Perfecting The Butter Burger
I’m finally feeling a heck of a lot better after being in bed for the last 6 days. I got hit with a nasty cold. I made the mistake of thinking I bounced back pretty quickly on Sunday. I felt great and it was a beautiful day. So after walking the dogs, grocery shopping and a few errands, rather than resting I decided to do some grilling for lunch.
So I started my second attempt at a butter burger. My first didn’t go as well as I hoped. You are supposed to put a pat of butter in the middle of your ground beef before it hits the grill. Well I found that it just melts out and the burger isn’t any more juicy for it.
This time around I blended the butter into the ground beef along with two diced chipotle peppers in adobo sauce and chopped red onion. This was a huge improvement. But it still isn’t right. I want to try ground sirloin rather than ground beef — the added butter is really important then. Also I don’t think the butter was warm enough. Too many chunks were visible when forming the patties. Finally I think I’m going to add my chili rub. I loved the smokey flavor and heat of the chipotle peppers, but some added flavor was needed.
I have to say, topping with apple wood smoked gouda was genius!
Anyway, slaving in the kitchen trying to build a better burger meant that I needed a NyQuil chaser. This bug came back with abandon for the next 2 days.
So I rested some more…giving me time to figure out this burger.