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!
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.
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.)
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.
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.
Meanwhile, toast the buns if desired. Place the burgers on the bun bottoms, cover with the bun tops, and serve immediately.
shared by Erin of Cooking & Eating in the Windy City
shared by Melissa of Mrs. Sac’s Purple Kitchen
shared by Stephanie of Macaroni & Cheesecake
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