Best 12 Butter Burgers Recipes

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Indulge in the delectable world of Butter Burgers, a symphony of flavors that will tantalize your taste buds. Originating from the heart of Wisconsin, these burgers are renowned for their juicy patties, smothered in a luscious, savory butter sauce that seeps into every nook and cranny of the perfectly toasted bun. This article presents a culinary journey, offering a diverse range of Butter Burger recipes that cater to every palate. From the classic Butter Burger, featuring a simple yet irresistible combination of butter, salt, and pepper, to more adventurous variations that incorporate tantalizing ingredients like garlic, herbs, and even a touch of sweetness, this collection promises an unforgettable burger experience. You'll also discover mouthwatering recipes for delectable sides and sauces, such as crispy onion rings, golden-brown French fries, and a tangy homemade ketchup that will elevate your burgers to new heights. Get ready to embark on a culinary adventure that will redefine your burger game!

Check out the recipes below so you can choose the best recipe for yourself!

WISCONSIN BUTTER-BASTED BURGERS



Wisconsin Butter-Basted Burgers image

It's no secret that Wisconsinites love their dairy-so much that they sometimes top their burgers with a generous pat of butter. My recipe is a lot like the butter burgers you'll find in popular restaurants all over the state. -Becky Carver, North Royalton, Ohio -Becky Carver, North Royalton, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 pound lean ground beef (90% lean)
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 pound fresh mushrooms
2 tablespoons plus 4 teaspoons butter, divided
4 hamburger buns, split
Optional toppings: Tomato slices, lettuce leaves, dill pickle slices, ketchup and mustard

Steps:

  • Sprinkle ground beef with seasoned salt and pepper. Pulse mushrooms in a food processor until finely chopped. Add to seasoned beef, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties., In a large skillet, heat 2 tablespoons butter over medium heat. Add burgers; cook 6-8 minutes on each side, basting with butter, until a thermometer reads 160°. Remove from heat; keep warm. Add bun tops to skillet; toast until golden brown., Transfer burgers to bun bottoms. Top each with 1 teaspoon butter. Replace bun tops. Serve with toppings.

Nutrition Facts : Calories 400 calories, Fat 21g fat (10g saturated fat), Cholesterol 96mg cholesterol, Sodium 543mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 28g protein.

HERB BUTTER-STUFFED BURGERS



Herb Butter-Stuffed Burgers image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 burgers

Number Of Ingredients 11

6 tablespoons unsalted butter, at room temperature
2 tablespoons finely chopped fresh parsley
1 small clove garlic, grated
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper
1 1/2 pounds ground beef
Kosher salt and freshly ground pepper
4 slices Jarlsberg cheese (about 4 ounces)
4 brioche buns, split
Dijon mustard, sliced onion, sliced tomatoes, butter lettuce and cornichons, for serving

Steps:

  • Make the herb butter: Mix the butter, parsley, garlic, lemon juice, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Transfer to a piece of plastic wrap and form into a 4-inch log. Wrap and freeze until firm enough to slice, about 20 minutes. Slice the butter log into 8 rounds.
  • Make the burgers: Preheat a grill to medium high. Divide the ground beef into 4 mounds, place a slice of butter on each, then gently shape the beef around the butter to enclose. Press the beef into four 4-inch-wide patties (about 1/2 inch thick). Refrigerate until ready to grill. Set aside the remaining butter for serving.
  • Season the burgers on both sides with salt and pepper. Grill until well marked, 3 minutes. Flip and top each with a slice of cheese. Cook 3 more minutes for medium rare, covering during the last 15 seconds to melt the cheese. Grill the buns until toasted.
  • Spread the remaining herb butter on the bottom buns. Serve the burgers on the buns with mustard, onion, tomatoes and lettuce. Skewer cornichons on toothpicks and insert into each burger.

CRANBERRY BOG TURKEY BURGERS, SERVED WITH CORN ON THE COB WITH CHIVE BUTTER



Cranberry Bog Turkey Burgers, served with Corn on the Cob with Chive Butter image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 1/3 pounds (the average weight of one package from meat case) ground turkey breast
1 small McIntosh apple, finely chopped
1 small white onion, chopped
1 rib celery from heart of the stalk, finely chopped
1 rounded teaspoon poultry seasoning
Salt and pepper
Vegetable oil, for drizzling
4 sandwich size sourdough English muffins
1 cup prepared whole berry cranberry sauce
1/2 cup mayonnaise or reduced fat mayonnaise
8 leaves Bibb lettuce, cleaned
4 ears corn, shucked
4 tablespoons butter
20 blades fresh chives, finely chopped

Steps:

  • Combine turkey, apple, onion, celery, poultry seasoning, salt, and pepper in a bowl and form into 4 large patties. Preheat a large skillet or a grill pan to medium high heat. Drizzle skillet or brush grill with vegetable oil and cook patties 5 to 6 minutes on each side. Toast split English muffins. Mix together cranberry sauce and mayonnaise. Spread muffin halves with cran-mayonnaise and pile in burgers and Bibb lettuce. Serve burgers with corn on the cob and berry desserts.
  • Bring a large pot of water to a boil. Add salt and corn and cook for 5 to 6 minute. Drain ears and spread with butter. Sprinkle ears with a generous coating of chopped chives.

BUTTER BURGERS



Butter Burgers image

Provided by Food Network Kitchen

Time 35m

Yield 6 burgers

Number Of Ingredients 5

1 stick plus 6 tablespoons unsalted butter, at room temperature
2 onions, chopped
Kosher salt and freshly ground pepper
1 pound ground beef sirloin
6 soft hamburger buns, split

Steps:

  • Preheat the broiler. Melt 2 tablespoons butter in a large cast-iron skillet over medium heat. Add the onions and cook until translucent, 6 to 8 minutes. Add 1/3 cup water, cover and continue cooking until the onions are golden brown, about 15 more minutes. Season with salt and pepper. Transfer the onions to a bowl and wipe out the skillet.
  • Divide the meat into 6 loose balls, then gently flatten into thin patties. Heat the skillet over high heat. Add the patties to the hot skillet, smash them flat with a spatula and season with salt and pepper. Cook, flipping once, until well done, about 3 minutes per side.
  • Meanwhile, toast the buns under the broiler. Put the patties on the bottom buns and top each with 1/4 cup sauteed onions. Smear 2 tablespoons butter on the cut side of each top bun, then put on top of the burgers. Slice in half and serve immediately.

BLUE CHEESE & BUTTER BISON BURGERS



Blue Cheese & Butter Bison Burgers image

Bison is a shockingly healthy and flavorful meat. I've actually grown to like it in burgers better than beef, if done the right way....too bad I like to add a lot of additional fat.

Provided by Melanie B.

Categories     Wild Game

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup butter, softened
4 ounces blue cheese, crumbled
1 lb ground buffalo meat
4 scallions, chopped
2 teaspoons thyme, fresh
2 teaspoons salt
1 teaspoon cracked black pepper
1 tomatoes, sliced
1 white onion, sliced
4 slices bacon, cut in half

Steps:

  • Mix together butter and blue cheese. Shape into a 2-inch diameter log and wrap in wax paper. I like to make this and keep one in the freezer packaged in a protective re-sealable bag.
  • Mix bison with scallions, salt, pepper, and thyme in a large bowl. Divide into four even pieces and roll into balls.
  • Slice a 4x1/2 inch discs of the blue cheese and butter mixture. Place 1 disc in the center of each bison ball, and shape into burgers.
  • Season the outsides of each burger with additional black pepper if desired.
  • Grill burgers to desired doneness, being careful not to flatten and cause the juices / flavor to ooze out.
  • Serve with your favorite rolls, condiments, and the tomato, onion, and bacon.

BUTTER BEAN BURGERS



Butter Bean Burgers image

This is served in place of meat for a main meal, or great as a sandwich with your favorite toppings.

Provided by SILVERWOLF

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 25m

Yield 4

Number Of Ingredients 9

1 (15 ounce) can butter beans, drained
1 small onion, chopped
1 tablespoon finely chopped jalapeno pepper
6 saltine crackers, crushed
1 egg, beaten
½ cup shredded Cheddar cheese
¼ teaspoon garlic powder
salt and pepper to taste
¼ cup vegetable oil

Steps:

  • In a medium bowl, mash butter beans. Mix in onion, jalapeno pepper, crushed crackers, egg, cheese, garlic powder, salt, and pepper. Divide into 4 equal parts, and shape into patties.
  • Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth. Fry patties until golden, about 5 minutes on each side.

Nutrition Facts : Calories 296.9 calories, Carbohydrate 18.5 g, Cholesterol 61.3 mg, Fat 20.1 g, Fiber 3.8 g, Protein 10.7 g, SaturatedFat 5.6 g, Sodium 565 mg, Sugar 1.8 g

CHOCOLATE PEANUT BUTTER BURGERS (FRENCH MACAROONS)



Chocolate Peanut Butter Burgers (French Macaroons) image

Do Not Double This Recipe! I serve these on the petit four cart at Tru. They are very pop-able!

Provided by Food Network

Categories     dessert

Time 57m

Yield 36 servings

Number Of Ingredients 8

2 1/2 cups confectioners' sugar, plus 1/2 cup
1 1/2 cups, plus 1 tablespoon ground almonds
2 1/2 tablespoons cocoa powder
5 egg whites
1/2 cup butter, at room temperature
1/2 cup peanut butter, at room temperature
1 cup confectioners' sugar
1/4 teaspoon vanilla extract

Steps:

  • Make the Macaroons: Preheat the oven to 300 degrees F.
  • Line several sheet pans with parchment paper and set aside. In a bowl, combine 2 1/2 cups of the sugar, almonds, and cocoa powder.
  • In another clean dry bowl whip the egg whites with the remaining 1/2 cup sugar until medium peaks form (do not beat to stiff peaks). Fold egg whites into dry ingredients to a make a meringue. Fill the pastry bag with the meringue. (To easily fill the pastry bag, place it (with a clothespin holding it shut at the bottom) in a tall round container such as a coffee can, mayonnaise jar, or vase, folding the edge over the rim of the container.)
  • Pipe rows of kisses 1-inch in diameter (about the size of a quarter), keeping them 1/2 inch apart, onto the sheet pans. Bake until very light brown, rotating the pans after 8 minutes, about 17 minutes. Let the macaroons cool on the pan.
  • Meanwhile, make the Peanut Butter Buttercream: In a standing mixer fitted with a whisk attachment, cream the butter until light and fluffy. Add the peanut butter and whip. Add the confectioners' sugar and vanilla and whip until fluffy. Transfer the buttercream to a clean pastry bag fitted with a round tip.
  • Peel 2 macaroons off the parchment, pipe the buttercream on 1 flat side and sandwich the other flat-side down on top. Repeat with the remaining macaroons. Keep chilled in an airtight container until ready to serve.

BUTTER BURGERS WITH CRISPY CHEESE SKIRTS AND ONION-PICKLE MARMALADE



Butter Burgers with Crispy Cheese Skirts and Onion-Pickle Marmalade image

Provided by Eric Greenspan

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 15

4 tablespoons unsalted butter
2 red onions, thinly sliced
2 dill pickle spears, diced
2 sweet pickle spears, diced
1/2 cup balsamic vinegar
1/2 cup unsalted butter, at room temperature
2 pounds 80% lean ground beef
1 tablespoon kosher salt
1 1/2 teaspoons coarsely ground black pepper
1 1/2 pounds shredded Cheddar
Six 4-inch brioche hamburger buns, split
1/2 head iceberg lettuce, shredded
2 tomatoes, sliced
1 cup mayonnaise, preferably Duke's
1/4 cup steak sauce

Steps:

  • For the onion-pickle marmalade: Melt the butter in a medium saucepan over high heat. Add the onions and pickles and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the vinegar and cook until the mixture has reduced and become sticky, about 10 minutes. Remove from the heat and set aside.
  • For the burgers: Mix the butter with the beef, salt and pepper in a medium bowl until thoroughly combined. Form 6 equal patties with your hands.
  • Heat a griddle over medium-high heat until hot. Add the patties and cook until browned on one side, 3 to 4 minutes. Flip and cook the other side until caramelized, 3 to 4 minutes. Flip the patties again. Top 1 patty with a 4-ounce mound of the cheese and cover with a small metal bowl until the cheese melts and cascades around the patty to form a cheese "skirt." When the cheese skirt is crispy around the edges, carefully remove the bowl and transfer the patty with the attached cheese skirt to a plate. Repeat with the remaining patties and cheese.
  • For the sauce: Stir the mayonnaise and steak sauce in a small bowl until combined. Dollop an equal amount on the bottom buns. Top with the lettuce, tomatoes and cheese-skirt patties. Dollop with the marmalade, close the burgers and serve right away.

GRILLED BLUE CHEESE BUTTER BURGERS



Grilled Blue Cheese Butter Burgers image

For this recipe you will need Recipe #316743. I have been struggling with a way to make blue cheese burgers and not have the blue cheese fall out while I was stuffing the hamburger. I finally thought about making a compound butter and it works fabulously, not to mention the incredible flavor and moisture that is added to the meat. Doing it this way makes it very easy to assemble the burgers, as well as keeping the burgers from having 'blue cheese blow out' while cooking. You can make these on the stove top, broiler or on the BBQ grill. I strongly recommend the BBQ grill because the flavors are just incredible when a charcoal grill is used.

Provided by Brandess

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb lean ground beef
1/2 ounce hidden valley ranch dressing mix (1/2 package)
kosher salt (to taste)
cracked black pepper (to taste)
4 slices butter (see recipe Point Reyes Original Blue Cheese Compound Butter, 4- 1/2 inch slices)

Steps:

  • Mix 1/2 of a package of Hidden Valley Ranch Dressing Mix into the raw hamburger. Divide ground beef into 8 equal pieces. I first divide it into 4 pieces then divide each piece again. Form the pieces into balls Flatten each ball to form thin patties of equal size. I find it easiest to form the patties on a sheet of waxed paper.
  • To fill burgers, cut a 1/2 inch slice of the compound butter and place it in the center of each of the four patties, leaving a 1/4 inch rim. Place the remaining four patties on top to form four filled burgers. Gently press the edges of each burger together to form a seal. Sprinkle burgers liberally with salt and coarsely ground black pepper.
  • Prepare your grill and cook burgers until the internal temperature reaches 160 degrees. Assemble your burgers on buns with the fixings you prefer. Let rest for ten minutes before biting into the burger to avoid being squirted with hot molten cheese.

Nutrition Facts : Calories 301.4, Fat 22.9, SaturatedFat 11.9, Cholesterol 104.2, Sodium 156.6, Protein 22.8

LOUISIANA CREOLE BUTTER BURGERS



Louisiana Creole butter burgers image

I've been working on this recipe for a while now, tweaking it here and there but something was lacking. Then it hit me, you bloom dry spices before adding them to recipes so I tried making them this way with the addition of butter " butter makes everything taste better" ha ha ha. And that did it, you can make these into...

Provided by Irisa Raina 9

Categories     Burgers

Time 20m

Number Of Ingredients 7

1 pound of ground round { i like 85/15 }
½ pound ground pork { fresh ground }
5 tablespoon salted butter { melted } trust me on this one
2 tablespoon creole seasoning
1 small jalapeño { minced fine } seeds and veins removed if you like less heat
1 teaspoon turbinado sugar
1 tablespoon coarse kosher salt

Steps:

  • 1. Keep the round and pork cold till you are ready to mix the patties.
  • 2. In a small sauce pan melt the butter; add the Creole seasonings, Turbinado sugar, salt and jalapeño pepper and sauté on a really low heat till the peppers are soft. I sautéed this mixture for about 12 minutes, stirring occasionally. Oh I wish you could smell this butter....OMG! Oh and don't forget to scrape any of the seasonings that might have sank to the bottom of the pan when putting it in a container.
  • 3. Let this mixture cool completely { I put it in the fridge till it solidifies } then pull both meats out of the refrigerator and mix them thoroughly { I pull the butter mixture out about 30 to 60 minutes before I need it depending on how warm your kitchen is, } you don't want it melted but in a room temperature state, then mix in the seasoned butter.
  • 4. Mix this completely and divide the meat into 6 equal patties. How many patties you'll end up with depends on how big or small you make them.
  • 5. Put the patties back into the refrigerator for at least one hour to firm up the butter seasonings'.
  • 6. Get your griddle hot and cook them 2 &1/2 to 3 minutes per side { depending on how you like your burgers cooked } don't overcook them because the beef is lean and could become dry, and top them with the usual suspects....sharp or extra sharp cheese, beautifully red ripe tomatoes, thick slices of sweet onions, crisp lettuce, etc!
  • 7. AND DON'T FORGET TO TOAST THEM BUNS....it's those little touch's that can make a dish pop!

BUTTER BEAN BURGERS WITH SOUTHWESTERN SAUCE



Butter Bean Burgers with Southwestern Sauce image

Enjoy these delicious butter bean patties served with Southwestern sauce - a spicy skillet dinner that's ready in 35 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 9

1 can (15 to 16 oz) butter beans, drained, rinsed
1 egg, beaten
10 round buttery crackers, crushed (1/3 cup)
2 tablespoons chili sauce
2 tablespoons finely chopped onion
1 cup frozen mixed vegetables (from 1-lb bag)
1/4 cup raisins
1/4 teaspoon ground cumin
1 can (14 1/2 oz) Mexican-style stewed tomatoes with jalapeño peppers, garlic and onion, undrained

Steps:

  • In medium bowl, mash beans with fork. Stir in remaining patty ingredients. Shape mixture into 4 patties, about 1/2 inch thick.
  • Spray 10-inch skillet with cooking spray. Cook patties in skillet 8 to 10 minutes, turning once, until golden brown. Remove from skillet; keep warm.
  • In same skillet, mix sauce ingredients. Cook over medium-low heat 5 to 8 minutes, stirring occasionally, until vegetables are tender. Serve sauce over patties.

Nutrition Facts : Calories 260, Carbohydrate 44 g, Cholesterol 55 mg, Fiber 9 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 14 g, TransFat 1/2 g

APPLE BUTTER BARBECUE BURGERS



Apple Butter Barbecue Burgers image

This recipe is a combination of a great little barbecue sauce specifically made for the burger (imagine that!) and a superb burger I came across on the internet and made a few little changes to. When I first read the ingredients for the sauce I was thinking hmmm... I don't know. But Better Homes & Gardens just knows their stuff! Burger fanatic that I am, this heavenly match has become a household favorite.

Provided by Christmas Carol

Categories     Apple

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb ground chuck
1/2 small sweet onion, finely chopped
5 tablespoons light brown sugar, plus
1 teaspoon light brown sugar
1 teaspoon garlic powder
1 teaspoon cajun seasoning
1 tablespoon A.1. Original Sauce
1/8 teaspoon ground sage
1/4 cup Italian breadcrumbs
1 (8 ounce) can Hunt's tomato sauce
1/2 cup apple butter
1 tablespoon Worcestershire sauce
4 kaiser rolls, lightly toasted

Steps:

  • In a medium bowl, combine ground beef, onion, brown sugar, garlic powder, Cajun seasoning, steak sauce, ground sage, and Italian breadcrumbs.
  • Form mixture into four patties.
  • For sauce combine tomato sauce, apple butter, and Worcestershire sauce in a small saucepan.
  • Bring just to boiling.
  • Grill or broil burgers for 4 to 6 minutes per side or to desired doneness, brushing with sauce during grilling and after flipping.
  • Heat any remaining sauce just until bubbly, serve with burgers on toasted Kaiser rolls.

Tips:

  • For the best results, use high-quality ground chuck beef with at least 80% lean content.
  • Make sure the beef is very cold before cooking. This will help the burgers stay juicy and prevent them from shrinking too much.
  • Season the beef patties generously with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika, to taste.
  • Cook the burgers over medium-high heat. This will help them develop a nice crust on the outside while staying juicy on the inside.
  • Don't overcook the burgers. The internal temperature should reach 160 degrees Fahrenheit for medium-rare, 165 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done.
  • Let the burgers rest for a few minutes before serving. This will help the juices redistribute throughout the meat.
  • Serve the burgers on toasted buns with your favorite toppings, such as lettuce, tomato, onion, cheese, and pickles.

Conclusion:

These butter burgers are a delicious and easy-to-make meal that the whole family will enjoy. They're perfect for a weeknight dinner or a weekend cookout. With a few simple tips, you can make the best butter burgers you've ever tasted.

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