Juicy Lucy Butter Burger!

Two trends I've seen... Well to some they have been around for years. To others they are new. They are the Juicy Lucy and the Butter Burger. The Juicy Lucy is a burger that is stuffed with cheese and the butter burger is one that has been basted in butter while cooking. Both are delicious. I thought for they video to combine the two techniques. This gives you the Juicy Lucy Butter Burger.

This burger recipe is also a good segue to discuss compound butters. If you have been to that steakhouse that has Texas in its name you have probably eaten their rolls. These come with a sweetened cinnamon butter. That is a prime example of a compound butter. Compound butters can be used as a finishing item, as part of the sauce, or as a stuffing. Let's make our butter.

Take 4 ounces of butter and bring it to room temperature.

First I roasted some garlic. This method was used in every kitchen I worked in. It is a bit different than you will see in most recipes but it is very simple and effective.

Roasted garlic

20 - 30 cloves Garlic Peeled

Olive oil to cover

Place the garlic in a small sauce pan and barely cover with the oil. place this on your stove top on low heat and let this simmer for about 10 minutes. You could also do this in a 350f oven but I like the stove top method because I can see what is going on. After a few minutes the garlic should look beige and perhaps start browning at the tips. Take this off the heat and let it cool on a trivet or towel. (we don't want to damage your counter top)

Strain the garlic but reserve the oil. This oil is great for a wide variety of uses. When the oil is cooled put it in a jar and refrigerate. Garlic oil must be refrigerated. Bad things can grow if you do not!

Next, I like to puree the garlic. I used my immersion blender. If you have a mortar and pestle that will work also. Otherwise, just use a knife to chop and smash. This does not have to be perfectly smooth.

Let make that butter now.

Garlic and Cheese butter

4 ounces softened butter

the pureed roasted garlic

4 ounces of grated or finely shredded Cheese. I used Manchego.

Salt and pepper

I did this in my stand mixer but a hand mixer will work also. Don't have either of those? use a bowl and a sturdy wooden spoon. Mix this until all the ingredients are evenly incorporated.

Next scoop this out onto parchment paper. Roll this up with a little pressure to form a cylinder. Twist off the ends and refrigerate or freeze.

Note: This butter has many uses. Spread this on thick cut bread and bake for garlic toast. It is great on baked potatoes or in mashed potatoes. I put it on steamed broccoli.

Once the butter has firmed up, slice rounds for the burger stuffing!

Stuffing the burger

I like a third pound burger and I also like 80/20 beef. That is ground beef with 20% fat content. I purchased 1 lb to give me 3 burgers. I weighed out 5.33 ounces and started forming the burgers. For this I like use a ring mold. In the video I used food molding kit this allowed me to apply even pressure and ensure there were no gaps. You could also use a plain ring mold and a flat bottomed glass or just press them out by hand.

Split your 5.33 ounce portion in half and flatten one half in your hand. Place this in the bottom of the mold and press firmly. Make sure you have even coverage on the bottom. Next season the bottom layer with salt and pepper. Now place a slice of our cheese butter in the center of the formed half. (if you like more cheese you can add it now) Flatten, out in your hand, the top half. Place this over the butter and work this so that it completely covers the butter. Press the ends to seal the patty and completely for the burger.

Next I like to perform a quality check. Push the burger through the mold and check the sides for areas that have not sealed. If it is not completely sealed use you fingers to gently seal the edges. Even though mine were sealed, I did this anyway!

Repeat this process with the other two 1/3 lb portions.

Let's talk buns!

I don't eat burgers often but when I do I want a really good bun. In Colorado Springs, Colorado we are fortunate to have a German Bakery Wimburger's. If you live in the area, check them out. If not, I bet you have an equally good bakery in your city. Check them out. Support your local bakers!

Cooking

First toast off your buns. Slice and coat them with a bit of olive oil or plain butter and toast them off in a oven or toaster oven or in a sauce pan. To cook the burgers, I would not recommend the grill for this application. The butter will leak out and cause flare ups. We don't like flare ups! It is best to use a cast iron skillet or equivalent. Be sure you use a pan that is oven safe. Oh, turn on your oven! 350f is fine. Season both sides of the patty with salt and pepper and sear both sides of the burger over medium heat.

Once the second side is seared place the pan in the oven to finish cooking. If you like more cheese now would be the time to add that.

Next is the most important part. Place the burger on the bun, adorn with garnishes and condiments of your choice and eat! Repeat 2 more times!

~Terry