Robert McGee
TVWBB Gold Member
I have been chasing the "Better Burger" for the past several months. I have tried a number of different methods, different meats, etc. I just MAY have found my better burger - it is the "Butter Burger". Now, I cannot claim that it is my invention. It came from Steven Raichlen's book, "How to Grill".
I used ground sirloin and my wife and "partner in crime" made some herb butter and rolled it up in plastic and froze it. She built four 1/4 pound burgers with a rather large crater in the center. A 1/4" slice of butter went in the crater, then ground meat was laid on top:




The burgers are gently formed up to seal the butter inside.
Here they are on the grill. After the flip I put two slices of our favorite white cheddar - Kerry Gold from Ireland on two.

Of course, I toasted the rolls and put a slice of fresh onion on each. They were absolutely the best burger we have enjoyed for a long time. You might want to to give it a try.
A very good friend dropped off a couple of large zucchinni fresh from his garden. We sliced them, coated with evoo and used garlic pepper and kosher salt. A couple of minutes a side and they were ready to go. They were WONDERFUL! Thanks, Joe!


No plated pics as you have all seen lots of hamburgers before...
Keep on smokin',
Dale53
I used ground sirloin and my wife and "partner in crime" made some herb butter and rolled it up in plastic and froze it. She built four 1/4 pound burgers with a rather large crater in the center. A 1/4" slice of butter went in the crater, then ground meat was laid on top:




The burgers are gently formed up to seal the butter inside.
Here they are on the grill. After the flip I put two slices of our favorite white cheddar - Kerry Gold from Ireland on two.

Of course, I toasted the rolls and put a slice of fresh onion on each. They were absolutely the best burger we have enjoyed for a long time. You might want to to give it a try.
A very good friend dropped off a couple of large zucchinni fresh from his garden. We sliced them, coated with evoo and used garlic pepper and kosher salt. A couple of minutes a side and they were ready to go. They were WONDERFUL! Thanks, Joe!


No plated pics as you have all seen lots of hamburgers before...

Keep on smokin',
Dale53

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