eat it without a bun and you will live long and prosper - it aint the meat and butter that's killing us folks - it is sugar and carbs!!! #Carnivoreforlife!
Totally love your shoutouts to other content creators like Sam The Cooking Guy…it’s a totally BOSS move, a sign of an abundance mentality, and makes the world a better place
I add about a tablespoon of chilled bacon grease to my 80/20 meat patties and the outcome is really delicious and juicy burgers. I’ll try with butter next time and compare the flavor differences. Thanks for the idea of using butter!
Coincidentally, I grilled a butter burger for my wife last Saturday. I didn't mix the butter in the meat but added on top after I flipped. Holy Cow on one side. Holy Gospel on the other for her. Melted gouda cheese and built with a fresh white onion slice. Do simply but so amazing! 😋
Looks great. If ever in WI. Check out the Solly’s Grille. They’ve been around forever making butter burgers. They put about half a stick of local butter on top of your burger, and as it melts, you dip your burger in the plate of melted butter. They recently got some recognition and won a James Beard award.
That butter turning brown on the griddle is wasted. Add the butter to the top after cooking. There’s a reason we’re all fat in Wisconsin… Sollys Grill video, just so you know we're not lying about half a stick. th-cam.com/video/avAglwPbDnQ/w-d-xo.htmlsi=X-P184E8Hfbd-pwe
Hey from Valencia, Spain. Tried these, love them. Added cured ham, which I cook on the hotplate for 30 seconds, ends up like mega crispy bacon. Sounds weird but, adds cruncy texture and intense salty flavour before arriving to the smooth buttery burger. Love the channel
Dude, I've watched your content for a couple years now. I've even picked up the habit of saying "I ain't mad at that". But when you swore after that first bite, I quite literally cheered. Out loud. At home. By myself. We Wisconsinites know a thing or two. Keep up the good work!
Matt, your Holy Cow becoming one of my favorite rubs. I had it on some scrambled eggs one morning and let me tell you, I can’t wait to try it out on hamburgers next time. My birthday is this Sunday.
Obviously I didn’t use near enough butter the only time I tried this. I definitely need to freeze and grate the butter then mix it in. Gotta love the first bite reaction! Priceless.
Read about this a year or so ago for Venison Burgers. Works great to add moisture on such a lean protein. Recently been adding SCP Wagyu Tallow to my venison burgers with amazing results there too! Great video!
I live about 30 minutes away from Waxahachie, where Meat Church is located. Matt isn't kidding when he talks about how hot it is right now-it makes grilling VERY torturous! Seeing that he set up at his shop makes me feel like less of a weenie. I'm planning on a patio cover to block out afternoon soon. My patio is covered, I just need to block out the sun.
I’ve had amazing success using the smash method on my griddle. Roll 80/20 into a ball with my seasoning in the center. I put a patty of butter down first and then smashed the burger on top of it. Get a nice crust on both sides. Griddle my buns with butter. My friends and family beg me to make them!
I spooked myself thought I was tripping but could hear a faint noise or voice on 1:45 ending like 1:47 going to regret posting this. I listened over and over again. Very faint. Definitely will try this burger style
Well, that one is on the menu this weekend!!! Thanks to you Matt, my husband has gone hog wild with your seasonings and grills. We have a outdoor contractor coming Friday to start an outdoor kitchen!!! Thanks again for all your videos and input, much appreciated!!!!
Nice! Also, consider incorporating the frozen butter in your mixing bowl sitting atop an ice bath bowl. Easiest... just add compound butter to the center of the paddy. Oui, merci!
Our burgers are ground elk meat with 30 percent ground pork shoulder added in. I butter the buns and hit the grill for about 60 seconds with them. The ground elk is 100 percent lean without the pork shoulder but the pork adds flavor and binds it together.
They look amazing! I like to season my burger with some Worcestershire, soy sauce, sea salt, course-ground black pepper, garlic powder, onion powder, mix it up, form patties and then dust both sides with the Gospel. 🤤🤤🤤🤤
Just wanted to tell you man, that us people here in a little town called Roanoke va love these rubs.. me and my wife of 32 years put the gospel and deez nuts in our white beans with smoked meat and it was out of this world .. I am so glad ace hardware carry’s your rubs.. I just wanna thank you of how much time and thought you put into this.. it’s outstanding.. not to mention I’m a 45 year old cowboy fan, that turned me on too.. go cowboys ❤❤❤❤❤❤❤
I did the hot honey hot wings and they were a huge hit with the guys on the jobsite,,, this is definitely something I'm going to do for them.. p.s I bring the grill to the job site!! I know they will love it!!
Big fan of the Meat Church BBQ channel. I have tried many of your recipes and use a few of your spices/rubs. Holy Cow is my favorite. Whether it's on brisket or pork shoulder, the Holy Cow is my go to. My wife and I with another couple are coming to Waxahachie this weekend to eat at the Meat Church and check out your store. I will be trying this butter burger recipe. Thanks for the video's!
I'm also a fan of the darker outside of the burger and I'll torch it up to get that perfect char and still have a bit of pink in the middle. Thanks for sharing your talents and tips.
Have to wait until after I visit the doctor next week before I try this! I did The W Sauce chicken sandwich and it was really good, I used my bbq sauce instead of mayo.
Totally Love Your Channel !!!!! I live in Indiana and never heard of a butter burger until Culvers restaurant came here ... this would maybe be a great smash burger on the griddle too !!!!
Meat Church Seasonings have changed my cooking game! Took my grilling/cooking to a whole new level. The best part is the mixing the seasonings to get a unique flavor each time I’m in the kitchen or patio. Damn glad I found this brand!
I agree, this Butter Burger seems delicious. Solly's Grill in Milwaukee, WI is known for their Butter Burgers. Like you did, they add butter to the beef mix. Culvers is also known for their Butter Burgers. No butter is added to the beef mix. The buns are lightly buttered and toasted. Many youtube burger cooks do the same thing. Sometimes I do and sometimes I don't. It depends if I have planned ahead and had softened butter to spread on. Just like a Grilled Cheese.
73/27 is my favorite! I made an amazing burger a few days ago. I'm a carnivore though so, I didn't have a bun or any veggies. I put beef bacon & feta cheese in the center of my patties then cooked it in my cast iron skillet. 😋
haha im carnivore too and im about to make these in a couple of hours, the feta kinda too far my guy, its a butter burger you gotta go full slop and stick with american!
@@MeatChurchBBQ he used 70/30 beef though, so it was extra juicy. One of the other chefs suggested garlic aioli instead of mustard. I rolled my eyes. The only thing that I suggested that was different from your recipe was using dijon mustard instead of yellow mustard. Oh! And the burgers he made were waaaaay more than 1/3 pound. Easily a half pound or more. I was able to eat the whole damn thing, but just barely. 🤣
@gregwunderlich :: Man❕️ You must be very interesting to live with ... ❔️ _I sent this here vidja to my boss._ _... Absolutely divine._ Your vocabulary must be very diverse and colorful. 😎🤣😄🥸❕️🍔🍟
Matt, you are my hero!! I just made these for an early Saturday evening dinner!!! Best way to make a burger!!! I spend half my check on meat church spices and the other half on augus beef!!!
We are fortunate enough to get discounted Wagyu bred Angus beef from our own ND rancher son-in-law. Prior to this "acquisition/arrangement" (thanks daughter #6), (Hey, who says there's no benefit in having children), here in remote ND, we had to rely on the likes of LongHorn Steakhouse, Outback Steakhouse and Texas Roadhouse for mediocre beef.
A Swede here, just wanting to share what my grandmother did. I grew up in a farmer family, and my grandfather hunted a lot. It meant we basically always had moose meat around. Moose meat is very dry, especially if it comes from an old bull. Basically the only way to use that meat was to make it into burgers. So, my grandmother mixed the meat in the "normal Swedish way", but when she fried them, she´d put a slice of real butter on top of every patty (the butter slice was basically as big as the patty itself) and let it melt down into the moose patty. Very tasty stuff!
Another thing we do in Sweden is to mix minced pork and beef in a 50/50 ratio. Not sure it is allowed to be called a burger, because a burger should be 100 percent beef (I think). Anyways, you get a lot of fat from the pork and it tastes great. In Swedish it is called "pannbiff".
80/20 ground chuck then mix in ground sirloin add high fat butter (Pine River Dairy) Cheeze must be Chedder (Hennings) on a Sheboygan hard roll toasted of course. Top with whatever you want.
Have used the butter. Especially on steaks and burgers. Never thought to shread it and mix in the burger meat. Some times we are just stupid I guess. What a game changer that will be. Thanks for the tip. Love your channel. Keep up up the good work.
Butter does make everything better. I'd say you knocked it out of the park. Those burgers look great. I still like my burgers well done. Cheers, Matt! 👍🏻👍🏻✌️
Great video Matt! Love the recipe & the cook was amazing. Here in Canada, all ground meat must be cooked to 165F in restaurants. However, at home I tend to do medium if I can trust the source. I do love burgers down south where you tend to grind your own meats. Thanks for sharing!!!
Them look delicious!! We have a Culver’s restaurant here in Clinton Iowa and that’s what they call their burgers!! “Butterburger” and they are to die for. A really nice char on the outside and juicy on the inside. My wife wanted me to get a part-time job there just to find out all these burgers are so juicy. Now I have no need to go back to work since I’m retired and I will be trying out this concoction and I will let you know. Thank you for the video and information. Kent
I suspect that if you freeze these patties, you can cook them on a grill grate. Then you will get smoke flavor. BTW, I have an Earthtech Yeti 1400 that I use for my CPAP. Great products.
I don't think that you have ever been this excited about a meal you cooked before.. It looks a Cluver Butter Burger up North here..MN/WI...I like it as well...Also looks like you have your share of sun this summer...
I love it Matt! I grew up in northeast Iowa and went to Wisconsin quite often, butter burgers or Pete’s little steamers where they grill the burger in water and onions was some of the best!! Keep living dangerously Matt!! 👍🏼
I just got back from Milwaukee and I tried a butter burger for the first time...I literally thought I was going to have a coronary after.... but it was delicious.
I've never thought about incorporating frozen butter into the grind. That's actually pretty genius. PS you didn't get the crust you wanted because the griddle wasn't hot enough. Plus, by the looks of it, that Traeger had real trouble recovering from the shock of a full load. Looked like you were basically boiling it. Honestly, not a great look for that piece of equipment. I'd bet if you took that grind, dropped it to around 1/5, maybe 1/4 pound and did a double-layered smash burger on a screaming hot griddle you'd melt your brain. (Been cooking professionally over 30 years. I'm going in and experimenting tomorrow for sure lol.)
Great burger! I've tried Sam's version and I think this one is better. Pickles and mustard work nicely with this - we need the acid to balance out the fat and butter. Very nice.
Great video on so many levels. Put aside the recipe. When someone we all look up to says hey I fell short of my mark with the crust let's us know you're only human and sometimes missing the mark leads to better things....or thi gs you shouldn't necessarily be disappointed about. Don't sweat the butter, I exclusively eat ground beef and butter....the buns actually the worst item but like another response says, we're all gonna go sometime for some reason, right? Thanks again for the video and be easy everyone.
Thanks for sharing this! I have been wondering about making butter burgers. I like to use the Holy Cow with Worcestershire sauce, garlic powder and onion powder in mine grilled on the pellet grill. It makes some of the best burgers I've ever had. I need to get a cast iron skillet to grill them on instead of the grates because I love the crust on burgers as well. I, too do a 5oz burger. That's the perfect size. Half pound is just too big. The key with burgers is medium high heat and quick otherwise they get tough and chewy and dried out.
Mid-80’s; downtown Toledo; White Tower; after 2am and bar-hopping, stopping in the unusual stand-alone corner White Tower and having a freshly grilled Barney’s Butter Burger… I’ve never had a better burger since…. And the buns butter grilled; toasty… Todays are just flavorless, under/over cooked. I’d love to have back some of the food and restaurants lost over the years…
From a guy that’s been diagnosed with throat cancer and has lost weight due to not being able to eat. My doctor would approve this act for me times 2. Looks amazing. Will definitely be doing this in a few weeks. Thank you for what you do.
Hello from Resaca Ga! I have been adding butter to my burgers for several years now and everyone that has had one ask me how I do them. Keep the videos coming! Love your channel, sauces and spices :)
Good video. This weekend needs to come sooner so I can make them butter burgers!!!! Love the new shop I'm in there about 2 times per month getting seasonings. Very good place . Ohhhh an the beer was awesome 👌
the move is to grill the bun in the butter left on the grill ... awesome burger
We did. Just didn't show it.
Yep my Grandmother's secret was Worcester sauce and she grilled the buns inside part in the hamburger grease .
We’re all gonna go one day, would you rather be drowning in butter or choking on lettuce? I vote the burger
You make the best point. Spot on.
eat it without a bun and you will live long and prosper - it aint the meat and butter that's killing us folks - it is sugar and carbs!!! #Carnivoreforlife!
Extremely good point. Well taken.
Lmaofff!!!
lol I love that, drowning in butter or choking on lettuce. I'm gonna use that.
Totally love your shoutouts to other content creators like Sam The Cooking Guy…it’s a totally BOSS move, a sign of an abundance mentality, and makes the world a better place
Agree as well. Got many ideas from Sam in general as well as Matt for BBQ, grilling, etc.
Lies again? Bang Bros USD SGD
I add about a tablespoon of chilled bacon grease to my 80/20 meat patties and the outcome is really delicious and juicy burgers. I’ll try with butter next time and compare the flavor differences. Thanks for the idea of using butter!
That's a good idea too. You could even freeze a lump then grate to get it more evenly dispersed. I think I really need to give that a shot.
My 5yr old son and I always love watching your videos before his bedtime. We love the Honey Hog Rub !
Hope he doesn't hear my bad word. :)
Coincidentally, I grilled a butter burger for my wife last Saturday. I didn't mix the butter in the meat but added on top after I flipped. Holy Cow on one side. Holy Gospel on the other for her. Melted gouda cheese and built with a fresh white onion slice. Do simply but so amazing! 😋
"I ain't here to help you lose weight" I love it! Keep making awesome videos, there's so much of your stuff I want to try.
Will do!
That made me laugh too😂..he is truly a good man
That first bite reaction was so genuine lolol
Gonna have to make these this week!
Looks great. If ever in WI. Check out the Solly’s Grille. They’ve been around forever making butter burgers. They put about half a stick of local butter on top of your burger, and as it melts, you dip your burger in the plate of melted butter.
They recently got some recognition and won a James Beard award.
Sounds killer!
@@MeatChurchBBQ Literally!!! But what a way to go!
Sollys is the Best, unmatched, Their milk shakes are Killer too
That butter turning brown on the griddle is wasted. Add the butter to the top after cooking. There’s a reason we’re all fat in Wisconsin…
Sollys Grill video, just so you know we're not lying about half a stick. th-cam.com/video/avAglwPbDnQ/w-d-xo.htmlsi=X-P184E8Hfbd-pwe
Hey from Valencia, Spain. Tried these, love them. Added cured ham, which I cook on the hotplate for 30 seconds, ends up like mega crispy bacon. Sounds weird but, adds cruncy texture and intense salty flavour before arriving to the smooth buttery burger.
Love the channel
As a ketovore, I just fell in love with it. Thanks!
Even just a cube of butter on top of the patty right before you cheese it is a game changer. This is next level.
Exactly. Butter on top of your prime rib roast pops!
As a Wisconsinite I can definitely understand that first bite reaction. Great job!
Thank you!
Love your first-bite reaction! 🤣 Also, your reminder to all to "don't squeeze your meat!" Good job holding your laughter back...I saw that 🤣
:)
That is the face of a man who has sinned and does not regret it.
80/20 Ground Chuck makes the ultimate burgers... 💯🎯
Dude, I've watched your content for a couple years now. I've even picked up the habit of saying "I ain't mad at that". But when you swore after that first bite, I quite literally cheered. Out loud. At home. By myself. We Wisconsinites know a thing or two.
Keep up the good work!
HAHA!
Matt, your Holy Cow becoming one of my favorite rubs. I had it on some scrambled eggs one morning and let me tell you, I can’t wait to try it out on hamburgers next time. My birthday is this Sunday.
That seasoning is good on EVERYTHING. I just made holy cow cheesy grits and hot damn 😋
Obviously I didn’t use near enough butter the only time I tried this. I definitely need to freeze and grate the butter then mix it in. Gotta love the first bite reaction! Priceless.
Thanks James!
Read about this a year or so ago for Venison Burgers. Works great to add moisture on such a lean protein. Recently been adding SCP Wagyu Tallow to my venison burgers with amazing results there too!
Great video!
Deer meat's pretty good for burgers.
I live about 30 minutes away from Waxahachie, where Meat Church is located. Matt isn't kidding when he talks about how hot it is right now-it makes grilling VERY torturous! Seeing that he set up at his shop makes me feel like less of a weenie. I'm planning on a patio cover to block out afternoon soon. My patio is covered, I just need to block out the sun.
I am so happy you’re finally doing this. I’ve been making my burgers like this for years.
Same here. I am actually surprised people are "discovering" that just now
How’s your cholesterol 😂
It's fine. This isn't actually unhealthy.
@@andy1982222 Doctor said I have a high score. So I think that’s pretty good.
@@MeatChurchBBQ don’t worry I put pickles on it.
Love that you do sharp cheddar. So many people like the American, but I'm all about the sharp cheddar. Forget that plastic cheese. I want the flavor
1000000% agree w you. I need the flavor.
Hello Waaow Burgers.The burgers looks so delicious & appetizing. Thank you so much for sharing this wonderful recipe.🤗👏👏👍👍👍🙏
Matt, you gotta try making a Morton burger with tomato juice and sauted onions and jalapeños in it. Add butter to it too.
I’ve had amazing success using the smash method on my griddle. Roll 80/20 into a ball with my seasoning in the center. I put a patty of butter down first and then smashed the burger on top of it. Get a nice crust on both sides. Griddle my buns with butter.
My friends and family beg me to make them!
Mustard & Pickle : my man!
YEP
I spooked myself thought I was tripping but could hear a faint noise or voice on 1:45 ending like 1:47 going to regret posting this. I listened over and over again. Very faint. Definitely will try this burger style
Well, that one is on the menu this weekend!!! Thanks to you Matt, my husband has gone hog wild with your seasonings and grills. We have a outdoor contractor coming Friday to start an outdoor kitchen!!! Thanks again for all your videos and input, much appreciated!!!!
This is my go to for burgers now. Butter burgers are the way!
Looks awesome!
Making these this weekend!!
Nice! Also, consider incorporating the frozen butter in your mixing bowl sitting atop an ice bath bowl. Easiest... just add compound butter to the center of the paddy. Oui, merci!
God Damn RIGHT Wisconsin! HOME of the ButterBurger!
I would forgo the butter on the griddle for a high smoke point oil so you can sear the daisies off that thing.
That beef went from 80/20 to 50/50 😅
HAHA
💯
Our burgers are ground elk meat with 30 percent ground pork shoulder added in. I butter the buns and hit the grill for about 60 seconds with them. The ground elk is 100 percent lean without the pork shoulder but the pork adds flavor and binds it together.
They look amazing! I like to season my burger with some Worcestershire, soy sauce, sea salt, course-ground black pepper, garlic powder, onion powder, mix it up, form patties and then dust both sides with the Gospel. 🤤🤤🤤🤤
Butter and meat are healthy. It’s the bun that’s unhealthy. Looks delicious!
I live pretty close to Waxahachie, definitely glad I found this channel and definitely plan to stop by this little gem.
Culver's is gonna be in shambles.
I worked there when I was a kid like ten years ago. I thought the same exact thing
Just wanted to tell you man, that us people here in a little town called Roanoke va love these rubs.. me and my wife of 32 years put the gospel and deez nuts in our white beans with smoked meat and it was out of this world .. I am so glad ace hardware carry’s your rubs.. I just wanna thank you of how much time and thought you put into this.. it’s outstanding.. not to mention I’m a 45 year old cowboy fan, that turned me on too.. go cowboys ❤❤❤❤❤❤❤
I did the hot honey hot wings and they were a huge hit with the guys on the jobsite,,, this is definitely something I'm going to do for them.. p.s I bring the grill to the job site!! I know they will love it!!
I appreciate you sharing that feedback with me. Tell the boys I said hello!
Big fan of the Meat Church BBQ channel. I have tried many of your recipes and use a few of your spices/rubs. Holy Cow is my favorite. Whether it's on brisket or pork shoulder, the Holy Cow is my go to. My wife and I with another couple are coming to Waxahachie this weekend to eat at the Meat Church and check out your store. I will be trying this butter burger recipe. Thanks for the video's!
No restaurant 😕. I guess I'll have to attend a class to eat Matt's food.
Gotta try this. Butter is health food. The buns are what will kill you.
Great method, I have been skillet frying burgers in butter and oil and basting the burger as it cooks... also achieves a great result
Why. The burger has its own fat. Try not using extra Lean ground beef
I don’t know that I will ever eat a burger without butter in it….What a statement! I will try this weekend!
I'm also a fan of the darker outside of the burger and I'll torch it up to get that perfect char and still have a bit of pink in the middle. Thanks for sharing your talents and tips.
I’ve done this with no fat added ground venison. Some good Kerry gold and fresh whitetail is majestic!
agreed!!!
Have to wait until after I visit the doctor next week before I try this! I did The W Sauce chicken sandwich and it was really good, I used my bbq sauce instead of mayo.
Sounds great!
Totally Love Your Channel !!!!! I live in Indiana and never heard of a butter burger until Culvers restaurant came here ... this would maybe be a great smash burger on the griddle too !!!!
We LOVE SAM THE COOKING GUY!!!!! Besides you he is one of our favorite people to watch!!
Meat Church Seasonings have changed my cooking game! Took my grilling/cooking to a whole new level. The best part is the mixing the seasonings to get a unique flavor each time I’m in the kitchen or patio. Damn glad I found this brand!
If you have to mix them then they aren’t good enough obviously.
I agree, this Butter Burger seems delicious. Solly's Grill in Milwaukee, WI is known for their Butter Burgers. Like you did, they add butter to the beef mix. Culvers is also known for their Butter Burgers. No butter is added to the beef mix. The buns are lightly buttered and toasted. Many youtube burger cooks do the same thing. Sometimes I do and sometimes I don't. It depends if I have planned ahead and had softened butter to spread on. Just like a Grilled Cheese.
73/27 is my favorite! I made an amazing burger a few days ago. I'm a carnivore though so, I didn't have a bun or any veggies. I put beef bacon & feta cheese in the center of my patties then cooked it in my cast iron skillet. 😋
haha im carnivore too and im about to make these in a couple of hours, the feta kinda too far my guy, its a butter burger you gotta go full slop and stick with american!
I've been doing this for years. Grated butter makes the world go round.
I have to agree. Just like biscuits.
Dude...
So, I work at a restaurant. I sent this here vidja to my boss.
He made some of them today.
Absolutely divine.
10/10 would recommend. 😂
Love that!! 👊🏽
@@MeatChurchBBQ he used 70/30 beef though, so it was extra juicy.
One of the other chefs suggested garlic aioli instead of mustard.
I rolled my eyes.
The only thing that I suggested that was different from your recipe was using dijon mustard instead of yellow mustard.
Oh! And the burgers he made were waaaaay more than 1/3 pound.
Easily a half pound or more.
I was able to eat the whole damn thing, but just barely. 🤣
@gregwunderlich ::
Man❕️
You must be very interesting to live with ... ❔️
_I sent this here vidja to my boss._
_... Absolutely divine._
Your vocabulary must be very diverse and colorful.
😎🤣😄🥸❕️🍔🍟
Matt, you are my hero!! I just made these for an early Saturday evening dinner!!! Best way to make a burger!!! I spend half my check on meat church spices and the other half on augus beef!!!
We are fortunate enough to get discounted Wagyu bred Angus beef from our own ND rancher son-in-law. Prior to this "acquisition/arrangement" (thanks daughter #6), (Hey, who says there's no benefit in having children), here in remote ND, we had to rely on the likes of LongHorn Steakhouse, Outback Steakhouse and Texas Roadhouse for mediocre beef.
LOVE IT!
A Swede here, just wanting to share what my grandmother did. I grew up in a farmer family, and my grandfather hunted a lot. It meant we basically always had moose meat around. Moose meat is very dry, especially if it comes from an old bull. Basically the only way to use that meat was to make it into burgers. So, my grandmother mixed the meat in the "normal Swedish way", but when she fried them, she´d put a slice of real butter on top of every patty (the butter slice was basically as big as the patty itself) and let it melt down into the moose patty. Very tasty stuff!
Another thing we do in Sweden is to mix minced pork and beef in a 50/50 ratio. Not sure it is allowed to be called a burger, because a burger should be 100 percent beef (I think). Anyways, you get a lot of fat from the pork and it tastes great. In Swedish it is called "pannbiff".
I love how he butters the grill for the butterburgers.
Seems unnecessary don't it?
I was drooling the whole time I watched this video!! I know what I’ll be cooking next! Thanks Matt for sharing!
I can vouch on the compound butter disc in the middles. As the meat crusts, it helps hold that butter in the middle.
80/20 ground chuck then mix in ground sirloin add high fat butter (Pine River Dairy) Cheeze must be Chedder (Hennings) on a Sheboygan hard roll toasted of course. Top with whatever you want.
I'd likely grill them at higher temp to get the char I'd like. 425° on Traeger. Still 130°-135° internal before cheese.
Have used the butter. Especially on steaks and burgers. Never thought to shread it and mix in the burger meat. Some times we are just stupid I guess. What a game changer that will be. Thanks for the tip. Love your channel. Keep up up the good work.
Thanks Kevin!
Looks delicious. Love the shout out to Sam the Cooking Guy, he puts out some really good stuff.
For sure!
Butter does make everything better. I'd say you knocked it out of the park. Those burgers look great. I still like my burgers well done. Cheers, Matt! 👍🏻👍🏻✌️
Looks amazing!
I'll be doing this next weekend, would be this one but we have rain😔
Man o man can't wait!
Great video Matt! Love the recipe & the cook was amazing. Here in Canada, all ground meat must be cooked to 165F in restaurants. However, at home I tend to do medium if I can trust the source. I do love burgers down south where you tend to grind your own meats.
Thanks for sharing!!!
Man I should went to the new store when I was there next year though definitely stopping by at the store hopefully you are to meet you
Awesome!
Them look delicious!! We have a Culver’s restaurant here in Clinton Iowa and that’s what they call their burgers!! “Butterburger” and they are to die for. A really nice char on the outside and juicy on the inside. My wife wanted me to get a part-time job there just to find out all these burgers are so juicy. Now I have no need to go back to work since I’m retired and I will be trying out this concoction and I will let you know. Thank you for the video and information.
Kent
Thanks for being here Kent!
I’m trying this today. That first bite reaction was all I needed to see to seal the deal.
Watched over 50 videos of yours Matt and NEVER seen a reaction like that… makin’ em this weekend for sure!
Honestly, I agree. I kept watching it and was like yea that was good.
I suspect that if you freeze these patties, you can cook them on a grill grate. Then you will get smoke flavor. BTW, I have an Earthtech Yeti 1400 that I use for my CPAP. Great products.
I don't think that you have ever been this excited about a meal you cooked before.. It looks a Cluver Butter Burger up North here..MN/WI...I like it as well...Also looks like you have your share of sun this summer...
Summer in FL :)
a few years ago I started mixing butter powder into my burger meat it's a must try
I love it Matt! I grew up in northeast Iowa and went to Wisconsin quite often, butter burgers or Pete’s little steamers where they grill the burger in water and onions was some of the best!! Keep living dangerously Matt!! 👍🏼
Great recipe. Butter is defiantly Holy ????. Now I want a butter burger. Cheers.
I just got back from Milwaukee and I tried a butter burger for the first time...I literally thought I was going to have a coronary after.... but it was delicious.
Best part was when you said you wished for a better crust. Honest reviews are way better than faking that it’s the best thing ever
Agreed
I've never thought about incorporating frozen butter into the grind. That's actually pretty genius.
PS you didn't get the crust you wanted because the griddle wasn't hot enough. Plus, by the looks of it, that Traeger had real trouble recovering from the shock of a full load. Looked like you were basically boiling it. Honestly, not a great look for that piece of equipment. I'd bet if you took that grind, dropped it to around 1/5, maybe 1/4 pound and did a double-layered smash burger on a screaming hot griddle you'd melt your brain. (Been cooking professionally over 30 years. I'm going in and experimenting tomorrow for sure lol.)
Smash burgers> patties
It was the amount of butter on a griddle not hot enough as I mentioned at the end.
I really like the bbq bacon rub on burgers!!! Going to have to give this a try
Good call!!!!!
Thanks Matt! I’ll try it…we usually eat turkey burgers, so this will be interesting.
This is good in ground turkey per several commenters.
That first bite & you were speechless! I'm sold...looks like its burger night!
A fancy George Forman Grill. Will try the grated butter for kicks and giggles.😊
Nice! I'll try the butter too. I've been doing the same with the tallow from my brisket
Great burger! I've tried Sam's version and I think this one is better. Pickles and mustard work nicely with this - we need the acid to balance out the fat and butter. Very nice.
That was awesome , I’ll start with and 1/8 the butter you used , I gotta start slow plus may flame up my gas grill
I do the samething but I replace the butter with homemade beef tallow from my brisket. Extra delicious, extra juicy
Great video on so many levels. Put aside the recipe. When someone we all look up to says hey I fell short of my mark with the crust let's us know you're only human and sometimes missing the mark leads to better things....or thi gs you shouldn't necessarily be disappointed about. Don't sweat the butter, I exclusively eat ground beef and butter....the buns actually the worst item but like another response says, we're all gonna go sometime for some reason, right? Thanks again for the video and be easy everyone.
Cheers and thanks for the comment!
I’m from wisconsin. Absolutely love a butter burger. I however prefer mine smashed to get that good crust.
I have never made a burger w/butter but I'm going to give it a try now that I saw your video Matt. Thanks for your video's.
Thanks for being here!
Thanks for sharing this! I have been wondering about making butter burgers. I like to use the Holy Cow with Worcestershire sauce, garlic powder and onion powder in mine grilled on the pellet grill. It makes some of the best burgers I've ever had. I need to get a cast iron skillet to grill them on instead of the grates because I love the crust on burgers as well. I, too do a 5oz burger. That's the perfect size. Half pound is just too big. The key with burgers is medium high heat and quick otherwise they get tough and chewy and dried out.
Sounds delish.
Mid-80’s; downtown Toledo; White Tower; after 2am and bar-hopping, stopping in the unusual stand-alone corner White Tower and having a freshly grilled Barney’s Butter Burger… I’ve never had a better burger since…. And the buns butter grilled; toasty…
Todays are just flavorless, under/over cooked. I’d love to have back some of the food and restaurants lost over the years…
genius concept, I thought you were just gonna dip the patties in butter... but to add it directly in is genius.
I have to try this. I will use mayo, onion and possibly some mustard. What type of the pickles? Sour or bread & butter pickles. Looked incredible.
From a guy that’s been diagnosed with throat cancer and has lost weight due to not being able to eat. My doctor would approve this act for me times 2. Looks amazing. Will definitely be doing this in a few weeks. Thank you for what you do.
Praying for you dude!
Grandma made this back in the 80's. Truly delicious!
She was ahead of her time!
I've wondered off and on what a butter burger is. Now I know, and I'm on board with it lol.
Gonna try this tonight! I absolutely love that you watch Sam The Cooking Guy!
Hello from Resaca Ga! I have been adding butter to my burgers for several years now and everyone that has had one ask me how I do them. Keep the videos coming! Love your channel, sauces and spices :)
Good video.
This weekend needs to come sooner so I can make them butter burgers!!!!
Love the new shop I'm in there about 2 times per month getting seasonings. Very good place . Ohhhh an the beer was awesome 👌