Butter burgers are a Midwestern delicacy. This decadent cheeseburger is delicious, and a little pickle and sauteed onion round out the flavor.
INGREDIENTS
- 1-1/2 pounds Certified Angus Beef ® ground beef, 80% lean
- 5 tablespoons unsalted butter, divided
- 4 hamburger buns
- 1 medium yellow onion, diced
- 1-1/2 teaspoons coarse kosher salt
- 1 teaspoon fresh ground black pepper
- 4 slices Wisconsin-style cheddar cheese
- 12 dill pickle slices
DIRECTIONS
- Freeze 3-tablespoons of butter 20 minutes while preparing additional ingredients.
- Using the coarsest holes on a box grater, grate 3-tablespoons frozen butter into a mixing bowl and add ground beef. Gently incorporate beef and shredded butter using finger tips, working quickly to avoid melting the butter. Form 4 hamburger patties, season with salt and pepper and refrigerate until ready to use.
- Melt 1/2-tablespoon of butter in a 12-inch cast iron skillet over medium heat. Toast two buns, cut side down. Repeat with another 1/2-tablespoon butter and buns.
- Melt 1-tablespoon of butter in the same skillet. Stir in diced onion and saute 5 minutes, stirring occasionally to soften; set aside and keep warm. Wipe skillet with paper towel.
- Heat skillet to medium high and add chilled hamburger patties. Cook 3 to 4 minutes, flip and cook an additional 3 minutes. Top each patty with a slice of cheese, cover for 1 minute. Check to ensure burgers are cooked to 160°F internally, if not return lid to pan, continue to cook.
- Construct burgers by placing approximately 2-tablespoons saut ed onion on each bottom bun, 3 slices pickle, hamburger patty and finish with top bun.
