The Butter Burger (Juiciest Burger Ever!) | SAM THE COOKING GUY 4K

look at just see that when you push down gently oh my gosh I usually like to use more words than intro but today I only have two and they are butter burger okay so sue me it was three of course you can't just take a stick of butter and shape it into a burger and cook it no it's not gonna work but what is gonna work is taking that butter and turning it into a compound butter adding things to it then refrigerating it and then when it's time to make a burger you slice a disc of it you put it inside the burger you cook that on the flattop and then it goes into the bun and why am i yelling maybe because I'm excited about this because once you make compound butter you can use that for everything and I will get into that more later but right now let's make the one we're using it's an herb wine ready here we go look clearly softened butter that's where you want to start and to our softened butter we're gonna add the following herbs you can put anything and you want here's a suggestion I'm going with finely chopped parsley and finely chopped cilantro and and rosemary chopped up just pulled off the stems and chopped up it's perfect it's a great start of course to that we're also gonna add some red pepper flake look I'm not trying to make it really spicy I'm just trying to give it a little extra flavor we're gonna give it a giant clove of garlic and like that a big pinch of salt and pepper and we mix really well so when it's all mixed like no giant pockets of yellow anymore we're gonna do this we're gonna take some wax paper just spread out a little piece then we take our butter and we drop it right in the middle and now it's simple now gonna fold over spread it out a little bit fold again again and again and now this side we turn this way and this light you turn this way and look what you have you have a you have this gorgeous little bundle like this that's tight we take this we put it in the fridge let me tell you what makes compound butter so good of course you can use it in a burger like we're going to the burger is gonna cook the butter inside will melt will make a juicy flavorful delicious that's a given cook a steak take it off the grill take it out of the oven off the smoker you want to let it rest a good 10 minutes or so before you eat it you slice a piece of compound butter it sits on top it melts down in the crevices makes everything better piece of chicken comes off the grill while you're waiting for the salad everything else to get ready compound butter compound butter compound butter compound butter making some eggs on a Sunday morning for a bunch of friends got them scrambled you go to put some regular butter in the pan no I remember in my fridge is compound butter that Sam told me to make it's already flavored it's got everything in it there's no thinking involved there's cutting and panning and then you're done and of course panning is a technical term that means putting something in a pan and letting it melt so you want to make compound butter and by the way make any kind I make some with chipotle chilies chopped up and inside you can put little bits of goat cheese in the compound butter you do anything you want the only limitation is you have all right up in there and while I'm on the butter just let me tell you I'm a fan of good European butter I found good to European butter a couple years ago up to that point I would buy whatever butter was on sale it was pale yellow and it was fine it was merely a lubricant which if you want a lubricant that's great but if you can spend a little more especially if you buy good on sale really good butter makes all the difference in the world there I've done enough preaching let's talk burgers look what I have in front of me max I have just slightly more than a pound of ground beef let me take that back I have half a pound of ground beef mixed with half a pound of brisket and by the way I ground it myself and just let me say that I had this frozen in my freezer so it's not as pink as it should be you know don't give me crap for that it's gonna be amazing but the combination of beef and brisket is unbelievable we've made a burger with it before it really is like steak cooking it's just super beefy concentration of flavors and stuff so it must be left over from the burger I think it was left over from the 50/50 burger so we're gonna deal with this simply because remember a lot of the flavor is gonna come from the compound butter salt and pepper I know it looks like a lot there's a lot of beef here then we're gonna mix this and we're gonna try and be gentle we don't want to overmix we want the Burt here let me can I can I do this for a second when there's gaps in between the juices run in between it stays juicer it stays better if it's a hard solid clump of like concrete then you don't get as nearly a juicy a burger so you want to try and handle it as little as possible of course we have to shape it into patties and we're gonna do that now but at this point I'm gonna be gentle and when you're confident you're mixed nicely let's get some wax paper up our scale hey go go a third of a pound see how close I am point three to four let's go point three three shall we there we go so this I'm not gonna do too much with yet except this I'll pull it together set it down make a little indentation and do two more same and I know you know max what's going in that indentation oh yeah okay I'm go to the fridge I'll be right back there you go sort of looks like it's hard so we unwrap we open carefully and voila look at that little gorgeous fricking tube of deliciousness now we have one goal cut some discs just let me cut this little end piece off I'm gonna go like that what is that like a quarter of an inch there you go and that's what you want see all that great looking stuff in there that's what this is about cilantro parsley is garlic little red pepper flakes that's magic that's magic so I need me just say so please take it out now we're gonna do this and this is simple we take a disc a gorgeous disc we push it down god I hope it's not too big now I'm gonna gather this up in my hand and start to enclose the burger around it oh dear Lord do anybody have any idea what's gonna go on here apart from it probably melting all over the grill okay just continue another one goes in pick that up push down gently and start to enclose clothes clothes clothes shape shape shape gorgeous gorgeous gorgeous well not yet I mean they're not pretty yet but just you wait and see what happens so we could do a fairly simple everything else you know some tomato some lettuce and then the last guy same thing oh my gosh this folks he's going to be spectacular okay we all set you don't we have to do now maxi boy now we cook all right when your grill or your flattop or whatever you're cooking on is ready we put down a little oil of course avocado oil give it a little spread and down they go I like to give them a gentle little pat it's quite fatherly good job good job good job so we're probably looking you know three to four to five minutes aside we want to keep them I mean I want to keep them kind of medium-rare you can cook them all the way through to completely ruined if you want but you might want to rethink that strategy I'll have medium ruined medium ruined it's time to turn see they let that crust that that is what gives you what you want and that's flavor and by the way I'm giving them just a gentle little pat I'm not squeezing them down when you squeeze them down you squeeze out the juices and you don't want to do that and if there was ever any doubt about what's inside look at that kid look at that little pool right there that's insane okay it's cheese time on we go big pieces Monterey Jack flat and we're almost there so we'll let these guys come off and they'll finish a bit now I can get our buns ready while they rest so I have a little butter left from the pepperoni pizza episode we just finished shooting so I'm going to use this to prep my buns I mean why not talk about extra flavor and it being right here and I don't need to get it ready so on they go I'm gonna do it for all these and the buns are not gonna take very long that's for sure these first guys are probably almost ready perfect all right let's go I don't like I know I know I know I know I know I just but I don't want them to burn okay okay okay okay okay I'm sorry keep stop talking about it then I don't know why that's such a terrible thing okay all right that's it okay okay okay okay I'll let things burn all right so you know I'm gonna be using Japanese mayonnaise for sure like that crispy iceberg lettuce some beautiful tomato whatever burgers and okay now that might not look like the most exciting burger in the world but I am assuring you that what's going on inside in terms of flavor is gonna be insane only thing left to do is cuts and to eat and inside is gorgeous look at you see that when you push down gently oh my gosh that is butter that is garlic that is herb that is seasoning that is flavor I just gleek you know what that is how do you describe leaking so squeeze little squeeze little squeeze little squeeze little squeeze it's all so juicy so juicy but the real test is this of the herbs the beef that half brisket nonsense is ridiculous well the real thing how juicy that that patty is because of the butter so you don't need it every day but oh my gosh that is tremendous so one more thing you put on your list you have to make you look at summer so you're making burgers anyways am i right thank you for everything that's all I got thank you for everything

Channel: SAM THE COOKING GUY

Views: 1,359,029

Rating: 4.8902755 out of 5

Keywords: sam the cooking guy, sam the cooking guy burger, butter burger, butter burger recipe, burger recipe, how to make burger, compound butter recipes, compound butter burger, butter stuffed burger, stuffed burgers, butter stuffed, juicy burger, juiciest burger, juiciest burger ever, juiciest burger recipe, cooking burgers, best burger, best burger ever, burger, cooking with compound butter, burger butter, burger with butter, burger with butter inside, best burger recipe

Id: ZIErqYP8KNU

Length: 14min 16sec (856 seconds)

Published: Mon Jul 15 2019

Reddit Comments

[u/devineassistance]

I gleeked, too.

[u/FlightOfTheShortGuy]

So his burger ended up being more medium, right?