• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
What'sCookin'Chicago?
  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
whatscookinchicago-logo

What'sCookin'Chicago?

  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Home » Uncategorized » Bobby’s Burger Bunday: Garlic Butter Burger

Bobby’s Burger Bunday: Garlic Butter Burger

June 29, 2009 · WCC Administr@tr · 3 Comments


This week for Burger Bunday, I made Bobby’s Garlic Butter Burger. It’s one burger recipe in his book that you can probably make today since you probably have the ingredients on hand. I prepared these burgers as sliders and they are just as good in mini size. As for additional toppings, it really isn’t necessary. The garlic butter is more than enough flavor for this burger… But if you prefer, a little lettuce, tomato and onion (even cheese) wouldn’t hurt it a bit!

61er448e-nl-_sl500_aa240_-2444982

Bobby says:

It doesn’t get much easier or much better than this. Basting both the burger as you cook them and the buns before you toast them with a savory garlicky butter adds a whole new dimension of flavor to a classic burger. Tray adding a few tablespoons of fresh herbs or a few dashes of Worcestershire sauce to the butter for even more flavor.

Garlic Butter Burgers
recipe from Bobby Flay’s Burger’s Fries & Shakes

2-8773593

12 tablespoons unsalted butter (1 1/2 sticks). slightly softened
4 cloves garlic
1/2 small shallot, chopped
3 tablespoons chopped fresh flat-leaf parsley leaves
kosher salt and freshly ground black pepper
1 1/2 lbs ground chuck (80% lean) or ground turkey (90% lean)
1 1/2 tablespoons canola oil
4 hamburger buns; split; toasted if desired

*If making sliders, use dinner rolls instead of hamburger buns

Combine the butter, garlic, shallot and parsley in a food processor and process until smooth; season with salt & pepper to taste. Scrape into a bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld. The butter will keep in the refrigerator for up to 24 hours. Bring to room temperature before using. (My butter was a bit soft and slightly melted… but it made it easier to combine with the other ingredients.)

dsc02424-1313906
Divide the meat into 4 equal portions (or 8 equal portions if making sliders). Form each portion loosely into a 3/4 in thick patty and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

dsc02428-1635418
Brush the buns (or dinner rolls) with about 4 tablespoons of butter, using roughly 1/2 tablespoon for each half.

Cook the burgers, using the oil, and brushing them every 30 seconds with the remaining garlic butter.

dsc02433-9098153
Meanwhile, toast the buns if desired. Place the burgers on the bun bottoms, cover with the bun tops, and serve immediately.

dsc02437-4642441

Here are some fellow bloggers who had a Burger Bunday this week!

Bulgur Veggie Burgers
shared by Erin of Cooking & Eating in the Windy City

bulgerburgers002-9198878

Thai Peanut Turkey Burger
shared by Melissa of Mrs. Sac’s Purple Kitchen

peanutturkeyfix-7473559

Parmesan Chicken Burgers
shared by Maryanna of Taste & See

img_3531-5598365

Dessert Sliders & Cookie Fries
shared by Stephanie of Macaroni & Cheesecake

hamburgercupcakes-mangochicken031-9198934

Uncategorized

Previous Post: « Almond Veggie Pasta Salad
Next Post: Pride Weekend in Chicago! »

NEVER MISS A POST

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Anonymous says

    June 29, 2009 at 1:32 pm

    DH and I love garlic so this is right up our alley! I'll have to try this this week. I've had some really bad luck with burgers falling apart…but it doesn't like you used a binder and they still stayed together and you didn't have any problems?

    Reply
  2. Mrs. G says

    June 29, 2009 at 6:23 pm

    Sounds good! I'm sure that garlic butter could be used for other recipes too.

    Reply
  3. BMK says

    July 1, 2009 at 12:19 am

    Yum! I think garlic butter makes everything taste better. I bet these were great as sliders.

    Reply

Primary Sidebar

me
Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

whatscookinchicago-logo
Welcome to What’s Cookin, Chicago. Our goal is to share our culinary adventures in hopes to inspire you to embrace life in a delicious way…

NEVER MISS A POST

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

SEARCH THIS SITE

  • About
  • Recipe Index
  • Wine & Dine
  • Privacy Policy
  • Contact

Copyright © 2023 · What's Cookin' Chicago