tree-nut-complimentary
• soy-free
• egg-complimentary

Per serving, based on

8

servings. (% daily value)

• Calories 683
• Fat 56.eight g (87.3%)
• Saturated 29.8 thou (149.0%)
• Carbs 0.viii grand (0.three%)
• Cobweb 0.one g (0.iii%)
• Sugars 0.3 g
• Protein twoscore.9 g (81.8%)
• Sodium 535.9 mg (22.3%)

Ingredients

• ii sticks

  (viii ounces) cold unsalted butter

• 3 pounds

  ground beef, preferably sirloin

• 1 tablespoon

  kosher common salt

• 8 slices

  cheese, such equally American, cheddar, or Swiss (optional)

• For serving: split hamburger buns, lettuce, sliced tomato, thinly sliced reddish onion

Equipment

• Outdoor grill

• Sparse metal spatula, such as a fish spatula

• Plate or platter

• Box grater

Instructions

1. Grate the butter. Using the large holes of a box grater, grate the cold butter into large, thin pieces. (Employ the wrapper from the butter to catch the butter shards and make moving them easier.)

2. Form the patties. Place the footing beefiness in a large bowl and sprinkle the butter on top. Using your hands, quickly and gently fold the butter into the beef. Shape the burgers into 8 (vi-ounce) patties about 4 inches in diameter and 3/4-inch thick.

3. Season the patties. Place the patties on a rimmed baking canvas and flavor both sides with salt. Be generous, merely you might not use all the salt called for. Set bated while you ready the grill.

4. Prepare the grill for medium-loftier heat. Oestrus an outdoor grill to direct, medium-high estrus. Scrape the grill grates clean if needed.

5. Grill for 4 minutes each side. Place the patties on the grill in a single layer. Grill the burgers for 4 minutes — wait a few flare-ups as the butter melts. Using a thin metal spatula, flip the burgers and grill until the burgers are browned and crisp on the exterior, about 4 minutes more than.

6. Serve the burgers. If using cheese, identify a piece on each patty during the final infinitesimal of grilling. Serve immediately.

Recipe Notes

Stovetop directions: Heat a large bandage atomic number 26 pan over medium-high heat. Cook 3 burgers at a time for 4 minutes on the first side, then flip and cook for iii minutes more. You may need to drain off the fat and wipe the pan between burger batches.

Storage: Leftovers tin be stored in an airtight container in the refrigerator for up to iii days.

Meghan Splawn

Contributor

Meghan was the Food Editor for Kitchn's Skills content. She's a chief of everyday baking, family unit cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a blistering and pastry caste, and spent the beginning x years of her career as function of Alton Chocolate-brown'southward culinary squad. She co-hosts a weekly podcast near food and family called Didn't I Merely Feed You.

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Source: https://www.thekitchn.com/burger-patty-recipe-259076

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