Yum
It's time to celebrate the American Labor movement and all the workers that have strengthened our country! Labor Day Weekend is the time to have a great big bash with lots of food and fun.
It also is the unofficial end of summer, but we won't dwell on that. I'm still dreaming of summer and all the fresh bounty that is produces such as this Quick and Easy Strawberry Lemonade and this Farmers Market Bounty Summer Vegetable Soup with Chicken.
So let's talk about a main dish for your bash. Let's talk about BUTTER BURGERS. Yes, I said "BUTTER" burgers! You've never tried one? Well let me tell you that if you want a juicy, moist burger you have to try a butter burger. It makes sense really...if you want juicy, and not dry meat, you add a fat. In this case, butter! I have to give credit for the idea to Paula Deen as she was the first person I saw doing this. Now when you google it, you'll notice there are more and more versions of the butter burger out there.
Today we are making both beef and turkey burgers with the secret ingredient being "butter". MGG loves turkey burgers and I gravitate toward beef so why not make both at your next gathering.
They are simple to assemble by seasoning your meat, forming a patty and then placing a tablespoon pat of butter in the middle of the patty and surround it with the meat, so it's hidden. That's my technique and it works wonderfully. The butter warms and melts as the burgers cook, then it distributes throughout the patty and when you bite in to it....OH! Boy is that a moist, juicy burger!
Top the with lettuce, tomato, and some good mustard, and don't forget the pickle and fries on the side! The perfect meal to celebrate the holiday. All American burgers made better with butter!
So try something new and indulge in a moist and juicy Butter Burger this Labor Day Weekend!
Enjoy!
Butter Burgers
serves 6
1 lb 10% ground sirloin
1 lb 7% ground turkey (white and dark meats)
4 tsp burger seasoning (I use this or this)
6 Tbls of unsalted butter, divided into 6 tablespoon portions
6 hamburger buns
For serving: lettuce, tomato, mustard
Preheat the grill to medium. Grease the grill grate by brushing it with oil.
In separate bowls add the beef and turkey meat. Add 2 tsp. of burger seasoning to each meat and lightly rake through the meat to distribute. Form each meat into 3 patties about 1-inch thick. Place a tablespoon in the center of each patty and mold the meat around it so it is hidden in the center. Place on a baking wax paper covered tray.
Place the burgers on the grill, cover and cook, turning once, until the burgers reach the temperature you like. (About 10-12 minutes for medium, more for well done) Toward the end of the cooking place the split buns on the grill to toast. Remove from the grill to a platter for serving.
Assemble the burgers on the buns and top with lettuce, tomato, and mustard.
It also is the unofficial end of summer, but we won't dwell on that. I'm still dreaming of summer and all the fresh bounty that is produces such as this Quick and Easy Strawberry Lemonade and this Farmers Market Bounty Summer Vegetable Soup with Chicken.
So let's talk about a main dish for your bash. Let's talk about BUTTER BURGERS. Yes, I said "BUTTER" burgers! You've never tried one? Well let me tell you that if you want a juicy, moist burger you have to try a butter burger. It makes sense really...if you want juicy, and not dry meat, you add a fat. In this case, butter! I have to give credit for the idea to Paula Deen as she was the first person I saw doing this. Now when you google it, you'll notice there are more and more versions of the butter burger out there.
BUTTER BURGERS
Today we are making both beef and turkey burgers with the secret ingredient being "butter". MGG loves turkey burgers and I gravitate toward beef so why not make both at your next gathering.
They are simple to assemble by seasoning your meat, forming a patty and then placing a tablespoon pat of butter in the middle of the patty and surround it with the meat, so it's hidden. That's my technique and it works wonderfully. The butter warms and melts as the burgers cook, then it distributes throughout the patty and when you bite in to it....OH! Boy is that a moist, juicy burger!
Top the with lettuce, tomato, and some good mustard, and don't forget the pickle and fries on the side! The perfect meal to celebrate the holiday. All American burgers made better with butter!
So try something new and indulge in a moist and juicy Butter Burger this Labor Day Weekend!
Enjoy!
Butter Burgers
serves 6
1 lb 10% ground sirloin
1 lb 7% ground turkey (white and dark meats)
4 tsp burger seasoning (I use this or this)
6 Tbls of unsalted butter, divided into 6 tablespoon portions
6 hamburger buns
For serving: lettuce, tomato, mustard
Preheat the grill to medium. Grease the grill grate by brushing it with oil.
In separate bowls add the beef and turkey meat. Add 2 tsp. of burger seasoning to each meat and lightly rake through the meat to distribute. Form each meat into 3 patties about 1-inch thick. Place a tablespoon in the center of each patty and mold the meat around it so it is hidden in the center. Place on a baking wax paper covered tray.
Place the burgers on the grill, cover and cook, turning once, until the burgers reach the temperature you like. (About 10-12 minutes for medium, more for well done) Toward the end of the cooking place the split buns on the grill to toast. Remove from the grill to a platter for serving.
Assemble the burgers on the buns and top with lettuce, tomato, and mustard.
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