Butter Burgers

Why is the sky blue? Do fish wait to swim after they eat? Why would you add butter to a hamburger patty? I can answer the last question, at least. Because it’s good! Butter adds fat and we all know that a juicy burger is a great burger. But why stop there? You need a tasty beer sauce. And some crunchy smoked bacon too. And a slice of American cheese too, just in case.
Butter Burgers

You’ll need a bun that can hold up to these butter burgers. One of those wimpy little el-cheapo buns isn’t going to get it. Grab some hearty pretzel buns and you won’t get soggy, fall-apart sad burgers. You’ll have happy burgers!

Also try my spicy bacon burger.

Butter Burgers

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients

For the burger

  • 8 slices bacon
  • 4 tablespoons unsalted butter plus more for buns
  • 2 pounds ground chuck
  • Kosher salt and freshly ground pepper
  • 4 slices Cheddar or American cheese
  • 4 pretzel buns

For the beer cheese sauce

  • 4 tablespoons unsalted butter
  • 1 small onion finely chopped
  • 4 tablespoons all-purpose flour
  • 2 cups light beer
  • 1 1/2 cups heavy cream
  • 1 clove garlic minced
  • Kosher salt and freshly ground black pepper
  • 6 ounces grated sharp Cheddar
  • 6 ounces grated Swiss cheese

Instructions

For the burger

  • Preheat oven to 350 F.
  • Place the bacon on a baking sheet lined with foil and bake until lightly brown but not completely crisp, 15-20 minutes. Remove to a paper towel-lined plate and keep warm (I put an upside down plate over the top of the bacon).

For the beer cheese sauce

  • Melt the butter in a medium saucepan over medium heat.
  • Add the onions and cook until soft, 2-3 minutes.
  • Stir in the flour and cook, stirring, until it starts to brown, about 2 minutes.
  • Whisk in the beer until smooth.
  • Reduce the heat to low and simmer until the beer is cooked out and the sauce is reduced, about 5 minutes.
  • Stir in the cream and garlic. Stir continuously and cook until the sauce has thickened, 10 minutes.
  • Remove from heat and season with 1/2 teaspoon salt and a pinch of pepper.
  • Slowly add the cheeses and stir until melted.
  • Keep warm over low heat.

For the burgers

  • Cut butter into small pats.
  • Form beef into 4 balls, Press butter into centers then form into patties Season with salt and pepper.
  • Heat a grill or grill pan over medium high heat.
  • Add patties and cook on one side until browned.
  • Flip and cook until done.
  • Top with cheese slices (see my note below) and remove to a plate.
  • Butter both sides of the pretzel buns and place on the grill, cut-side down. Grill until golden brown and toasted.

For the burgers

  • Top buns with cheese, bacon, burgers, and cheese sauce. Serve with plenty of napkins!
  • Note: I like to put the cheese on my bottom bun instead of on the grilled patties. It helps form a barrier between the juicy meat and the bun, preventing it from getting soggy.