I have a beef about burgers. At the heart, I’m a purist. I like a burger to be as simple as possible. I’ll get fancy once in awhile, but really…no need for sliced avocado, crispy onion rings or, God forbid, a fried egg. What a mess. And a solid no for salmon burgers, chicken burgers, turkey burgers or black-bean burgers. Those may be sandwiches, but they’re not burgers.
A chain called Culver’s opened in my parent’s neck of the woods last year and they get the burger exactly right. They’re based in Wisconsin and their signature dish is the “Butter Burger.” I like them so much I wanted to make them at home, with a compound butter just to add a little something something. And then I add more butter on the toasted buns. Trust me on this one. Heath ate two of them at once sitting. Got the original recipe from Char-Boil LIVE.
To make the compound butter, combine the butter, shallot, parsley and thyme. Mix thoroughly and spoon the butter on a large piece of plastic wrap. Shape the butter into a log and then roll the plastic wrap to encase it. Either refrigerate the butter and use within a week or freeze it and cut off slices of the butter as needed, returning the rest to the freezer.
To make the burgers, add the salt to the chuck, mix thoroughly and divide the chuck into four portions. Roll into balls and place each on a sheet of plastic wrap. Flatten until they’re about 1/-inch thick.
Preheat the grill to medium high and place a cast iron skillet on the grill. When the skillet is smoking, add the hamburger patties. Cook for 3-4 minutes and flip. Add one slice of compound butter to the cooked side of the patty and continue grilling, with the lid down, until the hamburgers are cooked through and the butter has melted, about 3 minutes.
Butter the onion rolls and grill, cut side down, for about 30 seconds or until char marks form. Top the bottom bun with the burger patty and add the condiments of your choice.