Butter Burgers - The Juiciest Cheeseburger EVER!

Have you ever made a hamburger loaded with butter? We’ll stick around. We’ll show you how to make the juiciest burger of your life. Butter burgers. That probably sounds odd to you guys. It did the first time I saw it as well, but I had to try it. And I’m here to tell you that this will make one of the juiciest, most delicious burgers you’ve ever had in your life. After I saw it, I thought it was kind of crazy. I started poking around the Internet and seeing who all had done this and, and kind of what was out there and I found Wisconsin butter burgers. I found my man Sam the cooking guy. He made a a compound butter and put a disk of it right in the middle of a Patty that looks super delicious, like everything he cooks does. But when I first saw this, I saw someone grade grape butter and put it directly into the grind. And so that’s what we’re going to do today. So this is going to be extremely simple. So let’s jump in. So I’ve got 8020 ground meat. That’s my favorite hamburger, 80% meat, 20% fat. I think that makes the ultimate burger no matter what you’re doing. So I’ve tested this a few ways. I’ve gone like 9010, but I’ve come back to, let’s start with 8020 and let’s add butter to it. I’m making four hamburgers today and I’m just making them one third pound. So you can adjust this recipe depending how big you want your patties. But I have 1 1/3 LB meat and then I have 5 tablespoons of butter. I froze the stick and I basically graded 2/3 of it or so, umm, 5 tablespoons that I’m gonna mix in the Patty and I’m gonna season it with our holy cow. It’s gonna be that simple. This does melt kind of quick, so that’s why I froze it. So if you’re using your hand, uh, we don’t want it to melt. I find this way works for me. And so that’s what we’re going to do today. So I’m just going to work it all in, season it up, create patties and we’re going to go grill them. All right, those look good. I’ve kind of got a little indention in the middle and I like to add some seasoning across the top. Just a personal preference. We’re going to head out to the grill. All right, y’all? Well, I’m here at Meat Church BBQ Supply. This is my BBQ supply shop in downtown Waxahachie. We’ve been filming here for a few weeks because it’s super hot at home in my normal outdoor kitchen and can bring my crew here and filming our new spot. So what’s my setup today to cook? Well, I’ve got a Traeger Ranger and I’ve got a Goal 0 Yeti portable backpack. This is actually my tailgating setup generally, by the way, totally portable. This thing lasts forever, but you can cook these on whatever you want. The reason I’m doing this, yes, this can be a tailgating item, but the great thing about a Ranger is that it has a grill grate and it also has basically this griddle. And so I’m just going to butter it up here. I’m at 325. We’re actually running 338 at the moment, but I like to do hamburgers pretty hot for me. I like the big crust on a burger. So that’s why I’m going this method personally. But you can grill these on anything, grill them on a pellet grill, grill on any sort of grill, just however you like to cook hamburgers. I’m sure you all know how to make hamburgers. For me, I like them no more than medium. I like a medium rare myself. I know USDA says 165 for ground meat, but I like to live dangerously. So I’m going to go a few minutes aside till they’ve got that great crust and they’re the internal temperature I want. We’re going to put cheese on them and then we’re going to have one of the most delicious burgers we’ve ever had. We’ve been about 3 minutes or so. I’m not timing it, just kind of guessing. I’m going to flip them over and cook them until they’re done. All right, we’re in the 1:30, so I’m going to cheese them. Sharp cheddar, use your favorite cheese, and I want this super melty. It’s been about a minute. Let’s see how it looks. Yahtzee And look at all this butter that it’s cooking and the butter that’s come out. It’s like a Confi burger. All right, let’s go build burgers. All right, well, it’s time to build the burger and I’m going to point something out. I haven’t changed anything. All of this butter just kind of seeping out around this. It looks completely unhealthy. And as I say, I ain’t here to help you lose weight, so I’m excited to try this. We’re going to keep this super simple today, not a bunch of less and tomato because I want to taste this. So we’re going to go what I call Whataburger style, which is simply mustard and Pickles. And that’s it. A little mustard on there. Bam, big Patty. And you gotta have proper pickle distribution. Like when I go to Chick-fil-A, you got to open up the sandwich and and kind of move them around a little bit. These are toasted buns, by the way. We just buttered buns, Toasted them on the Ranger. Always toast your buns. I like to toast the top as well. You know what? I don’t normally do this, but I want to see inside of this bad boy. Oh, yeah. Oh, yeah. Look at the juices coming out of that. You’re not supposed to squeeze your meat, but I have to to show you the butter and juice coming out of these. Good Lord, here we go. Holy, I don’t know that I’ll ever eat a hamburger without butter in it going forward. That is so good. I didn’t get the crust that I wanted on the outside of the burger because, you know, I had so much butter on the griddle. I do like a little bit of a harder, harder sear to kind of get that crust, but good Lord, I ain’t mad at that at all. That is freaking delicious. You guys have to try this. You better try it earlier in life before you go visit your doctor because he’s not going to be like the biggest fan of this. But that is awesome. The simplicity, freaking amazing. Again, we’re here at our BBQ supply shop. Y’all come see us Tuesday through Saturday. Or if you’re not local, you can get all of our stuff, our seasoning, our merchmeatchurch.com. Do us a favor. Like the video? Please subscribe to the channel. I met so many people this weekend that say love videos and they don’t subscribe. We’re not typical content creators. I’m the CEO of a BBQ brand who has a passion for making videos. So your subscriptions help us continue to grow to do these and grow this channel. But anyway, we’ll put this in our tailgate playlist too since it’s football season. Thanks for watching. See y’all next week.